Lemon Truffles Recipe
Ingredients:
- 4 oz cream cheese or coconut butter, softened
- 2 tbsp butter or additional coconut butter, softened
- 3 tbsp powdered sugar or powdered erythritol
- Zest of 1 lemon
- 1 drop natural yellow food coloring or pinch turmeric (optional)
- 3 oz white chocolate chips or coconut butter, melted (optional for coating)
Instructions:
- In a bowl, beat together the cream cheese/coconut butter, butter/additional coconut butter, powdered sweetener, and lemon zest until completely smooth. Add food coloring if using.
- Spread the lemon mixture into a shallow container and freeze for 10-15 minutes until just firm enough to scoop. Or chill the entire mixing bowl.
- Use a mini cookie scoop to portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
- Freeze the lemon balls for 30 minutes until completely firm.
- If desired, coat the truffles in melted white chocolate or coconut butter by dipping or rolling them. Allow chocolate to set completely before serving.
- For a pretty presentation, cut each truffle in half once the coating has set.
- Refrigerate leftover lemon truffles for up to 1 week or freeze for 2-3 months.
Notes:
- Use vegan cream cheese/butter for a plant-based version
- Substitute powdered erythritol or xylitol for a keto, sugar-free version
These bright, creamy lemon truffles are the ultimate citrusy candy treat! Sweet, tart and luxuriously indulgent in every bite.
