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!

Some Ingredients I’d Like to Highlight:

  • 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!
  • 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.

The Ultimate Low Carb Substitution Guide

Tools I used:

  • 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!)
  • Nutritional Scale – I’ve used this scale for almost every single recipe on this blog…I’ve had it for over 4 years and it’s still yet to fail me! I only replace the batteries maybe once per year.

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
  • 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. 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 ball: 7g Fat |1.4C(NET) | 2g Protein | 1g fibre

Note: This post contains some affiliate links

Other Similar Recipes You May Like:

Keto Christmas Chocolates
Keto Christmas Chocolates
No-Bake Pumpkin Cheesecake Truffles
No-Bake Pumpkin Cheesecake Truffles
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55 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 🙂

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