Ingredients
- 8 oz (225g) Cream Cheese, softened
- 1/4 cup (60g) Unsalted Butter, softened
- 1/4 cup Powdered Erythritol (or your preferred powdered sweetener)
- 2 tbsp Fresh Lemon Juice + Zest of 1 lemon
- 1/2 tsp Lemon Extract (for an extra flavor punch)
- Coating: 2–3 tbsp additional powdered sweetener
Instructions
- Mix the Base: In a medium bowl, beat the softened cream cheese, butter, and powdered sweetener together until completely smooth and fluffy.
- Flavor: Stir in the lemon juice, lemon zest, and lemon extract until well incorporated.
- Chill: Place the bowl in the refrigerator for 1 to 2 hours (or the freezer for 30 minutes) until the mixture is firm enough to handle.
- Roll: Use a small cookie scoop or spoon to portion out small balls. Roll them quickly between your hands, then drop them into a small bowl of powdered sweetener to coat.
- Store: Keep stored in an airtight container in the fridge or freezer.
🍫 Option 2: Classic White Chocolate Lemon Truffles
The traditional confectionery method using a white chocolate ganache base.
Ingredients
- 11 oz (300g) High-Quality White Chocolate Chips or chopped bars
- 5 tbsp (75ml) Heavy Whipping Cream
- 1 tbsp Unsalted Butter, softened
- Zest of 1 fresh lemon + 1 tbsp Lemon Juice
- Coating: 1/2 cup Powdered Sugar
Instructions
- Melt: Combine the white chocolate chips, heavy cream, and butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring thoroughly between each, until completely melted and glossy.
- Infuse: Stir in the lemon zest and lemon juice until the ganache is smooth.
- Set: Cover the bowl and refrigerate for at least 2 hours until fully set and firm.
- Shape: Scoop out tablespoon-sized portions, roll them into smooth spheres, and toss them generously in the powdered sugar.
💡 Quick Tips for Perfection
- Avoid Overheating: White chocolate and cream cheese mixtures can separate easily if heated too harshly. Melt slowly!