Sugar-Free Lemon Coconut Truffles
Sugar-Free Lemon Coconut Truffles
Creamy lemon-coconut centers rolled in snowy coconut — no-bake, sugar-free, 24 little bites
These sugar-free lemon coconut truffles are creamy, bright, and irresistible. A tangy lemon-cream center with a protein boost gets rolled in unsweetened shredded coconut for 24 no-bake little bites.
Each truffle has 3 g of protein and just 1 g net carb — perfect for portion-controlled sweet snacking.
Why you'll love these truffles
- 3g protein per truffle — real staying power
- Only 1g net carb and fully sugar-free
- No-bake — just mix, chill, and roll
- Makes 24 bites — great for sharing or gifting
- Bright lemon wrapped in tropical coconut
- Make-ahead friendly — keep in the fridge
Health notes
- Sugar-free: Powdered sugar-free sweetener — no added sugar.
- Low carb: Just 1g net carb per truffle.
- Gluten-free: Naturally gluten-free.
- Protein: Cream cheese and protein powder add 3g protein each.
Key element — chill the mixture before rolling
The warm dough is too soft to roll. Chill it a full hour until firm — then it scoops and rolls into perfect little balls.
Ingredients
Truffle centers
- 8 oz cream cheese, softened
- ½ cup powdered sugar-free sweetener
- ¼ cup vanilla protein powder, sifted
- 1 cup almond flour
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Coating
- 1 cup unsweetened shredded coconut
Swaps
- Dairy-free: Use dairy-free cream cheese — same method.
- Lime: Swap lime juice and zest for a lime-coconut version.
- No protein powder: Add ¼ cup more almond flour.
- Toasted coating: Toast the coconut in a dry pan for a golden finish.
Instructions
| 1 | Mix the base. Beat the softened cream cheese with the powdered sweetener and sifted protein powder until completely smooth. |
| 2 | Add flavor. Beat in the lemon juice, lemon zest, vanilla, and salt until bright and smooth. |
| 3 | Form the dough. Fold in the almond flour until a stiff dough forms. Don't overmix. |
| 4 | Chill. Refrigerate the dough 1 hour until firm enough to scoop. |
| 5 | Roll. Scoop tablespoon-sized portions and roll into balls with damp hands. Roll each in the shredded coconut to coat. |
| 6 | Chill again. Refrigerate the finished truffles 30 minutes to firm up. Serve cold. |
Pro tips
- Dampen your hands between truffles — the dough releases much more easily.
- If the dough feels soft while rolling, pop it back in the fridge for 15 minutes.
- Use a small cookie scoop for evenly sized truffles.
- Taste the dough and add more zest if you like it tangier.
- These firm up nicely overnight — even better on day two.
Nutrition
| Nutrient | Per truffle (24) |
|---|---|
| Calories | 90 |
| Protein | 3g |
| Net carbohydrates | 1g |
| Total carbohydrates | 2g |
| Fiber | 1g |
| Total fat | 8g |
| Sodium | 40mg |
Estimates per truffle (24 per batch), based on cream cheese, almond flour, coconut, and whey or plant protein powder.
Variations
Lime coconut
Swap lime juice and zest for the lemon for a lime-coconut twist.
White chocolate shell
Dip the chilled truffles in melted sugar-free white chocolate before the coconut coat.
Blueberry lemon
Fold 2 Tbsp freeze-dried blueberry powder into the dough.
Toasted coating
Toast the shredded coconut in a dry skillet until golden for extra flavor.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 1 week | Keep in an airtight container; serve cold |
| Freezer | Up to 2 months | Freeze on a tray, then bag; thaw in fridge |
| Room temp | Not recommended | Cream cheese centers soften quickly |
FAQ
Test your knowledge
5 quick questions about these truffles
1. Protein per truffle?
2. Net carbs per truffle?
3. Why chill the dough before rolling?
4. How many truffles does the batch make?
5. What coats the truffles?
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