Almond and Coconut Spiced Rum Balls

About

These delicious Keto sweet treats are packed with healthy fats from cocoa butter, almond butter, ground almonds and desiccated coconut, and subtly flavoured with spiced rum for a fun flavour kick! The cocoa powder really compliments the delicious sweet vanilla and warming spices from the rum, while the cocoa butter is essential for binding it all together as it sets in the fridge. Next time you make some guilt-free Keto rum drinks, set some aside to make these boozy rum balls which are a hit at parties and carnival celebrations alike!

But you may be wondering, is rum Keto?

The great news is that it is! Since pure forms of alcohol like rum are entirely free of carbs, they can be added to low-carb recipes for more flavour. You can make these rum balls more punchy by adding in 2 tablespoons of rum, this may make the mixture a bit more wet so just add in a bit more almond flour 1 teaspoon at a time so it holds together.

What type of rum can I use?

You can try making this Keto treat recipe with any spiced rum of choice or a coconut flavoured rum for a different variation.

Hints and tips for your Keto rum balls:

They will keep well in an airtight container in the fridge ready for when you want a treat. They last 10-14 days.

Troubleshooting if your mixture is too wet to handle, simply add some more ground almonds 1 tablespoon at a time.

Troubleshooting if your mixture is too dry, you can add more almond butter or a splash more rum.

Ingredients

2 oz natural almond butter
1 oz 100% organic desiccated coconut
2 oz organic blanched ground almond flour
2 teaspoon cocoa powder, unsweetened
½ teaspoon cinnamon, ground
1 tablespoon erythritol
⅛ teaspoon salt, sea salt
1 tablespoon spiced rum
1 ½ oz organic natural cocoa/cacao butter

Instructions

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.
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.
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.
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.