Chocolate Rum Balls Sugar Free Low Carb Recipes

CHOCOLATE RUM BALLS (SUGAR-FREE, LOW CARB)

Steps:

• Preheat the oven to 350°F.
• Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
• Set aside to cool.
• Combine coconut, Splenda® and cocoa in a large mixing bowl.
• When the pecans have cooled a little, coarsely chop them in a food processor.
• Add the pecans to the coconut mixture.
• Melt the butter.
• Mix the rum with the melted butter and stir into the combined ingredients.
• Place egg white powder in a small bowl and add the warm water.
• Beat with a whisk for 2 minutes, until frothy and dissolved.
• Mix the egg whites into the combined ingredients.
• Form the mixture into little balls.
• Leave the candies on a baking sheet for about an hour to dry.
• Store in an airtight container.

CHOCOLATE RUM BALLS

Steps:

• Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
• In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
• Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.

LOW CARB CHOCOLATE RUM BALLS

Steps:

• Note about erythritol:
• I realize that the erythritol is a special ingredient.
• Some stores are starting to carry powdered sugar alcohols, or you can order online from Netrition or other places.
• I haven't figured out how to make really delicious chocolate treats without it at this point.
• Erythritol is the sugar alcohol with the least blood sugar impact, but you can use others.
• If the erythritol you use isn't powdered, it won't dissolve much in this recipe, so I recommend running it through a blender first, but I'm happy that the most recent erythritol I got came powdered, which is great.
• Mix all dry ingredients together in bowl.
• Add vanilla and liquor.
• If the artifical sweetener is liquid and concentrated, add it to the liquor.
• Since there are different liquid sweeteners of different concentrations, you may have to play with the total amount of liquid, and cut down on the liquor, or add water.
• Usually the total liquid you want is about 2.5-3 T.
• Add the liquid slowly and mix until it all comes together.
• Roll into balls.
• The flavors will mellow over the next few days.
• Store in refrigerator or cool place.
• Carbs depend on serving size.
• 17 balls will get you exactly 1 gram of effective carbohydrate per ball, plus a tad over a gram of alcohol and 1.5 grams of fiber.

CHOCOLATE RUM BALLS (NO COOK)

Steps:

• Combine butter, icing sugar and chocolate chips in a microwavable bowl.
• Microwave on low to melt - do not cook.
• Stir in beaten eggs and salt until thick and smooth.
• Add rum and crumbs then mix well.
• Refrigerate until mixture is stiff enough to form balls (about 3 hours).
• Roll balls in chocolate shots, ground nuts or coconut.
• Chill.