Keto Lemon Truffles 

Ingredients

• 225 g (8 oz) cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¼ cup powdered erythritol or monk fruit sweetener
• 1 tbsp lemon zest (from about 1–2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup unsweetened shredded coconut (plus extra for coating)
• Pinch of salt

Instructions

1. In a bowl, beat the cream cheese and butter until smooth.
2. Add the sweetener, lemon zest, lemon juice, vanilla, and salt. Mix well.
3. Stir in the shredded coconut until evenly combined.
4. Refrigerate the mixture for 30–60 minutes, or until firm enough to handle.
5. Scoop out small portions (about 1 tablespoon each) and roll into balls.
6. Roll each truffle in extra shredded coconut or a little extra lemon zest mixed with coconut.
7. Chill for at least 1 hour before serving.

Nutrition (Approximate, per truffle if making 16)

• Calories: 75–85
• Net carbs: 1–2 g
• Fat: 7 g
• Protein: 1 g