We’re rocking the keto life right now and in that community there’s the concept of a “fat bomb.” I know, something called a fat bomb for weight loss. It’s funny. But in keto diets, there’s a strong focus on having fats as a large percentage of your calories so you sometimes want to eat something a little fattier to make your macros work. These little nuggets of deliciousness fulfill that but are also totally portion-controlled bites for any diet.
These pistachio toffee cups are infinitely customizable, too. You can use regular (non-low carb) sugar, any kind of chocolate — including white, and any kind of nuts. For me, pistachios are the BEST. I can’t get enough of them. You can chop them pretty fine or leave them a little chunky for more crunch.
If you end up using the same silicone candy mold that I did (found here!), you’ll end up with about 15 of these pistachio toffee candies. Each one then nets out to about 58 calories each, so it’s not bad for a small snack or dessert. The “toffee” center itself is really a cheater’s way of making brown butter mixed with sweetener. If you’ve ever made brown butter, you know that distinctive nutty smell that happens. It’s soooo good. So when you heat it up (slowly, carefully!), it’ll come out of the microwave liquid-y, but will thicken up so fast.
Biggest tips: use oven mitts since the bowl will be super hot, and work quickly to make sure the filling doesn’t seize up before it gets into the cups. These are super easy to make and take almost no time, but they are a little touchy when it comes to heating and timing. I’ve made three batches and so far all have been fine.
Next up: different nuts! I’m foreseeing some kind of white chocolate meets maple meets cashews. Yes? On it.
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- 5 oz low carb chocolate (I used Lily's salted milk chocolate)
- 3 Tbsp + 2 tsp sweetener of your choice (I used Swerve granulated erythritol)
- 3 Tbsp unsalted butter
- ½ oz raw pistachios, chopped
- 1/2 tsp vanilla extract
- Salt to taste (I omitted since my chocolate was already salted)
- Melt half of the chocolate very slowly in a double boiler or by microwaving in a small bowl on half power in 10 second intervals, stirring frequently, and checking often to make sure it doesn't scorch. This could take as little as 30 seconds, so watch it carefully. Save the other half of the chocolate for later.
- In a cupcake pan lined with cupcake liners (or a silicone candy mold -- I used this one), brush the melted chocolate on the bottom and sides in a thin layer using a pastry brush or a spoon.
- Freeze the mold for about ten minutes until the chocolate sets.
- In another small bowl, add the butter and sweetener. Melt it in the microwave on low power (I used level 3) in 10 second intervals, stirring frequently. It will start to bubble and smell nutty (like brown butter). When it's started to become darker and tan in color, remove from the microwave. The bowl will be very hot so take care. Immediately add in two more teaspoons of sweetener, the vanilla, and the chopped pistachios and stir.
- Working quickly (it will harden fast), spoon half a teaspoon or more of the toffee mixture into each chocolate mold.
- Once filled, microwave the rest of the chocolate as with the first batch, making sure not to scorch it. Cover each candy with a bit of the chocolate and smooth it.
- Sprinkle with salt, if you like. Freeze or chill the candies for at least an hour and store in the refrigerator. Enjoy!
You can use any kind of nut, any kind of flavor extract (almond would be nice!), and any kind of chocolate. I used Lily's milk chocolate for a low carb option, but any kind will work including white chocolate. Stevia or erythritol works well for a sugar free option for the toffee.
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Adapted from Ruled.me