Description
Rich and crunchy keto chocolate peanut clusters made with sugar free dark chocolate and whole peanuts. These no bake treats are low carb, perfectly sweet, and ideal for a quick satisfying snack.
Ingredients
Scale
- 1 1/2 cups sugar free dark chocolate chips
- 1 cup raw peanuts
- 1 tablespoon coconut oil
- 1 to 2 tablespoons powdered erythritol, optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a heatproof bowl, combine sugar free dark chocolate chips and coconut oil.
- Melt gently over a saucepan of simmering water or in the microwave in 20 second intervals, stirring until smooth.
- Stir in powdered erythritol if using and mix until fully dissolved.
- Fold the raw peanuts into the melted chocolate mixture and stir until evenly coated.
- Spoon small mounds of the mixture onto the prepared parchment lined baking sheet, spacing them slightly apart.
- Refrigerate for 20 to 30 minutes until fully set and firm.
- Store in an airtight container in the refrigerator and serve chilled or slightly softened at room temperature.
Notes
- Melt chocolate slowly to prevent seizing or grainy texture.
- You can sprinkle a tiny pinch of sea salt on top before chilling for extra flavor contrast.
- Clusters can be frozen for up to 2 months and thawed briefly before serving.