Chocolate Rum Balls (Sugar-Free, Low Carb) - cooking recipe

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)

Preparation

Preheat the oven to 350\u00b0F.
Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
Set aside to cool.
Combine coconut, Splenda(R) and cocoa in a large mixing bowl.
When the pecans have cooled a little, coarsely chop them in a food processor.
Add the pecans to the coconut mixture.
Melt the butter.
Mix the rum with the melted butter and stir into the combined ingredients.
Place egg white powder in a small bowl and add the warm water.
Beat with a whisk for 2 minutes, until frothy and dissolved.
Mix the egg whites into the combined ingredients.
Form the mixture into little balls.
Leave the candies on a baking sheet for about an hour to dry.
Store in an airtight container.