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These lemon blueberry truffles have easily become one of of my favorite desserts, but I’ll admit, they don’t always last until dessert. In my defense, they’re a perfect guilt-free and low-carb snack to grab on the go. Plus, they actually give you energy rather than just a sugar high and the dreaded crash.
For shaping the truffles, I use a mini ice cream scoop to ensure that each truffle has a similar size and shape. A tablespoon can easily be used for this purpose as well.
If needed, you can reshape the truffles slightly after they’ve spent 10-15 minutes in they freezer. They will be more firm and easier to shape.
I hope that you enjoy this recipe!
Low-Carb Lemon Blueberry Truffles
- 16 ounces cream cheese room temperature
- 1/3 cup granulated stevia erythritol sweetener or equivilent of other sweetener of choice, to taste
- 1/2 cup chilled whipping cream
- 4 tablespoons butter room temperature
- Juice and zest of 1 lemon
- 1/2 cup blueberries for garnish
- Line a cookie sheet with parchment paper.
- Using a electric mixer, beat the cream cheese in a medium bowl until smooth.
- Next, add the lemon juice and zest and beat until lemon is well incorporated.
- Add the butter, sweetener, and 1 teaspoon of vanilla extract and blend until mixture is smooth.
- In a separate bowl, beat the whipping cream until soft peaks form.
- Add 1/2 teaspoon vanilla extract to the whipped cream and whip until stiff peaks form.
- Carefully fold in 1/3 the whipped cream into the cream cheese to lighten the mixture, trying not to deflate the whipped cream. Gently fold in the remaining whipped cream.
- Evenly spoon the truffle mixture onto the lined cookie sheet.
- Garnish the truffles with blueberries and place in freezer for about 30 minutes, or until firm.
The truffles can be stored in the freezer or kept in the fridge. If you choose to store them in the freezer, be sure to set them out for a few minutes before serving.