Easy Keto Chocolate‑Coated Pecans
Crunchy pecans are tossed in a silky, sugar‑free dark chocolate coating and finished with a hint of sea salt. A quick, low‑carb snack that’s perfect for keto cravings.
Equipment
- Heat-proof bowl (microwave-safe or for double boiler)
- Spatula
- Parchment-lined baking sheet
- Measuring cups and spoons
Ingredients
- 2 cups raw pecans
- 8 oz sugar‑free dark chocolate chopped (85% cacao or higher)
- 1 Tbsp coconut oil
- 2 Tbsp powdered erythritol or monk fruit sweetener
- ¾ tsp sea salt plus extra for sprinkling
Optional flavorings:
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- Pinch chili powder
Instructions
Melt Chocolate (≈ 5 min):
- In a microwave-safe bowl, combine chocolate and coconut oil.
- Microwave in 20 sec bursts, stirring until smooth.
- (Or melt over a double boiler, stirring until glossy.)
Sweeten & Season (1 min):
- Stir in powdered sweetener, sea salt, and any optional spices until fully incorporated.
Coat Pecans (1 min):
- Add pecans to melted chocolate.
- Fold gently with a spatula until evenly coated.
Portion & Sprinkle (1 min):
- Using a fork, transfer pecans to parchment, spacing slightly.
- Immediately sprinkle with a pinch of sea salt or cinnamon.
Set (≈ 2 min):
- Let sit at room temperature until firm (about 2 min).
- Transfer to fridge for 5 min if needed to fully set.
Store:
- Break any clusters apart.
- Store in an airtight container at room temp (up to 1 week) or refrigerate (up to 2 weeks).
Notes
Nutrition (Per 1 oz / ~12 pecans)
- Calories: 200 kcal
- Total Fat: 18 g
- Protein: 3 g
- Total Carbs: 5 g
- Fiber: 3 g
- Net Carbs: 2 g