Low Carb Chocolate Coated Almonds
Indulge guilt-free with these irresistibly crunchy Low Carb Chocolate Coated Almonds! Perfect for keto snackers and chocolate lovers alike, this recipe combines roasted almonds with a luscious coating of sugar-free dark chocolate, a hint of sea salt, and a touch of vanilla for a perfectly balanced flavor. Sweetened naturally with powdered erythritol, these bite-sized treats are low-carb, gluten-free, and completely satisfying. Easy to prepare in under an hour, they’re ideal for meal prepping, holiday gifts, or simply elevating your everyday snacking. Whether you enjoy them chilled for extra crunch or straight from the pantry, these chocolate-coated almonds deliver indulgence without breaking your diet!
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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
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Remove the roasted almonds from the oven and let them cool slightly for about 5 minutes.
Step 7
Add the slightly cooled roasted almonds to the melted chocolate mixture, stirring well to coat all the almonds evenly with chocolate.
Step 8
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.
Step 9
Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate has hardened and set.
Step 10
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
| Serving size | (330.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1789.3 |
| Total Fat 153.7g | 0% |
| Saturated Fat 42.5g | 0% |
| Polyunsaturated Fat 24.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1181.4mg | 0% |
| Total Carbohydrate 98.9g | 0% |
| Dietary Fiber 41.7g | 0% |
| Total Sugars 9.0g | |
| Protein 49.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 605.1mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 2137.2mg | 0% |
Source of Calories