Indulge in the decadent delight of Keto Chocolate Nut Clusters, a perfect harmony of rich dark chocolate and crunchy nuts. These delightful treats are not only satisfying but also low in carbohydrates, making them an ideal choice for those following a ketogenic lifestyle. Crafted with precision and care, each cluster is a symphony of flavors and textures that will tantalize your taste buds without compromising your dietary goals.
Ingredients:
- 1 cup of unsweetened dark chocolate chips (at least 85% cocoa)
- 1/2 cup of raw almonds
- 1/2 cup of raw pecans
- 1/2 cup of raw walnuts
- 1/4 cup of unsweetened shredded coconut
- 2 tablespoons of unsalted butter
- 1 tablespoon of powdered erythritol or other keto-friendly sweetener (adjust to taste)
- 1 teaspoon of vanilla extract
- A pinch of sea salt
Instructions:
- Prepare the Nuts: Begin by roughly chopping the almonds, pecans, and walnuts into smaller pieces. Ensure they are evenly sized for consistent texture in the clusters.
- Toast the Nuts: In a dry skillet over medium heat, toast the chopped nuts until they become fragrant and lightly browned, stirring frequently to prevent burning. This process enhances their nutty flavor. Once toasted, remove from heat and set aside.
- Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler method), melt the dark chocolate chips and butter together, stirring occasionally until smooth and fully melted. Be careful not to overheat the chocolate.
- Sweeten and Flavor: Stir in the powdered erythritol (or your chosen sweetener), vanilla extract, and a pinch of sea salt into the melted chocolate mixture. Adjust sweetness to your preference.
- Combine Ingredients: Add the toasted nuts and shredded coconut into the chocolate mixture. Gently fold them in until well coated with the chocolate mixture, ensuring all nuts are evenly distributed.
- Form Clusters: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place dollops of the mixture onto the prepared baking sheet, forming clusters of desired size. Leave some space between each cluster for easy handling later.
- Chill and Set: Place the baking sheet in the refrigerator for at least 30 minutes, or until the clusters are firm and set. This allows the chocolate to harden and the flavors to meld together.
- Serve or Store: Once set, remove the clusters from the refrigerator. Enjoy immediately or store in an airtight container in the refrigerator for up to two weeks. These clusters can also be frozen for longer storage.
Indulge in the decadent delight of Keto Chocolate Nut Clusters, a perfect harmony of rich dark chocolate and crunchy nuts. These delightful treats are not only satisfying but also low in carbohydrates, making them an ideal choice for those following a ketogenic lifestyle. Crafted with precision and care, each cluster is a symphony of flavors and textures that will tantalize your taste buds without compromising your dietary goals.
Ingredients:
- 1 cup of unsweetened dark chocolate chips (at least 85% cocoa)
- 1/2 cup of raw almonds
- 1/2 cup of raw pecans
- 1/2 cup of raw walnuts
- 1/4 cup of unsweetened shredded coconut
- 2 tablespoons of unsalted butter
- 1 tablespoon of powdered erythritol or other keto-friendly sweetener (adjust to taste)
- 1 teaspoon of vanilla extract
- A pinch of sea salt
Instructions:
- Prepare the Nuts: Begin by roughly chopping the almonds, pecans, and walnuts into smaller pieces. Ensure they are evenly sized for consistent texture in the clusters.
- Toast the Nuts: In a dry skillet over medium heat, toast the chopped nuts until they become fragrant and lightly browned, stirring frequently to prevent burning. This process enhances their nutty flavor. Once toasted, remove from heat and set aside.
- Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler method), melt the dark chocolate chips and butter together, stirring occasionally until smooth and fully melted. Be careful not to overheat the chocolate.
- Sweeten and Flavor: Stir in the powdered erythritol (or your chosen sweetener), vanilla extract, and a pinch of sea salt into the melted chocolate mixture. Adjust sweetness to your preference.
- Combine Ingredients: Add the toasted nuts and shredded coconut into the chocolate mixture. Gently fold them in until well coated with the chocolate mixture, ensuring all nuts are evenly distributed.
- Form Clusters: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place dollops of the mixture onto the prepared baking sheet, forming clusters of desired size. Leave some space between each cluster for easy handling later.
- Chill and Set: Place the baking sheet in the refrigerator for at least 30 minutes, or until the clusters are firm and set. This allows the chocolate to harden and the flavors to meld together.
- Serve or Store: Once set, remove the clusters from the refrigerator. Enjoy immediately or store in an airtight container in the refrigerator for up to two weeks. These clusters can also be frozen for longer storage.
Nutritional Information (per serving, based on a yield of 16 clusters):
- Calories: 138 kcal
- Total Fat: 13g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 4mg
- Sodium: 17mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 3g
Smart WW Points per Cluster: 4
These Keto Chocolate Nut Clusters are not just a treat for the palate but also a smart choice for those managing their carbohydrate intake. With careful selection of ingredients and precise execution, you can indulge in these delicious clusters while staying true to your ketogenic goals. Whether enjoyed as a dessert, a snack, or a thoughtful gift, these clusters are sure to delight anyone seeking a low-carb, high-flavor confection.