Keto Almond and Coconut Spiced Rum Balls
How to Make It
Step 1
Place a heat-proof bowl on top of a small pan with an inch of water (also known as a bain-marie). Over a medium heat, melt the cocoa butter. Ensure the bottom of the bowl does not come into direct contact with the water.
Step 2
Add the almond butter, desiccated coconut, ground almonds, cocoa powder, cinnamon and erythritol to a large bowl. Stir together and then pour in the rum and the melted cocoa butter. Mix well to combine until it gathers into a large ball.
Step 3
Grab a chunk of the mixture, place it on a scale and ensure they each weigh 17g/ 0.59oz. Roll in the palm of your hands and shape into small balls. Add more desiccated coconut into a bowl and roll each ball in it to coat. Each ball will now weigh approx 18g/0.6oz, yielding 1g carbs per truffle ball.
Step 4
The rum balls will be quite soft at this point. To set them, carefully place them in an airtight container, and chill in the fridge for 20 minutes before tucking in.
Ingredients
- Natural Almond Butter – 2 oz
- 100% Organic Desiccated Coconut – 1 oz
- Organic Blanched Ground Almond Flour – 2 oz
- Cocoa powder, unsweetened – 2 tsp
- Cinnamon, ground – 0.5 tsp
- Erythritol – 1 tbsp
- Salt, sea salt – 0.13 tsp
- Spiced Rum – 1 tbsp
- Organic Natural Cocoa/Cacao Butter – 1.5 oz