Creamy Lemon Truffles

Creamy Lemon Truffles are a delightful treat bursting with fresh lemon flavor, perfect for novice bakers and can be tailored to dietary needs.

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Prep Time 15

Total Time 15

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 90

4 oz cream cheese (or coconut butter for dairy-free) Coconut butter can be used for a dairy-free option.
2 tbsp butter (or extra coconut butter for plant-based) Use coconut butter for a plant-based version.
3 tbsp powdered sugar (or erythritol for keto-friendly) Erythritol is a suitable alternative for keto.
1 lemon Zest of one lemon (fresh for best flavor) Fresh zest enhances the flavor.
3 oz white chocolate chips (optional, for coating) Optional for a chocolate coating.
A drop of natural yellow food coloring or a pinch of turmeric Optional for color.

Bring the cream cheese and butter to room temperature until softened.
Blend all ingredients except white chocolate using a hand mixer for the smoothest results. Stirring with a fork works too but won’t be as creamy.
Spread the mixture into a small container or freeze for a few minutes until firm enough to scoop into balls.
Use a mini cookie scoop to form balls and place them on a parchment-lined plate. Freeze until firm.

If using, melt the white chocolate and stir in ½ teaspoon of oil for a smoother coating.
Dip each truffle in the melted chocolate and place back on the parchment paper. Allow to set.
Once the chocolate has hardened, cut each truffle in half for bite-sized treats.

Serving: 1gCalories: 90kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 4gSodium: 50mgSugar: 2g

Serve chilled for the best taste. Store in an airtight container in the refrigerator or freeze with parchment paper to prevent sticking.

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