Dark Chocolate Keto Clusters
We're offering this recipe for beginner-friendly Dark Chocolate Keto Clusters to make sure that doesn't happen. After a fatty dinner, this bittersweet, salty, and crunchy treat is the best!
Ingredients
- ¼ tsp flaky sea salt
- 1 tbsp crushed freeze-dried strawberries
- ¼ cup unsweetened coconut flakes
- ½ cup slivered almonds
- 2.50 oz 85% dark chocolate
(sugar-free)
Instructions
- To begin with, you must melt the chocolate bar. Although it will take a little longer than if the chocolate is broken or chopped into tiny bits, you can just place the entire bar in a bowl that can be heated in the microwave. In either case, microwave everything for 30 to 40 seconds at a time, stirring carefully after each interval, until everything is completely melted.Note: To prevent scorching the chocolate, you might need to set your microwave to 70–80% power.If you don't have a microwave, you may also melt the chocolate over a double boiler. Make sure the bottom of the heatproof bowl doesn't touch the hot water when you place it over a saucepan of simmering water. Gently and often stir.
- The bowl of melted chocolate should now contain the coconut flakes and almond slivers. The mixture needs to be stirred for about a minute for the chocolate to thicken. Before moving on to the following stage, let everything somewhat cool.
- Scoop the chocolate, almond, and coconut flakes mixture onto a baking sheet covered with parchment paper. Use a lot of each scoop. 10 clusters are produced by this recipe.
- Crushed freeze-dried strawberries and flaky sea salt are sprinkled over the clusters. You can either eat it right away or put it in the fridge for 10 to 20 minutes to let the chocolate solidify.
- Would you like these dark chocolate clusters to be more crunchy? Prior to eating them, store them in the freezer!
