This delicious keto chocolate haystacks recipe is a quick no-bake snack that chocoholics will love. Made with toasted coconut and chocolate, these haystacks are crisp and crunchy.
Our chocolate haystacks are low-carb, gluten-free and sugar-free ( dairy-free too, depending on the chocolate that you use).
Keto haystacks are ideal for an afternoon snack or after-dinner treat.
Keto Haystacks Ingredients
- 1 cup of Unsweetened Coconut, shaved
- ½ cup of Unsweetened Coconut, flaked, or medium shred
- 4 ounces of Sugar-free Dark Chocolate
- 1 tablespoon of Coconut Oil
- 1 tablespoon of Swerve or your preferred powdered sweetener
- ¼ cup of Roasted and Salted Peanuts
How to Make Keto Haystacks
- Preheat your oven to 150C/300F.
- Line a cookie sheet with parchment paper and place the shaved and shredded coconut on it.
- Toast in the oven for 5-7 minutes, until lightly browned. Set aside.
- Place a heatproof bowl over a saucepan of simmering water and add the chocolate and coconut oil. Leave to melt.
- Remove the chocolate from the heat and stir through to powdered sweetener.
- Add the toasted coconut and peanuts to the chocolate mixture and fold together gently, until all the coconut and peanuts are coated in chocolate.
- Spoon the mixture into 15 evenly sized stacks on a cookie sheet lined with parchment paper.
- Place in the fridge for 1 hour to set.
- Enjoy straight from the fridge.
Make your Keto Haystacks in a large batch and refrigerate ahead as a snack on the go or for when entertaining.
Keto Haystacks - No Bake
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Ingredients
- 1 cup Unsweetened Shaved Coconut
- 1/2 cup Unsweetened Shredded Coconut flaked or medium shred
- 4 ounces Sugar Free Dark Chocolate
- 1 tablespoon Coconut Oil
- 1 tablespoon sukrin melis (aka sukrin icing)
- 1/4 cup Peanuts roasted and salted
Instructions
- Preheat your oven to 150C/300F.
- Line a cookie sheet with parchment paper and place the shaved and shredded coconut on it.
- Toast in the oven for 5-7 minutes, until lightly browned. Set aside.
- Place a heatproof bowl over a saucepan of simmering water and add the chocolate and coconut oil. Leave to melt.
- Remove the chocolate from the heat and stir through to powdered sweetener.
- Add the toasted coconut and peanuts to the chocolate mixture and fold together gently, until all the coconut and peanuts are coated in chocolate.
- Spoon the mixture into 15 evenly sized stacks on a cookie sheet lined with parchment paper.
- Place in the fridge for 1 hour to set.
- Enjoy straight from the fridge or leave on the counter for 5 minutes to soften before eating.
Nutrition
How To Store Keto Haystacks
Store Keto haystacks in an airtight container in the fridge for up to two weeks, or freeze for up to 3 months.
This low-carb snack recipe makes 15 serves. 1 serve is 1 haystack and has 2g net carbs.
If You Like Our Keto Haystacks Try:
- Keto Chocolate Mousse
- Keto “No-Bake” Chocolate Cheesecake
- Low Carb Cheesecake Swirl Brownies
- Low Carb Chocolate Cream Cupcakes
- Keto Cherry Cream Chocolate Cookie Bars
To make a larger batch of Keto Chocolate Haystacks adjust the servings above.
