Chocolate-Covered Pecans (Keto and Low Carb)

There are two steps to this recipe: (1) toasting the pecans in butter and (2) melting the chocolate and dipping the pecans in this melted chocolate. The awesome thing is I’m actually giving you two recipes in one. You can totally stop at the butter-toasted pecans step and enjoy yummy, slightly sweetened toasted pecans!

To make the chocolate-covered pecans, you’ll melt the chocolate chips slowly in the microwave in a few short increments to get a nice smooth chocolate (please see the recipe card for exactly how to do this; it only takes a few minutes). This is not tempered chocolate, so your Chocolate-Covered Pecans won’t be shiny. However, feel free to go the tempered route if you have the skills and patience.

Chocolate-Covered Pecans
Prep Time
10 mins
Cook Time
25 mins
Chilling time
20 mins
Total Time
35 mins

These yummy Chocolate-Covered Pecans are low in carbs and make the perfect snack or dessert!

Course: Dessert, Snack
Cuisine: American
Keyword: easy keto snack, keto chocolate recipe
Servings: 18
Calories: 196 kcal


To make the toasted pecans:
2 1/4 cups pecan halves
2 tbsp salted butter
1/8 tsp stevia
To make the chocolate-covered pecans:
1 cup 100% cacao chocolate chips (or 240g equivalent in 100% chocolate; see notes for another option)
1 tsp coconut oil
1/2 tsp stevia


To make the toasted pecans:
Preheat oven to 300F.
In a microwave-safe dish, melt butter in the microwave for 30 seconds on high. When melted, add stevia and mix.
Place the pecan halves in a large bowl and pour melted butter mixture on top. Stir to fully coat the pecans with the butter.
Place the pecans on a large non-stick baking sheet, preferably one covered with a silicone baking mat.
Add baking sheet to the preheated oven. Bake for 18-22 minutes, stirring halfway through, watching them carefully the last 5 minutes to make sure they don't burn.
When the pecans are done, set them aside in a large bowl.
To make the chocolate-covered pecans:
Add chocolate chips to a large, microwave-safe bowl. (If you're using a chocolate bar instead of chips, you'll need to chop the chocolate into smaller pieces.)
Microwave the chocolate for 1 minute at 50% power. Remove the bowl from the microwave and, using a flexible spatula, thoroughly stir the chocolate several times. The goal is to distribute the heat so the chocolate melts on its own as much as possible.
Return the bowl to the microwave and microwave it for 15 seconds at full power. Again, remove the bowl from the microwave and thoroughly stir the chocolate, distributing the heat and melting the chocolate more.
Return the bowl to the microwave for as many 15-second increments are needed to almost melt the chocolate (you'll be able to melt the last bit by stirring). Repeat the stirring process after each microwave session. (Using chocolate chips, it only took me 2 additional trips to the microwave.)
When chocolate is fully melted, add coconut oil and stevia and then stir to incorporate.
Add pecans to the chocolate and stir until they're fully coated.
Using a fork, carefully remove each pecan and place them on a large non-stick baking sheet, preferably one covered with a silicone baking mat. Leave enough space between each piece so they don't stick together (use a second cookie sheet if necessary).
Place the baking sheet in the fridge for at least 30 minutes.
Remove from fridge and enjoy! These need to be stored in the fridge or freezer and will start to melt a bit in your fingers if they're out too long, so only remove what you plan to eat immediately.

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