• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

March 9, 2019

Chocolate Macadamia Tarts – Keto Fat Bombs

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

14.0Kshares

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!

Keto Chocolate Macadamia Nut Fat Bombs in a wooden box with parchment paper

 

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!

Sugar Free Chocolate Ganache being spooned into macadamia nut crusts

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.

Keto Chocolate Macadamia Tarts on a white platter

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.

Keto Chocolate Fat Bombs with macadamias and coconut

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.

5 from 8 votes
Sugar Free Chocolate Ganache being spooned into macadamia nut crusts
Print
Chocolate Macadamia Tarts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Sweet little macadamia tart crusts filled with rich sugar-free chocolate ganache. A delicious keto fat bomb recipe and one that will impress all your friends!

Course: Dessert
Cuisine: Dessert
Keyword: chocolate fat bombs, macadamia nuts nutrition
Servings: 24 tarts
Calories: 255 kcal
Ingredients
Tart Shells:
  • 2 cups macadamia nuts lightly toasted
  • 1 cup finely shredded unsweetened coconut
  • 1/3 cup powdered Swerve Sweetener
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 tsp vanilla extract
Chocolate Filling:
  • 2/3 cup heavy whipping cream
  • 3 oz unsweetened chocolate chopped
  • 1/3 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla
Instructions
Tart Shells:
  1. Preheat oven to 325F and grease a 24 mini-muffin or mini-tart pan.
  2. 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.

  3. 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.

  4. 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. 

  5. 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.

Chocolate Filling:
  1. 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. 

  2. 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. 

Recipe Notes

 

 

Nutrition Facts
Chocolate Macadamia Tarts
Amount Per Serving (2 g)
Calories 255 Calories from Fat 228
% Daily Value*
Fat 25.3g39%
Cholesterol 20mg7%
Carbohydrates 5.3g2%
Fiber 2.8g11%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.

 

14.0Kshares

Filed Under: Gluten Free, Low Carb, Pies & Tarts Tagged With: chocolate, chocolate ganache, coconut, macadamia

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Kari says

    February 18, 2012 at 11:04 am

    I've never been a fan of macadamia nuts either…but this recipe has me converting 🙂 These tarts look great and I love how dark the chocolate filling seems to be.

    Reply
  2. Maureen says

    February 18, 2012 at 11:11 am

    I love macadamias and I just bought a big bag of them. All I need to do is roast them and put all the other ingredients in and I'll have some of these tarts too! They look wonderful!

    Reply
  3. Choc Chip Uru says

    February 18, 2012 at 12:39 pm

    I don't want to believe these are good for you – it goes against all my principles to enjoy a healthy dessert 😉
    Filled with Macadamias and chocolate and best of all, coconut, you have given me a one way ticket to perfect waistline heaven – love it 😀

    Cheers
    Choc Chip Uru
    Latest: Chocolate Chunk Truffles + Surprise Chocolate Cookies

    Reply
  4. Blog New Black says

    February 18, 2012 at 12:59 pm

    These look amazing! Love macadamia nuts!

    Reply
  5. Maris says

    February 18, 2012 at 1:40 pm

    How perfect these look!!!

    Reply
  6. Lora @cakeduchess says

    February 18, 2012 at 3:16 pm

    I LOVE coconut and paired with chocolate…oh my goodness. They look fabulous, Carolyn. Hope you have a relaxing weekend. xxx

    Reply
  7. The_Mom_Chef says

    February 18, 2012 at 6:11 pm

    Didn't like macadamia nuts? I can't even imagine that one. It's worse than someone not liking chocolate! 🙂 I adore them (without chocolate) and would love to fill your tart shells with something else. 🙂

    Reply
  8. Parsley Sage says

    February 18, 2012 at 7:11 pm

    You just can't help making me swoon, can you? I love macadamia in all forms so this is definitely going in the 'to be made when you've manned up and are ready to start baking' pile of recipes 🙂

    Reply
  9. Angie's Recipes says

    February 18, 2012 at 8:13 pm

    Crust made with macadamia nuts!! wow…that's a stunner!

    Reply
  10. Emily @ Life on Food says

    February 18, 2012 at 9:14 pm

    I like macadamia nuts but my dad is the true fan. It is an annual stocking stuffer at Christmas time. Adding coconut and chocolate though definitely up the ante. These look delicious. I would probably pop 5 down at once.

    Reply
  11. Kim Bee says

    February 19, 2012 at 12:38 am

    Oh my gosh, these are incredible. You knocked this tart recipe out of the park. I am totally trying this one out.

    Reply
  12. Roxana GreenGirl says

    February 19, 2012 at 1:15 am

    I bought some macadamia nuts just before Christmas planning on making some macadamia cookies but here I'm, two months later with the macadamia nuts still in the freezer.
    These mini- tarts sound great! Love the coconut pairing.

    Reply
  13. Kristi says

    February 19, 2012 at 7:15 am

    Yummmm these look really good!

    Reply
  14. Jennifer says

    February 19, 2012 at 2:14 pm

    Those are adorable. Love the ingredients too.

