These festive treats feature whole roasted almonds encased in a smooth, glossy coating of sugar-free caramel. The clusters are prepared by simmering butter and heavy cream with sweetener until thickened, creating a rich, buttery glaze that hardens as it cools. With a finish of flaky sea salt and a deep golden color, these bite-sized candies offer a satisfying crunch and a balanced sweet-and-salty flavor profile.

About This Recipe

The caramel coating is made by melting butter and cooking it with granular sweetener until bubbly before stirring in heavy cream and vanilla. The roasted almonds are folded into this thickened mixture, ensuring each nut is completely coated in the warm glaze. Because the ingredients are combined and cooled without complex candy-making techniques, the caramel and cream come together into a smooth, cohesive base that sets cleanly once dropped onto parchment paper.

The combination of buttery caramel and toasted almonds gives the clusters a deep, nutty character, while the flaky sea salt adds a sharp, clean contrast. The richness of the heavy cream provides a savory foundation that balances the sweetness of the sugar-free ingredients. Because the caramel is cooked just until it thickens, it creates a firm texture that snaps gently without becoming overly sticky or dense.

The clusters are served chilled, with the salted caramel shells often topped with a light drizzle of chocolate or extra salt just before gifting. Preparing the batch in small spoonfuls ensures consistent portion sizes and makes them easy to pack into holiday tins or display on a snack tray. The finished treats have a rustic look characterized by the contrast of golden caramel and white salt crystals, making them a great make-ahead option for winter gatherings.

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Why You’ll Love This Recipe

• Perfect for holiday gifting
• Crunchy, buttery, salty, sweet
• Only a handful of ingredients
• No-bake and quick to prepare
• Stores well for weeks
• Completely sugar-free and keto
• Great for holiday snack trays
• Customizable with toppings

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What You’ll Need for These Salted Caramel Almond Clusters

Caramel Almond Clusters

• 1.5 cups roasted almonds
• 3 tbsp butter
• 1/4 cup heavy cream
• 1/4 cup granular sweetener
• 1 tsp vanilla extract
• Pinch of salt

Topping

• Flaky sea salt (for sprinkling)

Optional Add-Ons

• Sugar-free chocolate drizzle
• Crushed pecans
• Pinch of cinnamon

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Step-by-Step Preparation

1. Line a baking sheet with parchment paper.
2. Melt butter in a saucepan over medium heat.
3. Add sweetener and cook 2–3 minutes until bubbly.
4. Stir in heavy cream, salt, and vanilla.
5. Simmer 2–3 minutes until caramel thickens slightly.
6. Add almonds and stir to coat completely.
7. Drop spoonfuls onto the parchment.
8. Sprinkle with flaky sea salt.
9. Chill 20–30 minutes until firm.

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FAQ

• Can I use pecans instead of almonds?
  Yes—pecans make a softer, buttery cluster.
• Can I store these at room temperature?
  Best stored chilled to keep caramel firm.
• Can I freeze them?
  Yes—freeze up to 3 months.
• Why did my caramel separate?
  Heat may have been too high; cook on medium.
• Can I make them sweeter?
  Add 1–2 extra teaspoons sweetener.

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Variations & Substitutions

• Add cinnamon to the caramel
• Drizzle with sugar-free chocolate
• Use macadamias or pecans
• Add crushed peppermint on top
• Mix in shredded coconut 

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Serving Suggestions

• Pack in holiday tins for gifting
• Add to keto dessert platters
• Serve with hot coffee or tea

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Caramel Pecan Clusters (Turtle Candy)
• Chocolate-Dipped Macadamia Clusters with Sea Salt

New keto recipes are added every week — check back often for more low-carb inspiration!