These keto Christmas chocolate rounds, inspired by America’s Test Kitchen's Dark Chocolate Clusters, are such a simple and fun holiday treat to make. And they're quick to prepare too – just 10 minutes of work before they go in the freezer to set.
The chocolate rounds, made by melting sugar-free chocolate chips, serve as a perfect foundation for creating festive holiday designs. For the designs, we use crushed macadamia nuts, unsweetened coconut flakes (turned green, thanks to green food coloring), and freeze-dried strawberries. But, you can use other low-carb toppings if you prefer. We sometimes use Lily's sugar-free white chocolate chips and Lily's sugar-free peppermint chips, which are both really yummy.
To make the chocolate round base, you simply melt Lily’s sugar-free chocolate chips in the microwave. Just put the chips in a microwave-safe bowl along with a teaspoon of coconut oil. Then, microwave in 30-second increments, stirring between each increment, until the chips are just melted.
But, before you make the chocolate rounds, you’ll need to first prepare the toppings so you can add them while the chocolate is still warm. For the toppings, you 'll use 3 tablespoons of each of the following: crushed macadamia nuts, freeze-dried strawberries (broken up) and unsweetened coconut flakes. We squeeze several squirts of green food coloring on the coconut flakes and mix it all up to get a nice green color. If you like, you can color the nuts as well. We also like to top the rounds with a few salt flakes -- but that is optional.
For each chocolate round, you’ll spoon a half tablespoon of melted chocolate onto a rimmed baking sheet lined with parchment paper. Then, with a spoon, you’ll spread the chocolate into a 2-inch round circle. Since it's important to make the rounds while the chocolate is still warm, you'll make all the rounds at once until you've used up all the chocolate.
You'll decorate the chocolate rounds with the toppings while the chocolate is still soft (so the toppings stick to it). For each chocolate round, we recommend using about a half tablespoon of each of the three toppings. You can also change up the amounts to make different designs (which won't impact the carbs that much since the amounts are fairly minimal).
After you’ve finished decorating all the rounds, you’ll pop them into the freezer for about 10 minutes to set. After they've set in the freezer, you can then store them in the fridge in a closed container.
These low-carb and keto Christmas rounds are a great snack or dessert and even go well on cheese plates. We hope you have fun with them!
Christmas Chocolate Rounds (Keto!)
Ingredients
- 60 grams Lily's Semi-Sweet Baking Chips (or Lily's sugar-free dark chocolate chips if you prefer)
- 1 teaspoon coconut oil
- 3 tablespoon roasted and lightly salted macadamia nuts crushed
- 3 tablespoons unsweetened coconut flakes
- 3 tablespoons freeze-dried strawberries broken up
- Green food coloring
- A few pinches of salt flakes
Instructions
- Get started: Line a rimmed baking sheet with parchment paper.
- Prepare the toppings: Measure about ¼ cup of macadamia nuts. Put nuts in a small ziploc bag and crush into small pieces with a rolling pin. Set aside in a small bowl. Measure 3 tablespoons of freeze-dried strawberries that are broken apart into smaller pieces. Put into a small bowl and set aside. Measure 3 tablespoons coconut flakes and place in a small bowl. Squeeze several squirts of green food coloring on flakes and mix well. Continue process until desired color is reached.
- Melt the chocolate: Put the chocolate chips in a microwave-safe bowl along with a teaspoon of coconut oil. Then, microwave in 30-second increments, stirring between each increment, until the chips are just melted.
- Make the rounds: For each chocolate round, spoon a half tablespoon of melted chocolate onto prepared baking sheet. With a spoon, spread the chocolate into a 2-inch round circle. Make a total of 6 rounds. Sprinkle ½ tablespoon of each topping on each round (or turn toppings into a holiday design). Lightly press toppings into chocolate so they stick. Lightly sprinkle with salt flakes if desired.
- Finish: After chocolate rounds are complete, put in freezer to set for roughly 10 minutes. After serving, store in closed container in refrigerator.
Notes
-
Nutrition calculated using 8g chocolate for a single 2-inch round. The recipe calls for 60g of chocolate chips because some amount is left in the mixing cup.
Leave a Comment