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Keto Chocolate Nuggets (Nut-Free)

Are you in love with those Keto Nuggets from Costco, too? I’ve hacked them into a much simpler recipe you can make at home with any type of chocolate or sweetener you like! Make some of these keto chocolate treats — they’re super easy.

Round tin with Keto Chocolate Nuggets inside and a few scattered on the white surface next to the tin.

I’m always curious when I see keto treats at the store — specifically keto chocolate treats. I don’t eat keto necessarily, but I like to keep my sugars low most of the time.

Last year at Costco I noticed Keto Nuggets made by Innofoods and gave them a try.

I promptly ate the entire bag in just a few days.

Bowls of ingredients -- coconut flakes, sunflower seeds, quinoa, pumpkin seeds, and chocolate chips.

What are Keto Chocolate Nuggets?

Keto nuggets are a mixture of toasted coconut flakes, sunflower seeds, pumpkin seeds, and quinoa covered in chocolate.

What I really liked about these is that there are NO NUTS here. My body is a little sensitive to nuts, so I try not to overdo it. And most store-bought keto chocolate treats have nuts.

If you like nuts, go ahead and add some! I’d recommend using sliced or slivered almonds or another kind of chopped nut here. Large whole nuts would mess up the texture.

Lakanto Maple Syrup

To keep these clusters keto-friendly, I used Lily’s chocolate chips and Lakanto Maple Syrup.

I found that using the dark chocolate only made it a little bitter. Toasting the seeds in a little maple syrup adds more sweetness and balances out the flavors.

If you’d rather not use maple, then use low-carb friendly semi-sweet, milk chocolate or a combination.

A mixing bowl with melted chocolate on the bottom. Toasted coconut and sticky toasted nuts are on top of the chocolate.

How to Make Keto Chocolate Clusters

Toast the coconut and seeds

You’ll want to toast the coconut first in a dry pan and then toast the seeds with a little maple. If you toast everything all together, the coconut flakes will get soggy.

Making the coconut super crispy is the key to getting the texture right.

Melt the chocolate

Melting chocolate is a piece of cake. Just put your low-carb friendly (or not) chocolate in a bowl and microwave it for 30-second intervals, stirring after each one, until it’s smooth and melted.

Toasted nuts and seeds covered in melted chocolate are spread on a parchment paper lined pan.

Mix it all together and lay it out to harden

You’ll want to lay it out on a parchment-lined pan for easy clean up. I put my pan outside to help it harden more quickly. (Thanks, Idaho winter!)

And that’s it! Just break the keto chocolate nuggets into clumps and store them in an air-tight container either refrigerated or at room temperature (if your house isn’t too warm).

Keto Chocolate Nuggets that have hardened and are ready to eat!

These Keto Chocolate Nuggets make such a great low-carb treat. I LOVE the texture of these — crispy and a little chewy.

Like I said, you can use any chocolate and sweetener you like here. If you’re not looking for a keto treat, use your favorite kind of chocolate and some real maple syrup.

More Keto Chocolate Treats

Here are a few more keto chocolate treat recipes on Perry’s Plate!

Keto Chocolate Tahini Fat Bombs are one of my favorites to make. They taste like low-carb peanut butter cups without the peanut butter! If tahini isn’t your thing, feel free to use peanut butter or any kind of nut butter.

Keto Chocolate Bark Bites are a fun combination of chocolate, bacon, and blackberries!

Gooey Peanut Butter Chocolate Lava Cakes are a delicious low-carb dessert if you use a low-carb sweetener.

Strawberry Nut Butter Truffles are balls of my Strawberry Cream Nut Butter dipped in chocolate! Compared to traditional truffles, these are much more carb-friendly.


If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Keto Chocolate Nuggets (Nut-Free)

Keto Chocolate Nuggets (Nut-Free)

Yield: 1 1/2 cups
Prep Time: 15 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

These nut-free keto chocolate nuggets are a copycat version of the addictive ones sold at Costco! Use whatever chocolate and sweetener you like to make it completely sugar-free or simply a sweet indulgent snack.

Ingredients

  • 1/2 cup coconut chips or shavings
  • 2 Tablespoons sunflower seeds
  • 1 Tablespoons pumpkin seeds (pepitas)
  • 1 teaspoon uncooked quinoa
  • 1 Tablespoon low-carb maple syrup
  • pinch of sea salt
  • 2 ounces low-carb chocolate chips or melts

Instructions

  1. Toast the coconut in a dry medium skillet over medium heat, stirring often, until the shavings are golden brown and crispy. Transfer to a large mixing bowl.
  2. Put the sunflower seeds, pumpkin seeds, quinoa, and maple syrup in the skillet and toast everything over medium heat, stirring often, until there is no longer any liquid in the skillet and the seeds are sticky and fragrant. Transfer to the mixing bowl with the coconut and let it cool while you melt the chocolate.
  3. Put the chocolate in a small bowl and microwave it on high for 30-second intervals, stirring after each one, until it's completely melted and smooth. Pour the chocolate over the toasted coconut and seeds.
  4. Add a pinch of salt and stir everything together well.
  5. Spread the mixture on a parchment-lined sheet pan and let it sit in the refrigerator until completely chilled and hardened, about 15-20 minutes.
  6. Break up the nuggets and store in a lidded container at room temperature or refrigerated.

Notes

  1. Feel free to use any chocolate or maple syrup you like if you aren't interested in making these low-carb friendly.
  2. Sliced or slivered almonds would also be good in these if you aren't concerned about nuts!

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 101Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 214mgCarbohydrates 12gFiber 1gSugar 9gProtein 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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