Keto Lemon Truffles


1 cup almond flour
1/4 cup coconut flour
1/4 cup powdered erythritol or any keto-friendly sweetener
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
4 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Pinch of salt

Optional: additional powdered erythritol for coating


In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, lemon zest, and salt. Mix well.

Add melted coconut oil, lemon juice, and vanilla extract to the dry ingredients. Stir until the mixture forms a dough-like consistency.

Form the dough into small balls about 1 inch in diameter and place them on a parchment-lined baking sheet.

Optionally, roll the truffles in additional powdered erythritol to coat them. This step is optional but adds sweetness and enhances presentation.

Place the baking sheet with the truffles in the refrigerator for about 30 minutes to allow them to harden.
Once the truffles have cooled and hardened, they are ready to serve. Store any leftovers in an airtight container in the refrigerator.

Enjoy your Keto Lemon Truffles! They provide a refreshing and guilt-free indulgence while adhering to a ketogenic diet.