Keto Dark Chocolate Almond Clusters (Print Version)

Crispy roasted almonds coated in smooth sugar-free dark chocolate. Ready in under 30 minutes.

# List of Ingredients:

→ Nuts

01 - 1 cup whole roasted almonds, unsalted

→ Chocolate

02 - 6 oz sugar-free dark chocolate (70% cacao or higher), chopped

→ Sweetener

03 - 1/4 cup powdered erythritol or other keto-friendly sweetener

→ Fats

04 - 2 tbsp unsalted butter or coconut oil

→ Flavorings

05 - 1 tsp vanilla extract
06 - 1/4 tsp sea salt

# Step-by-step Instructions:

01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - If using raw almonds, spread them on the baking sheet and roast for 8–10 minutes, or until fragrant. Let cool.
03 - In a microwave-safe bowl or a double boiler, melt the sugar-free dark chocolate and butter (or coconut oil) together, stirring every 30 seconds until smooth.
04 - Stir in the powdered erythritol, vanilla extract, and sea salt until fully incorporated.
05 - Fold the roasted almonds into the chocolate mixture, ensuring each almond is well coated.
06 - Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart to form clusters.
07 - Chill the clusters in the refrigerator for at least 30 minutes, or until set.

# Expert Advice:

01 -
  • These come together in under 30 minutes with zero baking skills required
  • The combination of crunchy roasted almonds and bittersweet chocolate feels indulgent while keeping you in ketosis
  • They actually improve after a day in the fridge, making them perfect for meal prep
02 -
  • If your chocolate seizes and becomes grainy, adding a teaspoon of coconut oil can sometimes rescue it
  • Room temperature almonds will prevent your chocolate from hardening too quickly, giving you more working time
  • These need to stay refrigerated or they'll soften, but that's honestly not a bad problem to have
03 -
  • A flaky sea salt finish on top makes these look professional while adding bursts of salty crunch
  • If you prefer less sweetness, reduce the erythritol to 2 tablespoons and let the dark chocolate shine

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