Keto Lemon Coconut Balls (No-Bake)

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.

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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)

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!

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.

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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:

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

Directions:

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!

Nutrition 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!

Print Recipe

3.86 from 62 votes

Keto Lemon Coconut Balls

Prep Time15

Refrigeration Time1

Total Time1 15

Course: Dessert, Snack

Keyword: keto lemon coconut balls, keto lemon coconut fat bombs

Servings: 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

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Tips

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)