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Side/close-up shot of the Chocolate Sunflower Seed Clusters stacked and lined in a baking sheet with parchment paper.

Keto Milk Chocolate Sunflower Seed Clusters

  • Author: Sara Nelson
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 12 clusters 1x
  • Category: Dessert
  • Method: Chill
  • Cuisine: American
  • Diet: Gluten Free


Milk Chocolate Sunflower Seed Clusters – sunflower seeds covered in creamy milk chocolate are pure bliss! The sweet and salty combination is the perfect after-dinner addition to any low-carb meal. Top them off with an extra sprinkle of flakey sea salt for an exquisite keto-friendly candy that’s sure to be a hit with everyone who tries them! The best parts? They require only 3 ingredients and can be made and served in just 30 minutes!



  1. Line large baking sheet with parchment paper.
  2. In a large pan over medium-high heat, toast sunflower seeds until lightly golden brown, about 1-2 minutes.
  3. 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.)
  4. 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.
  5. 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).
  6. Peel parchment paper from back of clusters to remove.

Recipe Notes:

Sunflower Seeds Substitution: Pumpkin seeds or, if you eat nuts, almonds will work well here.

Lily’s Milk Chocolate Bar Substitution: Any low-carb chocolate bar should work just fine here. You can also choose to use sugar-free chocolate chips.

Coconut Oil Substitution: Unsalted butter or ghee can be subbed in here at a 1:1 ratio. This substitution will yield a coconut-free recipe.

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. Note that if you have to add water, the time to solidify the clusters will be extended slightly.

If Your Clusters Are Not Hardened Within 20 Minutes: The temperature that your melted chocolate reached, the temperature of your kitchen, along with 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.

Optional Addition: Sprinkle flakey sea salt atop clusters before chilling.

Net Carbs: Each cluster contains 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.

Refrigerator Storage: Store clusters in an airtight container in the refrigerator for up to 5 days.

Freezer Storage: Store clusters in an airtight container in the freezer for up to 2 months.

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