Ingredients
Method
- Prepare all ingredients and ensure cream cheese is softened.
- In a bowl, combine cream cheese, almond flour, shredded coconut, stevia/erythritol blend, vanilla extract, and almond extract. Stir until well combined.
- Place the mixture in the freezer for 5 minutes to firm up slightly.
- Remove from freezer and roll into small balls. If desired, press an almond into the center of each ball.
- Return the rolled truffles to the freezer for 10 minutes to set.
- For coating, place shredded coconut on a plate.
- Remove truffles from freezer and roll them in the shredded coconut to coat.
- Place the finished truffles on parchment paper and refrigerate until ready to serve.
Notes
- For the creamiest texture, ensure your cream cheese and butter are truly at room temperature. I once tried to rush this step, and the mixture ended up lumpy, so patience is key for a smooth truffle base.
- If the truffle mixture is too sticky to roll, return it to the freezer for an additional 5-10 minutes. It should be firm enough to handle without melting.
- Store the finished almond cheesecake truffles in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Thaw frozen truffles in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the truffle mixture is too sticky to roll, return it to the freezer for an additional 5-10 minutes. It should be firm enough to handle without melting.
- Store the finished almond cheesecake truffles in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Thaw frozen truffles in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.