Description
Keto Chocolate-Covered Pecans
Prep Time: 15 minutes
Cook Time: 7 minutes (toasting) + 20–30 minutes (chilling)
Total Time: 45 minutes
Ingredients
Toasted Pecans
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4 ½ cups pecan halves
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4 tbsp salted butter (or unsalted + pinch of salt)
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¼ tsp stevia (or any powdered keto sweetener)
Chocolate Coating
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2 cups Lily’s Milk Chocolate Chips (or dark chocolate chips)
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2 tsp coconut oil
Optional Flavor Enhancers
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½ tsp ground cinnamon or pumpkin spice
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Pinch of flaky sea salt
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Crushed freeze-dried raspberries
Instructions
1. Toast the Pecans
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Heat a large skillet over medium heat.
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Melt butter until just foaming.
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Add pecans and sprinkle with stevia.
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Stir frequently for 5–7 minutes until golden brown and fragrant.
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Immediately transfer pecans to a baking sheet or plate to cool completely. (Important: Chocolate will melt if pecans are warm!)
2. Melt the Chocolate
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In a microwave-safe bowl, combine chocolate chips and coconut oil.
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Microwave in 20-second intervals, stirring between each, until smooth and glossy.
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Tip: Be patient! Rushing causes seizing. A double boiler works too.
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3. Coat the Pecans
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Line a baking sheet with parchment paper.
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Working in small batches, dip pecans in melted chocolate using a fork.
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Let excess chocolate drip off, then transfer pecans to the sheet.
4. Add Optional Flair
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Sprinkle with cinnamon, flaky sea salt, or crushed raspberries while chocolate is still wet.
5. Chill to Set
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Refrigerate for 20–30 minutes until chocolate is firm.
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Shortcut: Freeze for ~10 minutes if needed.
Notes
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Dull chocolate: Overheating or stirring too vigorously. Melt slowly and add coconut oil for shine.
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Different nuts: Walnuts, almonds, macadamias work; watch for faster toasting times.
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Storage: Airtight container in fridge up to 2 weeks, freeze up to 3 months.
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Fork sticking: Lightly grease fork with coconut or avocado oil.
Nutrition
- Calories: 143 Cal Per Serving
- Fat: 14 g
- Carbohydrates: 2–3 g
- Protein: 3 g