These sugar-free and keto dark & white chocolates with macadamia nuts are quick and yummy treat! Just 3 ingredients and less than a carb each!

Easy-peasy dark and white chocolates with crunchy macadamia nuts? Yes, please! Our 6-year old son came up with this low-carb and keto dessert idea, and Dad helped make it a reality. Mom and 8-year old brother got to taste and gave them two big thumbs up!

It's easy to make low-carb and keto chocolates at home when you buy a baking mold at the store (even better if you already have one at home!). We bought a simple heart mold (hello, Valentine's Day!), which was only a few dollars, but you could buy whatever mold you like. We also bought flower and fish molds, which are fun for spring and summer.

These chocolates are quick and easy to make since they're only three ingredients. It takes about 10 minutes to prepare the chocolates and 15 minutes for them to set in the freezer.

These low-carb and keto chocolates are great as a snack, after-dinner treat or gift (we're giving some to the grandparents). Each chocolate with macadamia nuts is less than 1 net carb.

Ingredients

You can't go wrong with just 3 ingredients! The ingredients for these chocolates include Lily's White and Dark Chocolate Baking Chips, roasted and salted macadamia nuts, and coconut oil. Also, you'll need a baking mold for these chocolates — it makes the whole process so easy. The mold we used had small heart shapes for Valentine's day. We recommend using smaller mold shapes since those are typically best for chocolates.

Lily's chocolates are the best sugar-free chocolates in the market right now. It's because the chocolates are made with quality low-carb sweeteners (like stevia and erythritol) and they taste delicious.

Macadamia nuts are an ideal nut when on a low-carb and keto diet. They have less net carbs per serving than almost any other nut, and most of their fat content is healthier, monounsaturated fat. And macadamia nuts are, in our humble opinion, one of the tastiest low-carb nuts!

How to Make

To start, you'll crush up the macadamia nuts, so they are in small pieces that will fit comfortably in the chocolate molds. If you don't have a mortar and pestle, an easy (and kid friendly) way to crush nuts is to place them in a Ziploc bag and close the bag so that it's almost completely sealed but air can still escape. Then, hammer the bag with a hard, heavy object (like a rolling pin or even a mallet) until the nut pieces are small in size.

After crushing the nuts, then you'll melt the chocolate. Place the white or dark chocolate chips in a microwave-safe mug or bowl and add the coconut oil. You'll heat the chips and coconut oil in the microwave in 30 seconds intervals. After each 30-second interval, take out and stir the chips. Stop heating as soon as the chocolate chips stir to a smooth consistency. In our microwave, this melting process typically takes about two to three 30-second intervals of cooking, but cooking times will vary based on microwave wattage.

Next, pour a small amount of melted chocolate into each mold. You don't want to fill the mold completely yet. Instead, spoon in just a small amount of chocolate, and then use the spoon to move the chocolate around to lightly coat the bottom and sides of each mold. Then, place your crushed macadamia nuts in the molds and fill the remaining space with melted chocolate. Use the edge of a knife or spatula to level off the top of each mold, so the surface is completely flat.

Finally, place the mold in the freezer to harden. The amount of time you'll need to harden the chocolates will vary depending on the size and shape of your mold and your freezer's temperature. For smaller molds like our chocolate hearts, it typically takes 15 minutes.

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