Rum Balls

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Have you seen this woman?

Today's recipe was not an original; I found it on the web somewhere (a few places, actually) but had to guess a little as the ones I found did not indicate when to add the butter.

Rum Balls

1 cup almond meal
1/2 cup unsweetened cocoa powder
2 Tablespoons powdered erythritol
2 Tablespoons butter -- softened
1/2 teaspoon vanilla
2 Tablespoons rum
liquid Splenda -- equivalent to 1/2 cup sugar

Combine almond meal, cocoa and erythritol in a small bowl.

Stir in butter until completely blended. (Mixture will be crumbly.)

Add vanilla, liquor and liquid Splenda (total of liquor and Splenda should be 2 to 3 Tablespoons) Start with two Tablespoons rum and add about 1/4 teaspoon at a time until the mixture all comes together in a ball.

Roll mixture into small balls.

Store in a cool place, or refrigerate, for several days to allow flavors to mellow.

Before serving, roll balls in, or sprinkle with, additional powdered erythritol.

Per rum ball (assuming 27 balls per batch): 35 Calories; 2g Fat (43.7% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1g Sugar Alcohol; 2mg Cholesterol; 9mg Sodium

Source:
lowcarbdiets.about.com