Add the softened cream cheese to a mixing bowl along with the powdered sweetener. Using a whisk, spoon, or hand mixer, blend them together until completely smooth and creamy. Take your time with this step—there should be no lumps, and the mixture should look light and well combined.

Pour in the fresh lemon juice, add the lemon zest, and a small amount of vanilla extract. Mix everything thoroughly until the flavor is evenly distributed. You’ll notice the mixture becoming slightly looser and more aromatic as the citrus blends in.

Gradually add the almond flour in small portions, mixing after each addition. Continue until the mixture thickens into a soft dough that holds together when pressed. If it feels too sticky, add a little more almond flour; if it feels too dry, a tiny splash of lemon juice can help balance it.

Place the bowl in the refrigerator and let the mixture chill for about 20–30 minutes. This step is important because it firms up the dough, making it much easier to handle and shape later.

Once chilled, scoop out small portions of the mixture using a spoon or small scoop. Roll each portion gently between your hands to form smooth, bite-sized balls. Try to keep them even in size for a neat presentation.

If you’d like to add extra texture or flavor, roll the truffles in your choice of coating such as shredded coconut, finely ground almond flour, or leave them plain for a cleaner look. Make sure each piece is evenly coated if you choose this step.

Place the shaped truffles onto a tray or plate lined with parchment paper and return them to the refrigerator. Chill again for another 20–30 minutes until they are firm and hold their shape well.

Once fully set, serve the truffles chilled. They should be soft, creamy, and slightly firm on the outside, with a refreshing lemon flavor in every bite.