Celebrate the holidays in style with these easy Keto Rum Balls. It’s a classic holiday treat made low carb and gluten-free! Perfect for making ahead and giving as gifts.
You know those foods that flood you with nostalgia and a warm remembrance of happy childhood days? These Keto Rum Balls are that food for me right now.
Biting into one of them is like stepping back through time Toronto, circa the 1980s, during the holidays. We always had a lovely tin of homemade rum balls, made by a family friend. I can’t say I was much of a fan back then.
They always looked so enticing, rolled in chopped nuts or chocolate sprinkles, but that rum and chocolate combo was too much for my young palate. However, times change, tastes evolve, and these keto rum balls are now one of my favorite holiday treats!
They look so pretty on the cookie tray, along with some keto snowballs and keto shortbread cookies.
Why you must try this recipe
It’s so lovely to re-visit those old memories with this low carb, gluten-free rum ball recipe. They are healthy version of a holiday classic, and I know many of you love them too.
These truffles are very easy to make, so you can whip them up before a holiday party or cookie exchange. But they can also be made in advance and frozen for several months.The recipe makes a big batch, which is perfect for sharing and gifting. But you can cut the whole recipe in half if you need fewer treats.
A serving of two rum balls has only 2.6g net carbs. A far cry from the sugary version we had as kids!
Reader reviews
“Just finished making these. Super easy to make and the sample I tried was amazing. They’re a little soft still, but I know they’ll firm up a bit more after sitting out for awhile. They remind me of the rum balls that my grandmother would make every Christmas. Another wonderful recipe from Carolyn!” — Tamie
“Delicious! I used Lilly’s chocolate chips for the mixture and the coating and used coconut oil to thin sufficiently and they turned out great. A nice, dark rum like Kracken was used for this batch and might try a deep, spiced rum for another batch.” — Heather
“I made these today and I cant stay out of them… seriously so easy and so darned yummy!” — Michele
Ingredients you need
- Unsweetened chocolate: This is chocolate with no sweetener in it whatsoever, so it’s 100% cacao. But I’ve had readers make the truffles with Lily’s or ChocZero quite successfully.
- Butter: You can also use coconut oil for a dairy free version.
- Powdered sweetener: In a no-bake recipe like this, you want powdered sweetener to avoid any grittiness.
- Dark rum: Dark rum is standard in rum balls, but you can use light rum as well.
- Almond flour: For a nut free option, you can also use sunflower seed flour.
- Shredded coconut: If you don’t like the flavor or texture of coconut, try using an extra cup of almond flour instead.
- Pantry staples: Vanilla extract, kosher salt
- Garnish: Cocoa powder, additional powdered sweetener, and additional coconut.
Step-by-step directions
1. Melt the chocolate: In a double boiler, combine the chopped chocolate and the butter. Stir until melted and smooth. Remove from heat.
2. Add the rum: Whisk in the sweetener until well combined, then whisk in the dark rum, vanilla extract, and salt. The mixture will thicken considerably when adding the liquid.
3. Stir in the dry ingredients: Add the almond flour and shredded coconut and stir in until the mixture forms a cohesive dough. Roll the dough into 1 inch balls.
4. Roll in coconut: If you are using shredded coconut to garnish, roll them immediately in shredded coconut.
5. Refrigerate: Place the rum balls in the freezer for 1 hour to firm up. If you are rolling in cocoa powder or sweetener, do this after they firm up.
To dip in chocolate:
If you prefer chocolate dipped rum balls, freeze them first. The melt some sugar-free chocolate like Lily’s or Choczero with a little coconut oil to thin it out. Dip the rum balls and place on a waxed paper lined baking sheet to firm up.
Expert tips
I was experimenting with these keto rum balls recently and found that I needed to treat them a little differently depending on the coating. For shedded coconut, it sticks much better when the rum balls are still warm. But the cocoa powder and sweetener stick better then the balls are cold.
This is a no bake recipe, and the rum flavor can be a little intense at first. Make them a few days in advance and store them in the fridge in a covered container, and they will mellow out.
