Low Carb Christmas Cake Balls

Ingredients

• 2 cups almond flour
• 1/2 cup granulated erythritol (or preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup sugar-free chocolate chips
• 2 tbsp coconut oil (for melting)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper for easy removal.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt. Whisk until well blended.
3. In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
5. Pour the batter into the prepared baking pan. Smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely in the pan, then remove it and cut it into small squares.
8. Using your hands, roll the cake squares into balls to form the cake balls.
9. Melt the sugar-free chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
10. Dip each cake ball into the melted chocolate, ensuring they're fully coated. Place them on a parchment-lined tray to set.
11. Let the chocolate harden at room temperature or in the refrigerator for about 30 minutes before serving.

Nutrition