Low Carb Rum Balls
0.6g
Net Carbs
2.9g
Protein
5.6g
Fat
1.8g
Fiber
100
Calories
Cooking tip: No bake cookies are a lifesaver for holiday gatherings, and this simple 5 ingredient low carb rum ball is a perfect example. We used spiced rum to meld with the warming spices of snickerdoodle cookies, but dark rum or even bourbon could be substituted if desired.
Ingredients:
- 18 cookies Atkins Snickerdoodle Crunchy Protein Cookies
- 1 fluid ounce rum FNDDS
- 3 ounces pecans FNDDS
- 1 pinch table salt USDA
- 2 teaspoons sugar free maple flavor syrup, Maple Grove Farms
Directions:
Ingredient note: We used spiced rum for this recipe.
- In a food processor with the blade attachment, pulse 12 Atkins Snickerdoodle Crunchy Protein Cookies until evenly broken down into crumbs. Scrape into a medium bowl. Pour spiced rum over the cookie crumbs and mix well.
- In food processor, pulse pecans until finely chopped. Scrape into the bowl with the cookie crumbs. Add sugar free maple syrup and salt and mix until fully incorporated and a dough forms.
- In a food processor, pulse remaining 6 cookies until even crumbs form. Scrape into a flat bottom bowl.
- Form 1 tablespoon portions of the rum mixture into 11 balls. Roll in cookie crumbs until evenly coated and place on a serving plate, or into mini cupcake liners. One rum ball as described is one serving. Store in an airtight container in the refrigerator for up to one month.
