Keto Lemon Cake Balls
Delicious keto lemon truffles made with lemon cupcakes! These sugar-free cake balls are a fun and easy dessert. Dip in white chocolate for an extra special treat.
lemon cake balls
keto lemon cake mix (5 ounces)
(see recipe notes for other options)
keto lemon cupcakes
cream cheese, softened
sugar-free white chocolate chips
Yellow sanding "sugar"
Preheat the oven to 350F and line a muffin pan with 6 silicone or parchment muffin papers.
Measure out half of the cake mix (by weight or volume). Prepare the cake mix according to the package directions and divide among the prepared muffin cups. Bake according to the package directions.
Remove and let cool completely.
Lemon Cake Balls
Crumble the cupcakes into a large bowl. Add the cream cheese, lemon juice, and lemon zest, and really mash them together until very well combined.
Roll the cake mixture into 1 inch balls and place on a waxed paper lined baking sheet. Freeze until firm, 1 to 2 hours.
To dip in white chocolate
In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate and the cocoa butter. Stir very frequently, until melted and smooth. Remove from heat.
Dip the frozen cake balls in the melted white chocolate, tossing to coat with two forks. Lift out and tap the fork gently on the side of the bowl to remove the excess chocolate.
Place the dipped balls onto a waxed paper lined tray to set. Sprinkle the tops with lemon zest immediatly after dipping, before the chocolate sets.
The chocolate dip should be enough for about ⅔ of your cake balls. Roll the remaining balls in the keto sanding "sugar". (You can also do them all in white chocolate or all in sanding sugar).
Other options include using a keto vanilla cake mix like Swerve or Good Dee's, and adding some additional lemon extract to increase the lemon flavor.
If you would like to make the cake from scratch, I recommend my Keto
Lemon Poppyseed Cake
. Just leave out the poppyseeds!
By Carolyn Ketchum of All Day I Dream About Food