Keto Lemon Coconut Balls (No-Bake)

keto lemon coconut balls

keto lemon coconut balls

keto lemon coconut balls

Delicious, chewy, sweet keto lemon coconut balls of heavenly bliss..

These Lemon Coconut Balls are the perfect thing to curb any candy craving.

Just be sure to hide them from friends and family…

..because even non-keto people will be asking you for the recipe!

The base of these lemon coconut balls is made up of cream cheese and almond flour

I used this base for a lot of my keto no-bake ball recipes because it makes for a dough that's still soft yet decently easy to handle and roll into balls.

I also added coconut because I don't know about you, but I feel like it makes everything better! 

My family has always been a huge fan of coconut desserts. These were no exception. 

You can either use desiccated or regular shredded coconut for this recipe.

If you like these no-bake balls, I highly suggest checking out some of my other similar recipes that are more recent..including:

Keto Espresso Cheesecake Balls

-Keto Almond Cheesecake Truffles

Keto Pumpkin Spice Balls

Keto Birthday Cake Balls

Raspberry Cheesecake Balls & more!

You may also like these recipes if you're a fan of keto lemon desserts:

-Keto Lemon Bars

-Keto Raspberry Lemon Muffins

-Keto Lemon Cookies

-Keto Lemon Chia Seed Donuts

-Keto Lemon Blueberry Muffins

-Keto Lemon Mug Cake

Ingredient in Keto No Bake Lemon Coconut Balls

Truvia and Splenda – I have now switched over to only using a monkfruit/erythritol blend sweetener in all of my recipes since originally writing this post.

I MUCH prefer the taste and affect it has on the body.

I use the SoNourished brand for both granular and powdered sweetener and love it!

(For my Canadian friends, you can purchase monkfruit/erythritol sweetener HERE)

Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe.

As I’ve noted in many of my past recipes, the brand of almond can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

(For my Canadian friends, you can purchase Almond Flour HERE)

keto lemon coconut balls

Tools I used To Make Low Carb Lemon Coconut Balls

Camera – I get a lot of questions asking what I take my photos with..I typically use my iphone OR this Nikon Camera (It's honestly amazing!)

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

keto lemon coconut balls

How To Store Low Carb Lemon Coconut Balls

Store these in an airtight container between layers of parchment paper or a ziplock bag in your fridge for up to 7 days.

You can also freeze these and store them the same way as mentioned above.

keto lemon coconut fat bombs

Keto Lemon Coconut Balls

Serves: 10

Ingredients:

  • 1/4 cup(60g) cream cheese
  • 1 tsp 14% sour cream
  • 2 tsp fresh lemon juice
  • zest from 1/2 a large lemon
  • 1/2 cup+2 tbsp(77g) Almond Flour  (Canadians can find it HERE)
  • 2 tsp Truvia
  • 1 tbsp Splenda (or to taste)
  • 1/4 tsp vanilla extract
  • 1/16 tsp salt

Coconut Coating:

Directions:

  1.  Combine all base ingredients until a thick dough forms.
  2.  Freeze the dough for 5-7min.
  3.  Mix your coconut and sweetener on a small plate or bowl.
  4.  Remove the dough from the freezer and roll it into 10 small balls. keto lemon coconut balls
  5. Coat each ball gently in coconut until fully covered.keto lemon coconut balls
  6. Place back on a plate and freeze for 30min-1 hour.
  7. Enjoy immediately or store in the fridge or freezer (depending on the texture you prefer) in an air-tight container!

keto lemon coconut balls

keto lemon coconut balls

keto lemon coconut fat bombs

keto lemon coconut fat bombsNutrition per lemon coconut ball: 7g Fat |1.4 NET Carbs | 2g Protein | 1g fibre

Store these in an airtight container between layers of parchment paper or a ziplock bag in your fridge for up to 7 days.

You can also freeze these and store them the same way as mentioned above.

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one, I may receive a small commission. This does not affect your purchase in any way!

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No-Bake Keto Lemon Coconut Balls
Print Recipe
0 from 0 votes

Keto Lemon Coconut Balls

Prep Time15 mins
Refrigeration Time1 hr
Total Time1 hr 15 mins
Course: Dessert, Snack
Keyword: keto lemon coconut balls, keto lemon coconut fat bombs
Servings: 10 lemon coconut balls
Calories: 81kcal

Ingredients

  • 1/4 cup cream cheese 60g
  • 1 tsp 14% sour cream
  • 2 tsp fresh lemon juice
  • zest from 1/2 a large lemon
  • 1/2 cup + 2 tbsp almond flour 77g
  • 2 tsp truvia
  • 1 tbsp splenda or to taste
  • 1/4 tsp vanilla extract
  • 1/16 tsp salt

Coconut Coating:

  • 1/4 cup 15g Flaked or Shredded Unsweetened Coconut (Canadians can find it HERE)
  • 1 tsp truvia or 1 tbsp of another sweetener

Instructions

  • Combine all base ingredients until a thick dough forms.
  • Freeze the dough for 5-7min.
  • Mix your coconut and sweetener on a small plate or bowl.
  • Remove the dough from the freezer and roll it into 10 small balls.
  • Coat each ball gently in coconut until fully covered.
  • Place back on a plate and freeze for 30min-1 hour.
  • Enjoy immediately or store in the fridge or freezer (depending on the texture you prefer) in an air-tight container!

