On a low carb diet but still craving chocolate? These keto friendly chocolate nut clusters can be whipped up in about 5 minutes, and they are incredibly decadent and addicting. You would never guess that they are low carb!
Not only are they rich and creamy, they have a perfect crunch from the toasted coconut and nuts. I bet you’re gonna love ’em!
KETO CHOCOLATE CANDY – ECONOMICAL & SCRUMPTIOUS!
I have always been a chocoholic, so I knew there was no way I could try the keto diet if chocolate wasn’t an option. Of course there is store bought keto chocolate, but I found that the ones that are tasty are also ridiculously expensive.
After trying a few keto candy recipes, I adapted a recipe for no bake cookies from the Everyday Ketogenic Kitchen, and these tasty morsels were born. I was in heaven after one bite!
One cluster is under 2 net carbs, so you can enjoy them without guilt. They are a perfect way to satisfy a sweet tooth or a chocolate craving. You’re welcome.
HOW TO MAKE KETO CHOCOLATE COCONUT CLUSTERS
- Toast your nuts and coconut. Chop your pecans, macadamia nuts, and unsweetened chocolate; set aside.
- Line a baking sheet with parchment or a silicone liner.
- In a small heavy saucepan, melt coconut oil, almond butter, and chopped chocolate over medium low heat, stirring constantly.
- Whisk in cocoa powder, Swerve confectioners, and vanilla extract. Continue whisking over low heat till smooth and creamy.
- Stir in the chopped nuts and toasted coconut.
- Scoop mixture by tablespoonfuls onto parchment or silicone baking mat. You should get a dozen clusters.
- Chill for about 30 minutes, or until set. Store clusters in the refrigerator.
HOW TO STORE KETO CHOCOLATE CLUSTERS
These decadent keto chocolate snacks will keep in the refrigerator for a week or two. I just pop them in ziplock bags after they have cooled and hardened. You can also store them in the freezer for up to two months.
Warning: You do not want to store them at room temperature, they melt quickly because of the coconut oil!
LOW CARB CHOCOLATE CLUSTERS VARIATIONS:
- I’ve tried these treats with all pecans and all macadamia nuts. All of the varieties are delicious, but I like the combination of the two kinds of nuts. You can use any nuts, just be aware that some have a higher carb count.
- Being a dark chocolate fan, I find these keto candies to be plenty sweet. But if you prefer, you can add 1/3 cup of Swerve confectioners or more to your liking.
- If you have a specific nut allergy, you can use all coconut instead of half nuts. And of course you can use all nuts instead of half coconut.
- I used the shredded coconut flakes, but you can use the larger coconut chips.
- Try sprinkling each cluster with a bit of sea salt before they set up.
- If you have a favorite sugar substitute, you can try it in place of the Swerve, but I can’t guarantee the results. 😉
- For chunkier clusters, you can leave your almonds and macadamia nuts whole, or just cut them in half.
MORE KETO RECIPES:
- Keto Peanut Butter Chocolate Mousse
- Chocolate Peanut Butter Fat Bombs
- Keto Taco Pie
- Chicken Paprika Recipe
- Keto Chicken and Broccoli
- Sirloin Steak Marinade
- Keto Egg Roll in a Bowl
KETO CHOCOLATE NUT CLUSTERS
- 2 Tbsp organic coconut oil
- 1/4 cup natural almond butter
- 1 oz unsweetened chocolate, finely chopped
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup Swerve confectioners
- 1/4 tsp vanilla extract
- 6 Tbsp unsweetened shredded coconut, toasted
- 3 Tbsp chopped pecans, toasted
- 3 Tbsp chopped roasted and salted macadamia nuts
- In a small saucepan over medium low heat, melt coconut oil, almond butter, and chopped chocolate, stirring constantly.
- Turn heat to low and whisk in cocoa powder, Swerve, and vanilla. Continue whisking till smooth.
- Stir in coconut and pecans.
- Scoop mixture by tablespoonful onto a pan lined with a silicone liner or parchment paper.
- Chill for about 30 minutes, or until firm. Store in the refrigerator or freezer.