Lemon Truffles

1. Mix the Dry Ingredients
   In a bowl, combine almond flour, coconut flour, powdered erythritol, lemon zest, and salt. Stir well to ensure everything is evenly distributed.

2. Add Wet Ingredients
   Pour in the melted coconut oil, fresh lemon juice, and vanilla extract. Mix until the dough forms and sticks together easily.

3. Shape the Truffles
   Roll the dough into small 1-inch balls using your palms. Place each one on a parchment-lined baking sheet.

4. Optional Sweet Coating
   For a touch of extra sweetness and a pretty finish, roll each truffle in a bit more powdered erythritol.

5. Chill & Set
   Refrigerate the truffles for 30 minutes to firm up and develop their perfect texture.

6. Serve & Store
   Once chilled, enjoy immediately. Store leftovers in an airtight container in the fridge for up to a week.

Why You’ll Love These Lemon Truffles

These truffles prove that dessert doesn’t have to be sugary or complicated. They’re:

• Naturally low-carb and keto-friendly

• Bright, fresh, and perfectly lemony

• Ideal for meal prep

• Ready in minutes

• Made with clean, simple ingredients

Each bite delivers a smooth, melt-in-your-mouth texture and a refreshing zing of lemon—pure bliss without the guilt.

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