Mini keto chocolate tarts with a macadamia coconut crust. These sweet treats are the perfect keto chocolate fat bombs, full of natural healthy fats and great flavor. So easy to make and less than 6g total carbs per serving!
Wow, this post was first written in February of 2012. It’s about time I gave these delicious chocolate macadamia fat bombs a bit of an update!
Thankfully, the recipe stands the test of time. These sweet little tartlets are so easy to make and so tasty. And there is just so much to love about the awesome Macadamia Nut. Or Mother Nature’s Fat Bomb, as we keto folk like to call it.
It’s funny that it took me so long to warm up to macadamia nuts originally. They are so highly valued and so expensive, but my experience with them before keto was limited and less than impressive. They were of the somewhat stale, chocolate covered variety brought home by friends and family after trips to Hawaii. Very meh, let’s be honest.
But since going low carb and keto, I’ve come to appreciate all that macadamias have to offer, both in flavor and in health benefits. That round buttery nut is really quite a nutritional powerhouse!
Macadamia Nuts Nutrition
Macadamias are one of the fattiest nuts, with a whopping 21g of fat per ounce, and only 3.9g of carbs.
Compare that to the almond, which is perhaps the most commonly used nut in keto diets, which has 14g of fat per ounce and 6g of carbs.
They’re both great, of course, and useful in keto baking and cooking. But when it comes to a high fat, low carb diet, almost nothing beats macadamias.
And there are more health benefits to macadamia nuts that might surprise you. Most of the fat is monounsaturated and it’s one of the few foods that contains palmitoleic acts, which may speed up metabolism. Oh and antioxidants? Macadamia nuts abound in flavonoids, helping you fight all those free radicals and environmental toxins.
What else, what else? How about some vitamins and minerals like copper, Vitamin B, manganese and the ever lauded magnesium. They also have the best Omega 3 to Omega 6 ratio of all tree nuts.
Okay so yes, I love the health benefits of macadamia nuts. But mostly I love them because they taste so darn good. I know that they are pricy but because they are so filling, a little can go a long way.
Macadamia Nut Tart Crust
This is not the only recipe where I’ve used macadamia nuts as a crust. My well loved Keto Coconut Cheesecake features a macadamia nut crust as well.
Ground nuts of all kinds make really great low carb, gluten free tart crusts, and I knew macadamias would be no exception. I thought they might even be better, with their high oil content.
But keep in mind that the high fat content can be to your disadvantage when making a crust. If you process the nuts too long, they quickly become butter. You really, really don’t want to take it that far!
In the original recipe, I included some butter, but macadamia nuts are so rich in healthy fats, I really didn’t need it. So I skipped it this time and they turned out just as fabulous.
Chocolate Fat Bombs
And what do you do with such a pretty, tasty little tart crust? You fill it with chocolate, of course!
Turning it into what has to be one of the best chocolate fat bomb recipes I’ve ever made. Back when I first made these, I hadn’t even heard of fat bombs. Who knew I would be so far ahead of the keto game?
I simply made some of my sugar free chocolate ganache, and put a spoonful in the center of each little tartlet. It’s hard to wait for the chocolate to set, but it only takes about half an hour before you can pop one of these tasty treats in your mouth.
It’s quite a simple recipe, but the results are spectacular. And because they are little bite sized treats, you could easily take them to a party or get together and they would be a huge hit.
Chocolate Macadamia Tarts
- Preheat oven to 325F and grease a 24 mini-muffin or mini-tart pan.
- In a food processor, grind the macadamia nuts until they resemble coarse crumbs. Do not overgrind or you will end up with macadamia nut butter.
- In a large bowl, whisk together ground the macadamia nuts, shredded coconut, sweetener, and salt. Stir in the egg and vanilla extract until dough begins to come together.
- Divide the dough between prepared muffin cups and press into bottom and up the sides of each. Bake 14 minutes, or until tart shells are lightly browned.
- Remove from oven and let cool in pan 10 to 15 minutes. Using a sharp knife, gently loosen tart shells from pan and transfer to a wire rack to cool completely.
- In a medium saucepan over low heat, bring the cream to just a simmer. Remove from heat and add the chocolate. Let sit a few minutes to melt.
- Add the sweetener and vanilla extract and whisk until smooth. Let sit 5 to 10 minutes to thicken, then spoon into the cooled tart shells and let set, about 30 minutes.