You’d never guess this yummy bourbon balls recipe is low carb! These classic holiday treats have just 0.8 net carbs each and they are SO easy to make. The do taste much better the second day so hide them away and try to resist eating them all the first day. You can leave them with a plain chocolate coating or roll them in a sugar free Confectioner’s sugar substitute. These low carb bourbon balls can be stored at room temperature or in the refrigerator.
For this recipe you’ll need: butter, pecans, coconut flour, sugar free salted caramel syrup, bourbon, unsweetened chocolate, vanilla, erythritol, salt
If you are in a hurry click here to go straight to the low carb bourbon balls recipe.
Bourbon balls are a Christmas tradition here in Texas — and probably most of the south. Sweet and chocolatey, they’ve got a definite bourbon kick with each bite. Most bourbon ball recipes include vanilla wafers or graham crackers and I’ve just never found any low carb cookie that worked.
As I was going over the regular recipe again this year for cookie trays and gift baskets I wondered how it would work with pecans. I mean, bourbon balls are Christmas! I was ready to try anything.
These are delicious but they are even better the second day. Keep in mind, these are full of raw bourbon so keep them away from the kids.
The bourbon balls are easiest to cover with chocolate when they are frozen. That’s when they are firm enough to stick a toothpick in and dip. The toothpick makes a very small hole and allows more of the surface of the bourbon ball to be covered at one time. I’m all about quick and easy.
As far as the chocolate for dipping, you can use the recipe provided or just melt down your favorite low carb chocolate bar. Well, you’ll probably need a couple of them.
Low Carb Bourbon Balls Recipe
Here’s that low carb bourbon balls recipe. So good after dinner with a cup of coffee! I based the coating off the chocolate coating at All Day I Dream About Food.
- 1/4 cup butter
- 1 cup ground pecans
- 1/4 cup coconut flour
- 1/4 cup bourbon plus 2 tablespoonfuls
- 2 tablespoons sugar free salted caramel syrup
- 1/4 cup butter
- 3 tablespoons powdered erythritol
- 4 ounces unsweetened chocolate
- 1 teaspoon vanilla
- Liquid stevia drops to taste
Blend all of the ingredients for the bourbon balls filling in the food processor until smooth.
Chill for 30 minutes.
Form into balls with about 1 tablespoon of filling.
Freeze for 30 minutes or until very firm.
Dip each in melted chocolate coating and let set.
You can sprinkle the bourbon balls with a little
Melt the butter, unsweetened chocolate, and powdered erythritol in the microwave, stirring every 15 seconds until smooth.
Add the vanilla and liquid stevia.
Let cool until slightly thickened.
Taste and add more liquid stevia if you needed it.
Carefully dip the balls into the melted chocolate.
Place on a wax paper lined cookie sheet and chill.
Store at room temperature in an airtight container.