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Chocolate Macadamia Tarts – Keto Fat Bombs

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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.

Sweet little keto fat bombs. Chocolate tarts with a macadamia crust

5 from 7 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:
Chocolate Filling:
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

Serves 12. Each serving has 2.41g NET CARBS.

Food energy: 281kcal
Total fat: 27.94g
Calories from fat: 251
Cholesterol: 20mg
Carbohydrate: 5.72g
Total dietary fiber: 3.31g
Protein: 2.86g
Erythritol: 14g

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.

 

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

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Comments

  1. 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. 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. 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

  7. 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. 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

  10. 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

  12. 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

  17. 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

  21. 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

    • 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

  23. 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

  32. 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. 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

  36. 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

  39. 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. 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. 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

  42. 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

    • 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. 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

    • 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

  46. 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

  47. 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

  53. 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

  54. 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

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