Toasted sunflower seeds get coated in melted sugar-free milk chocolate, then chilled until the clusters set firm. It takes three ingredients and about 30 minutes, and a little flakey sea salt on top plays against the sweet chocolate.
A three-ingredient chocolate candy
Who doesn’t love delicious chocolate candy? These keto milk chocolate sunflower seed clusters are melt-in-your-mouth amazing! They’re low-carb and keto-friendly with only 1.6 grams of net carbs per serving, so you can happily enjoy a few clusters.
These crunchy chocolate clusters are ready to enjoy in only 30 minutes.
They’re so good that you’ll forget about those high-carb sweets made from sugar or corn syrup altogether. What makes this chocolate keto candy even more appealing is the fact it requires just three ingredients to prepare, and they are nut-free!
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What makes these clusters work
- These sunflower seed clusters are nut-free, egg-free, and keto-friendly
- An indulgent sweet treat with only 1.6g net carbs per serving
- Ready in under 30 minutes
- A real crowd-pleaser! Great to take to parties and get-togethers
- Minimal ingredients, you probably already have at home
Ingredients for chocolate sunflower seed clusters
How to make keto chocolate sunflower seed clusters
Line large baking sheet with parchment paper.
In a large pan over medium-high heat, toast sunflower seeds until lightly golden brown, about 1-2 minutes.
Into a stainless steel or glass bowl, break chocolate bar into small pieces, add coconut oil, and melt using double boiler method over low heat.
Alternatively, melt chocolate and coconut oil in a microwave-safe bowl in microwave in 30-second increments until melted. No matter the method you choose, be very careful to not burn chocolate. If it looks mostly melted, remove from stovetop heat or do not return to microwave. Just keep stirring until all chocolate is melted. (See note below if your chocolate has burned.)
Pour toasted sunflower seeds into bowl of melted chocolate and stir to coat seeds.
Using a spoon, scoop out ~1 tbsp of mixture at a time and transfer to prepared baking sheet until you have 12 clusters.
Transfer to refrigerator to chill until mostly solidified, about 15 minutes, before transferring to freezer to fully solidify, about an additional 5 minutes (you can choose to let them harden solely in the refrigerator, but it will take a little longer).
Peel parchment paper from back of clusters to remove.
Net carbs per cluster
Per serving, milk chocolate keto sunflower clusters contain 1.6 grams of net carbs. The recipe, as written, yields 12 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
Ingredient substitutions
- Sunflower Seeds: Pumpkin seeds or, if you eat nuts, almonds will work well here.
- Lily’s Milk Chocolate Bar: Any low-carb chocolate bar should work just fine here. You can also choose to use sugar-free chocolate chips.
- Coconut Oil: Unsalted butter or ghee can be subbed in here at a 1:1 ratio.
Keep in mind any changes you make to this recipe may modify the net carb content.
Chocolate cluster FAQs
Can I make these clusters coconut-free?
Yes, use unsalted butter or ghee instead of coconut oil.
What to do if your chocolate has burned?
If your chocolate starts to get gritty and has burned, it is likely fixable. Simply add boiling hot water 1 tbsp at a time until it’s stirrable and back to resembling melted chocolate. Be careful to not add too much water, otherwise, the consistency of the clusters will be off.
If the hot water trick doesn’t do anything, you’ll have to toss and start over. Note that if you have to add water, the time to solidify the clusters will be extended slightly.
What if my clusters haven’t hardened within 20 minutes?
The temperature that your melted chocolate reached, the temperature of your kitchen, along the temperatures of your refrigerator and freezer will make a major difference as to how long it takes for your clusters to harden. You can choose to immediately put them in the freezer to speed the solidifying time up, but note that the clusters may have some white spots, especially if you had to add water to your melted chocolate mixture if it burned. Regardless, they will harden soon and it’s best to wait until they are fully solidified before peeling back the parchment paper to ensure the clusters stay intact.
Is there anything I can add to liven up these chocolate sunflower seed clusters?
Yes! You can add anything you’d like. Cranberries, coconut flakes, even some keto-friendly white chocolate would make excellent additions.
How do I store keto chocolate candy?
In an airtight container, chocolate sunflower clusters can be stored in the refrigerator for up to 5 days.
Can I freeze sunflower seed clusters?
Yes, you can! Store clusters in an airtight container in the freezer for up to 2 months. When you are ready to eat frozen keto candy clusters, simply remove them from the freezer and let them sit at room temperature for about 20 minutes
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Keto Milk Chocolate Sunflower Seed Clusters
Ingredients
- 1 cup 120g sunflower seeds
- 6 oz Lily’s milk chocolate bars, 2 bars
- 1 tbsp coconut oil
Instructions
- Line large baking sheet with parchment paper.
- In a large pan over medium-high heat, toast sunflower seeds until lightly golden brown, about 1-2 minutes.
- Into a stainless steel or glass bowl, break chocolate bar into small pieces, add coconut oil, and melt using double boiler method over low heat. Alternatively, melt chocolate and coconut oil in a microwave-safe bowl in microwave in 30-second increments until melted. No matter the method you choose, be very careful to not burn chocolate. If it looks mostly melted, remove from stovetop heat or do not return to microwave. Just keep stirring until all chocolate is melted. (See note below if your chocolate has burned.)
- Pour toasted sunflower seeds into bowl of melted chocolate and stir to coat seeds. Using a spoon, scoop out ~1 tbsp of mixture at a time and transfer to prepared baking sheet until you have 12 clusters.
- Transfer to refrigerator to chill until mostly solidified, about 15 minutes, before transferring to freezer to fully solidify, about an additional 5 minutes (you can choose to let them harden solely in the refrigerator, but it will take a little longer).
- Peel parchment paper from back of clusters to remove.
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