from 1 vote
Dark Chocolate Covered Walnuts
powdered Swerve Sweetener or powdered erythritol
unsweetened cocoa powder
Line a baking sheet with parchment paper or waxed paper.
Over low heat, combine chocolate, powdered Swerve, and walnut oil. Stir until melted and smooth.
Stir in vanilla extract and cocoa powder until smooth.
Let cool 5 minutes to thicken.
Stir in half of walnuts and then lift each walnut out with a fork, gently tapping on the side to remove excess coating.
Place each walnut on prepared baking sheet. Repeat with remaining walnuts.
Place cookie sheet in freezer for 15 to 20 minutes.
If coating is starting to thicken too much, reheat over low heat gently until a little more liquidy (should be the consistency of pourable syrup).
Working with a few walnuts at a time, re-coat by dropping into the chocolate coating again and lifting out with a fork, tapping on the side to remove excess.
Place on baking sheet and chill in freezer until firm.
Can be stored on counter in an airtight container. Use within a few days.
Serves 8. Each serving has 8.8 g of carbs and 4.4 g of fiber. Total NET CARBS = 4.4 g.
By Carolyn Ketchum of All Day I Dream About Food