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- Lemon Cheesecake Truffles
Ingredients
- 170g cream cheese
- 60g salted butter
- 1/2 cup almond flour, super fine
- 30g granular Splenda (approx. 2 tablespoons)
- 2 teaspoons fresh lemon juice
- Zest from 1/2 lemon
Coconut Coating
- Shredded coconut
- 1 teaspoon of splenda
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Method
- Allow the cream cheese and butter to sit at room temperature to soften.
- Combine all the truffle mix ingredients in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
- While in the freezer, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the dough from freezer. Form golf-sized balls with the dough and roll into the shredded coconut. Arrange on a baking sheet lined with parchment paper. Freeze the truffles for 10 to 30 minutes.
- Enjoy immediately or store in the fridge or freezer in an air-tight container!
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