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Keto Lemon Coconut Truffles

Keto Lemon Coconut Truffles

Ingredients

1/2 Tbsp (.25 oz) grated lemon zest

8 Tbsp (4 oz) cream cheese light, softened

2 Tbsp (1 oz) coconut oil, melted

2 Tbsp (1 oz) coconut cream

3 Tbsp (1.5 oz) Torani Sugar Free Lemon Syrup

Instructions

In a stand mixer blend the cream cheese and coconut oil until smooth. Blend in the coconut cream, salt, and Torani syrup. Taste and adjust syrup and juice to your liking. Stir in 2 tablespoons of shredded coconut and refrigerate mixture for 30 minutes. In a small bowl mix together the zest of 1 lemon with 1/4 cup (2 oz) shredded cocnut. Using a 1/2 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


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Meet Romi Cimet, Senior Food Scientist

Torani Team Member Since: 2017 Previously a food technologist in the frozen food space, Romi started her career formulating pizzas and pastries.
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