These decadent clusters are made with whole roasted macadamia nuts coated in smooth, melted sugar-free dark chocolate. The treats are finished with a sprinkle of flaky sea salt, creating a balance of rich cocoa and savory crunch. The result is a simple yet sophisticated keto candy with a firm, glossy finish.

About This Recipe

To prepare the clusters, the sugar-free chocolate is melted slowly with a touch of coconut oil to achieve a silky consistency that glides over the nuts. Once the macadamias are thoroughly coated, the mixture is dropped into small portions on parchment paper to set. It is important to sprinkle the sea salt immediately while the chocolate is still wet to ensure the flakes adhere to the surface for a consistent flavor in every bite.

The flavor relies on the high fat content of the buttery macadamia nuts paired with the deep, bitter notes of the dark chocolate. Using a salt topping provides a sharp contrast that enhances the sweetness of the sugar-free chocolate without the need for additional syrups. Since the recipe requires no baking, the preparation focuses on the quality of the ingredients and the temperature control during the melting process.

These clusters work well as a quick snack or a gift and can be prepared in minutes. It’s easy to customize the treat by adding shredded coconut to the mixture for extra texture or drizzling the finished clusters with white keto chocolate for a decorative look. These clusters are best served chilled, offering a structured and indulgent bite that pairs perfectly with a cup of coffee.

Why You’ll Love This Recipe

Only 3 main ingredients
Ready in under 15 minutes
Sweet, salty, and crunchy — perfect balance
Stores for weeks in the fridge
Naturally gluten-free and sugar-free

What You’ll Need for These Keto Chocolate-Dipped Macadamia Clusters

1 cup roasted unsalted macadamia nuts
5 oz sugar-free dark chocolate (at least 70%)
1 tbsp coconut oil (optional, for smoother coating)
Flaky sea salt, for topping

Step-by-Step Preparation

Melt the chocolate: Add chocolate (and coconut oil if using) to a heat-proof bowl. Melt using a double boiler or in short 20-second bursts in the microwave, stirring until smooth.
Add macadamias: Stir roasted nuts into the melted chocolate until evenly coated.
Form clusters: Drop spoonfuls of the mixture onto parchment paper, shaping roughly round clusters.
Add salt: Sprinkle a pinch of flaky sea salt on each while still glossy.
Chill: Refrigerate 15–20 minutes until firm.
Serve or store: Keep in an airtight container in the fridge for up to 3 weeks.

FAQ

Can I use other nuts?
Yes, almonds or pecans work well, but macadamias give the richest flavor.
What’s the best chocolate brand for keto?
Look for sugar-free dark chocolate sweetened with erythritol or stevia, at least 70 % cocoa.
Can I freeze them?
Absolutely — freeze in a single layer and store up to 2 months.
Do I need coconut oil?
No, but it helps make the chocolate shinier and easier to coat.

Variations & Substitutions

Add a sprinkle of crushed freeze-dried raspberries for color.
Mix in shredded coconut before forming clusters.
Use white keto chocolate for a lighter version.
Drizzle extra melted chocolate in a zig-zag pattern before chilling.

Serving Suggestions

Serve chilled with coffee or crumble a few clusters over keto ice cream for a fancy topping. They also make perfect edible gifts when wrapped in parchment and string.

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