What size bowl should I use?

You want to use a fairly large bowl. By using a large bowl, the chocolate tends to melt more evenly and it is easier to really get all the coconut, pumpkin and sunflower seeds covered.

Do I have to make these into nuggets?

You can actually spread the mixture into a parchment-lined tray and press it together and then break it apart into sections. I like using the cookie scoop as it makes sure that each bite has the same nutritional value.

Can I use roasted and salted seeds?

I have only tried this recipe with raw seeds and am unsure of how they would turn out if you use roasted seeds but I think they should turn out just fine. I just wouldn't use seeds that were really salty as it may be too salty in the end.

How should these easy keto chocolate seed nuggets be stored?

If your house is not too warm, you can store these nuggets in an airtight container at room temperature for up to 2 weeks. You can also store them in the fridge for 4 weeks and in the freezer for 3 months.

Since this keto chocolate does not melt, does that mean it is tempered?

This is a "cheater" way to temper sugar-free chocolate. By adding in 100 % unsweetened baking chocolate as well as some unsweetened cocoa powder, the chocolate becomes stabilized enough to handle it without it melting or having to be refrigerated.

Can I make these sweeter?

These keto seed clusters are not overly sweet (I would compare their sweetness to 60% dark chocolate) but if you want sweeter seed clusters, simply add 1 tablespoon of powdered sugar substitute (such as Swerve or Allulose) into the melted chocolate.

Copycat Keto Dark Chocolate Nuggets Recipe

Ingredients

Units Scale

1/2 cup coconut chips, crushed by hand into smaller pieces
1/2 cup sprouted pumpkin seeds
1/2 cup roasted unsalted sunflower seeds
1 cup sugar-free chocolate chips
2 squares (28 g) 100 % unsweetened Ghiradelli chocolate, chopped
1 tsp Maldon salt
Optional - 2 tsp unsweetened cocoa powder and 1 tsp vanilla

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Instructions

In a large microwaveable bowl, add the sugar-free chocolate chips and squares. Microwave on "high" for 1 minute. Stir until all the chocolate has melted (this may take over 1 minute. If the chocolate has not melted after 1 minute of stirring, place it back in the microwave at 15-second intervals, stirring after each interval, until all the chocolate has melted.
Stir in the unsweetened cocoa powder and vanilla, if using. Stir in the pumpkin seeds, sunflower seeds and crushed coconut chips. Stir until all the seeds and coconut have been covered in chocolate.
Using a 1 tablespoon cookie scoop (or just use a spoon), dollop the mixture onto a parchment-lined baking sheet. Sprinkle with Maldon or another salt if desired.
Allow the chocolate to firm at room temperature (anywhere from 2-4 hours depending on the temperature of your home.)

Notes

These can be stored at room temperature as they do NOT melt!
The total net carbs for this recipe is 2 grams with only 0.2 grams of sugar.

Author: Cat
Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dessert, Snacks
Method: No-Bake
Cuisine: American, Holidays
Diet: Gluten Free

Nutrition

Serving Size: 1
Calories: 71
Sugar: 0.2
Fat: 8
Carbohydrates: 6.8
Fiber: 4.8
Protein: 2.5