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!
These Keto Macadamia Nut Fat Bombs are easy to make, don't require any baking, and are the perfect treat.
They can be made with 2 different chocolate coatings, and both are great!
- Chocolate coating #1 uses melted Keto chocolate chips with a little coconut oil.
- Coating #2 uses cocoa powder, coconut oil, vanilla, and keto sweetener.
The first coating is a little sweeter with slightly more carbs. This is the version my kids prefer because they love their sweets!
The second coating is lower in carbs and not quite as sweet, but still really good! Plus, this option is great if you don't have any chocolate chips on hand or don't want to go buy any.
Choose whichever version works best for your taste buds and diet.
Looking for more Keto Fat Bombs? I'm super obsessed with this Keto Chocolate Fat Bomb recipe!
The sweetener
For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar!
Keep in mind that if you use allulose, that allulose is only 70% as sweet as other sweeteners. So for every 1 cup of sugar, you'll need to use 1 ⅓ cup of allulose.
I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy.
Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit. Because of this, I tend not to use this option or I use it in combination with another sweetener.
*Note- As a gift to my readers I've teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code "CRAVEABLE" at checkout.
How to melt chocolate
If using coating #1, you'll need to melt some keto-friendly chocolate chips with coconut oil.
Don't skip the coconut oil! It will help the chocolate harden when cooled and stabilize the chocolate.
If you heat the chocolate too fast or unevenly it will get hard and lumpy. Because of this, I recommend melting it in a double-boiler or in intervals in the microwave.
You can easily make your own double-boiler by placing a large, heatproof bowl over a small saucepan of boiling water. Then, add the chocolate to the heatproof bowl and stir it until it’s fully melted.
If you choose to melt it in the microwave, start by heating it for 30 seconds then stir the chocolate very well. After that, heat in 15-second intervals, stirring well after each interval, until fully melted.
🔪 Easy instructions
Start by lining a mini muffin tin with cupcake liners and adding 5 or 6 macadamia nuts to each cup.
If using coating #1, melt together some keto chocolate chips and coconut oil.
For coating #2, add some coconut oil, cocoa powder, and keto sweetener to a medium-sized saucepan and heat over medium heat.
Stir until the coconut oil is melted and the sweetener is dissolved. Then, remove from heat and stir in some pure vanilla.
Drizzle the chocolate over the macadamia nuts and place in the freezer until set, 30 minutes to an hour.
Store covered in the fridge for one to two weeks or freeze up to 6 months.
Looking for more recipes?
I think you'll love these...
Or these Better Than Mounds Chocolate Coconut Cups from All Day I Dream About Food look delicious too!
💭 Top tips
- 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 6 months.
- If you're not a fan of macadamia nuts, feel free to use any nuts you prefer!
- Melting Chocolate: If you heat the chocolate too fast or unevenly it will get hard and lumpy. Because of this, I recommend melting it in a double-boiler or in intervals in the microwave. You can easily make your own double-boiler by placing a large, heatproof bowl over a small saucepan of boiling water. Then, add the chocolate to the heatproof bowl and stir it until it’s fully melted. If you choose to melt your chocolate in the microwave, start by heating it for 30 seconds then stir the chocolate very well. After that, heat in 15-second intervals, stirring well after each interval, until fully melted.
- For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar! Keep in mind that if you use allulose, that allulose is only 70% as sweet as other sweeteners. So for every 1 cup of sugar, you'll need to use 1 ⅓ cup of allulose. I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy. Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit. Because of this, I tend not to use this option or I use it in combination with another sweetener.
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code "CRAVEABLE" at checkout.
Have you tried this recipe?
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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📖 Recipe
Keto Chocolate Macadamia Cups
Ingredients
- ½ Cup Macadamia Nuts
Chocolate Coating #1 (sweeter, higher carb version):
- 2 Cup Keto Chocolate chips - or preferred chocolate chips
- 2 tablespoon Coconut Oil
Chocolate Coating #2 (less sweet, lower-carb version):
- 1 Cup Cocoa Powder
- 1 Cup Coconut Oil
- Keto Sweetener - to taste, see notes below (I use about 3-4 tablespoon xylitol, monk fruit, or allulose)
- 1 teaspoon 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 ½ Tbsp. of chocolate coating #1 and 1 Tbsp. of chocolate coating #2).
- Place in the freezer until set up, around 30 minutes to an hour.
- Store covered in the fridge for one to two weeks or freeze in a freezer-safe baggie for up to 6 months.
Chocolate Coating #1:
- Place the chocolate chips and coconut oil in a microwaveable-safe bowl. Heat for 30 seconds then stir. Then, heat in 15-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 the coconut oil, cocoa powder, and xylitol, monk fruit sweetener, or allulose into a medium-sized saucepan (if using stevia, do not add at this time). Heat over medium heat until coconut oil is melted and sweetener is dissolved. Then, stir in the vanilla and stevia, if using.
Add Your Own Notes
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 keto sweetener. This makes them less sweet and super low carb - the perfect keto fat bombs.
- If you're not a fan of macadamia nuts, feel free to use any nuts you prefer!
- Melting Chocolate: If you heat the chocolate too fast or unevenly it will get hard and lumpy. Because of this, I recommend melting it in a double-boiler or in intervals in the microwave. You can easily make your own double-boiler by placing a large, heatproof bowl over a small saucepan of boiling water. Then, add the chocolate to the heatproof bowl and stir it until it’s fully melted. If you choose to melt your chocolate in the microwave, start by heating it for 30 seconds then stir the chocolate very well. After that, heat in 15-second intervals, stirring well after each interval, until fully melted.
- For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar! Keep in mind that if you use allulose, that allulose is only 70% as sweet as other sweeteners. So for every 1 cup of sugar, you'll need to use 1 ⅓ cup of allulose. I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy. Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit. Because of this, I tend not to use this option or I use it in combination with another sweetener.
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Cassandra Duffey says
If I wanted to make these non-keto, what do I use regular milk chocolate or semi sweet chips? As well as the coconut oil. We used to get these from Swiss colony and I’m trying to make them for my stepfather. And all I can find are keto recipes. Which is fine just not his thing.
Cassidy Stauffer says
Hi Cassanda!
You can use whichever chocolate chips you prefer! And since you're using the version with chocolate chips, you can replace the coconut oil with butter if you'd like. I hope this helps and your stepfather likes them!!!
XO,
Cassidy
Nanabella says
I use Lily's chips, they are erythritol & stevia sweetened... this is an oh so simple and tasty recipe! Thanks for posting❤️
Cassidy says
YAY Nanabella, I'm so excited you liked them!!! It's one of my go-to desserts to keep around the house 🙂
-Cassidy
Jen Eccleston says
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!
Cassidy says
Thanks Jen, I hope you like them!!!!