    Reply
  15. Charlotte says

    February 19, 2012 at 3:52 pm

    Wow… all day I dream about this dish! Definitely on my to do list!

    Reply
  16. Eliot says

    February 19, 2012 at 4:16 pm

    Beautiful combo of flavors. I would love some of these coconut-macadamia confections!

    Reply
  17. [email protected] says

    February 19, 2012 at 4:25 pm

    You had me at Chocolate and Coconut and adorable little tarts make perfect little bites! Macadamia nuts are very rich, but they remind me of Hawaii – as I said in my tweet "nuff said" 🙂

    Reply
  18. susiet. says

    February 19, 2012 at 5:23 pm

    These look completely delicious! Can't wait to try the crust with so many different fillings too! Good job!

    Reply
  19. Susan says

    February 19, 2012 at 6:10 pm

    I think I may die if I don't make these very, very soon. I can practically taste them.

    Reply
  20. healthyfoodie says

    February 20, 2012 at 2:56 am

    Ooooh, you may have created my nemesis! 😉 i can never, ever resist coconut and rich chocolate. What a glorious treat!

    Reply
  21. cricket says

    February 20, 2012 at 2:37 pm

    Will someone please tell me what "erythritol" is? I can alter the recipe for the gum and the stevia to use regular ingredients but I have never used erythritol… thanks as this sounds like a great recipe and would like to try it.

    Reply
    • Linda Haynes says

      August 16, 2015 at 11:47 pm

      In the tart part of recipe you say 1/4 erythritol. 1/4 what – tsp, TBS, cup. Recipe looks delicious. The erythritol upsets my stomach so I have to watch how much of it I ingest. Stevia doesn’t bother me at all.

      Reply
      • Carolyn says

        August 17, 2015 at 7:49 am

        1/4 cup

        Reply
  22. Stephanie says

    February 20, 2012 at 3:02 pm

    I love macadamia nuts! And chocolate and coconut! These little tarts look so yummy!

    Reply
  23. Kristina says

    February 20, 2012 at 3:27 pm

    I've never really cookies with Macadamia nuts either, I think its just because I grew up never eating them? These little tarts look irresistible though! Great flavor combo these sounds soooo good!

    Reply
  24. Ally says

    February 20, 2012 at 6:35 pm

    Fantastic trio of flavors! Look adorable & delicious.
    xo http://allykayler.blogspot.com/

    Reply
  25. Emy says

    February 20, 2012 at 6:52 pm

    These look so good but does anyone know how to make a REGULAR version of these?! ya know without the erythritol….

    Reply
  26. food_dreamer says

    February 20, 2012 at 7:25 pm

    Just substitute sugar for erythritol. It should work just fine.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  27. food_dreamer says

    February 20, 2012 at 7:26 pm

    Erythritol is a sugar substitute. It is derived from fruits and fermented foods. But you can substitute sugar in it's place if you want.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  28. Betsy says

    February 22, 2012 at 2:52 pm

    Yes please! These look fantastic!

    Reply
  29. Joy says

    February 22, 2012 at 4:26 pm

    The tarts look amazing.

    Reply
  30. Erin says

    February 22, 2012 at 7:01 pm

    Looks like you took those chocolate covered macadamia's to a whole new delicious level!

    Reply
  31. liam b says

    February 25, 2012 at 9:39 pm

    these little tarts look soo good!

    Reply
  32. kita says

    February 27, 2012 at 1:35 am

    I have a bag of macadamia nuts in my pantry and have been curious as to what to do with them. I'm recently a lover of coconut so these little tarts sound perfect. (I've only ever had these nuts in cookies, so I am curious to see what the fuss is all about myself)

    Reply
  33. Kel says

    March 9, 2012 at 1:23 am

    Can I sub regular flour for the gum? I'm not gluten free and it's hard to get stuff like this around where I live. And for the erythriol, can I sub regular sugar one for one?

    Reply
  34. food_dreamer says

    March 10, 2012 at 1:12 am

    Yes, definitely sub in sugar for the erythritol. And a bit of flour for the gum would probably work.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  35. Debbie says

    March 24, 2012 at 9:38 pm

    how many calories does each one of these have? They look wonderful!

    Reply
  36. DOCinTO says

    March 26, 2012 at 1:44 am

    I just made these tonight and OMG! These are heavenly and perfect for the adult palate. I didn't have any erythritol so I substituted Xylitol instead. And of course since I didn't have mini muffin tins, I used the regular sized ones I have which produced 10 tarts. I guess I'm going shopping tomorrow 😛

    Reply
  37. food_dreamer says

    March 26, 2012 at 10:48 am

    Glad you liked them! I need to make some more of these…

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  38. food_dreamer says

    March 27, 2012 at 7:34 pm

    I'm sorry, I don't calculate calories. But you could easily enter the information into software that does, to get the totals.

    Thanks,

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  39. PB&J Fam says

    May 22, 2012 at 4:19 am

    Uh-Mazing!! These sound heavenly!! I'm wondering if the crust could be used in a springform/pie pan??… I would LOVE to use it as a crust for a coconut cheesecake… would be soooo good and blow away ANY traditional graham cracker/wafer crust!! Also, same question as a few others… what can I sub for erythritol and xantham?? Thanks!!

