These no bake lemon cake truffles feature a lemon cake filling that doesn’t require any baking. You only need 4 ingredients to make them. These truffles are gluten-free and can be made low carb and keto-friendly. The truffles can also be made ahead of time to make for an event.
These lemon truffles are a fun dessert to make without needing to turn on the oven. You can customize them with decoration to make them for an event or for gifting.
Ingredients
- Lemons
- Superfine almond flour
- Maple syrup or keto syrup
- White chocolate chips, melting wafers or keto white chocolate chips
Lemons: These truffles are flavored with fresh lemon juice and zest to give them a bright, citrusy lemon flavor.
Superfine almond flour: Instead of wheat flour, the cake filling is made with blanched superfine almond flour. Make sure to use superfine almond flour because just regular almond flour will make the texture too gritty.
Syrup: Syrup is used to bind the cake ingredients together and provides sweetness. I made these with maple syrup and allulose syrup.
White chocolate chips or melts: You can make these with white baking chips (white chocolate chips), white candy melts (melting wafers) or keto white chocolate chips. The white chocolate chips are melted down until smooth and the cake balls are dipped in the melted chocolate. I like to use white candy melts because it is easier for dipping. If you use white chocolate chips, your coating will be a little thicker unless you thin out the melted chocolate with some oil. If you use keto white chocolate chips, it will depend on the brand. I tested Lily’s white chocolate chips and it was very thick when melted. ChocZero white chocolate chips has a thinner consistency when melted and is easier for dipping and coating.
How to Make No Bake Lemon Truffles
- The lemon juice, zest, almond flour and syrup are all mixed together in a food processor until a dough forms.
- Scoop the dough and roll into balls. Place into the freezer to freeze.
- When the cake balls are frozen solid, they can be removed from the freezer and are ready to be dipped. Melt your white chocolate in the microwave until smooth and melted. Dip frozen cake balls in melted chocolate until evenly coated. If desired you can also drizzle white chocolate over each dipped cake ball and add some lemon zest for decoration. Place coated cake balls into the fridge until chocolate is fully set. Store cake balls in the fridge or freezer.
Texture and Sweetness
These truffles are sweet with a moist cake-like filling, similar to cake pops. They have a nice zesty lemon flavor to them.
4 Ingredient No Bake Lemon Cake Truffles
Ingredients
- 2 cups (226 g) superfine blanched almond flour
- 2 tbsp (1 fl oz/30 ml) lemon juice + 1 tsp zest
- 1/4 cup (2 fl oz/59 ml) maple syrup or sugar-free syrup (like allulose syrup)
- 1½ cups (254 g) white chocolate chips or melting wafers or sugar free white chocolate chips
Instructions
- Add almond flour, lemon juice, zest and syrup to the bowl of a food processor. Process until everything is evenly combined, scraping down the sides of the bowl as needed. The dough should be a little sticky and if you squeeze a clump of it, it should hold its form.
- Using a 1 tbsp cookie scoop, scoop dough and roll it into smooth balls. Place the balls on a parchment-lined baking sheet. If your dough seems too sticky or soft to work with, you can put it in the freezer for about 10 minutes to firm up and then scoop and roll the dough. I did not need to do this.
- Once you are finished rolling all of the truffle filling into balls, freeze the truffles for at least 20 minutes so that they are firm and frozen before dipping.
- When truffles are close to being frozen, melt the chocolate. In a microwave-safe bowl, melt the white chocolate chips or melting wafers in 15-30 second intervals, stirring in between with a spatula until the chocolate is fully melted and smooth. Alternatively, you can do this on the stove using the double boiler method. If you are using a white chocolate that is very thick after it is melted, you can stir in 1-2 tsp of melted coconut oil to thin it to make it easier for dipping. This is completely optional. Some brands of chocolate won't need it. Melting wafers should not need it. And even if the melted chocolate is thick, you don't have to add oil to thin it out, you will just have a thicker coating.
- Using a fork, dip each truffle into the melted white chocolate, letting the excess chocolate drip off. Place the coated truffles back on the parchment-lined baking sheet until chocolate is set. I also like to wipe the bottom puddle of chocolate surrounding the truffle before it sets.
- If desired, garnish truffles with a melted chocolate drizzle and additional lemon zest. I recommend placing the truffles back into the fridge so that the outside coating is fully set. Keep truffles in fridge until ready to serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- You can use white chocolate chips or melting wafers. I prefer using melting wafers because they are easier for dipping and coating the truffles.
- For the keto-friendly version of these, I used allulose syrup and Choczero white chocolate chips.
- Estimated nutrition assumes the full 1.5 cups of chocolate is consumed but actual nutrition amounts should be a little less since not all of the chocolate ends up on the truffles.
- Estimated nutrition for the keto-friendly version of this recipe is as follows: Serving: 1 truffle, Calories: 162kcal, Carbohydrates: 11g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Sodium: 15mg, Fiber: 7g, Sugar: 1g, carbs from allulose: 2g, NET CARBS: 2. If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
