Lemon Cream Truffles
These are the truffles that taste like sunshine — soft, pillowy bites dusted in powdered sugar, with a bright, tangy lemon cream center that melts on your tongue. Every bite is sweet, tart, and impossibly smooth, with just enough zing to keep you reaching for another.
With ~4g of protein per truffle and no added sugar — the dessert that feels like a lemon cloud.
Why You'll Love This
Soft, pillowy, dusted in powdered sugar
~4g protein per truffle, only ~3g net carbs
No baking, 15 minutes, sets in the fridge
The lemon dessert that disappears first
Amazing Protein Recipes
Lemon Cream Truffles
- Prep15 min
- Cook1 hr
- Total1 hr 15 min
- Servings20 truffles
- Calories82 kcal
- mixing bowl
- electric mixer or hand whisk
- spatula
- baking tray
- parchment paper
Ingredients
- For the lemon cream
- For coating
Instructions
- In a large bowl, beat the cream cheese and butter until completely smooth and fluffy.
- Add the powdered sugar substitute, lemon juice, lemon zest, vanilla, and protein powder. Beat until thick and creamy.
- Chill the mixture in the fridge for 30 minutes — it should be firm enough to scoop.
- Scoop tablespoon-sized portions and roll into balls between your palms.
- Roll each ball in powdered sugar substitute until fully coated.
- Place on a parchment-lined tray and refrigerate 30 minutes until firm.
- Store in the fridge and enjoy cold.
Notes & Tips
- Chill the mixture first: Warm cream cheese won't roll — 30 minutes in the fridge makes it firm enough to shape.
- Wet hands help: The mixture is sticky — dampen your palms before rolling each ball.
- Double-coat: Roll once, chill 10 minutes, then roll again for a thick, snowy coating.
- Fresh lemons only: Bottled juice tastes flat — fresh zest and juice make all the difference.
- Nutrition: Per truffle (estimate): 90 calories, 7g fat.
- Fridge: Store airtight in the fridge up to 1 week.
- Freezer: Freeze up to 2 months; thaw 15 minutes before eating.
- Room temp: They soften quickly — keep refrigerated until serving.
- Gift idea: Pack in small boxes with tissue paper — they make beautiful homemade gifts.
- The Secret to Truffles That Hold Their Shape
- The secret is the double chill. Thirty minutes before rolling firms the mixture enough to shape, and thirty minutes after coating sets the outside so the powdered sugar sticks instead of melting in. Skip the chills and you get sticky blobs — chill twice and they hold perfect round shapes.
Variations & serving ideas
- Orange version: Swap lemon for orange juice and zest for a citrus twist.
- Lime version: Use lime juice and zest for a tangier truffle.
- Chocolate version: Add 2 tbsp cocoa powder to the cream cheese mixture.
- Coconut coating: Roll in shredded coconut instead of powdered sugar substitute.
Nutrition Facts
Per serving · recipe makes 20 truffles
| Nutrient | Amount per serving |
|---|---|
| Calories | 82 kcal |
| Total fat | 6 g |
| Saturated fat | 4 g |
| Cholesterol | 10 mg |
| Sodium | 100 mg |
| Total carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 2.5 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Lemon Cream Truffles?
About 1 hour 15 minutes in total: 15 minutes of prep and 1 hour of cooking.
What ingredients do I need for Lemon Cream Truffles?
The key ingredients include cream cheese, lemon zest, lemon juice, powdered sugar substitute, vanilla extract and vanilla protein powder. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight in the fridge up to 1 week. Freezer: Freeze up to 2 months; thaw 15 minutes before eating.
Can I make substitutions in this recipe?
Add the powdered sugar substitute, lemon juice, lemon zest, vanilla, and protein powder.
Test your knowledge5 quick questions about this recipe
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