These No-Bake Keto Chocolate Macadamia Nut Fat Bombs are the perfect gluten-free & keto dessert or snack. Plus, you have 2 chocolate coating options to choose from based on how sweet you prefer them and how many carbs you want them to have!
I wasn’t planning on posting any recipes until after I was finished with my Keto Breads Cookbook, but I just couldn’t help myself!!! My daughter and I made these Keto Chocolate Covered Macadamia Cups last week and we absolutely loved them!!! They’re easy to make, don’t require any baking, and are the perfect treat.
We made these with 2 different chocolate coatings and both were great. For the first chocolate coating, we melted Enjoy Life Dark Chocolate Chips with a little coconut oil. Then, for the second coating, we used cocoa powder, coconut oil, vanilla, and stevia. This makes them super low carb and the perfect keto fat bombs.
Plus, the second option is great if you don’t have any chocolate chips on hand or don’t want to go buy any. Looking for more Keto Fat Bombs? I’m super obsessed with this Keto Chocolate Fat Bomb recipe!
The first coating that uses the chocolate chips is definitely the version my kids preferred because there was more chocolate per cup and it tasted sweeter. But even though the second coating wasn’t as sweet, it was plenty sweet for me. It curbed my chocolate cravings with very little carbs so I preferred the second one, but use whichever one you prefer!
Easy Steps For Keto Chocolate Macadamia Nut Fat Bombs
Start by lining a mini muffin tin with cupcake liners and adding 5 or 6 macadamia nuts to each cup.
Then, just drizzle the chocolate coating over the nuts and place in the freezer until set! The white muffin cups have the first chocolate coating – the sweeter version with chocolate chips and coconut oil. And the yellow muffin cups have the second chocolate coating – the keto fat bombs with cocoa powder and coconut oil. Enjoy!!!
Looking for more Keto Desserts? I love these Cinnamon No-Bake Keto Donut Holes and this Keto Flourless Chocolate Cake With Ganache!
Expert Tips
- There are 2 different chocolate coatings to choose from. The first chocolate coating uses melted chocolate chips with a little coconut oil. The second coating is a simple mixture of cocoa powder, coconut oil, vanilla, and stevia. This makes them less sweet and super low carb – the perfect keto fat bombs.
- These can be stored in the fridge for one to two weeks. They can also be frozen in a freezer-safe baggie for up to two months.
- If you’re not a fan of macadamia nuts, feel free to use any nuts you prefer!
Looking for more Keto Desserts? Try my Keto or Paleo Peanut Butter Cups, No-Bake Brownie Bites, or these Better Than Mounds Chocolate Coconut Cups from All Day I Dream About Food!
If you’ve tried these Keto Chocolate Macadamia Cups or any other recipe on the blog please let me know in the comments below!
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Keto Chocolate Macadamia Cups
Ingredients
- 1/2 Cup Macadamia Nuts
Chocolate Coating #1 (sweeter, higher carb version):
- 1 Cup Enjoy Life Dark Chocolate Chips
- 2 Tbsp Coconut Oil
Chocolate Coating #2 (less sweet, lower-carb version):
- 1/2 Cup Cocoa Powder
- 1/2 Cup Coconut Oil melted
- Liquid Vanilla Stevia to taste (we used 24 drops)
- 1 tsp Pure Vanilla
Instructions
- Line a mini muffin tin with 24 muffin cups.
- Evenly divide the macadamia nuts between the muffin cups, around 5 or 6 nuts each.
- Prepare one of the chocolate coatings below then evenly divide over the nuts (about 1/2 Tbsp. of chocolate coating #1 and 1 Tbsp. of chocolate coating #2).
Chocolate Coating #1:
- Place the chocolate chips and coconut oil in a microwaveable-safe bowl. Heat for 45 seconds then stir. Heat for 20 seconds then stir again. Repeat heating in 20-second intervals, stirring in between, until chocolate chips are completely melted. If you prefer not to use a microwave, heat chocolate chips and coconut oil in a heatproof bowl over a bowl of boiling water, being careful that the bottom of the bowl doesn't touch the water. Stir continuously until melted.
Chocolate Coating #2:
- Add all of the ingredients to a large bowl and mix until well combined.
Notes
- There are 2 different chocolate coatings to choose from. The first chocolate coating uses melted chocolate chips with a little coconut oil. The second coating is a simple mixture of cocoa powder, coconut oil, vanilla, and stevia. This makes them less sweet and super low carb - the perfect keto fat bombs.
- These can be stored in the fridge for one to two weeks. They can also be frozen in a freezer-safe baggie for up to two months.
- If you're not a fan of macadamia nuts, feel free to use any nuts you prefer!
Nutritional information is approximate and may vary.
I use Lily’s chips, they are erythritol & stevia sweetened… this is an oh so simple and tasty recipe! Thanks for posting❤️
YAY Nanabella, I’m so excited you liked them!!! It’s one of my go-to desserts to keep around the house 🙂
-Cassidy
I’m so impressed with your keto recipes, Cassidy! I’ve been in a funk lately with recipes. You are inspiring me to try new things. I’m looking forward to it!
Thanks Jen, I hope you like them!!!!