    Reply
  40. food_dreamer says

    May 22, 2012 at 10:26 am

    Yes, I think you could put it into a springform pan for a cheesecake crust, although you may need to make more of it. 

    For the erythritol, put in sugar.  Skip the xanthan altogether, especially if just the base of a cheesecake.  The cheesecake filling should help it hold together just fine.

    Good idea, I might have to make a low carb version!

    Reply
  41. Rae says

    November 17, 2012 at 6:16 pm

    I have made many batches of these, and they are amazing! My latest version used pecans instead of macadamia nuts, and they were also great. Working on my low carb Thanksgiving menu. Do you think you could used a little pumpkin filling instead of the chocolate? and, if so, would you bake them first, or all together?

    Reply
    • Carolyn says

      November 17, 2012 at 8:18 pm

      Ooooh, pecans with pumpkin filling! Great idea. Bake them together but watch the crust carefully, I think.

      Reply
  42. Kristyl says

    October 11, 2013 at 11:57 am

    Hi, Carolyn,
    You may have posted this somewhere. But, do you take Swerve and use a high speed blender or grinder to “powder” it or do you use the powdered version from Swerve?

    Reply
    • Carolyn says

      October 11, 2013 at 2:54 pm

      I buy the powdered version from them because I can’t get it as fine as they do. I think that’s the best way but I know people have said they have had success grinding their own.

      Reply
  43. Pam says

    November 5, 2013 at 4:55 pm

    Loved these! I didn’t have macadamia nuts, so used almods. Any idea if your can freeze these? I am thinking these will be my Christmas gifts to neighbors.

    Reply
    • Carolyn says

      November 5, 2013 at 5:55 pm

      I think you could freeze the crusts, and then add the chocolate after. You could probably do it all but I’d worry about your chocolate blooming from the temperature change (i.e. getting that funny grey spotting).

      Reply
  44. Rose Mary George says

    March 10, 2019 at 6:56 am

    love this Mini keto chocolate tarts!

    Reply
  45. Catherine says

    March 10, 2019 at 8:10 am

    5 stars
    Yahooo and I just got my mini muffin tin – and we love macs. Thanks Carolyn for updating and posting this again.

    Reply
  46. Lisa says

    March 11, 2019 at 8:52 pm

    This looks and sounds amazing! I can’t wait to try them!! However, I do not care for coconut too much…..is there something I can substitute the coconut with?

    Reply
    • Carolyn says

      March 11, 2019 at 9:46 pm

      Try adding almond flour instead.

      Reply
  47. LIRAZ says

    March 12, 2019 at 1:54 am

    5 stars
    HI CAROLYN!
    CAN I SUB THE MACADEMIA IN HAEZELNUT OY OTHER NUT? { MACADEMIN ID DELISIOUS BUT VERY EXPENSIVE{. AND CAN I SUB THE COCONUT IN SOMTHING ?
    THANT YOY I WOUL TRY THIS.

    Reply
  48. Anna says

    March 20, 2019 at 12:30 pm

    5 stars
    These tarts are irresistible! They were gone in minutes!

    Reply
  49. Allyson Zea says

    March 20, 2019 at 12:46 pm

    5 stars
    These tarts looks seriously amazing!

    Reply
  50. Kristyn says

    March 20, 2019 at 1:31 pm

    5 stars
    These look wonderful! That filling has me drooling! Love macadamia nuts!

    Reply
  51. Becky Hardin says

    March 21, 2019 at 12:49 am

    5 stars
    These look like I need them in my life. Yum

    Reply
  52. Taylor says

    March 21, 2019 at 7:52 am

    5 stars
    Oh my I love this idea! These looks SO delicious!

    Reply
  53. Lisa Sickler says

    July 13, 2019 at 10:39 pm

    These look amazing and the tart shells are in my oven as I comment :). The recipe makes 24 tarts and in the recipe notes it says it serves 12. I’m having a hard time believing that a serving is 2 tarts because that seems too good to be true!!

    Reply
    • Carolyn says

      July 14, 2019 at 7:07 am

      It is true!

      Reply
  54. Judi says

    January 6, 2020 at 1:28 pm

    Is the egg totally necessary in the crust? Trying to find recipes for both my husband and me, and he cannot eat eggs. wondering if they will hold together without the egg..

    Reply
    • Carolyn says

      January 6, 2020 at 3:32 pm

      I’m sorry, I’ve never tried making it without the egg.

      Reply
  55. B says

    December 2, 2020 at 10:23 am

    5 stars
    Awesome recipe and super yummy. On my Christmas treat list. I was able to make 36 out of this recipe with mini paper liners. 1.7 carbs!

    Reply
    • Carolyn says

      December 2, 2020 at 11:14 am

      Excellent! Aren’t they easy and tasty???

      Reply

Trackbacks

  1. 30 Super Skinny Desserts - Something SwankySomething Swanky says:
    December 27, 2012 at 7:01 pm

    […] Chocolate Macadamia Coconut Tarts (Low Carb and Gluten-Free) […]

    Reply

Leave a Reply to Choc Chip Uru Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY