Lemon-coconut candies

Grate the zest of one lemon and squeeze the juice from half a lemon.

In a deep bowl, mix cream cheese (110 g), lemon zest, freshly squeezed lemon juice, and sweetener (1 tbsp erythritol).

Mix thoroughly until smooth.

Then add vanilla extract (1/4 tsp) and continue mixing.

Next, incorporate coconut flour (8 tbsp) and room temperature coconut oil (2 tbsp).

Mix well, then form into balls.

Spray the balls with water and roll them in shredded coconut (4 tbsp).

Place the finished candies in the freezer for 10 minutes.

Store the candies in the refrigerator.