December 6, 2019
LCHF Biscuit Coconut Balls
Juicy and soft glutenfree Biscuit Coconut Balls, full of flavour and with a delicate rum aroma. The recipe below can be used to make large classic Coconut Balls or small rum balls. In both cases, both adults and children will be delighted.
INGREDIENTS
for 7-8 classic Coconut Balls:
For the sponge
- 100 g ground walnuts or ground hazelnuts
- 100 g butter
- 75 g defatted Live & love almond flour
- 80 g erythritol with stevia Live & love
- 50 g Torras chocolate with stevia or plain 80% dark chocolate
- 4 eggs
- 1 large spoonful of rum (or to taste)
- 1 baking powder (17 g)
- 2 pinches of salt
- Contents ½ vanilla pod or natural vanilla flavouring
- 2 large spoonfuls of sweet cream (liquid)
For the cream
- 2 large spoonfuls of mascarpone cheese
- 2 large spoonfuls of ground hazelnuts
- 2-3 large spoonfuls of 66% hazelnut spread Live & love
- Flavourings of your choice (rum…)
For decoration
- grated coconut
METHOD
Separate the eggs and whisk the egg whites into the cream. Whisk the egg yolks with the erythritol and stevia, add the melted butter and chocolate, slowly add the dry ingredients and the sweet cream and rum. Finally, gently fold in the snow by hand.
Spread the mixture on a baking tray lined with baking paper (about 3 cm thick). Bake at 180 degrees for about 25 minutes.
Cool the sponge cake after baking. When well cooled, tip into a bowl, add the mascarpone and ground hazelnuts and rum/flavouring to taste. Stir well to combine. If the mixture is too dry and falling apart, then add a little more mascarpone cheese. Form into balls of any size and roll in ground coconut (or ground hazelnuts, walnuts, etc.).
The Coconut Balls are best when well chilled.
Watch the preparation in the Challenge Kitchen show – click the video below.
Enjoy!
MY TIPS
- Store the coconut balls in a sealed container in the refrigerator.
- The coconut balls can also be frozen.
- The sponge cake, following the above recipe, is very good and versatile for other desserts (cakes, sponge cakes with creams, etc.).
- If you’re replacing the erythritol with stevia blend with regular erythritol, you’ll need to adjust or increase the amount of sweetener accordingly. Erythritol with stevia is about 25% sweeter than regular erythritol. The Live & Love erythritol with stevia doesn’t bake and doesn’t have a ‘cold’ aftertaste, which may occur with regular erythritol from other brands.
- Watch the preparation in the Challenge Kitchen show – click the video below.
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Used products:
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