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3 Ingredient Keto Lemon Truffles Recipe

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3.9 from 41 reviews

  • Author: Ezabella
  • Total Time: 1 hour 30 minutes
  • Yield: 18 truffles
  • Diet: Keto

Description

These 3 Ingredient Keto Lemon Truffles combine rich, sugar-free dark chocolate with zesty lemon for a low-carb, decadent treat. Perfectly creamy and tangy, these truffles are coated in smooth dark chocolate, making them an ideal indulgence for keto diets or anyone craving a guilt-free dessert.

Ingredients

Filling Ingredients

  • 1 1/2 cups (238 g) sugar-free dark or semisweet chocolate chips
  • 4 fl oz (118 ml) heavy cream
  • 2 tsp (2 g) lemon zest, patted dry

Coating Ingredients

  • 2 cups (317 g) sugar-free dark or semisweet chocolate chips
  • Optional: Coconut oil, 1 tsp at a time for thinning chocolate coating

Instructions

  1. Prepare Chocolate Filling: Add 1 1/2 cups (238 g) of sugar-free chocolate chips into a medium microwave-safe bowl. Heat heavy cream in the microwave until hot and steaming but not boiling, then pour it over the chocolate chips. Gently stir with a spatula until the chocolate is fully melted and the mixture is smooth. If needed, heat in 15-20 second increments and stir until fully melted. Stir in the lemon zest last to prevent the mixture from seizing.
  2. Chill Filling: Place the chocolate mixture into the refrigerator to set for about 1 hour until firm but scoopable. If it becomes too firm, let it sit at room temperature until soft enough to scoop.
  3. Form Truffle Balls: Using a 1 tbsp cookie scoop, scoop the filling and roll into smooth, round balls with your palms. Place each ball on a parchment-lined baking sheet, ensuring they do not touch.
  4. Freeze Truffles: Place the baking sheet with formed balls into the freezer and chill until completely solid, about 15 minutes.
  5. Prepare Chocolate Coating: While the truffles freeze, melt the remaining 2 cups (317 g) of chocolate chips in a microwave-safe bowl in 15-30 second intervals, stirring frequently until smooth. Optionally, add coconut oil 1 tsp at a time to thin out the chocolate coating if desired.
  6. Coat Truffles: Remove frozen truffles from the freezer. Using two forks or your preferred dipping tool, dip each ball into the melted chocolate ensuring full coverage. Shake off excess chocolate gently, smooth the coating, and place coated truffles back onto the parchment paper. Wipe off any chocolate puddles underneath to prevent sticking.
  7. Optional Garnish: Drizzle remaining melted chocolate over the coated truffles or sprinkle additional dry lemon zest on top. Ensure lemon zest is completely dry to avoid discoloration of the chocolate coating.
  8. Set Coated Truffles: Place the coated truffles back into the refrigerator until the chocolate coating is fully solid.
  9. Storage: Store uneaten truffles in an airtight container in the refrigerator or freezer to maintain freshness.

Notes

  • Use sugar-free chocolate chips to keep this recipe keto-friendly.
  • Dry the lemon zest thoroughly before mixing and before sprinkling on top to prevent chocolate from seizing or discoloring.
  • Add coconut oil to the chocolate coating if you prefer a thinner, easier-to-dip chocolate layer.
  • Keep truffles chilled between steps to ensure proper texture and coating adherence.
  • Truffles can be stored in the fridge for up to 1 week or frozen for longer storage.
  • Use a cookie scoop for uniform truffles that are easier to coat and serve.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenloving.com/3-ingredient-keto-lemon-truffles-recipe/