Keto Dessert Recipes Keto Recipes Keto Snacks Recipes Low Carb Recipes

Chocolate-Covered Pecans (Keto and Low Carb)

These Chocolate-Covered Pecans are divine and have only 2g net carbs per serving. Even better, this recipe is actually two recipes in one: butter-toasted pecans and chocolate-covered pecans!

chocolate covered pecans with wet chocolate sitting on a silicone baking mat

This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links. Thank you for your support!

Let’s talk about those glorious and chocolatey pieces of heaven in the photo above. They may just become your next favorite keto dessert or snack! Butter-roasted pecans enrobed in stevia-sweetened dark chocolate and chilled to perfection. HECK YES.

MY LATEST VIDEOS

Why Pecans are The Perfect Nut to Eat on the Keto Diet

Nuts are high in fat, so they’re all perfect for the keto diet, right? Wrong! There are actually plenty of nuts (cashews, pistachios, almonds, to name a few) with net carb counts that can quickly add up.

Pecans, however, are the perfect nut to enjoy on the keto diet. They have only ONE gram of net carbs per serving! Heck, you could eat an entire CUP of pecans and still only consume 5g net carbs. (Brazil nuts and macadamia nuts are also great choices.)

So this means they’re the perfect nut to take a bath in some dark chocolate, as you can see…

closeup of chocolate covered pecans with several broken in half

Ingredients Used in Chocolate-Covered Pecans

Nature’s Eats Pecan Halves

100% Cacao Chocolate Chips

I also found these at my local grocery store (Meijer, if you have one near you). If you don’t want to buy this brand, I have some suggestions later in the post.

Dr. Bronner’s White Kernel Virgin Coconut Oil

A really fresh and flavorful coconut oil!

NOW Better Organic Stevia Sweetener

My favorite brand of stevia – organic, no fillers, and doesn’t have that bitter aftertaste that a lot of brands of stevia do.

Other ingredients and tools:

How to Easily Make Chocolate-Covered Pecans

There are two steps to this recipe: (1) toasting the pecans in butter and (2) melting the chocolate and dipping the pecans in this melted chocolate. The awesome thing is I’m actually giving you two recipes in one. You can totally stop at the butter-toasted pecans step and enjoy yummy, slightly sweetened toasted pecans!

To make the toasted pecans, you’ll melt some butter, mix in the pecans and stevia…

overhead view of bowl with chocolate covered pecans not yet cooked

…and then bake them in the oven. Keep a watchful eye on your pecans the last five minutes to make sure they don’t burn!

chocolate covered pecans not yet covered in chocolate on a baking tray

Here they are nice and toasted:

chocolate covered pecans toasted on a paper towel

To make the chocolate-covered pecans, you’ll melt the chocolate chips slowly in the microwave in a few short increments to get a nice smooth chocolate (please see the recipe card for exactly how to do this; it only takes a few minutes). This is not tempered chocolate, so your Chocolate-Covered Pecans won’t be shiny. However, feel free to go the tempered route if you have the skills and patience. 🙂

Want to Succeed on the Keto Diet?

Join The Keto Living List (it's FREE!) to receive via email my weekly roundup of the best keto recipes and keto living tips, plus new keto recipes and posts when they're released!

I won't send you spam! You can unsubscribe at any time. Powered by ConvertKit

To the fully melted chocolate, add the coconut oil, stevia, and pecans. Yum-my!

bowl with chocolate covered pecans with a spatula sticking out

Remove each pecan (I used a fork) and place it on a large non-stick baking sheet (preferably covered with a silicone baking mat). Note: You may end up with a small amount of extra chocolate depending on how generous you are (or aren’t) with your dipping. If you do, just refrigerate it in a dish until it returns to chocolate form.

chocolate covered pecans lined up with wet chocolate on a silicone baking mat

Pop the baking sheet in the fridge for at least 30 minutes and out will come your Chocolate-Covered Pecans, ready to eat! The perfect sweet treat for the keto diet. Note: These need to be stored in the fridge or freezer. They’ll start to melt a bit in your hands if you leave them out too long, so only take out what you plan to eat soon.

