Low Carb Mixed Nut Chocolate Haystacks

Low Carb Mixed Nut Chocolate Haystacks

AuthorSabrinaCategory, , , , , , DifficultyBeginner

These keto and paleo friendly chocolate haystacks are filled with intense chocolate flavor to help you through your cravings. This recipe is not for the faint hearted. As is, these haystacks are not terribly sweet, but if you must have a dose of sweet then feel free to add your sweetener of choice. See below for suggestions.

Yields24 Servings
Prep Time20 mins

1 Madecasse 92 % dark chocolate bar, 2.64 ounces
1 Ghiradelli 86% Intense dark chocolate bar, 3.17 ounces
1 cup raw walnut halves
1 cup raw almonds
1 cup raw pecans
12 tbsp granulated stevia or erythritol (optional)
¼ tsp cinnamon
Pinch of nutmeg
Pinch of salt (if using sweetener)

1

Toast nuts in a large skillet for 2-3 minutes, turning often so they do not burn. Once they become fragrant and a little darker in color, remove from heat and let them cool for 30 minutes.

2

Add nuts to a food processor in 3-4 batches, and pulse 15-20 times each. Some will pulverize quickly and others may remain large. Don’t worry about this. It adds both character and texture to the finished product.

3

If you have double boiler, then use it for melting the chocolate, otherwise use a medium pot with water filled ¼ of the way up. Set a glass bowl on top and melt chocolate slowly. Add cinnamon, sweetener (optional) and pinch of salt to the chocolate after it has melted through. Switch off heat and add chopped nuts, 1 cup at a time, to chocolate. Thoroughly fold in nuts until completely encased in chocolate.

4

Line two baking trays with parchment. Scoop about 1 ½ - tablespoons of nut mixture onto parchment. Place trays into refrigerator for 1 hour and then store in a large airtight container in refrigerator for up to 10 days after preparation. I recommend consuming only 1-2 of these a day.

*each haystack is 2.75 g net carbs.*

Nutrition Facts

Servings 24


Amount Per Serving
Calories 131
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 4.75g2%
Dietary Fiber 2g8%
Sugars 1g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Madecasse Bar Dark Chocolate
Ghirardelli Chocolate Intense Dark Bar
Erythritol Sweetener Natural Sugar Substitute

Ingredients

 1 Madecasse 92 % dark chocolate bar, 2.64 ounces
 1 Ghiradelli 86% Intense dark chocolate bar, 3.17 ounces
 1 cup raw walnut halves
 1 cup raw almonds
 1 cup raw pecans
 12 tbsp granulated stevia or erythritol (optional)
 ¼ tsp cinnamon
 Pinch of nutmeg
 Pinch of salt (if using sweetener)

Directions

1

Toast nuts in a large skillet for 2-3 minutes, turning often so they do not burn. Once they become fragrant and a little darker in color, remove from heat and let them cool for 30 minutes.

2

Add nuts to a food processor in 3-4 batches, and pulse 15-20 times each. Some will pulverize quickly and others may remain large. Don’t worry about this. It adds both character and texture to the finished product.

3

If you have double boiler, then use it for melting the chocolate, otherwise use a medium pot with water filled ¼ of the way up. Set a glass bowl on top and melt chocolate slowly. Add cinnamon, sweetener (optional) and pinch of salt to the chocolate after it has melted through. Switch off heat and add chopped nuts, 1 cup at a time, to chocolate. Thoroughly fold in nuts until completely encased in chocolate.

4

Line two baking trays with parchment. Scoop about 1 ½ - tablespoons of nut mixture onto parchment. Place trays into refrigerator for 1 hour and then store in a large airtight container in refrigerator for up to 10 days after preparation. I recommend consuming only 1-2 of these a day.

*each haystack is 2.75 g net carbs.*

Low Carb Mixed Nut Chocolate Haystacks

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