(No-Bake) Keto Lemon Coconut Balls

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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
  • 2 tsp Truvia
  • 1 tbsp Splenda (or to taste)
  • 1/4 tsp vanilla extract
  • 1/16 tsp salt

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. DSC_0764
  5. Coat each ball gently in coconut until fully covered.DSC_0767
  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!

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DSC_0828Nutrition per ball: 7F/1.4C(NET)/2P & 1g fibre

My Camera: http://amzn.to/2C2Cw4H
The Nutrition scale I use: http://amzn.to/2C1xCoA

 

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

  1. Joe

    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.

    • sammysamgurl

      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~

    • sammysamgurl

      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!

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