Most of you know that I enjoy baking and making candy during the Christmas holiday season. It’s a tradition that I have continued with my family, just as my mother did. It just feels like Christmas to me.
Last week, while trying to make some of my favorite recipes low carb/gluten free, I wasted more groceries than ever before! I was just about to throw in the towel when I decided to experiment with some homemade candy.
Homemade Chocolate Covered Cherries is always a must at Christmas. The recipe I have made forever was an old recipe handed down from my mother. It was a staple at Christmas when I was growing up and has remained one until now. I am sure I will make mama’s old recipe again someday. For now, I am down 23 pounds, and I do not plan to blow it during the holidays. I have found that an occasional carb-up us helpful to me. However, I can’t carb-up the entire season.
This recipe makes 17 cherries but can easily be doubled if you are preparing for a crowd. The fondant seems to soften much quicker than traditional chocolate covered cherries. Instead of placing the bowl of fondant in the refrigerator to cool, I scooped 17 fondant balls onto a pan lined with wax paper and then refrigerated. When I was ready to start covering the cherries, I took out a few pieces of fondant at a time, covered the cherries, then placed them back into the refrigerator.
Because the fondant is softer than my traditional recipe, they do not require standing at room temperature before serving.
Chocolate Covered Cherries (Keto/Gluten Free)
Ingredients
- 17 maraschino cherries drained and dried
- 3 Tbsp. unsalted butter softened
- 3 Tbsp. cream cheese softened
- 1/4 tsp. salt
- 1/2 c. Stevia
- 1/2 c. Swerve Confectioners
- 1 scoop vanilla protein powder
- 1/2 tsp. vanilla extract
- 2 servings Lily's Sugar-Free Dark Chocolate Chips (120 chips)
- 1 tsp. coconut oil
Instructions
- Place 17 cherries on a double layer paper towel to drain. Blot dry with another paper towel before using.
- Line a baking sheet with wax paper, set aside.
- In a medium bowl, using an electric mixer combine butter and cream cheese.
- Gradually add salt, Stevia, and Confectioners Swerve, and protein powder and mix until well blended.
- Add vanilla extract and mix until combined.
- Scoop fondant using a small scoop or spoon, making 17 evenly sized balls and place on wax lined baking sheet. Refrigerate at least 30 minutes.
- Remove a few fondant balls at a time and cover each cherry with one ball. Return to the refrigerator onto the wax paper.
- Place chocolate chips and coconut oil in a small bowl and microwave 30 seconds. Stir. If the chips have melted most of the way continue stirring until completely melted. You may need to microwave a few more seconds to get them to this stage.
- Remove the pan of cherries from the refrigerator. Using a small spoon, drizzle the cherries with melted chocolate. Return to the refrigerator until the chocolate has set.
- Store in an airtight container in the refrigerator or freezer.
Notes
