Easy is the name of the game with these Keto Peanut Clusters. With only 3 ingredients and 40 minutes to make, they’re a perfect last minute treat for any occasion.
This is your reminder that making keto dessert does not have to require a ton of ingredients and a whole lot of effort. If you need a quick treat or a last minute holiday gift, consider making these Keto Peanut Clusters.
My kids love these clusters. I started making them about 6 years ago and they were an instant hit for all of us. A little salty, a little sweet, and with a delicious crunch, they check all the boxes.
They’ve become a holiday tradition and I always make them for our cookie tray. Sometimes my friends and neighbors get a few too!
Why this recipe is so awesome
These 3 ingredient Keto Peanut Clusters are actually my low carb take on the famous CrockPot Candy, but they aren’t made in a slow cooker. And to be honest, making these on your stovetop actually simplifies the process.
By using a slow cooker, you actually add hours to a process that takes about 5 minutes. And then you have to clean the slow cooker too! Whereas setting a heatproof bowl over simmering water allows you to enjoy the candy sooner.
This keto candy recipe is so easy, even young kids can make it. It’s a fun way to get them involved in the kitchen. And with no added sugars or carbs, it’s a treat you can feel good about.
Each cluster has only 4g net carbs. And they last well too, so you can make them ahead for holiday gifts.
Reader reviews
“I just made these and had to sneak a quick bite before they were even hardened and I’m wondering why I didn’t make these sooner! SOOOO easy and delicious, will definitely be a staple in our house!” — Vanessa
“These are my go-to when craving a sweet snack. They’re super easy to make and even my non keto family love them.” — Cindy
“These are seriously the best treat!! And soooo simple to make! Thanks for sharing!” — Chelsea
Ingredients you need
- Peanut butter: Try to pick a creamy, well ground natural peanut butter that isn’t overly runny. My top favorite is Santa Cruz No Stir, but it isn’t always easy to find. Justin’s is another good brand but you may want to add ¼ teaspoon salt to the mixture.
- Sugar-free chocolate: I like to use dark chocolate, but milk chocolate works well too. Both ChocZero and Lily’s are good in this recipe. If you use my ChocZero link, you get 10% off your entire order.
- Salted peanuts: Use roasted, salted peanuts for this recipe, as they pair deliciously with the chocolate. If you get dry roasted, make sure they don’t have any additives.
- Flaked sea salt: This is optional but I like to sprinkle a little salt on the top for visual appeal.
Step-by-step directions
- Set a heatproof bowl over a pan of barely simmering water. Add the peanut butter and the chocolate and stir until melted and smooth.
- Add the peanuts and stir to coat well.
- Drop by rounded spoonfuls onto a waxed paper lined baking sheet. You should get about 24 mounds.
- Sprinkle with sea salt, if using. Chill the clusters until firm, about 30 minutes.
Expert tips
Stay nearby and stir almost constantly as you melt the chocolate and peanut butter together. And don’t let the water simmer too vigorously or the chocolate might seize and become gloppy.
If you want to make it with white chocolate, be sure to stay near it the whole time. You may also want to consider adding a little cocoa butter as you melt it. Keto white chocolate is even more prone to seizing and these precautions will help it melt more smoothly.
Allergic to peanuts? Feel free to use other nuts and nut butters. Roasted almonds or pecans would be delicious.
Frequently Asked Questions
Peanuts are low in carbs and high in fiber, making them an excellent option for the keto diet. A one ounce serving of peanuts has 4.6g of carbs and 2.4g of fiber. They are also high in potassium, magnesium, and Vitamin B.
They aren’t a true nut, but rather a legume like beans. This is why some people argue that they aren’t keto friendly. But anything that is this low carb can be worked into your daily macros easily.
Store these peanut clusters in the refrigerator in an airtight container for up to 10 days. You can also freeze them for several months. Make sure they have firmed up before storing them so that they don’t stick together.
This chocolate peanut cluster recipe has 6.5g of carbs and 2.5g of fiber per serving. That comes to 4g net carbs per cluster.
More quick and easy desserts
Keto Peanut Clusters Recipe
Ingredients
- ½ cup peanut butter
- 6 ounces sugar-free milk chocolate
- 10 ounces salted peanuts
- Sea salt for sprinkling (optional)
Instructions
- Set a heatproof bowl over a pan of barely simmering water. Add the peanut butter and the chocolate and stir until melted and smooth.
