These adorable truffles are a low carb version of a lemon cheesecake.
Carbs per serving:
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
1 teaspoon of splenda
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!