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
Mary Jo Bracken says
Can light rum be substituted for dark rum? And if so, is the measusrement the same? Thanks so much!
Carolyn says
Yup, sure thing!
Heather says
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.
Thanks for this just in time for Christmas entertaining!
Heather
Carolyn says
So glad you liked them!
Brooke says
I am out of unsweetened chocolate bars but have the sugar free chips. Will these work instead?
Carolyn says
It’s hard to know. Sometimes sugar-free chocolate has less fibre than unsweetened and so the resulting batter or mixture is thinner. It’s worth a shot and if you need to thicken it, add cocoa powder until you can roll it in your palms without it being too sticky.
Jen says
These are wonderful. I am wondering if I could use sugar free chocolate chips in place of the unsweetened chocolate and sweetener as an option in the future?
Mary says
Oh! I just found your blog today! So glad because Safeway is the only grocery store in our tiny Alaskan town. So, it’s good to know that I have a Keto recipe reference that uses the ingredients I’m able to buy.
I have a question though. My husband has a nut allergy and can’t have almonds. How much coconut flour would I be able to use instead of the almond flour?
Carolyn says
I haven’t used coconut flour in this recipe but usually you would only use 1/3 the amount. You could also try sunflower seed flour (basically ground sunflower seeds) which you can use cup for cup with almond flour.
Julie says
These were incredible! Thanks for the delicious recipe!
Lexee Roundy says
Some of my favorite ingredients! YUM, Thanks!!
Rachael Yerkes says
Ok, these are freaking amazing! Love!
michele says
I made these today and I cant stay out of them… seriously so easy and so darned yummy!
Aimee Shugarman says
We make these every year, and they’re always a huge hit.
Betisa says
Hi Carolyn,
Can I use some type of coconut flavor alcohol instead? If so do you have a recommendation? Thanks
Carolyn says
I am sure you can but no, I am afraid I don’t have a recommendation. There is coconut flavored rum.
Macy says
I made these for my daughter for Christmas and she loved them! I had one the day I made them and worried they would be too strong but when I have them to her a couple days later they were just right. Definitely will be a yearly holiday treat in our family.
Vimala says
Hi Carolyn,
I don’t do alcohol and I can’t find rum extract either. But the idea of eating coconut chocolate balls sounds absolutely heavenly. Can I just leave out the 1/2 cup rum or do I need to substitute it with something else for the chocolate balls to turn out right?
Thanks very much!
Carolyn says
There are instructions in the post about how to replace it.
Terri says
I dont do alcohol, how much rum extract would i use or can i use rum extract instead?
Carolyn says
Use the same amount of liquid with water and if you want the rum flavour, try 1 tsp of the extract.
Pamela Schramek says
Is there a sub for coconut oil? If not I’ll try to find it. Thanks, Pamela
Carolyn says
Butter.
Jackie Martin says
I just made 1/2 recipe and boy are they strong! They’re good but next time I’ll cut way back on the rum…just a warning if you have a teetotaler visit. I’ll persevere and finish these off so there is no waste 🙂
Carolyn says
No, just wait…they mellow after a day or two!
Susan J Dunham says
I don’t have monk fruit extract – how much “more swerve” should I use? Thanks!!
Carolyn says
Try another 1/4 cup.
Jackie says
Can you link to the Monk fruit extract ..? I will need to order and there are a few different types. I wonder if a drop or two of stevia glycerite would do in a pinch? And really …rum balls…just screams Christmas to me 🙂
Carolyn says
Here you go! http://amzn.to/2APBh9J I am not sure how much stevia glycerite. The monk fruit is pretty strong and sweet so it sweetens a lot!
Mary C says
I cant have coconut, but I am interested in anything almond flour. How will it work with no coconut? And real sugar possibly limiting that amount. Don’t care for Swerve. Thanks
Carolyn says
You can do butter and more almond flour instead.
Sarah says
I’m making these for a baking party I’m going to on Saturday. This made my decision! We also have a vegan in our family who will be there, so this is really nice for her, too. Sounds like making them at least the night before will help meld the flavors together…..thank you!