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Keto Chocolate Almond Clusters - A Crunchy, Low-Carb Treat

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Enjoy straight from the fridge or allow them to sit at room temperature for 3–5 minutes if you like a softer bite.