Bright & Zesty Keto Lemon Coconut Balls (No-Bake & Refreshing!)
Brighten your day with these Bright & Zesty Keto Lemon Coconut Balls! These delightful no-bake treats combine the nutty goodness of almond flour and unsweetened coconut with a vibrant burst of fresh lemon zest and juice, all bound by creamy softened cream cheese. Perfect for a quick snack or a refreshing dessert, these low-carb, sugar-free, and naturally gluten-free bites are a delightful addition to your health journey, especially on a sunny day here in beautiful Puerto Vallarta!
Yields: Approximately 18-24 balls Prep time: 15 minutes Chill time: 15 minutes
Ingredients:
- 1 cup super-fine almond flour
- 1 cup unsweetened desiccated coconut, finely shredded (do not use sweetened coconut)
- ⅓ cup powdered erythritol (or your preferred powdered low-carb sweetener like Swerve Confectioners)
- 1 large lemon, zest only (about 1-2 teaspoons)
- 2 tablespoons fresh lemon juice
- 3.5 ounces cream cheese, softened to room temperature (about 7 tablespoons or just under half a block)
- 1 teaspoon vanilla extract (labeled as “vanilla essence” in some regions)
- ⅓ cup unsweetened desiccated coconut, for coating (finely shredded recommended)
Equipment:
- Medium mixing bowl
- Rubber spatula or sturdy spoon
- Lemon zester/grater
- Lemon juicer (optional)
- Small cookie scoop (optional, for even sizing)
- Baking sheet
- Parchment paper
- Small shallow bowl (for rolling in coconut)
Instructions:
- Combine Dry Ingredients: In a medium mixing bowl, add the almond flour, 1 cup of unsweetened desiccated coconut, and powdered erythritol. Stir these dry ingredients together thoroughly until well combined.
- Add Wet Ingredients for Dough: Add the lemon zest, lemon juice, softened cream cheese, and vanilla extractto the dry mixture in the bowl.
- Use a rubber spatula or sturdy spoon to mix everything together. Continue mixing until a thick, cohesive dough forms. It might seem crumbly at first but will come together as you continue to mix and press.
- Form the Balls: Take tablespoon-sized pieces of the dough. Roll each piece between your palms into smooth, uniform balls.
- Coat in Coconut: Pour the extra ⅓ cup of unsweetened desiccated coconut into a small shallow bowl.
- Roll each of the formed balls through the coconut, pressing gently to ensure they are completely coated.
- Place the coated balls onto a parchment-lined baking sheet.
- Chill & Enjoy! Place the baking sheet with the lemon coconut balls into the refrigerator for at least 15 minutes to allow them to firm up.
- Once chilled, they are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips for Success:
- Softened Cream Cheese: Ensure the cream cheese is truly at room temperature for easy blending into a smooth dough.
- Finely Shredded Coconut: Using finely shredded or desiccated coconut (vs. flakes) helps the balls hold together better and provides a smoother texture. Ensure it’s unsweetened.
- Powdered Sweetener: Powdered erythritol (or similar powdered sweetener) is crucial for a smooth texture, as granular sweeteners can make the dough gritty.
- Fresh Lemon: Fresh lemon zest and juice provide the best, brightest flavor.
- Roll Firmly: When rolling the balls, press firmly to help them hold their shape.
- Chill Time: The chilling step allows the balls to firm up and the flavors to meld.
- Storage: These must be stored in the refrigerator due to the cream cheese.
Recipe Analysis & Dietary Classification:
These Keto Lemon Coconut Balls are a delightful addition to your health journey!
- High Fat: Yes, primarily from the coconut, almond flour, and cream cheese.
- Low-Carb: Yes, this recipe is very low-carb by using almond flour, unsweetened coconut, powdered erythritol, and minimal carbs from lemon and cream cheese.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.