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Instructions
- In a large mixing bowl, combine the almond flour, powdered erythritol, melted coconut oil, lemon zest, lemon juice, vanilla extract, and a pinch of salt.
- Stir the ingredients together until a smooth, uniform dough forms.
- Cover the bowl and refrigerate for about 30 minutes, allowing the dough to firm up.
- Once firm, scoop small amounts of dough and roll them into balls using your hands.
- Place each truffle onto a parchment-lined tray.
- Chill the truffles in the refrigerator for another 15-20 minutes to set.
- Serve chilled, and enjoy your zesty Keto Lemon Truffles!
Chef’s Tips
- For a smoother texture, blend the almond flour and sweetener in a food processor before mixing.
- Adjust the sweetness by adding more or less sweetener to suit your taste.
- These truffles can be stored in an airtight container in the fridge for up to one week.
Nutrition (per serving)
Approximate calories: 90, Protein: 2g, Carbs: 3g, Fat: 8g
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