Low Carb Chocolate Covered Nuts Recipe

Low Carb Chocolate Covered Nuts Recipe

This low carb chocolate covered nuts recipe is a very healthy snack! While raw low carb nuts are low sodium and high potassium, they can help you stick to a low carb, low sodium diet. Then, when you combine them with a low carb chocolate (pure cacao) you capture the health benefits of chocolate. So, this low carb chocolate covered nuts recipe is a filling low carb low sodium snack.

This recipe included fresh shelled unsalted pecans, pistachios, coconut oil, 100% cacao, cranberries, and cocoa powder. Instead of using a sugar substitute, I sweetened the chocolate with sensibly sweetened cocoa powder and 4 finely chopped dried cranberries. Both contribute a miniscule amount of sugar while adding a natural taste to this low carb dark chocolate.

One packet of Sensibly Sweetened Cocoa Powder (about 5 teaspoons) equals 4 grams of carbs. However, I only used 1-1/2 teaspoons of the cocoa powder. Therefore, it only contributed about a gram of carbohydrates. Nevertheless, you can use our low carb sugar substitute guide to find a sugar substitute that will make this low carb chocolate covered nuts recipe as sweet as you like. I will also include sugar substitute links below.

Ingredients:

4 Squares Bakers 100% Cacao (I used this kind).

1/8 tsp. Organic Coconut Oil (I like this brand).

1-1/2 tsp. Sensible Sweet Cocoa Powder (I use this kind.)

4 Dried Cranberries (minced)

1/2 tsp. Unsalted Pecans (chopped)

1/2 tsp. Pistachios (chopped)

Candy Mold (You may like these.)

Preparation:

  1. Using a small microwave safe bowl, melt chocolate in microwave for up to 2 minutes. Stir every 30 seconds to make sure that it does not burn.
  2. Add coconut oil and cocoa powder. Stir until well-blended and smooth.
  3. Add chopped pecans, pistachios, and cranberries. Stir until evenly coated.
  4. Pour mixture into small candy molds and refrigerate until solid.
  5. Alternatively, using a cookie sheet, you can place small drops of the mixture on wax paper to cool.

Conclusion

Coconut oil becomes a solid below 74 degrees. If the room temperature is cool, the chocolate may dry quickly. When it gets warm, they will melt!  Although a bit temperamental, there are some impressive health benefits of eating coconut oil, so I like to use it as much as possible. Just keep this low carb chocolate nuts recipe refrigerated until you are ready for a low carb, low sodium snack.

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