I make a double batch for Thanksgiving and then another at Christmas every year since finding this recipe! I could eat it every day Such a yummy treat!

Ingredients:
For the Truffles:
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/3 cup powdered erythritol
Zest of 2 lemons
3 tbsp fresh lemon juice
1 tsp vanilla extract
Pinch of salt

Optional Coating:
1/4 cup unsweetened shredded coconut
1 tbsp powdered erythritol
Instructions:
1. Mix all truffle ingredients until dough-like.
2. Shape into small balls.
3. Optional: Roll in coconut or powdered erythritol.
4. Chill for 30 mins.
Serve and enjoy!