You won’t believe how easy it is to make these keto crockpot chocolate peanut clusters—my absolute go-to when that sweet tooth hits but I don’t want to wreck my low-carb goals. I first whipped these up last Christmas when my sister (who’s keto-obsessed) begged for a dessert she could actually eat. The best part? They taste like pure indulgence but with zero guilt. Just toss everything in the slow cooker, let it melt into gooey perfection, and boom—you’ve got rich, chocolatey clusters packed with crunchy peanuts. Even my carb-loving husband sneaks them when he thinks I’m not looking!
Why You’ll Love These Keto Crockpot Chocolate Peanut Clusters
Oh, where do I even start? These little clusters are basically magic. Here’s why they’ve become my dessert obsession:
- Effortless prep: Dump everything in the crockpot—no fancy skills needed!
- Guilt-free sweetness: Sugar-free chocolate and erythritol mean all the flavor, none of the crash.
- Minimal cleanup: One pot, one spoon, done. (I use a slow cooker liner for zero scrubbing!)
- Crowd-pleaser: Even non-keto friends beg for the recipe—they never believe it’s low-carb.
- Meal-prep friendly: They keep for weeks… if they last that long in your house!
Ingredients for Keto Crockpot Chocolate Peanut Clusters
Grab these simple ingredients—measurements matter here for that perfect sweet-salty balance:
- 2 cups sugar-free chocolate chips (I swear by Lily’s dark chocolate—it melts like a dream!)
- 1 cup unsalted peanuts (roasted gives extra crunch, but raw works too)
- 1/4 cup powdered erythritol (don’t skip this—it cuts the bitterness of the chocolate)
- 1 tsp vanilla extract (the real stuff, not imitation!)
- 1/2 tsp sea salt (flaky Maldon salt takes these over the top)
Ingredient Notes & Substitutions
No peanuts? Try almonds or pecans instead—just chop them roughly. Out of erythritol? Monk fruit sweetener works too. For chocolate chips, check labels: some “sugar-free” brands sneak in maltitol (which isn’t truly keto-friendly). And if you’re feeling fancy, a sprinkle of cocoa nibs adds fun texture!
Equipment You’ll Need for Keto Crockpot Chocolate Peanut Clusters
You probably have most of this already—that’s the beauty of this recipe! Here’s your checklist:
- 3-quart (or larger) crockpot (mine’s ancient and still works perfectly)
- Baking sheet lined with parchment paper (wax paper works in a pinch)
- Silicone spatula for scraping every last bit of chocolate
- Slow cooker liner (optional) – my secret for zero scrubbing
- Measuring cups/spoons – eyeballing works, but precision helps with keto ratios
How to Make Keto Crockpot Chocolate Peanut Clusters
Okay, let’s get to the fun part—making these ridiculously easy clusters! Don’t blink or you might miss how simple this is:
- Melt the chocolate: Dump your sugar-free chocolate chips into the crockpot (yes, just toss ’em in there!). Set it to LOW and let them melt for about 1 hour—no stirring yet! This slow melt prevents scorching.
- Stir in the goodies: Once the chocolate is gloriously smooth, add peanuts, erythritol, vanilla, and salt. Stir gently but thoroughly—you want every peanut coated in that chocolatey goodness.
- Scoop your clusters: Use a spoon to drop little mounds onto your lined baking sheet. Pro tip: Make them small (about 1 tablespoon each) so they’re perfect for grabbing!
- Chill out: Pop them in the fridge for 30 minutes until firm. The wait is torture, but resist nibbling—they’ll hold together better when fully set.
- Store smart: Keep them in an airtight container between layers of parchment paper. They’ll last weeks… if they survive your snack attacks!
Tips for Perfect Keto Crockpot Chocolate Peanut Clusters
- Peek at the chocolate hourly—some crockpots run hotter and can burn the edges.
- If the mixture seems thick, add 1 tsp coconut oil to make it smoother.
- For extra flair, sprinkle sea salt on top before chilling.
- Let clusters come to room temp for 5 minutes before serving—the flavors pop more!
Serving and Storing Keto Crockpot Chocolate Peanut Clusters
Here’s my favorite way to enjoy these clusters: slightly chilled (about 10 minutes out of the fridge) so the chocolate has that satisfying “snap” when you bite in. They’re also delicious at room temp when the chocolate gets extra creamy! Store them in an airtight container with parchment between layers—they’ll keep fresh for 2 weeks in the fridge or 1 month in the freezer. (Though let’s be real—mine never last more than 3 days before disappearing!)
Nutritional Information for Keto Crockpot Chocolate Peanut Clusters
Nutritional values are estimates and vary by ingredients. But here’s the breakdown per cluster to ease your mind while indulging:
- Calories: 120
- Total Fat: 10g (4g saturated, 5g unsaturated)
- Carbs: 6g
- Fiber: 3g (that’s 3g net carbs—woohoo!)
- Sugar: 1g (all natural from the chocolate, no added sugars)
- Protein: 4g (thank you, peanuts!)
- Sodium: 50mg
See why I’m obsessed? You get that rich chocolate-peanut butter cup vibe with macros that actually work for keto. The fiber from the nuts and chocolate helps balance everything out—no blood sugar spikes here!
FAQs About Keto Crockpot Chocolate Peanut Clusters
Q1. Can I use regular milk chocolate chips instead of sugar-free?
Technically yes, but then they won’t be keto! Milk chocolate has way too much sugar. If you must, try Lily’s milk-style chocolate chips—they’re sweetened with stevia and still low-carb. But trust me, the dark chocolate version tastes richer anyway!
Q2. How long do these clusters stay fresh?
They’ll keep beautifully for 2 weeks in the fridge or up to a month frozen (just thaw for 10 minutes before eating). Mine never last that long because—oops—I keep “taste-testing” them straight from the container!
Q3. Can I double this recipe for a crowd?
Absolutely! Just use a bigger crockpot (4-6 quarts works great). The melt time might take 15 extra minutes, but the method stays the same. These disappear fast at parties—I always make a double batch!
Q4. My chocolate seized up—what went wrong?
Ah, the dreaded chocolate panic! If it looks grainy, you might’ve gotten steam in the crockpot. Next time, wipe the lid dry before putting it on. For rescue mode, stir in 1 tsp coconut oil until smooth again.
Made these? I’d love to hear how they turned out! Drop a comment below or tag me—nothing makes me happier than seeing your keto treats.
PrintIrresistible 5-Ingredient Keto Crockpot Chocolate Peanut Clusters
Easy and delicious keto-friendly chocolate peanut clusters made in a crockpot. Perfect for satisfying your sweet tooth without the guilt.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 40 mins
- Yield: 20 clusters 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups sugar-free chocolate chips
- 1 cup unsalted peanuts
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Add chocolate chips to the crockpot and melt on low for 1 hour.
- Stir in peanuts, erythritol, vanilla extract, and sea salt.
- Drop spoonfuls of the mixture onto a lined baking sheet.
- Refrigerate for 30 minutes until firm.
- Store in an airtight container.
Notes
- Use a slow cooker liner for easy cleanup.
- Check chocolate frequently to avoid burning.
- Substitute almonds or pecans if preferred.
Nutrition
- Serving Size: 1 cluster
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
