Dark Chocolate Almond Clusters

Why This Is Strictly Keto

Almonds and very dark chocolate are both naturally low in carbohydrate, and a spoonful of coconut oil makes the chocolate set with a snap. There is no flour, no syrup and no added sugar beyond what is in the chocolate itself.

Ingredients

• 1½ cups (210 g) raw whole almonds
• 4 oz (115 g) 90% dark chocolate, chopped
• 1 tablespoon coconut oil
• ¼ teaspoon vanilla extract
• ½ teaspoon flaky sea salt

Instructions

1. Toast the almonds: Toast the almonds in a dry skillet over medium heat for 5–6 minutes, stirring often, until fragrant and lightly browned. Cool for 5 minutes.

2. Melt the chocolate: Melt the chocolate and coconut oil together in a heatproof bowl set over barely simmering water (or in 20-second microwave bursts), stirring until smooth. Stir in the vanilla.

3. Combine: Fold the toasted almonds into the chocolate until every almond is coated.

4. Scoop: Drop heaping tablespoons of the mixture onto a parchment-lined tray, forming 12 small clusters.

5. Salt and set: Sprinkle with flaky sea salt and refrigerate for 30 minutes, until firm.

Nutritional Info (per serving, approximate)

Tips

• Use chocolate with 85–90% cocoa or higher — the darker the bar, the lower the sugar.
• Let the toasted almonds cool a few minutes first so they do not seize or overheat the chocolate.
• Keep the clusters in an airtight container in the fridge for up to 2 weeks.