At first, I wanted to name this post "Vegan, gluten-free, keto-friendly, sugar-free and delicious coconut truffles recipe", but that would have been overkill.

Seriously though, these little wonders are all of that. And the coolest part is, you could never even tell!

I've always been under the impression that healthy desserts kinda came short in the taste department. Like a non-dairy, gluten-free cake? Hmm, yeah, OK... It might be good if you have dietary restrictions, but how good can it really be? Well, turns out, after making these, I'm pretty sure it can be damn good!

I had the idea of making them because Sasha started a Keto diet. If you've read THB for a while now, you must have heard me say a thousand times that I will never be on a diet. I can't count what I eat, I don't like restricting myself, and eating is one of my greatest pleasures in life.

But I'm also supportive. And if my man wants to try something new, I'll do whatever I can to help him out. In this specific case, I'm the one who cooks every night, so I also have a big role to play in what we eat. So when he told me he wanted to try Keto, I started looking up low-carb/high fat recipes right away. Turns out, making keto-friendly dinners is a walk in the park. But when it comes to desserts, that's where it gets a little complicated.


One of my favourite grocery store-bought desserts is the Hail Merry Meyer Lemon Tart. It's just SO SO good, it's amazing. And to be fair, it's pretty healthy too, for the dessert department. It's gluten-free, dairy-free, non-GMO, has lots of organic ingredients and it's made with almond butter and coconut oil. The only problem is that it has 24g of net carbs, which is a tiny bit much if you're trying to eat less than 50g of carbs a day.

So we were walking the dog one night, and we were talking about desserts that Sasha could have. Then I said, "it's too bad these Meyer lemon tarts have so much sugar in them, I wonder if I could make them myself". Almost immediately, it tilted in my head. I almost ran back home, started pulling out bowls and bags of nuts and flour. Sasha looked at me like I was fucking crazy for starting to create a new recipe at 11pm, but I could tell he was excited AF.

After about 30 minutes of putting together different combinations, I had these little balls that looked like coconut truffles. They taste coconuty, lemony, nutty, and really festive! Not only is it perfect for Keto, but since I'm trying to watch my sugar intake too, it's the perfect treat. Even for my sweet tooth. And the best part is, you can eat a few and not feel overstuffed and bloated. Everything is clean and organic, it's packed with good fats, and since it's gluten-free and non-dairy, it's good for almost every dietary restriction out there, except of course nut allergies. Here's how I made them:


  • ½ cup of coconut flour

  • 1½ cups of shredded coconut (+ extra for coating)

  • ½ cup of macadamia milk

  • ½ cup of crushed macadamia nuts

  • 1 tea spoon of coconut oil

  • 2 table spoons of almond-coconut butter (I use this one and it's my all-time favourite)

  • Meyer lemon juice, to taste (I used half a lemon)

  • Cinnamon, to taste (I used about half a tea spoon)

  • A pinch of stevia


These quantities are quite approximate but they give you a good idea. The most important thing is that the consistency is not too dry, but can still hold in a ball. Wether you like more milk, more nuts, less flour or more lemon is all perfect, you just have to balance out the other ingredients.

I happen to really dislike the taste of stevia, and I don't know if it's psychological, but it makes me feel weird, too. So I added just a teeny tiny bit (because Keto) so it was sweet enough. But when I make them again, I'll probably try it with a bit of sugar instead, screw it.

Basically, I just threw everything in a bowl, dry ingredients first. Then I added all the wet ingredients, mixed it up and rolled them up in little balls. I coated them by dipping them directly into the coconut shreds bag (it was 11pm, I didn't give a flying fuck) and then refrigerated them for about 30 minutes before eating them.

And while they don't taste exactly like my beloved Meyer lemon cups, they're equally as delicious. The cinnamon gives them a little Christmas vibe too, so I know I'll be making these coconut truffles year-round, as a delicious, healthy treat that everyone can have without feeling bad about it.

So, anyone dying to make these coconut truffles? Me too! Definitely let me know if you make them! You can either leave me a comment below or hie me up on Instagram, on my post about these little balls of wonder.

Bon appétit!

Love, Jenny xx