Keto Lemon Truffles

Escape the sugar crash without sacrificing decadence with these bright, creamy, and utterly delightful Keto Lemon Truffles. With a velvety, citrus-infused center enrobed in a crisp, dark chocolate shell, each bite is a perfect balance of tart and sweet. This recipe is not only gluten-free and sugar-free but also incredibly simple to make, requiring just a handful of wholesome ingredients and no oven time. They’re the perfect elegant treat for a sunny afternoon, a festive gathering, or whenever you need a little burst of joyful flavor while staying true to your wellness goals.

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Ingredients

For the Lemon Truffle Filling:

• 1 ½ cups (150g) super-fine almond flour

• ⅓ cup (80ml) fresh lemon juice (approx. 2 large lemons)

• 2 tsp lemon zest

• ½ cup (115g) full-fat cream cheese, softened to room temperature

• ⅓ cup (80ml) powdered erythritol (or your preferred keto-friendly powdered sweetener)

• 2 tbsp unsalted butter, softened

• 1 tsp pure vanilla extract

• A tiny pinch of sea salt

For the Chocolate Coating:

• 4 oz (115g) sugar-free dark chocolate (at least 85% cocoa), chopped

• 1 tbsp coconut oil

• Optional for garnish: A little extra lemon zest or a sprinkle of crushed nuts

Equipment:

• Medium mixing bowl

• Electric hand mixer or sturdy whisk

• Baking sheet

• Parchment paper

• Small microwave-safe bowl or double boiler

• Toothpicks or dipping fork

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Instructions

Step 1: Prepare the Lemon Filling

1. In a medium bowl, combine the softened cream cheese, softened butter, powdered erythritol, vanilla extract, and a tiny pinch of salt. Using an electric hand mixer on medium speed, beat for 1-2 minutes until completely smooth, creamy, and well-combined.

2. Add the fresh lemon juice and lemon zest. Beat again on low, then medium speed until fully incorporated. The mixture will be quite liquid at this stage—this is normal.

3. Gradually add the super-fine almond flour, mixing on low speed until a thick, cohesive dough forms. It should resemble a soft, slightly sticky cookie dough. If it seems too wet, you can add an extra tablespoon of almond flour.

Step 2: Chill & Shape the Truffles

1. Cover the bowl with plastic wrap and refrigerate for 45 minutes to 1 hour. This is a crucial step, as it allows the almond flour to fully absorb the moisture and firms up the dough, making it easy to roll.

2. Line a baking sheet or plate with parchment paper. Using a small cookie scoop or a teaspoon, portion the dough. Roll each portion between your clean, slightly damp palms to form smooth, round balls (about 1-inch in diameter). Place them on the prepared sheet.

3. Once all truffles are rolled, place the entire sheet back into the freezer for 15-20 minutes. This final chill ensures they stay perfectly round when dipped in the warm chocolate.

Step 3: Create the Chocolate Shell

1. While the truffles chill, prepare the chocolate coating. Combine the chopped sugar-free chocolate and coconut oil in a microwave-safe bowl.

2. Microwave in 20-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and silky smooth (this usually takes 60-90 seconds total). Alternatively, you can melt it over a double boiler.

3. Let the melted chocolate sit for 2-3 minutes to cool slightly.

Step 4: Coat & Set

1. Remove the truffle centers from the freezer. Working quickly, pierce a chilled truffle with a toothpick or dipping fork and submerge it into the melted chocolate, swirling to coat completely.

2. Lift it out, allow any excess chocolate to drip off, and gently slide it onto the parchment-lined sheet. If using a toothpick, use a second toothpick to gently push the truffle off onto the sheet.

3. Optionally, immediately garnish with a tiny bit of lemon zest or crushed nuts before the chocolate sets.

4. Repeat with all truffle centers. If the chocolate begins to thicken, you can gently re-warm it for 5-10 seconds.

Step 5: The Final Set

Allow the chocolate-coated truffles to set completely at room temperature (about 10-15 minutes). For a firmer shell, you can transfer them to the refrigerator for a final 10 minutes of chilling.

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Serving & Storing

• Serving: Serve these truffles slightly chilled for the best texture and flavor. They pair beautifully with a cup of herbal tea or black coffee.

• Storing: Store Keto Lemon Truffles in a single layer in an airtight container in the refrigerator for up to 7 days. They can also be frozen for up to 2 months. Thaw in the refrigerator before serving.

Chef’s Notes & Tips:

• Sweetener Swap: Monk fruit or allulose-based powdered sweeteners work wonderfully here. The powdered form is essential to avoid a gritty texture.

• Citrus Boost: For an extra “zing,” add 1-2 drops of food-grade lemon essential oil to the filling.

• Chocolate Choice: Using a high-quality, sugar-free dark chocolate bar (chopped) will yield a far superior taste and texture than sugar-free chocolate chips, which often contain extra starches.

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Nutrition Information (Per Truffle, approx. 1-inch ball)

• Calories: 85 kcal

• Total Fat: 7.8g

• Saturated Fat: 3g

• Total Carbohydrates: 3.5g

• Dietary Fiber: 1.2g

• Net Carbs: 2.3g

• Protein: 2.1g

• Sugar Alcohols (Erythritol): 2g