Sugar-Free Chocolate Bark Clusters – Rich, Crunchy, and Keto in Minutes

This isn’t the waxy stuff in store-bought “sugar-free” bars that’s full of maltitol and disappointment. This is real, rich chocolate melted down with coconut oil, swirled with roasted peanuts, and chilled into perfect, breakable bark you can stash in the fridge or freezer.

💡 What Makes This Feel Like Real Food

Using high-quality sugar-free chocolate (like ChocZero or Lily’s), plus real coconut oil, gives you that glossy, snappy texture that’s still soft enough to bite into. And the peanuts? Total texture and salt fix in one.

🧾 What I Used (And Why It Worked)

• 1/2 cup sugar-free dark chocolate – Use bars or chips (ChocZero, Lily’s, or 85–90% dark chocolate with no added sugar)
• 1 tbsp coconut oil – Helps melt the chocolate smooth and gives it a glossy finish
• 1/2 cup roasted peanuts – Crunch, fat, protein. Salty contrast to the sweet
• Optional: sea salt, keto sprinkles, or crushed nuts/seeds on top

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Keto-Friendly Swap	Why It Works
Peanuts	Almonds, pecans, pumpkin seeds	All add crunch + keep carbs low
Coconut oil	Cocoa butter	Firmer texture, room-temp stable
Sugar-free chocolate	85% dark or homemade keto mix	Use what fits your macros and taste

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Chocolate seized or clumped	Water got into it while melting	Use dry utensils + double boiler method
Bark too soft	Too much oil or warm storage	Chill fully + use less oil or cocoa butter
Gritty or dry texture	Poor chocolate or overheated	Use high-quality bars + melt gently

👩‍🍳 How to Make It (Step-by-Step)

1. Chop chocolate into small chunks if using bars.
2. Use double boiler or bowl over simmering pot (or Instant Pot sauté mode with water + bowl on top).
3. Melt chocolate + coconut oil, stirring until smooth.
4. Add peanuts, stir to coat completely.
5. Pour mixture into lined silicone mold or on parchment-lined tray.
6. Spread to about 1/4-inch thick. Tap to level.
7. Optional: Sprinkle with flaky salt, keto sprinkles, or crushed nuts.
8. Chill in fridge at least 1 hour. Break into pieces and store chilled.

🧠 My Go-To Keto Tricks

• Add a few drops of liquid stevia or monk fruit if your chocolate isn’t sweet enough
• Want “clusters” instead of bark? Spoon small mounds onto parchment instead of spreading flat
• For swirl effect, melt a little white keto chocolate and drizzle on top before chilling

🧊 Keeping It Keto-Friendly All Week

• Fridge: Keeps for 2–3 weeks sealed
• Freezer: Up to 3 months
• Macros: 1 piece (1/4 of batch) = 136 kcal | 14g fat | 3g total carbs – 2g fiber = 1g net carb

❓ What I Googled Before Making This

Can you melt sugar-free chocolate without ruining it?
Yes, just keep water away and use low heat or double boiler—no direct heat.

Will coconut oil make it too soft?
Not if you store it cold. For shelf-stable bark, use cocoa butter instead.

Can I use other nuts?
Absolutely. Almonds, pecans, hazelnuts, pumpkin seeds, even shredded coconut.

🧮 Full Nutrition Facts (Per Serving – 4 servings per batch)

Nutrient	Amount
Calories	136 kcal
Total Fat	14g
└ Saturated Fat	4g
Cholesterol	0mg
Sodium	4mg
Potassium	136mg
Total Carbs	3g
└ Fiber	2g
Net Carbs	1g
Protein	5g
Calcium	19mg
Iron	1mg

Check out More Recipes:

• Sugar-Free Almond Butter Cups – Creamy, Chocolatey
• Sugar-Free Chocolate Syrup – Keto, Rich, and Only 1g Net Carb
• Sugar-Free Éclairs – Keto Choux, Creamy Filling, and a Glossy Chocolate Top