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.
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.
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Notes
You can also dip these keto rum balls in chocolate. Make sure to freeze them for at least an hour first. For half of the rum balls, you will need 3 ounces of keto chocolate (like Lily's or ChocZero) and 2 teaspoons coconut oil. Nutritional information is calculated for coconut-covered rum balls. Dipping them in chocolate would add about 1.5g carbs per serving (2 truffles).Storage Information: Store the rum balls in a covered container on the counter for up to 5 day or the fridge for up to two weeks. You can also freeze them for several months.