About This Recipe

Some desserts are complicated on purpose. Layers, batters, frostings — all fighting for attention. These macadamia clusters are the complete opposite: simple, clean, and dangerously good. The magic comes from contrast — buttery roasted nuts, silky sugar-free chocolate, and just enough salt to wake up every taste bud.

Macadamias are one of the most keto-friendly nuts out there: high in fat, low in carbs, and naturally rich in flavor. They’re also a bit indulgent, which makes them perfect for this kind of minimalist dessert. When you coat them in melted dark chocolate and add a pinch of sea salt, they turn into something that tastes expensive — like something from a high-end confectionery rather than a home kitchen.

There’s zero baking, zero cooling racks, and zero risk of failure. Melt the chocolate, stir in the nuts, drop them into clusters, and chill. That’s it. The hardest part is waiting for them to set without “taste-testing” half the batch.

They store beautifully in the fridge and last for weeks, making them the ultimate make-ahead keto snack. Each piece is the perfect mix of crunch, salt, and sweet — the kind of small bite that actually satisfies instead of triggering more cravings.

If you want to impress dinner guests or just have a stash of guilt-free luxury in your fridge, this is the one. It’s not just a treat — it’s proof that keto desserts can look and taste decadent without being complicated. The simplicity is the sophistication.

Jump to Recipe

Why You’ll Love This Recipe

Only 3 main ingredients
Ready in under 15 minutes
Sweet, salty, and crunchy — perfect balance
Stores for weeks in the fridge
Naturally gluten-free and sugar-free

Servings: 12 clusters

Ingredients

1 cup roasted unsalted macadamia nuts
150 g sugar-free dark chocolate (at least 70 %)
1 tbsp coconut oil (optional, for smoother coating)
Flaky sea salt, for topping

Instructions

Melt the chocolate: Add chocolate (and coconut oil if using) to a heat-proof bowl. Melt using a double boiler or in short 20-second bursts in the microwave, stirring until smooth.
Add macadamias: Stir roasted nuts into the melted chocolate until evenly coated.
Form clusters: Drop spoonfuls of the mixture onto parchment paper, shaping roughly round clusters.
Add salt: Sprinkle a pinch of flaky sea salt on each while still glossy.
Chill: Refrigerate 15–20 minutes until firm.
Serve or store: Keep in an airtight container in the fridge for up to 3 weeks.

Nutrition

(per serving)

Calories: 160
Fat: 15 g
Protein: 2 g
Net Carbs: 2 g

FAQ

Can I use other nuts?
Yes, almonds or pecans work well, but macadamias give the richest flavor.

What’s the best chocolate brand for keto?
Look for sugar-free dark chocolate sweetened with erythritol or stevia, at least 70 % cocoa.

Can I freeze them?
Absolutely — freeze in a single layer and store up to 2 months.

Do I need coconut oil?
No, but it helps make the chocolate shinier and easier to coat.

Variations & Substitutions

Add a sprinkle of crushed freeze-dried raspberries for color.
Mix in shredded coconut before forming clusters.
Use white keto chocolate for a lighter version.
Drizzle extra melted chocolate in a zig-zag pattern before chilling.

Serving Suggestions

Serve chilled with coffee or crumble a few clusters over keto ice cream for a fancy topping. They also make perfect edible gifts when wrapped in parchment and string.

Recipe Card

Keto Chocolate-Dipped Macadamia Clusters with Sea Salt

Name: Keto Chocolate-Dipped Macadamia Clusters with Sea Salt
Prep time: 10 min
Total time: 10 min
Yield: 12 clusters
Cuisine: Keto / Low-Carb
Ingredients: 1 cup roasted unsalted macadamia nuts; 150 g sugar-free dark chocolate (70 % cocoa or higher); 1 tbsp coconut oil (optional, for smoother coating); Flaky sea salt, for topping

Crispy roasted macadamia nuts coated in smooth dark chocolate and topped with flaky sea salt. A minimalist, luxurious keto treat that takes minutes to make.

Yield: 12 clusters | Prep Time: 10 mins | Cook Time: 0 mins | Total Time: 10 mins

Keto Chocolate-Dipped Macadamia Clusters with Sea Salt

Ingredients

1 cup roasted unsalted macadamia nuts
150 g sugar-free dark chocolate (70 % cocoa or higher)
1 tbsp coconut oil (optional, for smoother coating)
Flaky sea salt, for topping

Instructions

Melt the chocolate (and coconut oil if using) using a double boiler or microwave in short bursts until smooth.
Stir in the macadamia nuts until fully coated with chocolate.
Spoon clusters of the mixture onto parchment-lined tray, forming roughly round shapes.
Sprinkle each cluster with a pinch of flaky sea salt while the chocolate is still glossy.
Chill in the refrigerator for 15-20 minutes until set. Store in an airtight container in fridge for up to 3 weeks.

Nutrition

Calories: 160
Fat: 15 g
Protein: 2 g
Net Carbs: 2 g

Snack / Dessert | Keto / Low-Carb | keto macadamia clusters, chocolate-dipped keto snack, low carb dessert bite

Final Thoughts

Sometimes the best desserts are the simplest — and these prove it. Every bite gives you crunch, silk, and salt in perfect sync. It’s keto minimalism at its most delicious. Keep a batch in the fridge, and you’ll never need store-bought chocolate again. 🍫✨🥥