These Key Lime Pie Truffles are lightly sweet, delicious as a snack or quick, no-bake dessert. Made with only 6 simple ingredients, these yummy truffles are low carb, sugar free, gluten free and perfect to make for meal prep!
Where are all of my key lime pie lovers??
Now you can enjoy your favorite dessert guilt free. These delicious truffles are so ridiculously easy to make, are no bake and are low carb, sugar free and gluten free.
The hardest part in making these truffles is waiting for them to chill in the fridge. Kids love to help so they can easily help make these too, they are THAT simple to prepare.
I have so many incredible, healthy treats that you will love, like these Chocolate Truffles, No Bake Salted Caramel Bars, Vegan Whoopie Pies and these Mini Mint Chocolate Cheesecakes! All of these would be even tastier with my Apple Chai Latte, Chamomile Latte and definitely this Low Carb Bulletproof Hot Chocolate!
Why You Should Make These Key Lime Pie Truffles
Preparing healthy snacks and desserts ahead of time is the easiest way to stack on track and prevent you from mindless eating. I always keep heathy treats on hand when a sweet craving happens (which is quite often).
These bad boys contain less than 120 calories, no sugar or gluten and only have 2 net carbs! You can enjoy all that key lime flavor guilt free in these delicious, little bites.
These are a great way to get your little ones involved too. I used to love when my kids would bake with me and they can definitely help roll these into little balls.
- Cream cheese - I always use full fat dairy products for the best taste and quality. Leave out the cream cheese at room temperature so it's easier to mix.
- Vanilla extract - I use pure vanilla extract which doesn't contain any artificial flavors or additives, it's just pure vanilla made from alcohol.
- Powdered Monk Fruit sweetener - I used the powdered or confectioner's form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Lime juice - Always use fresh lime juice, it will give these truffles the best, most fresh flavor.
- Finely shredded unsweetened coconut - This is simply pure shredded coconut with no added sugar at all. It isn't always easy to find but make sure you read the ingredient labels.
- Walnuts - I use fresh, raw walnuts and I grind them in my food processor.
How To Make These Key Lime Pie Truffles
Begin by mixing cream cheese with vanilla extract in a medium bowl. Once combined, add powdered sugar, lime juice, and lime zest.
*It will help to have the cream cheese softened at room temperature before mixing it.
Next, combine shredded coconut, combine, and add ground walnuts and stir. Refrigerate the mixture for 1- 1.5 hours so the coconut absorbs excess moisture.
Once the mixture is set, it will remain moist but you’ll be able to roll the truffles into balls. Finally, coat each truffle with more coconut.
And just like that....delicious, little, sugar free Key Lime Pie Truffles!
Recipe Tips and FAQ's
Absolutely! Simply use the same amounts of lemon juice and zest. Easy peasy.
You can also use finely ground almond flour if you'd like. Start with ¾ cup of almond flour to see how the mixture is combined.
Yes you definitely can. Store truffles in an airtight container in the freezer for up to 3 months.
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Key Lime Pie Truffles
- ½ cup cream cheese 4 ounces, room temperature so it's easier to mix
- 1 teaspoon vanilla extract
- ¼ cup Powdered Monk Fruit sweetener
- 1½ tablespoon lime juice
- zest from 1 lime
- ½ cup finely shredded unsweetened coconut or desiccated coconut
- 1½ cup walnuts finely grounded
- In a medium size bowl, mix the cream cheese with vanilla extract. Once combined, add powdered Monk fruit, lime juice, and lime zest.
- Next, add shredded coconut and stir too ombine. Add ground walnuts and stir. Refrigerate the mixture for 1- 1½ hours so the coconut absorbs excess moisture.
- Once the mixture is set, it will remain moist but you’ll be able to roll the truffles into balls. If too moist, add an extra tablespoon of coconut.
- Finally, coat each truffle with more coconut. Enjoy!
- Store these truffles in the fridge in an airtight container for up to five days.
- Finely shredded coconut or desiccated coconut can be used interchangeably, with the only clarification that shredded coconut may absorb less moisture. If that’s the case, just add one or two more tablespoons of coconut.
- If you use regular shredded coconut, you can use a blender to create a fine texture.
- You can also substitute almond flour for the ground walnuts. You will probably use a smaller amount as it will absorb more moisture than a freshly ground nut.