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.
Darlene says
I want to make these today or tomorrow. They look so yummy. One question though…Can these be frozen?
Carolyn says
Absolutely!
Jennifer Page says
Should these be stored in the refrigerator?
Carolyn says
They’re fine on the counter for a few days too.
Jeaneene Nooney says
I am to the part where the shells are cooled, and the chocolate ganache is cooled enough to put it in
the shells. But it looks too thin and I’m afraid to do it because if it IS too thin, I won’t be able to fix it.
I am making these for a Labor Day party tomorrow What should the consistency of the chocolate be
before pouring into the little crusts?
Carolyn says
Like thick chocolate sauce. What kind of chocolate did you use?
Allison Deutschman says
I’m not sure what happened but my tarts fell apart! I have them in the freezer hoping that will do enough to keep them together
Carolyn says
I can’t say for sure but a few questions: 1. did you grind the macadamias finely enough? 2. What pan did you use… were they sticking?
B says
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!
Carolyn says
Excellent! Aren’t they easy and tasty???
Judi says
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..
Carolyn says
I’m sorry, I’ve never tried making it without the egg.
Lisa Sickler says
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!!
Carolyn says
It is true!
Taylor says
Oh my I love this idea! These looks SO delicious!
Becky Hardin says
These look like I need them in my life. Yum
Kristyn says
These look wonderful! That filling has me drooling! Love macadamia nuts!
Allyson Zea says
These tarts looks seriously amazing!
Anna says
These tarts are irresistible! They were gone in minutes!
LIRAZ says
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.
Lisa says
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?
Carolyn says
Try adding almond flour instead.
Catherine says
Yahooo and I just got my mini muffin tin – and we love macs. Thanks Carolyn for updating and posting this again.
Rose Mary George says
love this Mini keto chocolate tarts!
Pam says
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.
Carolyn says
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).
Kristyl says
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?
Carolyn says
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.
Rae says
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?
Carolyn says
Ooooh, pecans with pumpkin filling! Great idea. Bake them together but watch the crust carefully, I think.