Low Carb Chocolate Coated Almonds
Indulge in the perfect guilt-free snack with these Low Carb Chocolate Coated Almonds—an irresistible blend of rich, sugar-free dark chocolate and crunchy roasted almonds. This quick and easy recipe is ready in just 30 minutes, making it a fantastic option for a keto-friendly, low-carb lifestyle. Each almond is generously coated in creamy chocolate infused with a hint of vanilla, a sprinkle of sea salt, and the natural sweetness of powdered erythritol. The addition of coconut oil ensures a smooth, luxurious coating that hardens beautifully for a satisfying crunch. Whether you're looking for a nutrient-packed snack, a homemade treat to curb your cravings, or an elegant gift-worthy dessert, these chocolate-coated almonds are a delicious and wholesome choice. Store them in the fridge for a cool, extra-crispy bite that you'll keep coming back for!
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Recipe Information
Ingredients
- 200 grams Raw almonds
- 100 grams Sugar-free dark chocolate (minimum 70% cocoa)
- 1 tablespoon Coconut oil
- 0.5 teaspoon Sea salt
- 1 tablespoon Powdered erythritol
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
Spread the raw almonds evenly on a baking sheet and roast them in the preheated oven for about 10 minutes, or until they are golden brown and fragrant. Stir the almonds halfway through roasting for even cooking.
While the almonds are roasting, chop the sugar-free dark chocolate into small pieces and add them to a heat-proof bowl. Add the coconut oil to the bowl with the chocolate.
Set up a double boiler by filling a small saucepan with a little water and placing the bowl with chocolate and coconut oil over it. Ensure the bottom of the bowl does not touch the water.
Melt the chocolate and coconut oil over medium-low heat, stirring occasionally until smooth. Remove from heat and stir in the sea salt, powdered erythritol, and vanilla extract.
Remove the roasted almonds from the oven and let them cool slightly for about 5 minutes.
Add the slightly cooled roasted almonds to the melted chocolate mixture, stirring well to coat all the almonds evenly with chocolate.
Line a baking sheet with parchment paper. Using a fork or tongs, transfer each chocolate-coated almond onto the prepared baking sheet, ensuring they are separated and not clumped together.
Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate has hardened and set.
Once set, transfer the chocolate-coated almonds to an airtight container. Store them in a cool, dry place or keep them refrigerated for an extra crunch.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 9.0 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
