Chocolate Rum Balls (Sugar-Free, Low Carb)

Ingredients

• 1/2 cup pecans, chopped
• 1/3 cup unsweetened dried shredded coconut
• 1/2 cup Splenda granular (sugar substitute)
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoons butter
• 1 tablespoon rum (or rum extract)
• 1 teaspoon egg white powder
• 1 tablespoon warm water (to dissolve egg white powder)

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.

3. 3

   Set aside to cool.

4. 4

   Combine coconut, Splenda® and cocoa in a large mixing bowl.

5. 5

   When the pecans have cooled a little, coarsely chop them in a food processor.

6. 6

   Add the pecans to the coconut mixture.

7. 7

   Melt the butter.

8. 8

   Mix the rum with the melted butter and stir into the combined ingredients.

9. 9

   Place egg white powder in a small bowl and add the warm water.

10. 10

    Beat with a whisk for 2 minutes, until frothy and dissolved.

11. 11

    Mix the egg whites into the combined ingredients.

12. 12

    Form the mixture into little balls.

13. 13

    Leave the candies on a baking sheet for about an hour to dry.

14. 14

    Store in an airtight container.