I am always in search of creating something nutty (might have something to do with the author) and creamy for my dessert. I have always been one to reach for the nuts even as a child.
I can recall every Christmas, we had a large wooden bowl in the middle of our kitchen table that was filled with nuts in their shells and a couple nut crackers beside them. I can close my eyes and just see the rotating bums in seats that took place around that bowl.
My mom considered this part of our Christmas traditions and it drove a lot of foot traffic and meaningful conversations. In my household, there were 10 siblings and then there were friends, cousins, aunts, uncles, and spouses coming and going, so there was always someone in the kitchen. This was the best part of a big family, you were never alone, even if you were being teased by older siblings, you were still making a human connection and learning social skills.
Because you had to sit and do some work to crack the nuts, you were seated for a little while and the conversations would just flow from there. I think that this is where my love for nuts began and you’ll notice I have a lot of recipes with nuts in them. Click here to see my Candied Nuts, Pecan Pie recipe or my Blueberry Coconut Cashew Cheesecake. Nuts are awesome!
Keep reading for a delicious pecan bites recipe that is fat-filled!
Nuts for the base
There are so many nuts that I could have chosen but I decided to go with pecans and macadamia nuts to keep this recipe low-carb. As we all know, nuts are delicious and full of healthy fat, but some of them are terrible for our carb counts on a ketogenic diet, cashews are one of them. They are high in carb but low in fiber in the nut family.
Although Cashews are creamy and can take on the form of a cream sauce if you blend them long enough, they just are not the preferred nut to consume when on a low-carb or Ketogenic diet. But the good thing is, there are lots of nuts that have a way better fat : carb : fiber : protein ratio!
Almonds… Macadamia nuts… Pecans… Walnuts…
Below are your preferred nuts & seeds for a ketogenic diet listed with their net carbs per tablespoon. To give you a comparison, cashews has about 3 net carbs per tablespoon (about 5 nuts). On a ketogenic diet, our carbs are precious and I am not willing to give up 3 whole carbs unless it is loaded with fiber.
On the recipe, there is a nutty smooth icing. I just felt that these bites were a bit naked without something smooth to top them off. Because the icing is majority fat, you will need to keep these refrigerated.
I mixed together three of my favorite ingredients: Ghee, Coconut Oil & my homemade Natural Peanut Butter, with a couple drops of maple extract. Super simple yet so delicious. I use Ghee because I am dairy free, so feel free to exchange the ghee for some grass-fed butter or you can always switch out the peanut butter for some almond butter.
Yeilds: 16 squares
- 1 cup unsweetened shredded coconut
- 1/2 cup macadamia nuts
- 1/2 pecans
- 1 tsp pure vanilla extract
- 7 grams monk fruit
- 1/4 tsp salt
- 1/4 tsp organic baking soda
- 1 Tbsp grass-fed ghee
- 1 Tbsp coconut oil
- 1/4 cup natural peanut butter
- 1/8 tsp maple extract
- 3 drops of stevia glycerite
- in a small or medium size food processor, add in your coconut and process on high for 2 minutes, stopping periodically to scrape down the sides
- Once your coconut has started to take shape of coconut butter, add in your nuts, vanilla, salt and baking soda
- Continue to process on high for 5 minutes, stopping periodically to scrape down the sides. You are looking for a smooth consistency of a thick nut butter
- Transfer the nut butter to a small 5 x 5 dish and pack it down tight against the bottom of the dish and place it refrigerator or freezer while you prepare the icing
- In a microwave-safe bowl, add the ghee, coconut oil and peanut butter and microwave for 1 minute or until everything is melted, remove and stir until the mixture is smooth and consistent, then add in maple extract and stevia and stir
- Remove dish from cooling spot and pour the icing mixture on top of the nut butter base and place back in refrigerator to cool.
- Once hardened, remove from refrigerator and cut into 16 cubes
- Enjoy! and store remaining squares in an air-tight container in refrigerator or freezer.
As a final note, if you want these to be a sweet dessert, vs. a more buttery square, add more monk fruit to the recipe.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||18 %|
|Saturated Fat 5 g||23 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 2 mg||1 %|
|Sodium 71 mg||3 %|
|Potassium 30 mg||1 %|
|Total Carbohydrate 3 g||1 %|
|Dietary Fiber 1 g||6 %|
|Sugars 1 g|
|Protein 2 g||4 %|