These low carb rum balls are a chocolate fudgy ball of delight with a kick. Rum balls are often a version of a ganache, but in the Caribbean, we make our rum balls with cake!
Low carb rum balls are a great treat to bring to any Christmas gathering or put them in a decorated box for a gift. They are easy to make and easier to eat!
Making low carb rum balls
A chocolate microwave cake is used to make the texture of these low carb rum balls a soft and rich delight. The secret of using a cake is that it can soak up a little bit more rum than a chocolate ganache.
I like to roll my rum balls in unsweetened coconut and also unsweetened desiccated coconut. This is purely a personal preference and can be made without them.
Recipe Tips & Suggestions
I made the microwave cake a chocolate one but you could happily omit the cocoa and use a vanilla cake.
The coconut flour in the cake can be substituted with almond flour. Increase the amount to 3 tablespoons.
Taste test the rum balls before putting in the fridge to firm. Although the recipe states 2 tablespoons of rum I will confess that I used more for my personal taste.
More low carb treats
Irish Cream Chocolate Truffles
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Low Carb Rum Balls
- 1 tablespoon butter melted
- 1 medium egg
- 2 tablespoons coconut flour
- 1 tablespoon monkfruit sweetener
- 2 teaspoons cocoa powder unsweetened
- ½ teaspoon baking powder
Chocolate Rum Mixture
- 8 oz chocolate sugar free or high cocoa solids
- 4 oz cream heavy
- 2 tablespoons butter
- 2 tablespoons rum
- 3 tablespoons cocoa unsweetened
- 3 tablespoons desiccated coconut unsweetened
Make the cake
- In a small bowl, mix the butter and egg.
- Add the coconut flour, cocoa powder, monkfruit and baking powder.
- Pour the mixture into a medium ramekin dish or mug and cook in the microwave for 90 seconds until firm.
- Remove and set aside to cool before use.
Make the Rum Balls
- In a small saucepan melt the cream and butter on a medium heat.
- Place the chocolate chips in a medium bowl.
- Pour the warm cream over the chocolate chips and let sit for 2 minutes.
- Stir until the chocolate has dissolved.
- Roughly tear the cake into pieces and add it into the chocolate mixture. Pour the rum into the mixture, making sure that some goes on top of the sponge. Stir the mixture.
- Cover with clingfilm and leave in the fridge overnight to firm (or 4 hours)
- Place the cocoa and coconut in two separate shallow dishes.
- When the mixture is firm, scoop out a walnut sized amount of the chocolate mixture with a cookie scoop or a spoon.
- Shape the mixture into a ball and gently roll in either the cocoa or coconut dish.
- Place the rum ball on a plate lined with parchment paper.
- Repeat until all rum balls are made.
- Store in the fridge until you are ready to eat them.
YOUR OWN NOTES
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