Keto Bourbon Balls Recipe

Keto Kentucky Bourbon Balls SugarFree Mom

WEBDec 13, 2018 · Instructions. Using a hand mixer on medium speed, beat the butter and Swerve until pale yellow and fluffy. Add the bourbon, vanilla …

Rating: 3.5/5(14)
1. Using a hand mixer on medium speed, beat the butter and Swerve until pale yellow and fluffy. Add the bourbon, vanilla extract, and pecans and stir until well combined. Place in the refrigerator for 30 minutes, until chilled and easier to shape.
2. Place the chocolate chips and oil in a small microwavable safe bowl. Microwave in 30-second increments, stirring after each increment, until melted and smooth.
3. Have on hand 12 foil candy cups or line a tray with parchment paper. Take the pecan mixture out of the refrigerator and roll 1- tablespoon scoops (Brenda used a 1 tbsp cookie scoop that was greased to make this easier). Roll into 1 inch balls. Using a fork, dip each ball into melted chocolate to coat and tap off excess chocolate, then place in the candy cups or on the lined tray. Top each ball with a pecan half.
4. Place back in the refrigerator for at least 1 hour before serving. Allow balls to sit out for 10 minutes to soften before eating. Store in an airtight container in the refrigerator for up to 2 weeks.

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Low Carb Kentucky Bourbon Balls Skinny Southern …

WEBMar 19, 2019 · Instructions. Place butter and erythritol in a large bowl and use a hand-held mixer to beat them until combined. Mix in the bourbon …

1. Place butter and erythritol in a large bowl and use a hand-held mixer to beat them until combined.
2. Mix in the bourbon and vanilla extract.
3. Mix in the chopped pecans. Refrigerate for 1 hour.
4. Line a baking sheet with parchment paper. Shape mixture into 12 1-inch balls and place on parchment paper. Refrigerate for another hour.

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Bourbon Balls Keto, No Sugar Added This Moms Menu

WEBMay 2, 2018 · In a medium bowl, cream together the swerve, butter and cream cheese using an electric mixer until well incorporated and slightly …

Rating: 4.4/5(8)
1. Combine bourbon and chopped pecans in sealable container and allow to soak for up to 24 hours.
2. In a medium bowl, cream together the swerve, butter and cream cheese using an electric mixer until well incorporated and slightly fluffy.
3. Add in the bourbon and pecan mixture, as well as the coconut flour. mix again until smooth, then place in the fridge to chill for at least 10 minutes
4. Once the mixture has chilled, scoop by the tablespoon onto a parchment lined baking sheet. Try to smooth the scoops out into balls, but be careful not to handle them too much. You should have about 20 balls. once you are finished, place the baking sheet into the freezer.

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