This creamy Coconut Cream Truffles Recipe is perfect for a quick and easy low-carb dessert or snack. You can make a small batch for one or a large batch to share.
Author:Lisa
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes
Yield:12 truffles 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
3 tbsp almond flour
1 tbsp cream cheese (softened)
1 tbsp butter
1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
1 tbsp unsweetened coconut flakes
1/8 tsp coconut extract
tiny pinch of salt
2 tbsp sugar free white chocolate chips (melted)
1 cup + 2 tbsp almond flour
1/3 cup cream cheese (softened)
4 tbsp butter (softened)
1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
1/4 cup unsweetened coconut flakes
1 tsp coconut extract
pinch of salt
3/4 cup sugar free white chocolate chips (melted)
Instructions
Mix the almond flour, cream cheese, butter, sweetener, coconut flakes, extract, and salt. Form into 2 balls with your hands.
Microwave the sugar-free white chocolate chips for 20 seconds. Stir. If they aren’t completely melted microwave at 10 seconds intervals. When they are about 75% melted just stir until they are completely melted. Add a little coconut oil if it seems too thick.
Cover each ball with white chocolate. Sprinkle with a few extra coconut flakes. Pop into the freezer for a minute to set the chocolate.
Microwave the sugar-free white chocolate chips for 30 seconds. Stir. If they aren’t completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted. Add a little coconut oil if it seems too thick.
Mix the almond flour, cream cheese, butter, sweetener, coconut flakes, extract, and salt. Scoop with a cookie scoop to divide evenly. Form into 12 balls with your hands.
Cover each ball with white chocolate. Sprinkle with a few extra coconut flakes. Pop into the freezer for a minute to set the chocolate.