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Keto Lemon Snowballs (No-Bake)

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Keto Lemon Snowball Recipe

Dietary Restrictions

  • gluten_free

Instructions

  1. Using electric mixer, beat cream cheese until light and fluffy; beat in 1/2 cup Wholesome ZeroSugar Organic Erythritol, sour cream, lemon zest, lemon juice, vanilla and salt until smooth. Beat in coconut oil. Stir in almond flour until combined.
  2. Cover and refrigerate for at least 2 hours or until firm enough to roll.
  3. Toss together shredded coconut with remaining Organic Erythritol; place in shallow dish. One at a time, roll batter into 1-inch balls, then coat in coconut mixture. Place on parchment paper–lined tray.
  4. Refrigerate for about 1 hour or until firm. (Can be refrigerated for up 5 days.)

Tips:

  • Alternatively, roll in toasted chopped almonds for Almond Lemon Truffles.
  • Serve in pretty paper cups for a holiday dessert or as a special treat for Santa on his busy night.

Makes: About 24 snowballs

Ingredients

  • 1 pkg (8 oz) brick-style plain cream cheese, softened
  • 3/4 cup Wholesome ZeroSugar Organic Erythritol, divided use
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugarâ„¢ Organic Erythritol
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  • 1/4 cup sour cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch salt
  • 1/4 cup melted coconut oil
  • 3/4 cup almond flour
  • 1 cup unsweetened shredded coconut