Notes

  • Store these in an airtight container between layers of parchment paper or a ziplock bag in your fridge for up to 7 days.
  • You can also freeze these and store them that way.
Ingredient Links
  • Truvia and Splenda - I have now switched over to only using a monkfruit/erythritol blend sweetener in all of my recipes since originally writing this post. I use the SoNourished brand for both granular and powdered sweetener and love it!
    (For my Canadian friends, you can purchase monkfruit/erythritol sweetener HERE)
    Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe.
    As I’ve noted in many of my past recipes, the brand of almond can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
    (For my Canadian friends, you can purchase Almond Flour HERE)

Nutrition

Serving: 1lemon coconut ball | Calories: 81kcal | Carbohydrates: 1.4g | Protein: 2g | Fat: 7g | Fiber: 1g

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61 thoughts on “Keto Lemon Coconut Balls (No-Bake)

  1. These look great! We already tried the almond cheesecake clusters and loved them! I’m a fan of this new (to me) genre of sweet cheese balls. They freeze well too.

    1. Thank you Joe! I’m glad you liked the first ones as well! I’ll have to come up with a few more in the future. 🙂
      ~Sam~

    1. I’ve actually had a few people sub coconut flour! You won’t need as much flour as coconut flour is very absorbent so just use half the amount of flour called for OR you can use the same amount of flour but you’ll probably want to almost double the rest of the ingredients! Goodluck!

      1. I just made these – and they turned out dry. Now I know why! I used the measurements you gave in the recipe, but I DID use coconut flour. Still turned out good, but Next time I’ll do your changes. Thanks for the recipe.

  2. I’m new to this woe. Why do you use both Truvia and Splenda…and are they both in granulated form? I use Pyure granulated. It’s a Stevia/Erythritol blend which is about 2x the sweetness of sugar. Could I use that in place of both & if so, how much?

  3. So I’m new to keto, and I hate fake sugar… so I’m trying to ease myself in. I’m curious why you use truvia AND splenda, and not just one or the other. If I just skipped the truvia does it change the flavor much? I hate the aftertaste of fake sugar.

  4. I just made these and they’re delicious! I put a bit too much lemon juice in them, so they’re a bit soft but I’ll just keep them in the freezer. I’m definitely going to be making these regularly. Thanks for sharing the recipe.

  5. I love these and have also made them replacing the 1/2 cup of almond flour with the coconut…so yummy either way!!!

    1. Definitely ! I would just make sure to adjust the amount of Swerve you use in place of Truvia, You will need to use 3x as much swerve as the truvia called for. As for splenda you can replace it in a 1:1 ratio!

  6. These are delicious!! However, mine don’t look like the pretty lemon color yours does, more brown(ish) from the almond flour…is there a reason? My almond flour was super fineness ground, not sure if that matters. Either way, yum!!

    1. Wahoo! Glad they worked out. That is odd hmm, I’m not positive but it could be the almond flour, mine is still a bit course in texture!

    2. Maybe you used almond meal instead of almond flour? Almond flour is blanched almonds (skins removed), whereas almond meal is just ground almonds (skin on). The skin would impart a brown color. Almond meal should be near-white. 🙂

    3. My guess is that you have an almond flour that is not blanched. Some almond flours are ground up with the almond skins on, some are not. I buy the stuff that has skins still on, and so mine is more brown as well. 🙂

    4. I was thinking the same thing. Mine came out beige from the almond flour, I guess, but were so yummy! I used 3.5 tsp of the new splenda stevia sweetener.

    1. Other people have used coconut flour and another has used flax with success! You may have to play around with the amount of flour you add (less probably since almond flour is not very absorbant) OR increase the wet components (cream cheese/sour cream)

  7. Oatmeal works great in other protein balls. I am going to try it in this recipe and omit the flour. I have also ground up oatmeal in my nutribullet to a flour consistency for a lot of things.

  8. Hi there
    I was just wanting to know if I can completely replace the Truvia and Splenda with Stevia?
    Or just the Truvia with Stevia?
    What would be the ratios for doing this?
    I’m knew to Keto lol
    Thanks heaps 🙂

  9. So often we forget to thank people. I’ve made this twice and I wanted to share my heartfelt thanks for this recipe. Good bless

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