chocolate covered pecans on a baking sheet after being chilled in fridge

How to Substitute the Chocolate Chips with a Chocolate Bar

To keep the net carb count the same: If you don’t want to buy the chocolate chips I used, you can use a different 100% cacao chocolate (chips or bars)*. Just make sure that whatever you use has only 2g net carbs per 15g weight. Some chocolate has more, and that will impact the nutrition calculations. If you use a bar of chocolate, make sure to chop the chocolate into smaller chunks.

*Note: Reader Wilma said she used Baker’s brand chocolate and it turned out too bitter. While 100% cacao chocolate is naturally intense in flavor, certain brands are better choices than others. The chips I used are great, and Ghiradelli is also a great choice.

To slightly increase the net carb count but have a less intense flavor: If you’re not used to the intensity of 100% cacao chocolate, you can use Lindt Excellence 90% Cocoa Supreme Dark instead. You’ll need 240g worth, which is about 2 1/3 bars. Using this chocolate will increase the net carbs to 2.5g per serving.

overhead view of ingredients used for chocolate-covered pecans in white bowls

Want More Keto Dessert Recipes?

Make sure to check out my Keto Muddy Buddies (aka the best keto dessert ever) and 17 Yummy Keto Cheesecake Recipes That Will Satisfy Your Sugar Cravings!

Like This Post? Give it a Share!

I hope you love this Chocolate-Covered Pecans recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. Thanks so much!

Chocolate-Covered Pecans
Prep Time
10 mins
Cook Time
25 mins
Chilling time
20 mins
Total Time
35 mins
 

These yummy Chocolate-Covered Pecans are low in carbs and make the perfect snack or dessert!

Course: Dessert, Snack
Cuisine: American
Keyword: easy keto snack, keto chocolate recipe
Servings: 18
Calories: 196 kcal
Ingredients
To make the toasted pecans:
  • 2 1/4 cups pecan halves
  • 2 tbsp salted butter
  • 1/8 tsp stevia
To make the chocolate-covered pecans:
  • 1 cup 100% cacao chocolate chips (or 240g equivalent in 100% chocolate; see notes for another option)
  • 1 tsp coconut oil
  • 1/2 tsp stevia
Instructions
To make the toasted pecans:
  1. Preheat oven to 300F.

  2. In a microwave-safe dish, melt butter in the microwave for 30 seconds on high. When melted, add stevia and mix.

  3. Place the pecan halves in a large bowl and pour melted butter mixture on top. Stir to fully coat the pecans with the butter.

  4. Place the pecans on a large non-stick baking sheet, preferably one covered with a silicone baking mat.

  5. Add baking sheet to the preheated oven. Bake for 18-22 minutes, stirring halfway through, watching them carefully the last 5 minutes to make sure they don't burn.

  6. When the pecans are done, set them aside in a large bowl.

To make the chocolate-covered pecans:
  1. Add chocolate chips to a large, microwave-safe bowl. (If you're using a chocolate bar instead of chips, you'll need to chop the chocolate into smaller pieces.)

  2. Microwave the chocolate for 1 minute at 50% power. Remove the bowl from the microwave and, using a flexible spatula, thoroughly stir the chocolate several times. The goal is to distribute the heat so the chocolate melts on its own as much as possible.

  3. Return the bowl to the microwave and microwave it for 15 seconds at full power. Again, remove the bowl from the microwave and thoroughly stir the chocolate, distributing the heat and melting the chocolate more.

  4. Return the bowl to the microwave for as many 15-second increments are needed to almost melt the chocolate (you'll be able to melt the last bit by stirring). Repeat the stirring process after each microwave session. (Using chocolate chips, it only took me 2 additional trips to the microwave.)

