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!
Keto Sweetenerto taste, see notes below (I use about 3-4 tablespoon xylitol, monk fruit, or allulose)
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 tablespoon of chocolate coating #1 and 1 tablespoon 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.
Nutritional Info is for Chocolate Coating #2. If using coating #1 the nutritional info is as follows:Calories: 83 Carbs: 8 Dietary Fiber: 7 Fat: 8 Protein: 1
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.
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