I'm sure others have perhaps posted recipes for these, but here's a low-carb re-work of my traditional rum ball recipe that came out real good today. The pic can be seen here: https://buttoni.wordpress.com/2010/11/15/rum-balls/

INGREDIENTS:

3/4 c. almond meal
¼ c. unflavored whey protein
1 c. finely chopped walnuts or pecans
½ c. cocoa, sifted
¼ c. erythritol, sifted
4 T. melted butter
14 drops liquid sweetener of your choice (I use EZSweets)
¼ c. rum (or bourbon if you like bourbon balls better)

FOR OUTER COATING: 2 T. more erythritol + ½ c. more finely chopped walnuts or pecans mixed together in a small bowl.

DIRECTIONS: Mix first 5 dry ingredients in a medium bowl. Add liquid sweetener and rum to melted butter and stir into batter until well mixed. It should begin to form a smooth batter. Spoon up and using hands, form into eighteen 3/4″-1″ balls. To finish them off, roll around in pecan coating (I found I had to press firmly onto surface) for as even a coating as you can get. Store in air-tight container with wax paper between layers. Store in refrigerator until ready to serve. These can be frozen.

NUTRITIONAL INFO: Makes 18 balls, each containing:

136 calories
12 g fat
3.75 g carbs
1.71 g fiber
2.04 g NET CARBS
4 mg. sodium

Cool! We always had bourbon balls at Christmas when I was a kid. I haven't had them for at least 10 years. I might have to try this.

Any idea how long they will last without sugar?

No, dunno that really. I tucked mine in the freezer for Thanksgiving. I'm planning on always storing them in the refrigerator or freezer until the day I want to serve them. I just don't think low-carb stuff keeps well at all.