No Bake Sugar-Free Lemon Coconut Truffles
The recipe No Bake Sugar-Free Lemon Coconut Truffles can be made in about 10 minutes. For 52 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 113 calories, 2g of protein, and 11g of fat. This recipe serves 6. 1123 people were impressed by this recipe. Head to the store and pick up coconut cream, lemon zest, juice of lemon, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Sugar Free Mom. It is a good option if you're following a gluten free, lacto ovo vegetarian, primal, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Healthy No Bake Chocolate Hazelnut Truffles (Paleo, GF, Dairy-Free + Refined Sugar-Free), Sugar-Free No Bake Raspberry Cheesecake Truffles, and Lemon Lime Coconut Cupcakes (Gluten Free, Sugar Free).
Servings: 6
Preparation duration: 10 minutes
Ingredients:
2 tablespoons coconut "cream"
2 tablespoons coconut oil, melted
juice of ½-1 lemon
Zest of 1 lemon
4 ounces cream cheese, light, softened
1-2 droppers full lemon liquid stevia
pinch salt
2 tablespoons shredded unsweetened coconut
Equipment:
baking sheet
stand mixer
bowl
Cooking instruction summary:
In a stand mixer blend the cream cheese and coconut oil until smooth.Blend in the coconut cream, salt, juice of ½ lemon and 1 dropper of lemon stevia.Taste and adjust lemon juice and stevia to your liking.Stir in 2 tablespoons of shredded coconut and refrigerate mixture for 30 minutes.In a small bowl mix the outer coating ingredients together.Using a ½ tablespoon, spoon out refrigerated mixture and form into 18 balls rolling each in the coating mixture then placing on a parchment lined baking sheet.Best if kept refrigerated until ready to serve.
Step by step:
1. In a stand mixer blend the cream cheese and coconut oil until smooth.Blend in the coconut cream, salt, juice of ½ lemon and 1 dropper of lemon stevia.Taste and adjust lemon juice and stevia to your liking.Stir in 2 tablespoons of shredded coconut and refrigerate mixture for 30 minutes.In a small bowl mix the outer coating ingredients together.Using a ½ tablespoon, spoon out refrigerated mixture and form into 18 balls rolling each in the coating mixture then placing on a parchment lined baking sheet.Best if kept refrigerated until ready to serve.
Nutrition Information:
covered percent of daily need
