Chocolate Rum Balls (sugar-free, Low Carb)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup pecans, chopped
• 1/3 cup unsweetened dried shredded coconut
• 1/2 cup splenda granular (sugar substitute)
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoons butter
• 1 tablespoon rum (or rum extract)
• 1 teaspoon egg powder
• 1 tablespoon warm water (to dissolve egg powder)

Recipe

• 1 preheat the oven to 350°f.
• 2 spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
• 3 set aside to cool.
• 4 combine coconut, splenda® and cocoa in a large mixing bowl.
• 5 when the pecans have cooled a little, coarsely chop them in a food processor.
• 6 add the pecans to the coconut mixture.
• 7 melt the butter.
• 8 mix the rum with the melted butter and stir into the combined ingredients.
• 9 place egg powder in a small bowl and add the warm water.
• 10 beat with a whisk for 2 minutes, until frothy and dissolved.
• 11 mix the egg whites into the combined ingredients.
• 12 form the mixture into little balls.
• 13 leave the candies on a baking sheet for about an hour to dry.
• 14 store in an airtight container.