Just in time for Valentine’s Day! A beautiful gluten free, sugar free dessert to make any Valentine HAPPY!!! AND they won’t give you that sugar buzz or crash!! I just think they are PRETTY!! They really are not hard to make. You could also make them using powdered sugar or honey. I am following TRIM HEALTHY MAMA so I stay away for most sugar.
Here we go… gather up the ingredients. Almond flour, cocoa powder, baking soda, pecans, eggs, sweetener, butter, a little salt & vanilla.
Cream your butter & sweetener & vanilla. Then add your eggs.
Next add your dry ingredients & nuts. Mix well!
Spread it out onto a sprayed, waxed sprayed again cookie sheet.
Bake then plop it out onto a clean counter.
Let it cool completely. Crumble it up into a big bowl.
Mix up your frosting. Cream cheese, butter, vanilla, sweetener.
Dump that over your crumbled cake. Mix it up.
Form 3″ balls and roll it in your hands.
Stick the sticks into the balls & freeze for an hour at least.
Heat up some chocolate (I used Hersey’s Sugar Free semi-sweet chocolate chips). You can use whatever works for you to keep it sugar free. You can make up a great batch of skinny chocolate and that would be super easy to coat the balls with as well. Get toppings ready to dip the coated balls in right away!
Melt the chocolate over a double boiler. I use a pan with water in it heating up on the stove. Add a glass or metal bowl on top of the water. It will slowly melt. You can do it in the microwave as well but I tend to burn the chocolate that way. haha
Now coat your frozen cake balls in the chocolate. I used the inside of a spoon to smooth the chocolate around. Worked well. I immediately dipped the cake balls into nuts or the coconut crunch.
Set the balls back on the cold cookie sheet and they will harden up quickly.
So so so fun and pretty!!! These would be an S dessert if you are following the Trim Healthy Mama plan. But the chocolate chips I used are not really on plan. It worked for me! Hope you enjoy!!
ALMOND FLOUR CHOCOLATE COVERED CAKE BALLS
makes: 30 balls
4 cups of almond flour or meal (I used the Trader Joe’s almond meal)
2 cups of sweetener (I used xylitol ground up)
2 tsp vanilla
1 1/2 sticks of butter
1/2 cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1- 8oz package cream cheese
1 1/2 stick of butter
2 tsp vanilla
1 cup sweetener
1 big bar of dark sugar free chocolate
1 bag of Hersey’s sugar free semi sweet chocolate chips
1 tsp vanilla
1/3 cup coconut oil
1 tbsp. butter
Cream your butter, sweetener, & vanilla well. Add your eggs. Mix well. Add your dry ingredients. Blend then add the nuts. Spread into a sprayed, waxed, & sprayed again cookie sheet. Bake for 15 minutes at 350 degrees. Allow to cool completely. Break apart and put pieces in a big bowl. Mix your frosting ingredients together well. Dump onto cake. Mix up. Roll balls of about 3″ in size. Stick the sticks into the balls and freeze for at least an hour. Don’t take out until chocolate and toppings are ready. Melt your chocolate in a double boiler. Add your vanilla, coconut, & butter once chocolate is melted. The extra virgin cold pressed organic coconut oil helps to create a great coating for the cake balls. After you have coated the chocolate dip right away into the toppings!! ENJOY!!!
I have a question about the ingredients for the Almond Flour Chocolate Covered Cake Balls. They look yummy and I want to make them. However, I’m not sure how much cocoa powder (is it 1/2 cup?) to use for the cake.
Also for the frosting, is it 2 cups butter?
Yes, sorry about that 1/2 cup of cocoa powder and that’s 1 and a half cup of butter. 🙂
Is the cake supposed to be loose (liquid like in the middle) before cooling?
No… it’s not supposed to be liquid. It should be spongy like a cake. If it is still liquid I would try cooking it for about 10 minutes longer. When I made this recipe I was using a smaller than regular oven. Now that we have moved I have a regular over and I have noticed it takes a little longer to cook. Just keep cooking but check ever 5 minutes until it is more firm but the longer it sits it does firm up more. 🙂
I don’t see how much nuts go in the cake in the recipe?? Also, i do not use xylitol because of my dog so what sweetner do you suggest I use to replace it?? Thank you so much!!
I believe the nuts are toppings you can roll or sprinkle on the cake balls after they are dipped! I would replace it with Swerve or Erythitol the same amount.
Shawnda Kirchmeier says
Hubby can’t have coconut anything…. can i use ghee in place of the coconut oil? He’s really missing chocolate….
Yes, butter or ghee would work, but you might need to freeze to get it hardened.