2gNET CARBSDark Chocolate Almond Clusters
Toasted almonds bound in sugar-free dark chocolate and finished with a pinch of flaky sea salt.
Ingredients
- 1 1/2 cups whole raw almonds
- 1 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt for sprinkling
Directions
- Heat oven to 350°F. Spread the almonds on a rimmed baking sheet.
- Toast 8 to 10 minutes, shaking once, until fragrant and light brown inside when you bite one. Cool 10 minutes.
- Line the baking sheet with parchment.
- Microwave the chocolate chips and coconut oil in 20-second bursts, stirring each time, until smooth.
- Stir the cooled almonds into the chocolate until every nut is coated.
- Drop 20 heaping tablespoon mounds onto the parchment and sprinkle each with a few flakes of salt.
- Refrigerate about 20 minutes, until firm. Store in a covered container in the fridge.
Nutrition per serving (1 cluster)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 1.7g.
Know your label
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Contains
tree nuts, coconut
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Inspired by Low Carb Spark. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/dark-chocolate-almond-clusters/