(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

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

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

  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!

  2. 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!

  3. 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!

    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)

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