You can make them entirely nut-free by using sunflower seed flour instead of almond flour. And you can make them completely coconut free by replacing the shredded coconut with more nut or seed flour of your choice.
For an alcohol-free version, try using some rum extract and then add water to make up the liquid. I would start with 1 teaspoon of extract. But you can taste and adjust to your liking, since there are no eggs in the batter.
Sweetener Options
As I mentioned above, you need a confectioner’s style sweetener for these keto rum balls, to avoid grittiness. Almost any powdered bulk sweetener should work.
You can also use a high-intensity sweetener like stevia or monk fruit extract, or a combination of powdered sweeteners and sweetener extracts. Do keep in mind that stevia and chocolate together can taste very bitter, so I don’t recommend using it as your only sweetener.
For myself, I like to use Swerve Confectioners with a little additional stevia/monkfruit sweetener like this one from Whole Earth.
Frequently Asked Questions
Conventional rum balls can contain as much as 20g of carbs per truffle! But this keto rum ball recipe has only 5.6g of carbs and 3g of fiber per serving. That comes to 2.6g net carbs for two rum balls.
You can store these keto rum balls in a covered container on the counter for a few days or in the fridge for up to two weeks. These also freeze well! Wrap them in foil and keep in the freezer for up to 3 months.k
Related Recipes
Keto Rum Balls Recipe
Ingredients
- 6 ounces unsweetened chocolate chopped
- ⅓ cup coconut oil or butter
- ½ cup Swerve Confectioners
- ⅛ teaspoon monk fruit extract or more Swerve
- ½ cup dark rum
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 ½ cups almond flour
- 1 cup shredded coconut
Instructions
- In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the butter or coconut oil. Stir until melted and smooth. Remove from heat.
- Whisk in the sweetener until well combined, then whisk in the dark rum, vanilla extract, and salt. The mixture will thicken considerably when adding the liquid.
- Add the almond flour and shredded coconut and stir in until the mixture forms a cohesive dough. Roll the dough into 1 inch balls. If you are using shredded coconut to garnish, roll them immediately
- If you are using shredded coconut to garnish, roll them immediately. Spread a few tablespoons of shredded coconut in a shallow dish and roll the rum balls. Then refrigerate for an hour to help them firm up.
- If you are using cocoa powder or powdered sweetener, refrigerate them for one hour prior to rolling, to help the coating stick better. Again Spread a few tablespoons in a shallow dish and roll the rum balls.
Video
Notes
Deb says
I will definitely try this recipe for my son-in-law..he loves them! The last time I made Rum Balls for him, I just tried a recipe off the internet (not a trusted site like Carolyn’s at ‘All Day I Dream About Food’). The Rum Balls had so much rum that even he said, ‘too much rum’ for the size of the cookie! I always appreciate Carolyn’s recipes and the care she takes with developing each recipe!
Mary says
Definitely going to try these. I used to make the non-keto kind WAY back in the day. I substitute bourbon for rum because a really bad college era run-in with too many rum and cokes has left me permanently averse to even the smell of rum!
Alexandra says
I made these and they are amazing! I’ve put them in the freezer so I don’t eat them all at once! I will definitely make them again. I might mix them up a bit next time and add some orange essence for a Jaffa hit.
Laura says
I don’t even know what to say… What did I do wrong? It is so strong and not in the least bit sweet – had to add tons of splenda and I am still not sure that they will be good tomorrow. Wow, they are strong. I wish that I had seen any comments about maybe using less rum. I will see what a day brings, or will have to dip them in chocolate or something. I love all of the recipes from this site, but this one was either my fault or just not my thing at all.
Carolyn says
Not at all sweet? Then I am guessing the choice of Splenda is the issue. Mine were plenty sweet and not all the rummy… They do mellow as they sit for a few days. This is normal for rum balls and I call that out in the post.
