Sugar-Free Lemon Coconut Truffles
No-Bake • Low-Carb • Refreshing & Creamy • Diabetic-Friendly
These little bites are bright, creamy, and melt-in-your-mouth delicious 😍—like lemon cheesecake meets coconut candy, without the sugar spike!
🥣 Ingredients
- 4 oz cream cheese (softened)
- 2 tbsp butter (softened)
- 3 tbsp powdered erythritol (or monk fruit sweetener)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- ½ cup unsweetened shredded coconut (plus extra for coating)
👩🍳 Instructions
1️⃣ Mix
- In a bowl, blend cream cheese and butter until smooth
- Add sweetener, lemon juice, zest, and vanilla
2️⃣ Fold
- Stir in shredded coconut
3️⃣ Chill
- Refrigerate mixture for 20–30 minutes (easier to handle)
4️⃣ Roll
- Scoop and roll into small balls
5️⃣ Coat
- Roll in extra shredded coconut
6️⃣ Set
- Chill again for 15–20 minutes before serving
🍽️ Serving Ideas
- Serve chilled for best texture
- Add extra lemon zest on top for a fresh pop
- Pair with tea or coffee ☕
📊 Nutrition (Approx. per truffle)
- Calories: 90
- Net Carbs: ~1–2g
- Fat: 9g
- Protein: 1g
💡 Blood Sugar Tips
- Very low in carbs → minimal glucose impact
- Healthy fats help slow absorption
- Keep portions to 2–3 pieces for balance
Tips for Best Results
- Use powdered sweetener (no gritty texture)
- Adjust lemon to taste (more = tangier)
- If too soft → chill longer or add a bit more coconut
