Low Carb Homemade Rafaello
Indulge in the luxurious, guilt-free delight of **Low Carb Homemade Rafaello**, a healthier twist on the classic coconut-almond treat! These creamy, melt-in-your-mouth bites are made with wholesome ingredients like unsweetened shredded coconut, almond flour, and coconut cream, perfectly sweetened with your favorite low-carb alternative. Each ball hides a whole blanched almond at its center, giving it that irresistibly crunchy surprise. Easy to prepare in just 30 minutes, these keto-friendly confections are coated in coconut for a touch of elegance and flavor. Perfect as a snack, gift, or party treat, this low-carb Rafaello is your go-to recipe for satisfying your sweet tooth without compromising your healthy lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 g Unsweetened shredded coconut
- 50 g Almond flour
- 100 ml Coconut cream
- 50 g Unsalted butter
- 20 ml Coconut oil
- 1 tsp Vanilla extract
- 50 g Sweetener (erythritol or your choice of low-carb sweetener)
- 20 pieces Whole blanched almonds
- 50 g Additional unsweetened shredded coconut for coating
Instructions
Begin by melting the unsalted butter and coconut oil in a small saucepan over low heat. Stir occasionally until completely melted, about 3-4 minutes.
Add the coconut cream to the saucepan and mix it well with the butter and coconut oil until smooth.
Stir in the sweetener and vanilla extract, and continue to mix until the sweetener is fully dissolved.
In a medium bowl, combine the shredded coconut and almond flour. Pour the warm mixture from the saucepan over the dry ingredients and mix thoroughly until you get a thick, sticky dough.
Let the mixture cool for 5-10 minutes until it is still soft enough to handle but not too hot.
While waiting for the mixture to cool, prepare a plate with additional shredded coconut for coating.
Once the dough has cooled, take a small tablespoon-sized amount and press a blanched almond in the center. Roll it into a ball, fully covering the almond.
Roll each ball in the additional shredded coconut to form an even outer coat.
Repeat the process until all the dough and almonds are used.
Place the finished Rafaello balls on a tray and refrigerate for at least 1 hour to firm up before serving.
Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 63.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1006 mg | 21% | |
*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.
