Keto Haystacks – “Coconut Chocolate”- No Bake Recipe

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This delicious Keto Chocolate Haystacks recipe is a quick no-bake snack that chocoholics will love. Made with toasted coconut and chocolate, they are crisp and crunchy – you won’t even miss those high carb noodles from the original recipe.

Our chocolate haystacks are low-carb, gluten-free and sugar-free ( dairy-free too, depending on the chocolate that you use). Keto haystacks are ideal for an afternoon snack or after-dinner treat.

The ingredients for Keto Chocolate Haystacks recipe are many that any creative low-carb cook should keep on hand. Buy the ingredients in bulk or large portions so that you’ll have enough for your next recipe or another batch of low-carb haystacks.

Store your Keto haystacks in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.

Keto Chocolate Haystacks Ingredients

  • 1 cup of Unsweetened Coconut, shaved
  • ½ cup of Unsweetened Coconut, flaked, or medium shred
  • 4 ounces of Sugar-free Dark Chocolate
  • 1 tablespoon of Coconut Oil
  • 1 tablespoon of Surkin Melis, or your preferred powdered sweetener
  • ¼ cup of Roasted and Salted Peanuts

How to Make Keto Chocolate Haystacks

  1. Preheat your oven to 150C/300F.
  2. Line a cookie sheet with parchment paper and place the shaved and shredded coconut on it.
  3. Toast in the oven for 5-7 minutes, until lightly browned. Set aside.
  4. Place a heatproof bowl over a saucepan of simmering water and add the chocolate and coconut oil. Leave to melt.
  5. Remove the chocolate from the heat and stir through to powdered sweetener.
  6. Add the toasted coconut and peanuts to the chocolate mixture and fold together gently, until all the coconut and peanuts are coated in chocolate.
  7. Spoon the mixture into 15 evenly sized stacks on a cookie sheet lined with parchment paper.
  8. Place in the fridge for 1 hour to set.
  9. Enjoy straight from the fridge.

Make your Keto Haystacks in a large batch and refrigerate ahead as a snack on the go or for when entertaining.

Ingredients

  • 1 cup Unsweetened Shaved Coconut
  • 1/2 cup Unsweetened Shredded Coconut flaked or medium shred
  • 4 ounces Sugar Free Dark Chocolate
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Sukrin Melis
  • 1/4 cup Peanuts roasted and salted

Instructions

  • Preheat your oven to 150C/300F.
  • Line a cookie sheet with parchment paper and place the shaved and shredded coconut on it.
  • Toast in the oven for 5-7 minutes, until lightly browned. Set aside.
  • Place a heatproof bowl over a saucepan of simmering water and add the chocolate and coconut oil. Leave to melt.
  • Remove the chocolate from the heat and stir through to powdered sweetener.
  • Add the toasted coconut and peanuts to the chocolate mixture and fold together gently, until all the coconut and peanuts are coated in chocolate.
  • Spoon the mixture into 15 evenly sized stacks on a cookie sheet lined with parchment paper.
  • Place in the fridge for 1 hour to set.
  • Enjoy straight from the fridge or leave on the counter for 5 minutes to soften before eating.

Nutrition

Serving: 1haystack | Calories: 112kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Sodium: 14mg | Potassium: 69mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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