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!
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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.
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…
Ingredients Used in Chocolate-Covered Pecans
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.
A really fresh and flavorful coconut oil!
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:
- Silicone baking mat (optional, but highly recommended!)
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…
…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!
Here they are nice and toasted:
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. 🙂
To the fully melted chocolate, add the coconut oil, stevia, and pecans. Yum-my!
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.
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.
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.
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!
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To make the toasted pecans:
- 2 1/4 cups pecan halves
- 2 tbsp salted butter
- 1/8 tsp stevia
To make the toasted pecans:
- Preheat oven to 300F.
- In a microwave-safe dish, melt butter in the microwave for 30 seconds on high. When melted, add stevia and mix.
- Place the pecan halves in a large bowl and pour melted butter mixture on top. Stir to fully coat the pecans with the butter.
- Place the pecans on a large non-stick baking sheet, preferably one covered with a silicone baking mat.
- 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.
- When the pecans are done, set them aside in a large bowl.
To make the chocolate-covered pecans:
- 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.)
- 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.
- 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.
- 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.)
- When chocolate is fully melted, add coconut oil and stevia and then stir to incorporate.
- Add pecans to the chocolate and stir until they're fully coated.
- 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).
- Place the baking sheet in the fridge for at least 30 minutes.
- 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.
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.