For today’s post I am going to share a recipe for Lemon Coconut Cheesecake Balls.
I found the original recipe in a Women’s Weekly cookbook called ‘The Best of Keto’. So, these treats are keto friendly, low in sugar and gluten free. They contain a good amount of protein and some healthy fats.
I have made a couple of changes to the recipe and it is this version that I am sharing today.
These balls are a great little treat and so easy to make.
Lemon Coconut Cheesecake Balls
Ingredients
Makes up to 18 balls
- 150 grams(g) firm ricotta
- 100 g cream cheese
- 2 tbsp fine lemon zest
- 2 tbsp lemon juice
- 40g vanilla protein powder
- 20g desiccated coconut
- 1 tbsp melted coconut oil
- 1 tbsp melted cocoa butter
- 1 tsp vanilla paste
- Extra desiccated coconut for rolling
Method
Place all ingredients into a food processor and process till well combined.
To firm up the mixture, put the mixing bowl into the fridge for about 30 minutes.
Put the extra coconut into a small bowl.
Then, using a teaspoon, scoop and roll the mix into balls and then roll them in the coconut.
Place in an air tight container and keep refrigerated till needed.
**If you like a strong lemon flavour, it may be best to use lemon essence as adding more lemon juice will make the mix very wet.