Craving chocolate while following a keto diet? These sugar-free, low-carb chocolate nut & coconut clusters are a super easy treat that you can whip up in no time. These no-bake chocolate coconut clusters are incredibly simple to make and require only a handful of ingredients. Not only are they rich and creamy, they have a perfect crunch from the toasted coconut and nuts. 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.
Why You'll Love This Recipe
- Quick and Easy: These clusters can be ready in about 5 minutes, making them perfect for satisfying sudden cravings.
- Keto-Friendly: With minimal net carbs per cluster, they fit seamlessly into a ketogenic lifestyle.
- Customizable: Use your favorite nuts and sweeteners to create your perfect flavor combination.
- No Baking Required: This recipe requires no oven time, making it ideal for hot days or when you want a quick treat.
- Versatile: These clusters make a great snack any time of the day.
Ingredients You'll Need
The beauty of this recipe lies in its simplicity. Here's what you'll need:
- Sugar-Free Chocolate Chips: The base of our chocolatey goodness. Lily's Dark Chocolate Chips and Bake Believe Dark Chocolate Chips are great options. You could also use sugar-free milk chocolate or semi-sweet chocolate chips.
- Coconut Oil: This adds richness and helps the chocolate melt smoothly. Refined coconut oil can be used for a neutral taste if you don’t like coconut.
- Unsweetened Shredded Coconut: Provides texture and a subtle coconut flavor.
- Nuts: Almonds, pecans, hazelnuts, and peanuts are lower in carbohydrates, while cashews are a bit higher.
- Sweetener: Swerve confectioners or your favorite keto-friendly sweetener.
- Optional Ingredients: Vanilla extract, cocoa powder, almond butter.
Step-by-Step Instructions
Here’s a detailed guide to making these delectable keto chocolate coconut clusters:
- Toast the Coconut Flakes: In a dry skillet over medium heat, toast the unsweetened shredded coconut until it turns golden brown (about 3-5 minutes), stirring frequently. Alternatively, preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven until toasted.
- Melt the Chocolate: Combine sugar-free chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring after each until smooth. Be careful not to overheat, or the chocolate will burn. You can also use a double boiler to melt chocolate and coconut oil together.
- Mix the Ingredients: Stir the sweetener into the melted chocolate. If using, whisk in cocoa powder and vanilla extract. Add the toasted coconut and chopped almonds or pecans. Mix until everything is well-coated. If necessary, add in additional coconut flakes. You want most of the liquid to be absorbed, but leaving a little will help to keep the clusters together.
- Form the Clusters: Use a cookie scoop or spoon to drop small portions of the mixture onto a lined baking sheet. Simply spoon the mixture one tablespoon at a time onto a baking sheet lined with parchment paper. Pour any remaining liquid at the bottom over each pile. I’ve found the easiest way to shape these cookies, is with a cookie scoop.
- Chill: Place the baking sheet in the fridge for 25-30 minutes, or until hardened. You can also place it in the freezer for about 20 minutes until firm.
Tips and Variations
- Nut Alternatives: If you have a specific nut allergy, you can use all coconut instead of half nuts.
- Sweetener Options: If you have a favorite sugar substitute, you can try it in place of the Swerve, but results may vary. You can use any of your favorite keto-friendly sweeteners.
- Coconut Oil Alternatives: If you don’t like the taste of coconut, use refined coconut oil, which has a neutral taste.
- Add-Ins: Consider adding hemp seeds, chopped macadamia nuts, or a pinch of sea salt for added flavor and texture.
- Chocolate Variety: Try using different types of keto chocolate, such as white chocolate or semi-sweet chocolate chips.
- Nut Butter Boost: For added flavor, melt coconut oil, almond butter, and chopped chocolate together.
- Storage: Store these coconut clusters in an airtight container in the fridge for up to a week. For longer storage, place the clusters in a freezer bag in the freezer.
Serving Suggestions
These keto coconut clusters make a great snack any time of the day. However, they also pair well with any of your favorite keto meals like this Keto Chicken Artichoke Casserole or this Air Fryer Parmesan Crusted Salmon. You can’t go wrong with either of these recipes.
FAQs
- Can I make these clusters with white chocolate chips? Yes, but make sure to use sugar-free white chocolate chips to keep the recipe low-carb.
- What is the difference between shredded coconut and coconut chips? Shredded coconut is finely grated, while coconut chips are larger and thicker pieces of coconut. For this recipe, I prefer shredded coconut flakes.
- Is coconut oil ok for a keto diet? Yes, coconut oil is a great option for a keto diet as it is high in healthy fats and low in carbohydrates. It can also provide a subtle coconut flavor to your dishes.
Nutritional Information
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators.
Read also: Easy Low-Carb Cheese Crackers
Conclusion
These keto chocolate coconut clusters are a delightful way to indulge in a sweet treat without derailing your low-carb lifestyle. With their simple ingredients and quick preparation, they are perfect for satisfying your sweet tooth any time. Enjoy these guilt-free morsels as a snack, dessert, or even a small treat to accompany your favorite keto meals.
Read also: Keto Calorie Counting: A Detailed Guide
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