Ingredients
Scale
- 8 oz Full-fat cream cheese (softened to room temperature)
- 1/2 cup Unsalted grass-fed butter (softened)
- 1/3 cup Powdered Erythritol or Monk Fruit sweetener
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh lemon zest
- 1/2 teaspoon Vanilla extract
- Optional: Unsweetened shredded coconut for rolling
Instructions
- Step 1: Cream the Base
Place the softened cream cheese and softened butter into a medium-sized mixing bowl. Use a hand mixer or a sturdy spatula to cream them together until the mixture is completely smooth and free of lumps. This step is crucial for achieving that silky, truffle-like texture. - Step 2: Incorporate Flavors
Add the powdered sweetener, fresh lemon juice, lemon zest, and vanilla extract to the creamed base. Continue mixing until all ingredients are fully incorporated. Taste the mixture and add a tiny bit more zest if you prefer a more aggressive citrus punch. The “dough” should be light, fluffy, and fragrant. - Step 3: Scoop and Set
Line a small tray or plate with parchment paper. Using a small cookie scoop or a tablespoon, portion out 12 equal-sized rounds onto the tray. If the mixture is too soft to roll into balls, place the bowl in the fridge for 10 minutes first. Once scooped, place the tray in the freezer for 30 minutes to firm up. Once solid, you can roll them in shredded coconut or extra lemon zest if desired.
- Cook Time: 15 minutes