Keto Chocolate, Cranberry and Coconut Haystacks

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  • prep time

    prep time

    40 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    45 min

Keto Chocolate, Cranberry and Coconut Haystacks

These decadent Keto treats are made with just 5 ingredients. Our low carb haystacks are prepared with desiccated/shredded coconut, dark, unsweetened chocolate chips, coconut oil, powdered erythritol and dried cranberries. Once prepared, the mixture is simply frozen until set solid, and the haystacks can be refrigerated until ready to enjoy.

Is Chocolate Keto?

Regular store-bought chocolate is not typically considered Keto-friendly. However, there are many ways in which you can still enjoy chocolate on a low carb diet. In small quantities, dark chocolate can be enjoyed in moderation as part of a balanced Keto diet. The key is to look for chocolate with a minimum of 70% cocoa solids. This darker, more bitter chocolate is produced with less sugars, and you can even buy unsweetened bars to use for baking or chocolate that has been made with low carb sweeteners such as stevia.

Do I Have to Use Dried Cranberries?

We have added dried cranberries to our Keto chocolate and coconut haystacks for an extra burst of flavor. Dried cranberries are a great option for enjoying dried fruit on a Keto diet. Again, they should only be consumed in moderation, and we have used just one tablespoon in this recipe. If preferred, you can, of course, omit the cranberries entirely. Please be sure to adjust your macros to account for any changes made to the original recipe.

  • Net Carbs

    3.6 g

  • Fiber

    3.3 g

  • Total Carbs

    8.3 g

  • Protein

    2.1 g

  • Fats

    16.2 g

176 cals

Keto Chocolate, Cranberry and Coconut Haystacks

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • 100% Unsweerened Dark Chocolate Baking Chips

    100% Unsweerened Dark Chocolate Baking Chips

    3 oz

  • Coconut oil

    Coconut oil

    1.5 tbsp

  • Unsweetened Dessicated Coconut

    Unsweetened Dessicated Coconut

    1 cup

  • Reduced Sugar Craisin Dried Cranberries

    Reduced Sugar Craisin Dried Cranberries

    1 tbsp

  • 100% Natural Powdered Erythitol

    100% Natural Powdered Erythitol

    1 tbsp

Recipe Steps

steps 4

45 min

  • Step 1

    Add the desiccated/shredded coconut to a dry skillet. Set over a low/medium heat. Toast the coconut gently, turning often until lightly golden. Set to one side.
    Step 1
  • Step 2

    Add the dark chocolate chips, erythritol, and coconut oil to a mixing bowl. Set the bowl over a double boiler and melt the oil and chocolate together, stirring to combine. Alternatively, you can melt the two together in a microwave. You may also add more sweetener if desired.
    Step 2
  • Step 3

    Roughly chop the cranberries. Add the chopped cranberries to the bowl with the melted chocolate and coconut oil. Add the toasted coconut to the bowl. Stir well, coating the coconut and cranberries in the chocolate and oil.
    Step 3
  • Step 4

    Line a shallow freezer-proof tray with baking paper. Take a tablespoon of the coconut and chocolate mixture and create a mound on the lined tray. Repeat with the remaining mixture until you have 9 haystacks. Transfer the tray to the freezer for 30 minutes to set firm. Store in the fridge in an airtight container until ready to eat.
    Step 4

Comments 1

  • kosar19

    kosar19 3 years ago

    Delicious