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Keto Chocolate Covered Macadamia Nuts – Easy, Rich, and Satisfying

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups raw or roasted unsalted macadamia nuts
  • 6 oz sugar-free dark chocolate (70–90%), chopped, or unsweetened baking chocolate
  • 2–3 tbsp powdered erythritol or monk fruit erythritol blend (adjust to taste)
  • 1 tbsp coconut oil or cocoa butter (for smoother coating and shine)
  • 1/2 tsp vanilla extract
  • Pinch of fine sea salt
  • Optional toppings: flaky sea salt, unsweetened toasted coconut flakes, crushed freeze-dried raspberries (sugar-free), or a dusting of cocoa powder

Method
 

  1. Prep your tray: Line a baking sheet with parchment paper or a silicone mat. Clear space in the fridge or freezer so it’s ready to chill the nuts.
  2. Toast the nuts (optional but recommended): For deeper flavor, spread macadamia nuts on a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Let them cool completely.
  3. Melt the chocolate: Add chopped chocolate and coconut oil to a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. Or melt gently using a double boiler.
  4. Sweeten and flavor: Whisk in powdered erythritol, vanilla, and a pinch of salt. Taste and adjust sweetener. If it thickens too much, warm it briefly to loosen.
  5. Coat the nuts: Stir macadamias into the chocolate until fully coated. Use a fork to lift them out, letting excess chocolate drip off.
  6. Arrange and top: Place coated nuts on the prepared tray. If using, sprinkle flaky salt, coconut, or crushed raspberries while the coating is still wet.
  7. Chill to set: Refrigerate for 20–30 minutes, or freeze for 10–15, until the chocolate is firm.
  8. Optional double coat: For a thicker shell, repeat the dipping and chilling process once more.
  9. Portion and store: Break apart any clusters if needed. Transfer to an airtight container and keep chilled.