Low Carb Classic Popcorn Balls
Delightfully crunchy and perfectly sweetened without the extra carbs, these Low Carb Classic Popcorn Balls are a guilt-free twist on a nostalgic favorite. Perfect for movie nights, festive occasions, or anytime snacking, this recipe swaps traditional sugar for erythritol, making it a healthier alternative while keeping the treat irresistibly sweet. Popped to perfection in wholesome coconut oil, each kernel is coated in a buttery vanilla syrup that binds them into fun, snackable shapes. With just 10 minutes of prep and 10 minutes of cooking, this easy recipe yields 12 popcorn balls that are sure to please both low-carb dieters and traditional dessert lovers alike. Try this simple yet satisfying recipe for a better-for-you treat that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 cup Unpopped popcorn kernels
- 2 tablespoons Coconut oil
- 0.5 cup Butter
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Place a large, heavy-bottomed pot over medium-high heat and add the coconut oil and 3 popcorn kernels to the pot.
Cover the pot and wait for the kernels to pop. Once they pop, remove them and add the rest of the popcorn kernels in an even layer.
Cover the pot again, and periodically shake it to ensure even heating and prevent burning. Cook until popping slows down to about 2 seconds between pops.
Transfer popped popcorn to a large mixing bowl, discarding any unpopped kernels.
In a small saucepan over medium heat, melt the butter and add the erythritol sweetener, stirring constantly until the sweetener is fully dissolved. Continue cooking for another 2-3 minutes until the mixture is bubbling and thickened.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Pour the hot mixture over the popcorn and quickly toss until all kernels are evenly coated.
Line a baking sheet with parchment paper.
Using slightly oiled hands, form popcorn into 12 tightly packed balls and place them on the prepared baking sheet.
Let the popcorn balls cool and set at room temperature for about 15-20 minutes before serving or storing.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
