Ingredients (makes ~12 clusters)
1 cup mixed nuts (almonds, pecans, peanuts, walnuts, or macadamias)
½ cup sugar-free chocolate chips (dark or milk-style, stevia/erythritol sweetened)
1 tbsp coconut oil or butter
2 tbsp sugar-free peanut butter or almond butter (optional, for creaminess)
Pinch of sea salt
Steps
Toast nuts (optional): Spread nuts on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until fragrant. Let cool slightly.
Melt chocolate: In a heatproof bowl, melt chocolate chips and coconut oil together (microwave in 20–30 sec bursts or use a double boiler). Stir until smooth.
Add nut butter: If using, stir in peanut butter or almond butter until fully combined.
Mix: Stir nuts into the melted chocolate until fully coated.
Form clusters: Drop spoonfuls onto a parchment-lined tray. Sprinkle lightly with sea salt if desired.
Set: Chill in the fridge for 30–40 minutes until firm.
Tips
Store in an airtight container in the fridge for up to 2 weeks.
For crunchier texture, add unsweetened coconut flakes or keto granola.
For a caramel twist, drizzle with a little sugar-free caramel sauce before chilling.
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