These easy low carb Easter Chocolate Treats are filled with pecans! Quick sugar free and keto recipe that needs just two ingredients.
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With Easter just around the corner, I’ve been making sure that people know about my Low Carb Chocolate Recipes book. It’s perfect for ensuring that you don’t get tempted by high carb treats at this time of year (or any other, for that matter!).
But it occurred to me that I didn’t have anything chocolatey that was specifically for Easter (apart from the decoration on my Low Carb Easter Egg Pancakes!). So I created this simple recipe that really won’t take you very long to make! You’ll need some good low carb chocolate – my two favorites are ChocZero 70% (available from Amazon and Netrition) and Lily’s Original Dark Chocolate (also available from Amazon and Netrition).
You’ll also want a silicone Easter candy mold with 8-10 cavities. Of course you can make these chocolate treats in any shape and enjoy them at any time! I know that I intend to. 🙂
Break the chocolate into chunks, and microwave until melted. Roughly chop the pecans (I use an attachment on my stick blender for this).
Stir the pecans into the chocolate and carefully spoon it into the mold. Top tip – place the mold on a small chopping board before filling for easy transferring.
Place the mold in the fridge until set – about an hour. Then pop them out of the mold and enjoy!
Check out the pecans inside!!
- 3.5 oz low carb dark chocolate (approx 100g)
- 1/4 cup pecan halves roughly chopped
- Break the chocolate into chunks, and microwave until melted.
Stir the pecans into the chocolate and carefully spoon it into the mold.
- Place the mold in the fridge until set - about an hour. Then pop them out of the mold and enjoy!
3g net carbs per serving (quarter of whole recipe, approximately 2-3 pieces)
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