We should discuss those superb and chocolatey bits of paradise in the photograph above. They may simply turn into your next most loved keto pastry or bite! Spread cooked walnuts enrobed in stevia-improved dim chocolate and chilled to flawlessness. Hell YES.
Walnuts, in any case, are the ideal nut to appreciate on the keto diet. They have just a single gram of net carbs per serving! Hell, you could eat a whole CUP of walnuts and still just devour 5g net carbs. (Brazil nuts and macadamia nuts are likewise extraordinary decisions.)
To make the chocolate-secured walnuts, you'll dissolve the chocolate chips gradually in the microwave in a couple of short augmentations to get a decent, smooth chocolate (if it's not too much trouble see the formula card for precisely how to do this; it just takes a couple of moments). This isn't tempered chocolate, so your Chocolate-Covered Pecans won't be glossy. Be that as it may, don't hesitate to go the tempered course in the event that you have the right stuff and tolerance. 🙂
- 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 Lily's milk chocolate chips
- 1 tsp coconut oil
- 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.
- Microwave the chocolate for 1 minute at 50% power. Remove the bowl from the microwave and, using a 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. (It only took me 2 additional trips to the microwave.)
- When chocolate is fully melted, add coconut oil 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.
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