You won’t believe these decadent Lemon Truffles are a guilt-free indulgence! The creamy texture and zesty flavor are made from sugar-free and low-carb ingredients for the ultimate healthy dessert.
These white chocolate lemon truffles are bite-sized bliss. They are a decadent blend of cream cheese, rich heavy cream, sugar-free white chocolate, slightly nutty almond flour, and zesty lemon flavor. The citrus profile is perfectly balanced with the right amount of sweetness for a treat that’s not too rich.
This lemon balls recipe yields a big batch, making it a great addition to a dessert table or buffet spread. Or make keto lemon truffles ahead of time as sweet treats you can enjoy any time of day. They are extra delicious paired with a warm coffee or tea!
While this no-bake lemon balls recipe requires overnight refrigeration to form the proper texture, the manual preparation takes less than 30 minutes! Make them ahead of time for ready-made treats to enjoy at home or to bring to any occasion. If you’re looking for more low-carb truffle recipes, try these espresso truffles, peanut butter cheesecake truffles, or pumpkin cheesecake truffles.
Why You Will Love This Recipe
- Keto-friendly. These lemon truffle balls are made with grain-free, low-carb, and sugar-free ingredients making them a suitable tasty treat for those following a keto diet.
- Refreshing Flavor. Indulge in bright and zesty lemon flavor to brighten your day! Lemon truffles with cream cheese make a great uplifting dessert any time of year.
- Customizable. Get creative and customize your keto lemon balls to suit your taste. Experiment with the amount of lemon flavor, try different garnishes for variety or add additional ingredients to make them your own.
Recipe Ingredients
Below are the simple ingredients to make these lemon white chocolate truffles. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Cream Cheese: Use full-fat cream cheese for the richest texture and flavor. Or use a lower-fat option if desired.
- Heavy Cream: Also known as heavy whipping cream, this ingredient contributes to a luxurious silky smooth truffle texture. Opt for only heavy cream, half and half or lower-fat milk will not provide the fat necessary for the best results.
- White Chocolate Chips: Choose a sugar-free brand to keep this lemon truffles recipe low-carb. Or use regular white chocolate chips if preferred.
- Almond Flour: Use finely ground almond flour for the smoothest truffle texture. Alternatively, you can use coconut flour.
- Lemon Juice: Fresh lemon juice will give the lemon balls the brightest, tangiest flavor.
- Lemon Extract: Enhances the lemon flavor in the truffles by providing a concentrated burst of citrusy aroma and taste. Look for a high-quality lemon juice extract with natural ingredients.
- Coconut Oil: Used to thin out the white chocolate coating on the truffles and create a glossy finish. Unrefined coconut oil will give you the best rich flavor.
- Lemon Zest: Fresh lemon zest adds a burst of freshness and vibrant color and texture to the truffles. If you prefer a smooth truffle texture, omit the lemon zest.
How to Make Lemon Truffles
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a saucepan, a stovetop burner, a whisk, a mixing bowl, a baking sheet with parchment paper, and a grater or zester.
Melt Cream Cheese & Heavy Cream
Add the cream cheese and heavy cream to a saucepan and whisk over medium heat until well combined and melty.
Add Other Truffle Ingredients
Add the white chocolate chips, almond flour, lemon juice, and lemon extract and stir constantly over medium heat until the mixture is smooth and saucy. Transfer to a bowl and cover, then place in the fridge for 5-6 hours or overnight. The mixture should be cooled and easy to scoop and shape once properly chilled.
Form the Truffles
Line a baking sheet with parchment paper and shape the cooled mixture into 1 or 1.5 tbsp balls, rolling them between your palms to make them smooth. Place the rolled balls on the parchment paper. Set the lemon truffles in the freezer while you make the white chocolate coating.
Prepare the Chocolate Coating
In a double boiler or saucepan, add the white chocolate chips and coconut oil and heat over low heat until melted and smooth. Turn off the heat and stir in the lemon zest.
