Low Carb No Bake Almond Butter Balls

By aerin8

http://lowcarboneday.com/2013/11/almond-butter-balls.html

Ingredients

• 2 cups Homemade Graham Cracker Crumbs
• 1/2 cup equivalent powdered sweetener (I used Confectioners Style Swerve---for Paleo use 1/4-1/2 cup of powdered coconut sugar)
• 1 cup almond butter
• 1/4 cup coconut oil or butter
• Chocolate Coating
• 3 1/2 oz dark chocolate

Preparation

Step 1

In a large bowl, combine the graham cracker crumbs and sweetener
In a medium saucepan, over medium-low heat melt the almond butter and coconut oil.
Once melted, add the almond butter to the dry ingredients and mix well.
Refrigerate for 20 minutes.
Using a small cookie scoop, make about 28 balls and place in the freezer to harden completely, about 30 minutes.
For the chocolate coating, in a small shallow sauce pan heat the chocolate over medium low heat until melted
Dip the almond butter balls in the chocolate to coat.
Place on parchment paper to harden.
Notes

Net Carb Count*: 3.58 g net carbs (2 balls per serving)

Total Carb Count: 7.93 g total carbs (2 balls per serving --makes 28 balls). Plus the carbs for the sweetener.

*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.


Grain Free Graham Cracker:
Ingredients

2 cups almond flour
1/4 cup golden flaxseed meal
6 Tbsp Homemade Brown "Sugar" (or coconut sugar for Paleo)
1 1/2 tsp cinnamon
1 tsp cream of tarter
1/2 tsp baking soda
Pinch of salt
1/4 cup melted coconut oil
2 large eggs
1 tsp vanilla
Instructions

Preheat oven to 250 F.
In a medium bowl, combine the almond flour, flaxseed meal, brown "sugar" (or coconut sugar), cinnamon, cream of tarter, and salt.
Add the coconut oil and mix to combine.
Add the eggs and vanilla and mix until thoroughly combine and the dough comes together.
Tear three pieces of parchment paper the size of a cookie sheet.
Lay one piece of parchment onto the counter an place half the dough on the parchment.
Top with another piece of parchment and roll the dough out into an even layer (about 1/4" thick).
Using a pizza cutter, score the dough to make cracker shapes. Using the dull end of skewer poke 11-12 evenly spaced holes into each cracker. Transfer the parchment paper to a cookie sheet.
Repeat with the other half of the dough, using a separate cookie sheet.
Bake for 40 minutes and increase the temperature to 350 F and bake for another 2-5 minutes until golden brown.
Remove from the oven and allow to cool completely.
Notes

Net Carb Count*: 5.22 g net carbs (for 1 Cracker serving)--makes about 18 Crackers. Plus the carbs for the sweetener.

Total Carb Count: 7.11 g total carbs (for 1 Cracker serving) Plus the carbs for the sweetener.

*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.


Five Ingredient Friday: Brown Sugar
Ingredients

2 cups granular sweetener like erythritol or xylitol (I used Swerve)
2 Tbsp unsulphured blackstrap molasses
Instructions

In a mixing bowl, blend the granular sweetener and molasses on medium speed until thoroughly combined, about 2-3 minutes.
Notes

Net Carb Count*: 0.88 g net carbs (for 1 Tbsp serving - Plus the carbs for the sweetener.)--makes about 2 cups

Total Carb Count: 0.88 g total carbs (for 1 Tbsp serving - Plus the carbs for the sweetener.)

*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.