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Low Carb Raffaello

January 11, 2015

My last Raffaello bon-bons were a total success, but they where anything but low carb. I had to do it again, but this time in a healthy note.
However, the Internet couldn’t help me with any advice, so I accepted the challenge of creating my own recipe. It couldn’t turn out bad, given the ingredients of choice. At the end, they turned out perfectly, with just 10 grams of carbs in the whole batch.


– 100 grams 82% room temperature butter
– 150 grams no sugar added coconut flakes
– 100 ml coconut milk, no sugar added
– 10 drops of liquid sweetener of choice
– 25 raw almonds

Mix the butter and the sweetener with the coconut milk, until you obtain a smooth mixture. Add about 100 grams of coconut flakes and fold them gently, with a silicone spatula, keeping the air inside the batter. Keep the rest of the flakes in a bowl, for later.

Put the almonds into a non-stick frying pan and cook them for a couple of minutes. Let them cool, then wet your hands and start forming the bon-bons. Take about a teaspoon of mixture, put it in your palm, flatten it and put one almond inside. Bring the mixture over the almond and form a ball. Put each ball into the coconut flakes bowl and rotate it so it gets covered in tasty flakes. Let them cool for about one hour before serving. Apart from being the best low carb Raffaello candy you could have, you can also keep them in the fridge for about one week, in a closed container.

2 comments + Add

  1. […] and savory, chocolate covered candy bars. So why not adapt them to the keto diet? Starting from my Raffaello recipe, I created some delicious keto Bounty, totally guilt […]

  2. […] was making some Raffaello candy the other day and I decided to keep some of the batter and transform it into some after eight […]

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