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
Ingredients
Tart Shells:
- 2 cups macadamia nuts lightly toasted
- 1 cup finely shredded unsweetened coconut
- ⅓ cup powdered Swerve Sweetener
- ¼ teaspoon salt
- 1 large egg
- ½ teaspoon vanilla extract
Chocolate Filling:
- ⅔ cup heavy whipping cream
- 3 oz unsweetened chocolate chopped
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla
Instructions
Tart Shells:
- 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.
Chocolate Filling:
- 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.
food_dreamer says
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!
PB&J Fam says
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!!
food_dreamer says
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
food_dreamer says
Glad you liked them! I need to make some more of these…
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
DOCinTO says
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 😛
Debbie says
how many calories does each one of these have? They look wonderful!
food_dreamer says
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
Kel says
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?
kita says
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)
liam b says
these little tarts look soo good!
Erin says
Looks like you took those chocolate covered macadamia's to a whole new delicious level!
Joy says
The tarts look amazing.
Betsy says
Yes please! These look fantastic!
food_dreamer says
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
food_dreamer says
Just substitute sugar for erythritol. It should work just fine.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Emy says
These look so good but does anyone know how to make a REGULAR version of these?! ya know without the erythritol….
Ally says
Fantastic trio of flavors! Look adorable & delicious.
xo http://allykayler.blogspot.com/
Kristina says
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!
Stephanie says
I love macadamia nuts! And chocolate and coconut! These little tarts look so yummy!
cricket says
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.
Linda Haynes says
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.
Carolyn says
1/4 cup