Chocolate, Cranberry and Coconut Haystacks

About

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.

Ingredients

3 oz 100% unsweerened dark chocolate baking chips
1 ½ tablespoon coconut oil
1 cup unsweetened dessicated coconut
1 tablespoon reduced sugar craisin dried cranberries
1 tablespoon 100% natural powdered erythitol

Instructions

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.
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.
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.
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.