Red velvet coconut and lemon truffles

They’re perfect as little sweet canapés or as an after-dinner treat with coffee.
recipe, sweet, treat,lchf
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Recipe from: 23 November 2015
Preparation time: 20 min


  • 250
    desiccated coconut and extra for decorating
  • 125
    coconut flour
  • 125
    almond flour
  • 60
    plain cream cheese, at room temperature
  • 30
    butter, melted
  • 30
    xylitol granules
  • 10
    lemon zest
  • 30
    lemon juice
  • 10
    cocoa powder
  • few drops of red gel food colouring
Servings: Change Serving



Stir everything together. Divide the mixture into 18 portions and use your hands to roll it into truffles. Decorate the truffles by rolling them in the extra coconut. Store them in the fridge.

Red gel food colouring can be found at specialised baking stores. It can easily be left out if you want to avoid red food colouring. Leaving it out will mean that your truffles will be slightly pale in colour. You could then add an extra teaspoon of cocoa to turn it into chocolate and coconut truffles instead.

For a nuttier alternative, roll the truffles in finely chopped nuts like pistachios or almonds instead of the desiccated coconut.

Recipe reprinted with permission of Illanique van Aswegen.

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