Cream the cream cheese and butter together in a bowl. 

Add the lemon juice and lemon extract and mix well.

Next, add the fine almond flour, low carb powdered sweetener, and yellow dye (if using). Stir to combine - the mixture should look like a loose dough at this point. 

Place in the freezer for 20 minutes. Use a cooking scoop to form balls about 1" diameter. Roll the balls in additional powdered sweetener and place on a tray. This recipe makes about 12 truffles.

Freeze for at least an hour, then transfer to an airtight container in the fridge.