Lemon Cottage Cheese Truffles
These no-bake, high-protein Lemon Cottage Cheese Truffles are creamy, lightly sweet, and packed with fresh lemon flavor. The smooth cottage cheese filling is rolled into bite-sized balls and dipped in sugar-free white chocolate for an easy dessert that feels fresh, bright, and satisfying.
Servings: 15 truffles
Calories: 124kcal
Ingredients
- 1 cup cottage cheese
- ½ cup almond flour finely ground
- 3 tablespoons coconut flour
- 2 tablespoons almond butter or cashew butter smooth
- 2 tablespoons sweetener
- 1 tablespoon lemon juice fresh
- 2 teaspoons lemon zest finely grated, divided
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup white chocolate chips sugar-free
- 1 teaspoon coconut oil optional
- Finely grated lemon zest for topping
Instructions
- Add the cottage cheese to a food processor. Blend until completely smooth and creamy, scraping down the sides as needed so no curds remain.
- Add the almond flour, coconut flour, almond butter or cashew butter, lemon zest, sweetener, fresh lemon juice, vanilla extract, and salt.
- Blend again until a thick, soft mixture forms and all the ingredients are evenly combined.
- Let the mixture rest for 5 minutes so the coconut flour can absorb some of the moisture.
- Check the consistency. If the mixture is still too soft or sticky to roll, add 1 additional teaspoon of coconut flour. Blend again and let it rest for another 2 minutes before adding any more.
- Divide the mixture into 15 equal portions and roll each portion into a ball.
- Place the truffles on a parchment-lined plate or tray. Freeze for 15 to 20 minutes, or until firm enough to coat.
- Add the sugar-free white chocolate chips and coconut oil, if using, to a microwave-safe bowl.
- Microwave in 20-second intervals, stirring well after each one, until the white chocolate is smooth and completely melted.
- Dip each chilled truffle into the melted white chocolate. Allow the excess chocolate to drip off, then place the truffle back on the lined tray.
- Immediately sprinkle each coated truffle with finely grated lemon zest while the chocolate is still wet.
- Refrigerate for 15 to 20 minutes, or until the white chocolate coating is completely firm.
Notes
- Nutrition note: Nutrition is calculated for 15 truffles using the full 1 cup (170 g) of white chocolate. If some of the melted chocolate remains in the bowl after dipping, the actual calories, fat, carbohydrates, and fiber per truffle will be slightly lower.
- The lemon flavor becomes a little stronger after the truffles have chilled, so they’re especially good when made a few hours ahead.
- Keep the finished truffles refrigerated until serving. Let them sit at room temperature for 5 minutes if you prefer a softer, creamier center.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 66mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 0.3mg | Net Carbs: 4g