These blueberry lemon truffles are a no-bake dessert made with a creamy butter and cream cheese filling flavored with blueberry and lemon protein powder, dipped in sugar-free dark chocolate. They are sugar-free, gluten-free, and low-carb with 0.75 net carbs & 4.44g protein per truffle.
These blueberry lemon truffles are creamy, no-bake whipped bites dipped in dark chocolate and topped with fresh blueberries. A nice, cold summer treat!
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I love truffles, mostly because you can mix everything in one bowl, scoop, dip, and you're done. It's the same method I use for pecan pie truffles and pistachio cake pops. And these blueberry lemon truffles just might be my favorite summer flavor pairing.
The filling is light and creamy, brightened with fresh lemon zest, and flavored with blueberry and lemon protein powders, and dipped in sugar-free dark chocolate that sets into a firm shell.
I scoop them with a cookie scoop so they come out the same size and round. They're great as a summer dessert or a quick snack with 4.5g protein and 7.1g fiber each. Keep them cold, they are best straight from the fridge. I hope you love them as much as I loved making them!
Ingredients
Here's what you'll need to make these:
FOR THE TRUFFLES
- Butter - Softened, it gives the filling its rich, creamy base. Let it sit out so it whips smooth.
- Cream cheese - Softened, for a smooth, creamy filling. Bring it to room temperature first so it blends without lumps.
- Lemon protein powder - Adds protein and bright lemon flavor. My go-to is Keto Chow because it's low carb, gluten-free, and mixes in smoothly.
- Blueberry protein powder - Adds protein, structure, and natural blueberry flavor with no added sugar. I use Keto Chow here too.
- Powdered sugar-free sweetener - Sweetens the filling without the sugar. A powdered option like Swerve blends in without any grit.
- Vanilla extract - For warm depth of flavor.
- Lemon zest - Fresh zest brings the lemon flavor to life. Zest it right before mixing for the brightest taste.
FOR THE COATING
- Sugar-free dark chocolate chips - They melt into a smooth shell that sets firm around each truffle. I use Lily's. You can swap in sugar-free white chocolate for a sweeter, milder coating.
- Coconut oil - A little stirred into the chocolate thins it for easy dipping and helps it set with a clean finish.
- Blueberries and lemon zest - They go on top while the chocolate is still wet for a fresh finish and a hint of what's inside.
Instructions
These truffles come together in 3 quick steps, no oven required.
- Add all the truffle ingredients to a medium bowl.
- Mix the filling. Beat with an electric mixer until smooth and creamy.
- Scoop and freeze. Scoop the filling with a 1.5 tablespoon cookie scoop onto a parchment-lined baking sheet, then freeze for 15 minutes. The scoop keeps them uniform and round.
- Dip and decorate. Melt the chocolate chips and coconut oil in the microwave in 15-second intervals until smooth. Dip each truffle, top with a blueberry and extra lemon zest while the chocolate is wet, then refrigerate 20 minutes until set. Note: it might get messy.
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Hint: A 1.5 tablespoon cookie scoop gives you even, round truffles and makes the dipping go faster.
Top Tip
Keep these truffles cold. They're soft and creamy, so they set up firm in the fridge and soften quickly at room temperature. One thing I learned while filming: don't re-freeze them right before photographing or serving under warm light. Mine got a little sweaty under the hot lights after a second freeze, which won't happen in a normal kitchen. Chill them, then serve them cold.
Variations
- Use white chocolate. Swap the sugar-free dark chocolate for sugar-free white chocolate chips for a sweeter, milder shell that really shows off the blueberry and lemon.
- Change the toppings. Finish with a few freeze-dried blueberries or a little extra zest instead of a fresh blueberry.
- Try another flavor base. Try pistachio, lemon, or extra chocolate.
Let me know what variations you try!
Storage
Store the truffles in an airtight container in the fridge for up to 5 days. Keep them cold right up until serving, since they soften at room temperature.
They freeze well too. Seal them in an airtight container and freeze for up to 2 months. Thaw them in the fridge before serving, and add fresh toppings after thawing if you want them to look their best.
FAQ
The filling needs to firm up before dipping. Give them the full 15 minutes in the freezer, and if they're still soft, leave them a few minutes longer. A cold, firm truffle holds its shape in the warm chocolate.
Yes. Any milk or whey protein powder should work. If you can't find blueberry or lemon flavors, vanilla is a good base and the fresh lemon zest still brings plenty of flavor. I don't recommend collagen, and I haven't tested other protein powder types with this recipe.
Melt the chips in short 15-second bursts and stir between each one so the chocolate doesn't seize. The coconut oil thins it for a smoother dip, so don't skip it.
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Recipe
Blueberry Lemon Truffles
Ingredients
Truffles
- ½ cup butter softened (8 tbsp)
- 4 oz cream cheese softened
- 1 tablespoon lemon protein powder
- 2 tablespoon powdered sugar-free sweetener
- 1 teaspoon vanilla extract
- ½ cup blueberry protein powder
- 1 tablespoon lemon zest
Coating
- 1 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil
- blueberries
- lemon zest
Instructions
- Mix together all truffle ingredients with an electric mixer until smooth and creamy.
- Scoop with 1.5 tablespoon cookie scoop or tablespoon onto a parchment-lined baking sheet and freeze for 15 minutes.
- Melt chocolate chips and coconut oil in microwave 15-second intervals until smooth.
- Dip truffles in melted chocolate. Top each with 1 blueberry and extra lemon zest while chocolate is still wet.
- Refrigerate 20 minutes until set.
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