Keto Lemon Coconut Truffles

Updated: Dec 7, 2020

Recipe By Torani


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


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

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