Low carb chocolate rum balls recipe

Filed under: Low-carb Recipes — Tags: — @ December 20, 2005

Add a little kick to your treats this holiday season with this recipe!

* 1 cup almond flour (best without the skins, in this case)
* 1/2 cup cocoa powder
* 2 T butter, softened to room temperature
* 2 T powdered erythritol, xylitol, or other sugar alcohol*
* 1/2 teaspoon vanilla
* 2 T rum, brandy, whiskey, etc – vary according to taste
* Artificial sweetener to taste – about 1/2 cup of sweetening power

Read on for how to make this yummy dessert.

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. The erythritol won’t dissolve much in this recipe, so I recommend running it through a blender first – I do that with all my erythritol and then store it in a sealed container.

1. Mix all dry ingredients together in bowl.

2. 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.

3. 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.


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