These no-bake lemon truffles are soft, citrusy bites that taste just like lemon cookie dough, made with almond flour, lemon protein powder, fresh lemon, and butter, mixed up in one bowl then dipped in a sugar-free white chocolate shell. They are gluten-free, sugar-free, keto, low carb, and high protein with about 8g protein, 6g fiber, and 4g net carbs per dipped truffle.
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After my pumpkin truffles that look like real pumpkins took off, I made it my mission to bring more of these cute little shaped desserts into the sugar-free world. And lemons are the best summer fruit for this. These lemon truffles are soft and creamy on the inside with a bright citrus flavor, almost like lemon cookie dough. They are roll up into a lemon-shape then dipped in a white chocolate shell with (optional) yellow food coloring. And they're so easy to make with no baking skills required.
These were inspired by Little Blog of Vegan's lemon truffles, which are vegan and dairy-free, of course. And a technique from Loopy Whisk where she zested oranges together with powdered sugar by rubbing it between fingertips to release the essential oils. Since I like to multi-task my recipes, I adapted these to be sugar-free and gluten-free with added protein and fiber. They use the same lemon base as my homemade lemon protein bars so the flavor will taste familiar if you've tried those.
They made a quick & easy protein snack or a festive treat for gifts or special occasions like summer parties, a baby shower, or a spring brunch table, and they travel well as long as you keep them cool. I hope you love them as much as I loved making them for you!
Ingredients
Here's what you'll need to make these:
Truffle Mix
- Powdered sweetener - For sweetness. Swerve confectioners is my pick because it blends in smooth.
- Lemon zest - Where most of the bright lemon flavor comes from. Zest before you juice.
- Almond flour - The base of the dough. Use blanched, finely ground for a smooth, soft texture.
- Lemon protein powder - Adds protein, flavor, and structure. Vanilla protein works too if you can't find lemon. Just add an extra teaspoon of zest or lemon extract. Milk or whey protein powders work best.
- Unsalted butter - Binds the dough and adds richness. Softened so it mixes in easily.
- Fresh lemon juice - Adds tartness and helps the dough come together. Use the same lemons you zested.
- Vanilla extract - Rounds out the lemon with a little warmth.
Coating
- Sugar-free white chocolate chips - For a smooth sugar-free shell. Lily's white chocolate style chips are my go-to here.
- Coconut oil or butter - Thins the chocolate so it coats smooth and sets with a nice finish.
- Yellow food coloring (optional) - Just for looks, to make them look like lemons. Okay to skip.
See recipe card for complete measurements below.
Tip: If you're looking for more sugar-free/gluten-free ingredients, these are my recommended products and the baking tools that I use daily.
Instructions
These are easy to make in one bowl with no baking required. Here's how to make them:
- Mix the sweetener and zest. Rub between fingertips to bring out the lemon flavor.
- Make the dough. Mix in the almond flour, protein powder, butter, vanilla, and lemon juice until dough forms.
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- Scoop and skewer. Scoop the dough into balls with a 2-tablespoon cookie scoop. Push a toothpick or skewer into each one for easy dipping.
- Freeze. Pop the truffles in the freezer for 25 minutes to firm up.
- Melt the chocolate. Melt the white chocolate chips and coconut oil in the microwave in 15-second bursts, stirring between each, until smooth. Stir in a couple drops of yellow food coloring (optional).
- Dip and finish. Dip each chilled truffle in the chocolate, slide out the skewer, then dab the hole with a little chocolate and press a mint leaf on top.
So cute!
Top Tip
Freezing helps the truffles stay intact while dipping, otherwise it gets a little messy. If you can't wait the full time, just make sure they are hardened slightly before dipping. If the dough starts to soften while you're dipping, slide the tray back into the freezer for a few minutes to firm up again. Plus cold truffles give you a smoother shell.
Variations
- Use different protein powder flavors. Swap the lemon protein powder for vanilla and add an extra teaspoon of zest to keep the lemon flavor intact.
- Skip the shell. The dough is good rolled in a little powdered sweetener or unsweetened coconut flakes if you want to leave off the chocolate dip.
- Try a different citrus. Orange or lime zest and juice work in place of lemon.
- Switch up the season. Love these little lemons? My pumpkin truffles are the fall version, shaped like tiny pumpkins.
Storage
Store the truffles in an airtight container in the refrigerator for up to a week. The white chocolate shell stays firm when chilled.
To freeze, place them in a single layer in an airtight container and freeze for up to 3 months. Thaw in the fridge for a few hours before serving, or eat them straight from frozen for a firmer bite.
FAQ
Yes, vanilla protein powder works. Just add an extra teaspoon of lemon zest to keep the flavor bright. I recommend sticking to milk or whey protein powders. Use at least 40 grams.
Add lemon juice or unsweetened almond milk a teaspoon at a time until the dough holds together when you press it. Almond flours and protein powders vary in how much moisture they absorb, so a little adjustment is normal. Make sure you weigh your protein powder and almond flour to be sure your measurements are accurate. If dough is too wet, try adding more almond flour a teaspoon at a time.
Not at all. It only makes the shells look more like real lemons. The truffles taste exactly the same without it, and the white chocolate shell still looks nice and bright.
Yes, they're a great make-ahead treat. Make them up to a week before and keep them in the fridge, or freeze them for up to 3 months. Add the mint leaves right before serving so they stay fresh and green.
Related
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Recipe
No-Bake Lemon Truffles
Ingredients
Truffle Mix
- ⅔ cup powdered sugar-free sweetener
- 2 tablespoon lemon zest (about 2 medium lemons)
- 1 cup almond flour
- ½ cup lemon protein powder
- 4 tablespoon unsalted butter softened
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Coating
- 5 oz sugar-free white chocolate chips
- 1-2 tablespoon coconut oil or butter
- 3 drops yellow food coloring optional, for looks only
Instructions
- Mix sugar free powdered sweetener together with zest. Tip: Rub between clean fingertips to bring out the lemon zest flavor.
- Mix in almond flour, protein powder, butter, vanilla extract, and lemon juice with an electric mixer on medium speed until a dough forms.
- Scoop out truffles using a 2 TB cookie scoop or tablespoon. Place a toothpick or skewer through the middle for easy dipping.
- Put truffles in the freezer for about 15-25 minutes to harden.
- While truffles are hardening, melt sugar-free white chocolate chips and coconut oil or butter on 15 second intervals in the microwave until smooth and fully melted. (Or use double boiler method). Mix in 3 drops of yellow food coloring, if using.
- Dip chilled truffles in melted chocolate, remove the skewer, cover the hole from the skewer with a little bit of melted chocolate and add a mint leaf.
Olivia Wyles says
I love making cute shaped desserts and these lemon truffles turned out so good. I hope you enjoy them as much as I did making them for you!