Keto Chocolate Nut Clusters

These Keto Chocolate Nut Clusters are the perfect quick and easy low carb dessert. With only 3 ingredients, they are ready in no time.

These keto chocolate nut clusters are so good, it's nuts!

You see what I did there? I couldn't resist. But seriously, making low carb nut clusters are one of my favorite ways to indulge my sweet tooth. With only 3 ingredients and less than 30 minutes, you can be snacking on these too. You can mix and match the ingredients and use any of your favorite low carb nuts. Some of my favorites are hazelnuts, almonds, pecans, walnuts and cashews.

What are some fun ways I can mix up this low carb chocolate nut cluster recipe?

• Add some maldon sea salt flakes on top
• Add Sugar-Free Dried Cranberries
• Add unsweetened coconut flakes
• Stir a little peanut butter into the melted chocolate
• Add chia seeds, hemp seeds, or sunflower seeds
• Put the mixture in candy bar molds
• Pour the melted mixture over top of Keto Mason Jar Chocolate Ice Cream

In addition to these keto chocolate nut clusters, check out some of my other favorite keto dessert recipe:

• Keto Chocolate Peanut Butter Pops
• Keto Chocolate Mini Muffins
• Chocolate Peanut Butter Keto No Bake Cookies
• Mini Keto Blueberry Cheesecakes
• Fudgy Double Chocolate Flourless Brownies
• Paleo Mixed Berry Coconut Creamsicles
• Low Carb Chocolate Mason Jar Ice Cream
• Keto Brownie Ice Cream

Keto Chocolate Nut Clusters

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5 from 3 reviews

• Author: Kyndra Holley
• Total Time: 15 minutes
• Yield: About 25 nut clusters

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Ingredients

• 9 ounces sugar-free chocolate chips (I use this brand) Code PEACE for 20% off
• ¼ cup unrefined coconut oil
• 2 cups salted mixed nuts

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Instructions

1. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a microwave-safe bowl, combine the chocolate chips and coconut oil and microwave until the chocolate is melted. Use a rubber spatula to mix until smooth. Let cool just slightly before using. Alternately, this can be done in a double boiler. (See note below)
3. Add the nuts to the bowl with the melted chocolate. Mix until all of the nuts are coating in the chocolate.
4. Drop large spoonfuls of the mixture onto the prepared baking sheet. Be sure to space them out enough that they do not run together.
5. Refrigerate until solid. Store leftovers in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.

Notes

Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.

net carbs per serving: 4.3g

• Prep Time: 5 minutes
• Cook Time: 10 minutes