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!
“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.
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.
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.
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
Keto Rum Balls Recipe
- 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.