Easy Keto Edible Snowballs
This recipe is designed to teach everyone how to make easy keto edible snowballs without nuts or gluten
Servings 10 snowballs
Ingredients
- 1/2 cup coconut flour
- 1 TBS baking powder
- 1/4 tsp salt
- 2/3 cup monkfruit sweetener or granulated sweetener of choice
- 1/4 cup cocoa powder
- 4 large eggs, room temperature
- 1/2 cup room temperature butter, softened
- 1/2 cup milk of choice, room temperature
- 1 tsp vanilla extract
Frosting/Filling
- 3 cups coconut flakes
- food coloring, optional
- 2 1/2 cups marshmallow cream
- 1/2 cup room temperature butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered monkfruit/allulose blend or powdered sweetener of choice
- 1-2 TBS milk of choice, room temperature
Instructions
- Preheat oven to 350 degrees. Lightly grease 10 silicone half circle molds or 20 cupcake molds
- In a large mixing bowl sift or whisk together the dry ingredients until there are no lumps in the dry ingredients
- Add the eggs. Whisk until fully combined. Add the butter. Stir in the butter until it is fully combined and smooth.
- Add the vanilla extract and the milk. Whisk everything together until fully combined and a smooth batter is created.
- Divide the batter evenly between the prepared molds (about 1/4 cup of batter for circle molds or 3 TBS batter for cupcake molds) Use fingers or a knife and spread the batter evenly in the molds. Make sure the top is smooth
- Place in preheated oven. Bake at 350 degrees for about 20 minutes or until a tester comes out clean
- Remove from the oven. The cakes will be soft. Allow the cakes to cool in the molds about 20 minutes or until they are firm enough to remove from the molds. Once firm remove the cakes from the molds and transfer to a wire rack. Allow to cool completely before filling and frosting the cakes
Filling/Frosting
- Place the coconut flakes and the food coloring (if using) in a large food processor. Pulse several times until the coloring is evenly distributed through the flakes and the coconut is your desired consistency. Set aside
- In a large mixer bowl combine the marshmallow cream and butter. Beat on low 10 seconds then medium about 1 minute or until fully combined and creamy.
- Scrape down the sides of the bowl if needed. Add the vanilla, Turn the mixer on low.. Gradually add in the powdered sweetener a little at a time. Allow the sweetener to mix in after each addition. Once the sweetener is completely added increase the speed to medium. Beat on medium another 30 seconds or until smooth
- Scrape down the sides of the bowl. Turn the mixer to low. Add the milk 1 tablespoon at a time until the filling/frosting is your desired consistency. Once added increase the speed to medium-high. Beat on medium high about 1 minutes or until fully combined and fluffy
Assemble
- Once the cakes have cooled turn them upside down so the flat side is on top. Use an apple corer or a knife and cut a chunk out of the center of the cakes. Be careful not to cut all the way through the cake
- Fit a piping bag/gun with a wide tip. If no piping bag or gun use a spoon and butter knife. Fill the piping bag/gun about halfway up with the filling/frosting Pipe filling in the hole until the filling runs over the hole
- Spread a thin layer of frosting in the bottom of the cakes. Spread a generous amount of frosting on the top and edges of the cakes
- Place the pulsed coconut flakes in a wide bowl. Make a "well" in the center of the coconut flakes. Place the frosted cakes one at a time into the coconut flakes. Use a spoon or fingers to coat the cakes generously with the coconut flakes. Pat the coconut flakes into the frosting until the frosting is fully coated with the coconut and no longer sticky. Place in the refrigerator about 15-20 minutes so the coconut flakes and the frosting can set well. Store leftovers in an airtight container in the refrigerator up tot 5 days
