Low Carb Coconut Cocoa Balls Food

NO BAKE COCONUT BALLS (4 INGREDIENTS!)

Steps:

• In a high-speed blender, food processor or mixing bowl, combine your ingredients and blend until a dough is formed. If the batter is too crumbly, add extra coconut milk until a slightly sticky texture remains.
• Using your hands, form into small balls. If desired, roll balls in extra shredded coconut.
• Refrigerate for 30 minutes, or until firm.

LOW CARB COCONUT COCOA BALLS

Steps:

• In a large mixing bowl, use a fork or whisk to mix together the sugar free powdered sugar and the unsweetened cocoa. Then stir in the unsweetened condensed milk, vanilla extract, coconut oil and 1 cup of the coconut flakes. At some point you will probably need to knead this by hand.Place this mixture in the refrigerator for at least a half hour to allow it to set.
• Prepare cookie or baking sheets with parchment paper . Place the remaining coconut flakes in a shallow bowl or plate.
• Using a scoop or tablespoon, scoop mixture from the bowl and then shape the mix into balls- about 1- 1 1/2″. Then roll the balls in the remaining coconut and place on the prepared baking sheet. Cover and return this to the refrigerator or freeze to firm up. Store these balls individually wrapped or covered well with wax paper or parchment paper separating the layers if layered.

LOW CARB RAW COCONUT BROWNIE BALLS

Steps:

• First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool.
• Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand.
• Add the next five ingredients & process until completely blended & the mixture clumps together.
• Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour.
• If desired, roll ball in hands to make more symmetrical. Put remaining 1/4 cup coconut, packet of Truvia & tiny pinch of salt in ziplock bag, shaking to combine.
• Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating.
• Store these raw coconut brownie balls covered in the refrigerator.

LOW CARB CHOCOLATE RUM BALLS

Steps:

• Note about erythritol:
• I realize that the erythritol is a special ingredient.
• Some stores are starting to carry powdered sugar alcohols, or you can order online from Netrition or other places.
• I haven't figured out how to make really delicious chocolate treats without it at this point.
• Erythritol is the sugar alcohol with the least blood sugar impact, but you can use others.
• If the erythritol you use isn't powdered, it won't dissolve much in this recipe, so I recommend running it through a blender first, but I'm happy that the most recent erythritol I got came powdered, which is great.
• Mix all dry ingredients together in bowl.
• Add vanilla and liquor.
• If the artifical sweetener is liquid and concentrated, add it to the liquor.
• Since there are different liquid sweeteners of different concentrations, you may have to play with the total amount of liquid, and cut down on the liquor, or add water.
• Usually the total liquid you want is about 2.5-3 T.
• Add the liquid slowly and mix until it all comes together.
• Roll into balls.
• The flavors will mellow over the next few days.
• Store in refrigerator or cool place.
• Carbs depend on serving size.
• 17 balls will get you exactly 1 gram of effective carbohydrate per ball, plus a tad over a gram of alcohol and 1.5 grams of fiber.