Lemon Balls

We’re big chocolate lovers and with Valentine’s Day right around the corner, there’s no better time to indulge in some dark chocolate.

If it’s chocolate you’re looking for be sure to try our favorite sugar-free chocolate from The Good Chocolate. They are offering our community 15% off your order when you use coupon code #victoryissweet.

You can also check out many of the chocolate-filled sweet treats we’ve made here.

Today’s 80:20 recipe is as decadent as it is nostalgic of the oh-so-sweet-and-tart lemon bars we all grew up with.

Last summer we tried to perfect a healthy lemon bar and the results were just so-so. But these Lemon Balls hit the spot! Not-too-sweet, bursting with lemon, and the perfect way to let your sweetie know how much you care!

Check out the recipe below and leave us a comment! Will these 80:20 Lemon Balls make a good uplevel to mom’s sugar-dosed lemon bar?

With love and decadence,


Lemon Balls

Yield: 16 balls


In a food processor combine almond flour, coconut flour, macadamia nuts, lemon juice, honey, coconut oil, vanilla, lemon zest and sea salt.

Roll about 2 tablespoons of the mixture into a ball. Place shredded coconut on a small plate and roll each ball in coconut to coat.

Store in the freezer or refrigerator until ready to be served.

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Showing 8 comments
  • Donna hancock

    What can I use if I can’t have honey? Would the sweetener swerve work?

    • Jo and Jules

      Hi Donna, Great question! We’re not familiar with Swerve. We recommend maple syrup if you’re not able to do honey. Let us know if you try it and what you think. XO, J&J

  • JANE Jones

    Can I use Stevia for sweetener? I have to be low carb for a medical condition

    • Jo and Jules

      Hi Jane, Yes, stevia should work but you’ll want to mix well especially if it’s the liquid stevia since it will absorb fast. XO, J&J

  • Carey Welsh

    I added little bit of stevia to give more sweet/sour flavor. Really good.

    • Jo and Jules

      Hi Carey, That’s a great idea! We’re so glad you enjoy them! XO, J&J

  • Tanya Belireau

    I made these for a gathering with friends and they were amazing when I first made them. After sitting out at the party for two hours they fermented and were inedible (even though the room was not unusually hot). Could removing the fresh lemon juice avoid this in future? Thanks for the delish recipe, next time I will more carefully follow the advice of refrigerate until serving!
    Many thanks for any feedback!

    • Jo and Jules

      Hi Tanya, Thank you for reaching out! Oh no! We’ve never had that experience before but we’ve always refrigerated or freeze them after making them to firm them up. After refrigerating for an hour or so, we’ve left them out for parties and they’ve done well. Sounds like you found the key is to make them in advance, refrigerate them before serving. XO, J&J

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