Makes about 18 truffles.
Ingredients
* 8 ounces cream cheese, softened
* 4 tablespoons unsalted butter, softened
* ¾ cup powdered monk-fruit/erythritol sweetener
* 2 tablespoons fresh lemon juice
* 1 tablespoon finely grated lemon zest
* ½ teaspoon lemon extract
* ½ teaspoon vanilla extract
* Pinch of salt
* ½ cup finely ground almond flour
* Optional: powdered keto sweetener or unsweetened shredded coconut for coating
Directions
1. Beat the cream cheese and butter until completely smooth.
2. Add the powdered sweetener, lemon juice, zest, lemon extract, vanilla, and salt. Beat until creamy.
3. Mix in the almond flour. Refrigerate for 1–2 hours, until firm enough to shape.
4. Scoop tablespoon-sized portions and roll them into balls.
5. Roll each truffle in powdered sweetener or shredded coconut, if desired.
6. Refrigerate for another 30 minutes before serving.
Store covered in the refrigerator for up to five days, or freeze for up to two months.
Approximate nutrition: 75 calories and about 1 gram net carbohydrate per truffle, depending on the sweetener and coating used.
