Rum Balls – keto, sugar free, grain & gluten free | Keto Dessert

Rum Balls – keto, sugar free, grain & gluten free | Keto Dessert

August 2, 2019 5 By William Morgan


Welcome to keto meals and recipes dot com,
I have been looking forward to making
this video for several weeks
finally i have the time and now I’m
going to show you how to make the most
decadent and chocolaty rum balls that
are Keto, sugar-free, and gluten-free. By
the way the rum balls taste amazing and
if I do say so myself they look like
they’ve been bought at a professional
chocolatier after making the rum balls
I will also show you several different
ways that you can coat the exterior of
the rum balls these keto rum balls will
definitely impress anyone you serve them
to they’re that good the Macro nutrient ratio
for this recipe is 4.7 to
one with 2.4 grams of total
carbs 1.5 grams of dietary
fiber resulting in 0.9 grams of net
carbs per 19 gram rum ball. The first
thing you have to do before making the
actual rum balls is to make a full batch
of my keto sugar cookie at least one day
before you plan to make the rum balls.
The reason is you want the cookies to
dry out because you’re going to be
making them into crumbs. I’ll post the
video for this recipe in the description
below. After you’ve made the full batch
of keto sugar cookie dough, pre-heat your
oven to 175 degrees Celsius or 350
degrees Fahrenheit, and while your ovens
preheating place the dough in a
parchment sheet and roll it out to about
one centimeter or about 0.4 of an inch
you don’t have to be exact
just keep the dough thin and even.
A more important thing is to make sure the
dough is the same thickness from center
to the outside this will ensure that
every part of the dough bakes evenly and
you don’t have any burnt edges, and bake
for 8 to 10 minutes
as I said 175 degrees Celsius or 350
degrees Fahrenheit for best result
please do watch the keto sugar cookie
recipe as I provide a lot of hints and
how to’s in order to ensure that your
cookie comes up perfectly every time.
So when it’s been properly baked as per my
instruction let the cookie cool in the
cookie sheet and then remove it from the
parchment and transfer the cookie slab
to your wire rack you need to do this so
that both the top and the bottom can
air dry overnight. The next day when you
want to make the rum balls you’ll be
surprised how fun and easy this part is
so first thing take your whole pecans
and place them into the food processor
and grind the pecans to a fine
consistency you want it to be about the
same texture as regular almond flour you buy
After the pecans are nice and ground
the next step is to add the chunks of
the air dried cookie dough. Now grind the
two ingredients together and then set
this aside for a moment so that you can
make the thick chocolate ganache, to make
the chocolate ganache the first thing
you have to do is prepare a bain-marie
which is a small pot with a little bit
of water in it that you have brought up
to a light simmer but remember this has
to be over very low heat and then in a
bowl add the unsweetened chocolate
chunks confectionery sweetener coconut
oil vanilla extract and heavy whipping
cream and while it’s on very low heat
let it slowly melt together and stir
from time to time as your mixture is
melting it took about ten minutes for my
chocolate and other ingredients to
completely melt and combine please don’t
be tempted to increase the stovetop heat
to speed up the melting process because
the ganache will burn very easily and
that will completely ruin the taste one
thing you should be aware of make sure
you buy real unsweetened chocolate and a
baker’s chocolate read your labels very
carefully these two products are very
different and the baker’s chocolate
won’t taste as nice as the real
chocolate. Alternatively if you just want
to use cocoa powder, please refer to my
Akita chocolate truffle recipe but
instead of using the six tablespoons of
cream reduce the cream to just four
tablespoons which will result in a
thicker chocolate truffle mix.
Now it’s time to put everything together and make
the rum balls, pour the chocolate ganache
mixture into your food processor about
one third at a time and pulse to blend
repeat until you have added all the
chocolate ganache now it’s time to add
your alcohol
I prefer spiced rum but you can use
brandy cognac or whatever you like or
you can substitute the alcohol with rum
extract
don’t forget to pulse in order to work
the rum or they extract evenly
throughout the dough this makes for a
very thick but sticky dough remove the
dough from the food processor and place
it into a small bowl and because the
dough is too sticky cover the bowl with
cling wrap and refrigerate until the
rumble batter has hardened and is no
longer sticky this can take anywhere
between two to four hours when the
rumble dough is firm using your kitchen
skill scoop out 19 grams or about a
slightly heaping tablespoon of the
batter and roll the dough between your
palms to shape it into nice neat little
balls and as you make them place each
ball onto a parchment lined cookie sheet
while you’re making the rum balls
if you don’t it just put it back into
the refrigerator for about 30 minutes to
harden and repeat this process until
you’ve made all 41 of your rum balls and
if you do is still firm you can now do
the finishing coating for each of the
rum balls since it’s hard to provide the
macros for all the possible optional
coatings and permutations that are
possible I have not included the various
coatings in the macro calculations I’ve
shown at the beginning before starting
to do the coating I first assembled the
ingredients that I’m intending to use as
you can see I have prepared a small
batch of the ganache the same way that I
did earlier to thin it out a bit I added
a tablespoon of butter or you can add a
tablespoon of coconut oil, I also
prepared cocoa powder, crushed pecans
finely ground pistachios, ground walnuts,
my regular textured sweetener, some of my
sweetener which are ground to
confectionery, and of course I mustn’t
forget my edible gold sprinkles I didn’t
show it here but you can also use either
roasted or raw shredded coconut when
you’re coating truffles or rum balls it’s
good to have a dipping fork but since I
didn’t have one I took two plastic forks
and snapped out the two Center tines
this works really well because it helps
you dip the rum balls in the chocolate
and you don’t dirty your fingers and
you’re also getting a really nice smooth
chocolate surface but you can also use
just regular forks if you prefer after
the rum ball has been dipped in
ganach let the excess chocolate drip off
and then place it onto your parchment
now to roll the individual balls in the
various ground nuts
I’ve prepared here I’m rolling the rum
balls in finely ground pistachio crumbs
of all the coatings my favorite is just
using simple plain cocoa powder not only
is it simple but I think it looks the
most elegant or you can also use almond
flour or confectionery sweetener or
whatever coating is your favorite if you
have any other coating that I haven’t
talked about please leave me a comment
and tell me what you’ve used so this is
the tray of finished rum balls when
you’ve finished making all forty-one of
your coated rum balls refrigerate the
tray of rum balls for about two to three
hours however if you really want to
bring out all the taste let the flavor
develop at least 24 hours if you want to
show how special these rum balls are for
best presentation place each Rumble into
a decorative mini cupcake liner if
you’re giving these as a gift and if you
have a fancy candy box put the rum balls
with their liner into the box for a
really professional-looking presentation
I have to admit I’m really proud of
these, don’t they look amazing? I hope you
try these rich decadent rum balls very
soon, enjoy. Thank you for watching, Merry
Christmas and a very happy new year
the link for the keto sugar cookies and
chocolate truffle videos as well as the
printable rum ball recipe will be posted
in the description below