Chocolate Rum Balls (Sugar-Free, Low Carb)

If you are craving something sweet but don't want all the carbs, give this recipe a try. It can cure your sweet tooth/chocolate craving in a hurry.

• Ready In: 15 mins
• Yields: 18 rum balls

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 white powder
• 1  tablespoon warm water (to dissolve egg white powder)

Directions

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 white 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.