How does the saying go? Fail to plan, plan to fail? When you are starting on a keto or low carb diet, one of the most important things you can do is have snacks on hand. I am not sure it gets any better than these Keto Coconut Haystacks. You will find yourself craving these crunchy chocolate-covered clusters. They are quick to make and keep well in the fridge or freezer.
These Keto Coconut Haystacks are the Perfect Easy Snack!
WOW – the last few weeks have been insane around here.
I know many of you can relate.
With back-to-school, the hurricane, and then a couple of Disney days, I feel like I have barely had the time to catch my breath.
The stress has left me simultaneously with no time to cook AND increased chocolate cravings.
I am typically quite lucky because as much as I love chocolate, I don’t crave it. (Not so fortunate in the crunchy/salty cravings department.)
But all that goes out the window when I get super-stressed. (The kind of stress you feel when a giant hurricane is headed straight towards you.)
As someone prone to stress-eat, recipes like these Coconut Haystacks are critical to keeping me on track.
These delicious little morsels come together in a flash.
They are quick to make, and even faster to disappear. Even the kids will love this no-bake keto cookie!
How to Make Keto Coconut Haystacks
1 First, line your baking sheet with either parchment paper or a silat. Trust me – don’t skip this step or you won’t be able to remove the cookies from the pan. Put water in the bottom of a double boiler and bring to a boil. Add the chocolate and coconut oil to the top and place on top of the water. Don’t have a double boiler? No worries. Just use a glass or metal bowl. (I shouldn’t have to say this, but this is the internet, so I will – don’t use a plastic bowl.) You can also melt the chocolate in the microwave, stirring every 30 seconds or so.
2 For sweeter haystacks, whisk in powdered Swerve and cook until fully incorporated.
3 Put the coconut and pecans in a bowl and pour the chocolate mixture over.
4 Drop by the spoonful onto the prepared baking sheet and refrigerate until solid. Store in the fridge or freezer.
- You can use chopped almonds or macadamia nuts in place of the pecans.
- Add 2 tablespoons of peanut butter or peanut butter powder to the chocolate and oil mixture when melting.
- If you have got a little extra time, toasting the coconut and pecans is a great way to add an extra depth of flavor. Be careful though – coconut toasts very quick!
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Frequently Asked Questions
Can you have coconut on keto?
Absolutely! Coconut is loaded with medium-chain fatty acids that convert to energy in the body rather than fat. This makes it useful for both weight loss and maintenance. A 1/3 cup serving of coconut has 140 calories, 14g fat, and 1.5 net carbs making it very keto-friendly.
What is the best keto-friendly chocolate?
There are several brands of sugar-free chocolate chips. My favorite is Lily’s, which is sweetened with stevia.
What nuts have the fewest carbs?
Pecans and Brazil nuts have just 1 net carb per 1-ounce serving. Other great options are walnuts, hazelnuts, peanuts, and macadamia nuts, which have 2 net carbs per serving. (Yes, I know – peanuts aren’t technically a nut.)
What sweeteners work in this recipe?
I recommend using a confectioner’s style sweetener in this recipe. Learn more about keto sweeteners here.
You May Also Like:
- Dessert, snack or breakfast? You decide! Either way, you are going to go nuts for this Keto Chia Pudding.
- When you are craving chocolate AND peanut butter, it doesn’t get much better than thes Keto Peanut Butter Cups.
- Looking for a decadent bite to cure your chocolate fix? These Keto Truffles are perfection!
Keto Coconut Haystack Recipe
No-Bake Treats don’t get much tastier than these Chocolate Coconut Haystacks! These delicious chocolate bites are crunchy and decadent, but entirely guilt-free. Your chocolate cravings don’t stand a chance against these delightful morsels.
- Silpat or
- Baking Sheet
- Double Boiler
- Line a baking sheet with parchment paper or silpat
- In the top of a double boiler (or a glass or metal bowl on top of a pot of water combine the chocolate and coconut oil.
- Cook on low until the chocolate has melted.
- Whisk in the Swerve, and cook until it has fully incorporated.
- Remove from heat, and stir in coconut and pecans.
- Drop by the spoonful onto the parchment lined baking sheet.
- Refrigerate for 2 hours, until solid.
- Store in the refrigerator or freezer. (If you freeze them, you will need to take them out for a few minutes prior to eating.