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Keto Dark Chocolate Pecan 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
  

  • Dark chocolate (85% cacao or higher), 6 oz (170 g): Look for a brand with minimal added sugar. Sugar-free chocolate chips work too.
  • Pecan halves, 2 cups: Raw or lightly toasted. Toasting deepens the nutty flavor.
  • Coconut oil, 1 tablespoon: Helps the chocolate melt smoothly and set with a gentle sheen.
  • Powdered keto sweetener, 2–3 tablespoons: Erythritol, allulose, or a blend. Powdered dissolves better than granular.
  • Vanilla extract, 1 teaspoon (optional): Rounds out the chocolate flavor.
  • Fine sea salt, a pinch: Balances bitterness and elevates sweetness.
  • Flaky sea salt, for topping (optional): Adds a gourmet touch and a little crunch.
  • Equipment: Heatproof bowl, small saucepan or microwave, baking sheet, parchment paper or silicone mat, spoon.

Method
 

  1. Prep your tray: Line a baking sheet with parchment paper or a silicone mat. Clear space in your fridge or freezer for quick setting.
  2. Toast the pecans (optional but recommended): Warm a dry skillet over medium heat. Add pecans and stir for 4–6 minutes until fragrant and slightly darker. Let cool. Toasting brings out a richer, buttery flavor.
  3. Chop the chocolate: Break into small pieces so it melts evenly. If using chips, you can skip this step.
  4. Melt gently: Place chocolate and coconut oil in a heatproof bowl. Melt over a double boiler (bowl set over a pot with barely simmering water) or microwave in 20–30 second bursts, stirring between each. Stop when mostly melted and stir until smooth.
  5. Sweeten and flavor: Whisk in powdered sweetener, vanilla, and a pinch of fine sea salt. Taste and adjust sweetness. Remember the pecans add natural sweetness too.
  6. Coat the pecans: Add pecans to the bowl and stir until each piece is well coated. You want a generous chocolate cloak without pooling too much on the tray.
  7. Form clusters: Spoon small mounds (about 1–2 tablespoons each) onto the lined sheet. Aim for 12–16 clusters depending on size.
  8. Finish with salt: If you like that sweet-salty pop, sprinkle a few flakes of sea salt over each cluster right away, before the chocolate sets.
  9. Set and chill: Refrigerate for 20–30 minutes or freeze for 10–15 minutes until firm to the touch.
  10. Serve or store: Enjoy immediately or transfer to an airtight container. Keep chilled for best texture and snap.