Yield: 18 truffles

Prep Time: 20 minutes

Chill Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients


Lemon Truffle Filling


8 oz (225 g) full-fat cream cheese, softened
3 tbsp unsalted butter, softened
⅓ cup powdered monk fruit or erythritol sweetener
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
1 tsp lemon extract
¾ cup superfine almond flour
¼ cup coconut flour
2 tbsp melted coconut oil


Pinch of sea salt
Optional White Chocolate Coating
5 oz (140 g) sugar-free white chocolate
1 tsp coconut oil
Coating
¼ cup powdered monk fruit or powdered erythritol
1 tsp finely grated lemon zest (completely dry)


Instructions
Step 1: Make the Filling

In a large bowl, beat together:

Cream cheese
Butter
Powdered sweetener

until smooth and fluffy.

Add:

Vanilla extract
Lemon juice
Lemon zest
Lemon extract
Coconut oil

Mix until fully combined.

Step 2: Add the Dry Ingredients

Fold in:

Almond flour
Coconut flour
Sea salt

Mix until a thick, smooth dough forms.

If the mixture feels too soft, refrigerate it for 20–30 minutes.

Step 3: Shape the Truffles

Using a small cookie scoop or tablespoon, portion the mixture into 18 equal balls.

Roll each ball between your hands until perfectly smooth, just like the truffles shown in the picture.

Arrange on a parchment-lined tray.

Step 4: Chill

Refrigerate for 1–2 hours, or until firm.

Step 5: Optional White Chocolate Coating

For the glossy interior shown in the picture, melt the sugar-free white chocolate with the coconut oil.

Dip each chilled truffle into the melted chocolate and place back on the parchment-lined tray.

Chill for 10–15 minutes until the coating is set.

Step 6: Finish

Lightly roll or dust each truffle with powdered sweetener mixed with the dried lemon zest.

This creates the soft, snowy finish that closely matches the picture.

Approximate Nutrition (Per Truffle)
Calories: 95
Protein: 2 g
Fat: 9 g
Total Carbohydrates: 3 g
Fiber: 2 g
Net Carbs: 1 g
Sugar: 0 g


Optional Flavor Variations

Try one of these delicious twists:

Lemon Coconut Truffles (add 2 tablespoons unsweetened shredded coconut)
Lemon Vanilla Bean Truffles
Lemon Cheesecake Truffles
Lemon Poppy Seed Truffles (add 1 teaspoon poppy seeds)
Lemon Raspberry Truffles (add a freeze-dried raspberry powder coating)
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze for up to 3 months. Thaw in the refrigerator for 20–30 minutes before serving.


Tips to Match the Picture
Use finely grated lemon zest so the filling stays silky smooth.
Chill the mixture thoroughly before rolling to create perfectly round truffles.
For the creamy center shown in the image, coat the truffles in a thin layer of sugar-free white chocolate before dusting them with powdered sweetener.
Roll the finished truffles gently in powdered sweetener to achieve the soft, matte finish without a thick coating.
Serve well chilled for the rich, melt-in-your-mouth texture and vibrant lemon flavor shown in the picture.