Keto Haystacks – Coconut Chocolate Clusters

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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.

Keto Chocolate Haystacks on parchment paper
Keto Chocolate Haystacks

Our chocolate haystacks are low-carb, gluten-free and sugar-free ( dairy-free too, depending on the chocolate that you use).

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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

How to make Keto haystacks
How to make Keto haystacks.
  1. Preheat your oven to 150C/300F.
  2. Line a cookie sheet with parchment paper and place the shaved and shredded coconut on it.
  3. Toast in the oven for 5-7 minutes, until lightly browned. Set aside.
  4. Place a heatproof bowl over a saucepan of simmering water and add the chocolate and coconut oil. Leave to melt.
  5. Remove the chocolate from the heat and stir through to powdered sweetener.
  6. Add the toasted coconut and peanuts to the chocolate mixture and fold together gently, until all the coconut and peanuts are coated in chocolate.
  7. Spoon the mixture into 15 evenly sized stacks on a cookie sheet lined with parchment paper.
  8. Place in the fridge for 1 hour to set.
  9. 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 Chocolate Haystacks on parchment paper

Keto Haystacks - No Bake

These delicious Keto Chocolate Haystacks are a "Quick No-Bake" Snack that Chocoholics will love. Made with toasted coconut, they are crisp and crunchy - you won’t even miss those high carb noodles from the original recipe.
4.86 from 7 votes
Print Pin
Course: Dessert, Snack, Snacks
Cuisine: American, British
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 15 serves
Calories: 112kcal
Author: Matt

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

Serving: 1haystack | Calories: 112kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Sodium: 14mg | Potassium: 69mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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:

To make a larger batch of Keto Chocolate Haystacks adjust the servings above.

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