Add cocoa powder and granulated Stevia. Mix and remove from heat.
Spoon mixture into silicone candy molds until wells are ¾ full.
Refrigerate in silicone molds until mixture thickens to a gel-like consistency.
Sprinkle macadamia nuts into each well. Press down to distribute the nuts throughout the mixture.
Return silicone mold to refrigerator until completely hardened.
Once completely set, remove chocolates from silicone mold and place right side up on a dish or cupcake liner.
Let sit at room temperature until surface begins to glisten.
Sprinkle a pinch of course sea salt onto each keto chocolate.
Serve or return to refrigerator for storage.
Notes
1g carb per servingIf you don't care for the taste of Stevia, erythritol or monkfruit sweeteners make great low carb (and low glycemic) sugar substitutes as well.