These keto white chocolate haystacks will be a fun addition to your sweet low carb recipe collection. They are rich and delicious treats I think you’ll enjoy!
These keto white chocolate haystacks are sweet, rich, decadent, and incredibly low carb! Make them alongside your favorite holiday treat or any time you’d like a little something special! With just 5 ingredients and coming in at just 0.6 net carbs per piece, you can make and enjoy these guilt-free treasures often!
Do I have to toast my coconut for these haystacks?
You do not have to toast your coconut and you’ll still have a delicious treat. I like the added depth of flavor that comes with toasting the coconut. Plus, it is amazingly quick and easy to do! Simply line a large baking pan with parchment paper. Try to place your coconut in a single layer on the paper. Then bake at 325 degrees for 3 minutes. Stir your coconut and bake for 2-3 more minutes, or until coconut is nicely browned.
Let’s talk about the ingredients that go into these keto white chocolate haystacks!
You’ll be amazed at how delicious these treats are using only 5 simple ingredients. I chose to use unsweetened coconut flakes for the textural element it brings. You can use unsweetened shredded coconut; but it will change the texture a bit. Next, we add keto white chocolate chips. I used the white chips from the brand Bake Believe. These chips are delicious and contain zero net carbs. I used unrefined coconut oil as it has a little stronger coconut taste than the refined. You can use either or substitute with a tablespoon of butter if you’d like. I wanted these haystacks to be super sweet, so I added a couple tablespoons of Swerve powdered sugar. This created the perfect level of sweetness for my family’s preference. You can choose to chop your peanuts or leave them whole for these haystacks. I left mine whole.
Do you have any tips for making these keto white chocolate haystacks?
These is a quick and easy recipe, but there are a few things you can do to ensure your haystacks come out perfectly! First, when toasting your coconut, keep a close eye on your coconut during the last minute of baking so it doesn’t burn. Next, I suggest adding a tablespoon of coconut oil to your white chocolate chips. This helps the chips to melt more smoothly. For the nuts, you could substitute macadamia nuts, pecans or even walnuts for this recipe. If you chose a nut larger than a peanut, I’d suggest you chop your nuts to about the size of peanuts, or smaller. Last, chill these haystacks in the freezer for an hour or so before serving. This allows them to set up perfectly.
Here are some more quick and easy keto sweets for you!
Chocolate Orange Peanut Butter Keto Bombs
Keto Chocolate Peanut Clusters
Helpful Hints:
*You can substitute butter for the coconut oil if you’d prefer.
*These haystacks can be stored, in a covered container, in either the refrigerator or the freezer.
Main Kitchen Equipment and Utensils:
- Large baking pan
- Medium microwave safe mixing bowl
Splash of Encouragement:
***Lead me in Your truth and teach me, For You are the God of my salvation; On You I wait all the day. Psalm 25:5***
Keto White Chocolate Haystacks
These keto white chocolate haystacks will be a fun addition to your sweet low carb recipe collection. They are rich and delicious treats I think you’ll enjoy!
Ingredients
- 1½ cups unsweetened coconut flakes
- 1 cup (6 ounces) keto white chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons powdered sugar substitute (Swerve)
- ½ cup peanuts
Instructions
1. Pre-heat oven to 325 degrees.
2. Line bottom of a large baking pan with parchment paper.
3. Place coconut in the pan, spreading out to keep coconut in a single layer.
4. Bake for 3 minutes. Stir coconut.
5. Bake for an additional 3 minutes or until coconut is nicely browned. Watch carefully so coconut doesn’t burn.
6. Remove from oven and set aside to cool.
7. In a medium microwave safe mixing bowl, add white chocolate chips and coconut oil.
8. Microwave in 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth (approximately 1½-2 minutes total).
9. Add powdered sugar and stir until combined.
10. Add toasted coconut and peanuts. Stir to coat coconut and nuts with chocolate mixture.
11. Drop by spoonfuls onto a large baking pan lined with parchment paper.
12. Freeze for 1 hour. Store in a covered container in either the freezer or refrigerator.
Notes
You can use coconut flakes or shredded coconut, just make sure you're using unsweetened coconut.
Nutrition Information:
Yield: 16 Serving Size: 1 haystackAmount Per Serving: Calories: 100Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 44mgCarbohydrates: 2gNet Carbohydrates: 0.6gFiber: 1.4gProtein: 1g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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