I like a variety of chocolates and pecans are one of my favorite nuts, so this recipe was inevitable!
Low Carb Chocolate Pecan Disks
2 oz unsweetened baking chocolate (2 squares)
2 tablespoons coconut oil
2 teaspoons vanilla
2 teaspoons Fiberfit Liquid
1/3 cup powdered erythritol
1/8 cup inulin
1/8 cup chopped pecans
6 pecan halves
Melt chocolate. (I microwaved it in a glass measuring cup for 1 1/2 minutes, stirred, microwaved for another 20 seconds, then stirred until completely melted.) Add coconut oil and stir until that is melted, too.
Add vanilla and stir well. Add Fiberfit and stir briefly; it will start to thicken at this point, so don’t overstir it. Add erythritol and salt and stir well. Add inulin and stir just until blended; stir in chopped pecans with a few strokes. If you stir too much, it will separate.
I used a silicone mini tartlet pan for a mold, but you can use another mold or just shape on a silicone mat or waxed paper. I lightly sprayed the mini tartlet cups with oil and divided the mixture between the 6 cups, pressing it down to form about 3″ round disks. Press a pecan half lightly into the top of each chocolate.
Freeze to harden. I left mine in the freezer for a couple of hours, but they were probably ready much sooner.
Once the chocolates are hard, you can remove them from the freezer and they will be stable at room temp. The entire recipe contains about 12 net carbs.
See How to Make Low Carb Chocolate Disks for step-by-step directions with pictures – just add pecans.