4 oz cream cheese or coconut butter, softened
2 tbsp butter or additional coconut butter, softened
3 tbsp powdered sugar or powdered erythritol
Zest of 1 lemon
1 drop natural yellow food coloring or pinch turmeric (optional)
3 oz white chocolate chips or coconut butter, melted (optional for coating)
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Instructions:
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In a bowl, beat together the cream cheese/coconut butter, butter/additional coconut butter, powdered sweetener, and lemon zest until completely smooth. Add food coloring if using.
Spread the lemon mixture into a shallow container and freeze for 10-15 minutes until just firm enough to scoop. Or chill the entire mixing bowl.
Use a mini cookie scoop to portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
Freeze the lemon balls for 30 minutes until completely firm.
If desired, coat the truffles in melted white chocolate or coconut butter by dipping or rolling them. Allow chocolate to set completely before serving.
For a pretty presentation, cut each truffle in half once the coating has set.
Refrigerate leftover lemon truffles for up to 1 week or freeze for 2-3 months.
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Notes:
Use vegan cream cheese/butter for a plant-based version
Substitute powdered erythritol or xylitol for a keto, sugar-free version
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