1. Soften the ingredients
Let the cream cheese and butter sit at room temperature until soft.
2. Make the creamy mixture
In a bowl, beat the cream cheese and butter until smooth and fluffy.
3. Add the lemon flavor
Mix in the powdered sweetener, lemon juice, lemon zest, and vanilla.
4. Add the almond flour
Gradually stir in the almond flour until you have a soft, thick mixture that can be shaped. If it’s too sticky, add another tablespoon of almond flour.
5. Chill
Cover and refrigerate for about 30–45 minutes to make the mixture easier to handle.
6. Roll into truffles
Scoop out small portions and roll them between your palms into smooth balls.
7. Coat
Roll each truffle in powdered keto-friendly sweetener.
8. Chill again
Place the finished truffles in the refrigerator for at least 30 minutes before serving.
🍋 Storage
Keep refrigerated in an airtight container for up to 5 days.
Creamy, tangy, and deliciously lemony! If you’re a lemon lover, these are definitely worth trying.
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