These sugar free chocolate covered pecans are proof that the best low carb treats are often the simplest. Buttery pecan halves get a quick dip in melted sugar free dark chocolate, and about 30 minutes later you have a crunchy, chocolatey snack with only 4g net carbs per serving.
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You only need two ingredients and about 10 minutes of hands-on time, and there's no oven involved at all. I melt the chocolate in the microwave, dip, and walk away while it sets. They're the kind of treat that disappears fast, so if you're planning to share (or gift them for the holidays), you might want to make a double batch. Non-low-carbers love these too, so nobody at the table will guess they're sugar free.
Key Ingredients & Substitutions
- Sugar free dark chocolate chips. This is where most of the flavor comes from, so use a brand you'd happily eat straight from the bag. I like ChocZero dark chocolate chips, which are sweetened with monk fruit and melt smoothly. Lily's stevia-sweetened chips work well too, and so does a chopped sugar free dark chocolate bar. You'll need about ¼ cup (42 g) for 32 pecan halves. Milk chocolate style sugar free chips are fine if you prefer something sweeter, but they're a little softer once set.
- Pecan halves. Look for whole, unbroken halves so each one has a nice end to hold while you dip. Fresh pecans make a big difference, since nuts that have been sitting in the pantry for months can taste bitter. If you have time, toast them in a dry skillet or a 350°F oven for 5 to 7 minutes and let them cool completely before dipping; it really deepens the flavor. Walnut halves or whole almonds can be used the same way.
- Flaky sea salt (optional). A few flakes of Maldon sea salt on the wet chocolate turn these into a salted chocolate treat. It's completely optional, but I rarely skip it now.
Helpful Tips
Melt the chocolate gently. Sugar free chocolate scorches more easily than regular chocolate, and once it turns thick and grainy there's no saving it. Use medium (50%) power in the microwave and stir after every 20 seconds, even if it doesn't look melted yet. The chips hold their shape until you stir them. A double boiler works too if you'd rather do it on the stovetop.
Keep everything dry. Even a drop of water in the bowl can make melted chocolate seize. Make sure your bowl, spoon and pecans are completely dry before you start, especially if you've just toasted or rinsed anything.
Use a small, deep bowl. With only a quarter cup of chocolate, a small bowl or ramekin keeps it deep enough to dip into. If it starts to thicken partway through, pop it back in the microwave for 10 seconds and stir.
Line your tray. Set the dipped pecans on parchment paper or a silicone baking mat so they peel right off once the chocolate has set. A plate works fine for a small batch, as long as it fits in your fridge.
Speed up the setting. They'll set at room temperature in about 30 minutes. If your kitchen is warm, or you just can't wait, 10 to 15 minutes in the fridge does the trick.
Variations
- Sea salt chocolate pecans. Sprinkle a tiny pinch of flaky sea salt over each pecan while the chocolate is still wet. The salt makes the chocolate taste richer and balances the sweetness.
- Maple drizzle. Once the chocolate has set, warm a tablespoon of ChocZero sugar free maple syrup for a few seconds and drizzle thin lines over the pecans with a spoon. If you love that maple and pecan combination, my Keto Maple Nut Pralines are worth a try too.
- White chocolate drizzle. Melt a few sugar free white chocolate chips and drizzle over the set dark chocolate for a pretty two-tone look that's perfect for gift boxes.
- Spiced chocolate. Stir a pinch of cinnamon, a little espresso powder or a tiny pinch of cayenne into the melted chocolate before dipping.
- Fully coated pecans. Drop the pecans right into the chocolate and lift them out with a fork for chocolate covered pecans all the way around. You'll need roughly double the chocolate.
Serving Ideas
Eight dipped pecan halves make a satisfying serving with an afternoon coffee, and they're a great thing to have in the fridge when a sweet craving hits. They're also lovely chopped up and scattered over a bowl of Sugar Free No Carb Ice Cream, or added to a dessert board with cheese, berries and other low carb treats. If you need more topping ideas, I've rounded up 25 low carb ice cream toppings.
They really shine as a homemade holiday gift. Pack them into small cellophane bags tied with ribbon, a mason jar, or a little tin lined with parchment, and add a tag that says they're sugar free. They're an easy thing to make in a big batch for teachers, neighbors, and friends who are also eating low carb. For more gifting ideas, take a look at my Low Carb Gift Guide for the Holidays and A Guide to Low Carb Candy.
Storing & Freezing
Store your chocolate dipped pecans in an airtight container in a cool, dry spot for up to a week, or in the fridge for up to two weeks. In a warm kitchen, the fridge is the safer bet so the chocolate doesn't soften or bloom. If you're stacking them, put a sheet of parchment between the layers so they don't stick together.
They also freeze really well, which makes them handy for getting ahead on holiday gifts. Freeze them in a single layer until firm, then move them to a freezer bag or container and keep them for up to three months. Thaw in the fridge, still in their container, so condensation doesn't form on the chocolate, and they'll taste just as good as the day you made them. Some people (me included) like them straight from the freezer.
More Low Carb Chocolate Treats
If you loved these, here are a few more sugar free sweets you might enjoy:
- Low Carb Chocolate Bark
- Low Carb Rocky Road Bark
- Low Carb Christmas Chocolates
- Low Carb Walnut Fudge
📖 Recipe
Low Carb Chocolate Dipped Pecans
Ingredients
Step-by-Step Instructions
- Line a baking sheet or large plate with parchment paper or a silicone baking mat.
- Place the chocolate chips in a small microwave-safe bowl. Microwave on medium (50%) power in 20-second bursts, stirring well after each one, until the chocolate is completely melted and smooth (usually 1 to 2 minutes in total).
- Hold a pecan half by one end and dip the other half into the melted chocolate. Let the excess drip back into the bowl, then lay the pecan on the lined sheet. Repeat with the rest of the pecans.
- If using, sprinkle a tiny pinch of flaky sea salt over the chocolate while it is still wet.
- Leave at room temperature for about 30 minutes, or chill in the fridge for 10 to 15 minutes, until the chocolate has fully set. Transfer to an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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