Keto Chocolate Almond Clusters – A Crunchy, Low-Carb Treat
These Keto Chocolate Almond Clusters are the kind of snack that feels indulgent but keeps you on track. They’re rich, crunchy, and ready in minutes with just a handful of ingredients. Make a batch on Sunday, and you’ve got a grab-and-go treat all week long.
If you love chocolate and crave texture, these deliver both without the sugar crash. Simple, satisfying, and perfect for gifting or keeping all to yourself.
Ingredients
Method
- Toast the almonds (optional but recommended): Preheat the oven to 325°F (165°C). Spread almonds on a baking sheet and toast for 8–10 minutes until fragrant. Let them cool. Toasting adds depth and extra crunch.
- Melt the chocolate: Add chocolate and coconut oil to a heatproof bowl. Melt gently over a double boiler or in the microwave in 20–30 second bursts, stirring between each session until smooth. Don’t overheat.
- Sweeten and flavor: Stir in the keto sweetener and vanilla, if using. Taste a small dab and adjust sweetness. If adding cinnamon or cacao nibs, stir those in now.
- Combine with almonds: Add the almonds to the melted chocolate and stir until every nut is coated. If using coconut or other nuts, fold them in evenly.
- Form the clusters: Line a baking sheet with parchment. Use a spoon to drop small mounds (about 1–2 tablespoons each) onto the sheet. Aim for similar sizes so they set evenly.
- Finish and set: Sprinkle with a light pinch of flaky sea salt. Chill the tray in the fridge for 20–30 minutes or until firm. For a snappier texture, chill a bit longer.
- Serve: Enjoy straight from the fridge or allow them to sit at room temperature for 3–5 minutes if you like a softer bite.
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Get Your Program TodayWhat Makes This Special
Almonds and dark chocolate are a classic combo, but this version is designed for a low-carb lifestyle. You get real chocolate flavor, a crisp bite, and just the right amount of sweetness—without added sugar.
A little coconut oil helps the chocolate set with a silky finish, while a pinch of sea salt makes everything pop. It’s a small effort with big payoff, and the customization options are endless.
Ingredients
- 1 1/2 cups raw almonds (whole or roughly chopped)
- 6 ounces sugar-free dark chocolate or keto chocolate chips (70–85% cocoa preferred)
- 1 tablespoon coconut oil or cocoa butter
- 1–2 tablespoons powdered or granular keto sweetener (optional, to taste)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of flaky sea salt (for topping)
- Optional add-ins: 2 tablespoons unsweetened shredded coconut, 2 tablespoons chopped pecans or walnuts, 1 tablespoon cacao nibs, or a pinch of cinnamon
How to Make It
- Toast the almonds (optional but recommended): Preheat the oven to 325°F (165°C). Spread almonds on a baking sheet and toast for 8–10 minutes until fragrant.
Let them cool. Toasting adds depth and extra crunch.
- Melt the chocolate: Add chocolate and coconut oil to a heatproof bowl. Melt gently over a double boiler or in the microwave in 20–30 second bursts, stirring between each session until smooth.
Don’t overheat.
- Sweeten and flavor: Stir in the keto sweetener and vanilla, if using. Taste a small dab and adjust sweetness. If adding cinnamon or cacao nibs, stir those in now.
- Combine with almonds: Add the almonds to the melted chocolate and stir until every nut is coated.
If using coconut or other nuts, fold them in evenly.
- Form the clusters: Line a baking sheet with parchment. Use a spoon to drop small mounds (about 1–2 tablespoons each) onto the sheet. Aim for similar sizes so they set evenly.
- Finish and set: Sprinkle with a light pinch of flaky sea salt.
Chill the tray in the fridge for 20–30 minutes or until firm. For a snappier texture, chill a bit longer.
- Serve: Enjoy straight from the fridge or allow them to sit at room temperature for 3–5 minutes if you like a softer bite.
How to Store
Store clusters in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze for up to 3 months; place parchment between layers to prevent sticking.
If your kitchen is cool, they can sit at room temperature for a day or two, but refrigeration keeps them crisp and stable.
Why This is Good for You
- Low in net carbs: Using sugar-free chocolate and a keto-friendly sweetener keeps carbs in check.
- Healthy fats for satiety: Almonds and coconut oil provide fats that help you feel full and energized.
- Micronutrient boost: Almonds deliver vitamin E, magnesium, and fiber, while dark chocolate offers polyphenols.
- Better blood sugar control: No refined sugar means fewer spikes and steadier energy.
What Not to Do
- Don’t overheat the chocolate: Burnt chocolate turns grainy. Melt low and slow, and stir often.
- Don’t skip the salt: A tiny sprinkle brightens flavor and balances sweetness.
- Don’t use sweetened coconut or milk chocolate: These can add sneaky sugars and bump up carbs.
- Don’t cluster while almonds are hot: Warm nuts can thin the chocolate and make the clusters spread.
- Don’t make them too big: Oversized clusters don’t set evenly and are harder to portion.
Alternatives
- Nut swap: Try pecans, hazelnuts, or macadamias. Roughly chop for more texture.
Keep portions similar to maintain carb counts.
- Seed version: For nut-free, use pumpkin and sunflower seeds with hemp hearts. Great crunch and very low carb.
- Flavor twists: Add orange zest, espresso powder, or a pinch of chili for heat. Mint extract also works—use sparingly.
- Textural boosters: Stir in unsweetened coconut flakes, crushed pork rinds for extra crunch, or cacao nibs for bitterness.
- Chocolate base: Use 85–90% dark chocolate for a rich, low-carb bite, or a stevia/erythritol-sweetened baking chocolate for zero added sugar.
FAQ
How many carbs are in each cluster?
It depends on your chocolate and size.
With sugar-free dark chocolate and 1–2 tablespoon portions, expect around 2–3g net carbs per cluster. Always check your labels and calculate based on your exact ingredients.
Can I make these dairy-free?
Yes. Use dairy-free, sugar-free dark chocolate and coconut oil or cocoa butter.
Many keto chocolates are already dairy-free—just confirm on the package.
Do I have to toast the almonds?
No, but it improves flavor and crunch. If you’re short on time, use raw almonds. Pre-roasted, unsalted almonds also work; just skip the oven step.
Why is my chocolate seizing?
Chocolate can seize if water gets in or if it overheats.
Make sure utensils are dry and melt slowly. If it thickens suddenly, whisk in 1–2 teaspoons of warm coconut oil to loosen.
Can I sweeten with liquid drops?
Yes, but use a light hand. Too much liquid can affect texture.
Start with a few drops of stevia or monk fruit and taste before adding more.
How do I make them extra glossy?
Stir in cocoa butter instead of coconut oil for a firmer, shinier set, or temper the chocolate if you’re comfortable with that technique. Keep them refrigerated for best sheen.
What’s the best way to portion the clusters?
Use a small cookie scoop or tablespoon. Level scoops keep sizes consistent, which helps with setting and nutrition tracking.
Can I add protein powder?
You can, but use a small amount and mix well.
Start with 1 tablespoon of unflavored or chocolate whey isolate and see how it blends. Too much can make the chocolate chalky.
In Conclusion
Keto Chocolate Almond Clusters are the kind of homemade treat that’s easy to love and even easier to prepare. They’re crunchy, chocolatey, and customizable, with clean ingredients and low carbs.
Keep a batch in the fridge for snack emergencies, dessert cravings, or a quick energy boost. Simple recipe, great texture, and flavors that feel like a reward—without the sugar baggage.
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