Lynn Hall says
Made both rum & coffee, and oh my word, they are delicious…you never fail to create a winning recipe! As I’m in Australia, it’s pretty warm here right now so I keep them in the freezer, and they are so moreish. They don’t go hard, just a little firm, and that gives a nice mouth feel upon eating.
Durf Al Gumby says
I think that it is very good! I put Confectioners Swerve on mine. Lemoooooooons!
Lynn Hall says
I love your videos Carolyn, sure to bring a smile! 🙂
Wondering if you could use coffee instead of rum, or would it possibly alter the consistency?
Carolyn says
Won’t change the consistency at all!
Lynn Hall says
Made both rum & coffee, and oh my word, they are delicious…you never fail to create a winning recipe! As I’m in Australia, it’s pretty warm here right now so I keep them in the freezer, and they are so moreish. They don’t go hard, just a little firm, and that gives a nice mouth feel upon eating.
Michele S Stevens says
These rum balls are so amazingly delicious! I love your recipes!
Thank you
Carolyn says
So glad you like them!
maria says
I made your recipe for rum balls exactly as stated. You said the Rum flavor would be intense. You were spot on. I was the only one who ate them. The men in my family said they thought it was like doing a shot and the chocolate flavor did
not come through. I do want to make them again if there is a way to make the rum flavor not be so dominant.
Thank you,
Carolyn says
Did you read the part about letting them sit for a few days???
F says
Hi Carolyn,
I know you get a lot of requests, but could you please make some “Quest like” protein bars one day?
Love your recipes and love to see savory recipes here too!
Thank you and Merry Christmas!
Mickey Cytacki says
Where is the Nutritional information? You only give the additional carbs if dipped in chocolate .
Carolyn says
Nope… scroll down further in the recipe card, it’s all there!
Judy Thoday says
can I just use Lilly’s chocolate?
Rochelle says
Can I use cocoa powder instead of chopped unsweetened chocolate?
Carolyn says
No, it will throw off the consistency too much.
Tami S. says
Easy and Delicious!
Just finished making these. Super easy to make and the sample I tried was amazing. They’re a little soft still, but I know they’ll firm up a bit more after sitting out for awhile. They remind me of the rum balls that my grandmother would make every Christmas. Another wonderful recipe from Carolyn!
Julie Scriver says
Husband hates coconut, can I use coconut flour instead of the chopped coconut? It’s a texture thing with him.
Carolyn says
No, it would be come terribly dense and awful. I’d think you want another 1 cup of almond flour instead.
MaryBeth H says
Can you substitute rum extract/flavoring for the actual rum?
Carolyn says
Sure, and make up the difference in liquid with plain water.
Jacqueline Butts says
These look fabulous (and I plan to make them), but a word of warning: Many rum distillers add sugar to the finished product. It makes the rum much tastier, but if you are watching your sugar intake make sure that you are using rum that has no ‘Added’ sugar (the sugar used during distillation is eaten off by the alcohol) Jamaica, Barbados and any of the French Caribbean islands specifically mandate that it is illegal to add sugar to the finished product, so to be safe make sure your rum is produced and bottled on one of those islands.
This recipe does not use a huge amount of rum for the large amount of servings, so a rum with added sugar probably wouldn’t affect you for this recipe, but if you decide to start sipping on the rest of the bottle -you might find that it does make a difference.
Carolyn says
I lived in Barbados for 6 months and they take their rum seriously. I often buy Mount Gay because I know it’s good!
Kay says
Thank you so much for this keto version! Rum balls are my favourite holiday treat to make for family and friends (and myself, of course)!
Maybe the recipe itself should be updated to say “wait 2-3 days for the flavors to blend and mellow”. When I made regular (non-keto) rum balls, waiting at least 3 days was MANDATORY, with a week being optimal, IMO! 🙂
Carolyn says
Excellent idea.
Bob says
Can I just use Lakanto Monk fruit sweetener instead of the Swerve and Monk fruit extract?
Carolyn says
Sure, that’s fine.
Annie Wong says
Can these be kept in the freezer for a few months? Thank you fir the recipe.
Carolyn says
You bet! They freeze well.