- Add the peanuts and stir to coat in the chocolate. Drop by rounded spoonfuls onto a waxed paper lined baking sheet. You should get about 24 mounds.
- Sprinkle with sea salt, if desired. Chill the clusters until firm, about 30 minutes.
Vanessa says
I just made these and had to sneak a quick bite before they were even hardened and I’m wondering why I didn’t make these sooner! SOOOO easy and delicious, will definitely be a staple in our house!
Melissa says
would I be able to freeze these?
Carolyn says
I haven’t tried… I can’t see why not.
Roseanna White says
I’m a huge fan of peanut clusters! I’ve always made them for Christmas–a slow-cooker recipe that had a variety of chip flavors. This year, being keto, I wanted to do a low-carb version. I started with yours but found I missed the added flavors of the other chips…but that was an easy “fix”! I did another version that used your proportions but combined milk, semi-sweet, and white chocolate. SO GOOD!! (Which is to say, the flavor I was remembering so fondly, LOL.) Your recipes are always amazing, and I love that I can customize some flavors like this!
Anne Marsaw says
Can you use Lily’s chocolate chips to melt? Those are the only sugarfree chocolate I’ve seen in stores
Carolyn says
Absolutely!
Cindy says
These are my go-to when craving a sweet snack. They’re super easy to make and even my non keto family love them.
Angela says
I’ve made these many times and they do not disappoint! Thank you.
Teresa says
Hi Carolyn. I modified the recipe a little and they turned out super great!! I used almond butter, pecans and also used white chocolate chips and milk chocolate chips. Love them! Thanks for the recipe.
Carolyn says
Sounds tasty.
Linda says
So good! Since we don’t eat peanuts, I subbed coarsely chopped, toasted pecans. Made them small (about 36 per recipe), sprinkled coarse sea salt on top while still warm, and allow ourselves 1 a day when we get the chocolate craving. Delicious!!
JoyceK says
What kind/brand of peanuts do you use? All I see are dry roasted, and cocktail peanuts (oil and salt) Thank you.
Carolyn says
Excellent question! I get the roasted salted ones from Trader Joe’s. Just peanuts, a bit of oil, and salt. Not the dry roasted kind. Whole Foods carries some similar ones.
Priscilla McConnell says
How soon will these start melting after taking them out of the freezer?
Carolyn says
Unless you live in a hot location, they are good on the counter at room temp.
Katie says
The perfect thing to satisfy the chocolate craving!
Chelsea says
These are seriously the best treat!! And soooo simple to make! Thanks for sharing!
Taylor says
Such a delicious low carb treat! Yum!
Kellie Hemmerly says
Totally love this easy sweet treat!
Kristyn says
Love that these are low carb! They hit the spot when craving something chocolate-y! And, super easy to make!
Emily says
Have you ever made these with a caramel addition?? I would love to hear what you suggest!
Carolyn says
I haven’t but my updated caramel sauce would be delicious!
Kathy Charest says
Hi Carolyn! Can you tell me what role the peanut butter plays here? Can I just melt chocolate and cacao butter instead or does the peanut butter do something that I’m not thinking of? 🙂
Helen Braun says
How do you measure your chocolate chips and peanuts – is the cup measurement the same, as in 1 cup equals 8 oz. Somehow, that does not seem right.???
Carolyn says
I don’t measure out chocolate chips. I use milk chocolate bars. https://amzn.to/2Gm9hfQ
Jeanne says
I have 100% unsweetened cacao chocolate and swerve confectioners. I don’t like Stevia and prefer dark chocolate. How much Swerve would I have to use, if any, to make these?
Carolyn says
You can do this but unsweetened chocolate and Swerve take a little coaxing to combine well. Make sure you still use the peanut butter and maybe some coconut oil as well to get the Swerve to mix in. I’d be using at least 1/4 cup and tasting and then adjusting from there. Make sure you melt the PB, chocolate, Swerve and coconut oil together first and getting the sweetness right before adding the peanuts.
Salina says
Where is the best place to purchase Justin’s Peanut Butter at a decent price? Thanks again.
Carolyn says
Good question! Safeway often has it for less than places like Whole Foods.