Coat the Truffles
One by one, carefully dip the frozen truffles in the white chocolate, coating them on all sides. Carefully remove the truffles with a fork or slotted spoon and place them back on the lined baking sheet.
Set the Chocolate Coating
Once all the truffles have been coated, return the sheet pan to the fridge to allow the chocolate to set for about 15-20 minutes. Store in the fridge until ready to serve!
Serve
The bright lemon flavor of these truffles pairs well with various breakfast, brunch, and tea-time dishes. Enjoy them with a simple cup of coffee, champagne, or prosecco for a fancy occasion, or pair truffles with some of our favorite recipes below for a larger spread.
- Gluten Free Chocolate Cookies
- Keto Sugar Cookies
- Lemon Cake Mix Cookies
- Chocolate Covered Macadamia Nuts
- No Bake Cheesecake Parfait
Tips and Tricks
- Carefully melt the chocolate stirring frequently, and immediately remove it from the heat once it’s smooth or you risk it clumping up. White chocolate is less forgiving than other chocolates and can quickly overcook!
- Use a small cookie scoop or a melon baller to scoop out the truffle dough so the balls are uniform in size and shape.
- Allow proper chilling time so the truffles form the best texture – it’s worth the wait!
- Zest the lemon first before juicing it to make prep easier!
- To make these truffles vegan, use dairy-free cream cheese, swap the heavy cream for full-fat coconut cream, and use dairy-free white chocolate.
Lemon Truffles FAQ
Store leftover truffles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Thaw frozen truffles overnight in the refrigerator before enjoying them for the best biteable texture.
Hold a fresh lemon in one hand and a fine grater or zester in the other hand. Gently graze the grater back and forth along the outer peel of the lemon, being careful to avoid the white pith underneath. Rotate the lemon until you have grated the desired measurement or the entire outer yellow layer.
Yes, you can make this recipe a different citrus flavor by swapping the lemon juice, concentrate, and zest for that of an orange or lime. Also, add additional garnishes like unsweetened shredded coconut, chopped nuts, edible flowers like violets for an elegant touch, or sprinkles.
More Keto Dessert Recipes
Lemon Truffles
Ingredients
- 4 oz cream cheese cubed
- ½ cup heavy cream
- 7 oz sugar-free white chocolate chips
- 1 cup fine ground almond flour
- 1 tbsp lemon juice
- 1 ½ tsp lemon extract
Coating:
- 1 cup sugar free white chocolate chips
- 1 tbsp coconut oil
- 1 tsp lemon extract
- Zest from 1 lemon
Instructions
- In a saucepan, add the cream cheese and heavy cream and whisk over medium heat until well combined and melty.
- Add the white chocolate chips, almond flour, lemon juice, and lemon extract and stir constantly over medium heat until the mixture is smooth and saucy. Transfer to a bowl and cover, then place in the fridge for 5-6 hours or overnight. The mixture should be cooled and easy to scoop and shape.
- Line a baking sheet with parchment paper and shape the cooled mixture into 1 or 1.5 tbsp balls. Place on the parchment paper. Set the lemon truffles in the freezer while you make the white chocolate coating.
- In a double boiler or saucepan, add the white chocolate chips and coconut oil and heat over low heat until melted and smooth. Stir in the lemon zest. One by one, carefully dip the frozen truffles in the white chocolate, coating on all sides. Carefully remove the truffles with a fork or slotted spoon and place back on the lined baking sheet. Once all the truffles have been coated, return the sheet pan to the fridge to set the chocolate for about 15-20 minutes. Store in the fridge until ready to serve!
Notes
- Even though almond flour is used in these truffles, they are not gritty, they’re very smooth and delicious! Use finely ground almond flour for best results and texture.
- These should be stored in the fridge for up to 5 days or in the freezer for up to 1 month.
- The lemon zest gives these truffles a little texture so if you want smooth truffles, omit the lemon zest.
- After the white chocolate coating is melted, immediately remove it from heat or you risk it clumping up. White chocolate gets overcooked QUICKLY and is much less forgiving than other chocolates.
