Comments on: Lemon Coconut Cream Cheese Balls Make a Tasty Snack!

By: Rae

Rae — Wed, 14 Dec 2022 01:32:20 +0000

Not a big fan of these. As others have stated, way too soft to roll into balls. I stuck them in the freezer to firm up for about 20 minutes before trying again. They were very grainy, and while I love the taste of tart lemon, the flavor of this with the cream cheese reminded me of sour spoiled milk. Don’t think I will be making them again.

By: Minna & James

Minna & James — Sun, 17 Jan 2021 02:48:43 +0000

Yet another total winner from your site! Thank you!!!

By: Denece

Denece — Tue, 04 Aug 2020 22:32:15 +0000

Hi Lisa

I made these balls yesterday, I added extra juice from a medium sized lime...maybe four tablespoons.
Soft to handle to start with but still delicious, this morning they are firm balls.
I will be remaking a second batch today.
A great low carb treat that we enjoyed.

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 16 Mar 2019 13:07:44 +0000

In reply to Barbara Gray. You're welcome! Hope you love these coconut cream cheese balls!

By: Barbara Gray

Barbara Gray — Fri, 15 Mar 2019 23:51:35 +0000

Thank you for sharing your low carb recipes.

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 26 Dec 2018 13:32:12 +0000

In reply to LisaS70. I'm sorry it didn't work out. I haven't tried these myself as it's a guest post, but I have made similar recipes. It sounds like the cream cheese may have been too soft. So chilling it a bit to firm it up was a good idea. However, adding a little more sweetener may be reduced the bitterness and helped give it a better consistency. Adding a little more flour should also have helped.

By: LisaS70

LisaS70 — Wed, 26 Dec 2018 12:49:10 +0000

Unfortunately, this was a total bust. I doubled the recipe and used 5 T lemon juice. First, it was not doughy at all. I added a little more almond flour, still not even close to dough. There is no way this recipe as written made the balls shown in the pic or even balls at all. I refrigerated overnight and could finally sort of roll into balls, if I hurried before it lowered in temp. However, it was so tart that it was like eating a lemon straight. Very disappointing! I will try again with coconut flour - as suggested above -, a lot less lemon and adding powdered sugar sub to the coconut. We'll see.

By: Lisa

Lisa — Wed, 26 Sep 2018 12:39:59 +0000

In reply to Shawna. You can definitely blend stevia and inulin into the recipes. I believe inulin is a lot less sweet than sugar so adding in pure stevia would give it a better taste. Ratios can vary on taste and brand.

By: Shawna

Shawna — Tue, 25 Sep 2018 18:16:03 +0000

In reply to Lisa. I ended up making this recipe using 1/4 cup coconut flour instead of 1/2 cup almond flour & it came out AWESOME. I ended up deciding to try for a stronger lemon flavor and used the juice and zest of a whole lemon but in the end decided I think it will be better to double the other ingredients and keep the juice & zest of one whole lemon. I also tried a lime version which was delicious as well and decided with that one to do the same thing: juice & zest of one lime & double the other ingredients. I mixed the powdered sweetener with the coconut before rolling the balls in it. It's a great no bake no cook no heat up the house recipe. LOVE it. Thanks. I never would have come up with such an idea. Gave some to my friend & she loved them (even with the really strong lemon & lime). Tried a stevia only version and I just think stevia is best combined with other sweeteners. My daughter doesn't do the sugar alcohols so I'm trying to come up with a way to sweeten things. I have a bag of inulin (a link in one of your other recipes) & am wondering if there would be a way to combine stevia with that. If you have any ideas of a possible ratio to start with, I'd welcome your wisdom!

By: Lisa

Lisa — Fri, 21 Sep 2018 11:54:46 +0000

In reply to Shawna. Thanks for sharing your thoughts on the recipe. I'm loving the idea of a key lime version.

By: Shawna

Shawna — Thu, 20 Sep 2018 16:14:50 +0000

Unfortunately I was disappointed with this. As written, it came out like a very grainy frosting consistency. Also wasn't great in the food processor as instructed. However, knowing that coconut flour absorbs a LOT of moisture, I added about a tablespoon of it (1 tsp at a time), mixed (in a bowl with electric hand mixer-transferred out of food processor bowl), then waited. It ended up thickening well. They are very pretty looking and taste pretty good. I'm going to experiment using coconut flour to begin with as I love the coconut citrus combination. I also want to try a key lime version. I'm going to try using zest instead of juice. I found out last Thanksgiving when making low carb cranberry sauce that the orange zest imparts a very strong orange flavor that I love, so I'm hoping it will be the same with lemon or lime (and impart a little color to the mix). I'm also going to mix the shredded coconut with a powdered erythritol/xylitol mixture to roll them in. For this recipe, the cooling effect would be desirable-like lemon coolers cookies I ate when I was a kid. I'll post again after experimenting. Overall this gave me a great start for a very easy recipe. Thanks!

By: Lisa

Lisa — Wed, 19 Sep 2018 11:18:12 +0000

In reply to Phyllis Eastham. Thanks for sharing the coconut sub! Sounds like a delicious option.