Snow Capped Chocolate Muffins to take along, this time to be topped with luxurious whipped cream. While I had the batter ready, I decided to try out the recipe to see how it worked as a cake ball. They were great! Perfect little spheres, with a great consistency. I cannot believe how easy this is.
Just fill the cavities a little over the top and bake 5-7 minutes. Perfection first try. On my way out the door to the party, I threw the cake balls into a baggie and put them in the freezer. Gotta say that was a great idea. To make a good for you, super easy glaze, just grab your coconut oil. I use equal portions of coconut oil and cocoa powder melted together and sweetened. Sorry, I did not measure the sweetener, but since everyone's tastes are different, just adjust to you preference. I used liquid stevia, but powdered sweeteners would work well too. Granular erythritol has a little bit of a tough time dissolving, and may stay a little gritty. You probably know your sweetener pretty well by now, so do your own thing there.
Be sure to have the coconut oil melted. With the frozen cake balls, it will easily harden on the ball, forming a wonderful glaze with a slight crunch when you bite. Think chocolate dipped ice cream cones type crunch. As long as the cake balls are cool, these will not make a mess in your hands. I dipped mine twice, then rolled in crushed sliced almonds. The flavors go so well together. Real chocolate, plus almonds. Yum.
The recipe is here in the archives, but I will post it with changes for cake balls for ya. Loving that these are best served cold. Why? It is not necessary, but keeping them in the freezer will help me with portion control. These are a perfect dessert size for those of us who only want a small indulgence. Just give me the strength to just eat one...or two...
Real Chocolate Almond Cake Balls
2 cups almond flour
1/2 cup Swerve or other erythritol blend
2 tsp baking powder
1/4 tsp salt
1 stick butter
1 square unsweetened chocolate
3 tbsp coconut oil
1 tbsp cocoa powder
1/8 cup slivered almonds
In a large bowl, combine almond flour, erythritol, baking powder and salt. In a microwave safe bowl, melt butter and chocolate. To the hot mixture, add eggs, one at a time. Stir the wet ingredients into the dry ingredients. Spoon batter into the cavities of a cake pop baker, filling over the top. Bake 5-7 minutes. Remove and let cool. If using a coconut oil glaze, freeze cake balls before dipping.
12 servings plain: 212 calories 2 g fiber 3 g net carbs 20 g fat 6 g protein
With Glaze: 249 calories 3 g fiber 3 g net carbs 24 g fat 7 g protein
I am seeing these as a fun Valentine treat too. Any ideas on how to make a pink glaze? Maybe pink sprinkles will do. That I can do.
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