  5. When chocolate is fully melted, add coconut oil and stevia and then stir to incorporate.

  6. Add pecans to the chocolate and stir until they're fully coated.

  7. Using a fork, carefully remove each pecan and place them on a large non-stick baking sheet, preferably one covered with a silicone baking mat. Leave enough space between each piece so they don't stick together (use a second cookie sheet if necessary).

  8. Place the baking sheet in the fridge for at least 30 minutes. 

  9. Remove from fridge and enjoy! These need to be stored in the fridge or freezer and will start to melt a bit in your fingers if they're out too long, so only remove what you plan to eat immediately.

Recipe Notes

Each serving weighs 30g (just slightly over an ounce).

To slightly increase the net carb count but have a less intense flavor: If you're not used to the intensity of 100% cacao chocolate, you can use Lindt Excellence 90% Cocoa Supreme Dark instead. You'll need 240g worth, which is about 2 1/3 bars. Using this chocolate will increase the net carbs to 2.5g per serving.

These need to be stored in the fridge or freezer and will start to melt a bit in your fingers if they're out too long, so only remove what you plan to eat immediately.

To reduce the carbs in this recipe, you can reduce the chocolate by half and instead make these "chocolate-dipped pecans" by dipping only half of each pecan in chocolate.

If you don't want to buy the chocolate chips I used, you can use any 100% cacao chocolate (chips or bars). Just make sure that whatever you use has only 2g net carbs per 15g. Some chocolate has more, and that will impact the nutrition calculations. If you use a bar of chocolate, make sure to chop the chocolate into smaller chunks.

Nutrition Facts
Chocolate-Covered Pecans
Amount Per Serving
Calories 196 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 3mg 1%
Sodium 15mg 1%
Potassium 55mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 3g 6%
Vitamin A 0.9%
Vitamin C 0.2%
Calcium 1%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

Want to Succeed on the Keto Diet?

Join The Keto Living List (it's FREE!) to receive via email my weekly roundup of the best keto recipes and keto living tips, plus new keto recipes and posts when they're released!

I won't send you spam! You can unsubscribe at any time. Powered by ConvertKit

6 Comments

Click here to post a comment

  • Do NOT use Bakers 100% cacao squares. These were so bitter when I tried one in the beginning, I added more Stevia. When I took them out of the freezer, they were still bitter. I am going to try them tomorrow using Lily’s sugar free chocolate chips to see if they taste any better.

    • Hi Wilma,

      Oh no! Thank you for sharing; I’m going to add that info to the post. I’ve been spoiled by having access to these 100% chocolate chips, but I’ve had luck with 100% Ghiradelli bars in past recipes. I am sure they will turn out great with Lily’s chocolate chips!

      • I have ordered the Lilys chips (I thought I still had some) but even they have more net carbs than the chips you used. Yours have 2 net carbs for 15 grams – Lilys have 5 net carbs for 14 grams. So I used Hersheys sugar free chips – those are worse yet – they have 8 net carbs in 15 grams. But the pecans tasted delicious!

        So I am going to have to shop around to find lower carb chips if I make these again.

        • I’m so glad they turned out well this time! If you want to try to locate the chocolate chips I used, here is the brand’s store finder: http://paschachocolate.com/buy-now/

          Also, if you want to go sweeter and use milk chocolate, a brand called ChocZero makes monk fruit-sweetened milk chocolate: https://amzn.to/2MpHkHz (note: the chocolates come individually wrapped and it would take about 2.5 bags to make this pecan recipe… not the cheapest option, but a tasty one! If you used these, you would skip the stevia addition to the chocolate.)

Welcome! I’m Jessica.

On this blog, you’ll find delicious recipes to help you live an awesome low-carb and low-sugar life, one day at a time.

If you’re wondering what this whole “Forget Sugar Friday” thing means, you can learn about the meaning of the name here. Thanks for visiting!

Hi, keto friend! ☺️

Do you mind giving this post a quick share?

Thank you! (You're awesome for doing it!)