Keto Lemon Coconut Truffles

Recipe By Torani

INGREDIENTS

 1/2 Tbsp (.25 oz) grated lemon zest
 8 Tbsp (4 oz) cream cheese light, softened
 2 Tbsp (1 oz) coconut oil, melted
 2 Tbsp (1 oz) coconut cream
 3 Tbsp (1.5 oz) Torani Sugar Free Lemon Syrup

INSTRUCTIONS

 In a stand mixer blend the cream cheese and coconut oil until smooth. Blend in the coconut cream, salt, and Torani syrup. Taste and adjust syrup & juice to your liking. Stir in 2 tablespoons of shredded coconut and refrigerate mixture for 30 minutes. In a small bowl mix together the zest of 1 lemon with 1/4 cup (2 oz) shredded coconut. Using a 1/2 tablespoon, spoon out refrigerated mixture and form into 18 balls rolling each in the coating mixture then placing on a parchment lined baking sheet. Best if kept refrigerated until ready to serve