These adorable truffles are a low carb version of a lemon cheesecake.

  • Serves:
    16
  • Prep time:
  • Cooking time:
  • Phase:
    2
  • Carbs per serving:
    3g
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
Method
  1. Allow the cream cheese and butter to sit at room temperature to soften.
  2. Combine all the truffle mix ingredients in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
  3. 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.
  4. Enjoy immediately or store in the fridge or freezer in an air-tight container!

 

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