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Keto Chocolate Crackles

Enjoy the divine crunch of these chocolate crackles made with a few simple ingredients. There is no sugar, carbs or inflammatory oils in this recipe (unlike the old school original chocolate crackle recipe). This keto version of healthy chocolate crackles still has ALL of the chocolatey goodness and taste in every single bite.

Chocolate crackles made healthy and keto friendly

Keto Chocolate Crackles make a great sugar free snack

This recipe will be ready in record time for you and your guests to enjoy after dinner or maybe you need a last minute treat to take to a birthday party. They also make a great lunch box snack for children or corporate box snack for adults heading into the office. Of course, feel free to double or triple the recipe to accommodate for more than twelve servings. The serving size is very cute and are ‘bite size’ but feel free to use a regular size muffin/cupcake tin/liners. If you do so, you will probably get about six crackles from the recipe.

The original healthy chocolate crackles recipe

Maybe keto isn’t your thing but you would like a healthier version of the traditional chocolate crackle recipe? You need my OG chocolate crackle recipe found here. This recipe is loved by so many and simple enough that kids can actually get involved to make them.


Coconut flakes – You can buy raw or toasted coconut flakes. I find it just as easy to toast my own coconut flakes in the oven for a few minutes, however if you buy toasted coconut flakes, you can skip this step and save yourself a few minutes

Mixed nuts and seeds – Choose your favourite nuts and seeds or use whatever you have on hand in the cupboard. You can DIY your own mix or buy a pre-mixed variety.

Coconut oil – a much healthier alternative to the copha used in a traditional chocolate crackle recipe

Salt – If you’re an original Instagram/blog follower, you will know that I’m a huge advocate of celtic sea salt. It’s packed with vitamins and is much less processed vs regular table salt. I pick this up from my local health food “scoop and weigh” store.

Dark Chocolate – I am a huge Lindt fan but I must say the Aldi brand Moser Roth is just as good! I usually opt for around 70% dark chocolate but the darker you go, the less sugar there will be in this recipe so choose a chocolate that suits your lifestyle eg. my keto people should stick to 85% or above.

Nut butter – I tend to to use a crunchy natural peanut butter in my chocolate crackles recipes however you can use any nut butter. Let me know if you try a different kind.

Collagen – a completely optional mix in but it dissolves in just about anything so why not? I love a collagen supplement and it’s help to boost the protein content of this recipe also.

Stevia – I like to add a touch of extra sweetness to this recipe, however feel free to omit. The darker the chocolate you use in this recipe, the less sweet the end result will be.

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.


Once the chocolate crackles have set in the fridge, you can serve them right away or store for later. They can be quite hard straight out of the fridge, so I like to let them sit at room temperature for at least five minutes before serving or biting into one myself.


I suggest storing the your crackles in an airtight container in the fridge. They should keep for up to one week but I have a sneaking suspicion they will not last that long, at least in my house they don’t.


Keto Chocolate Crackles

Course Dessert, Snack
Keyword Desserts, Gluten Free
Prep Time 15 minutes
Setting time 1 hour 30 minutes
Servings 12


  • 3/4 cup coconut flakes (toasted)
  • 1/2 cup mixed nuts and seeds
  • 70 grams dark chocolate
  • 2 tbsp peanut butter (crunchy)
  • 1 tsp coconut oil
  • 1 tbsp stevia
  • 2 tbsp collagen (optional)
  • 1/4 tsp salt


  • Preheat oven to 160C
  • Spread nuts and seeds over a baking sheet lined with parchment paper
  • Bake for about 10 minutes, until golden brown and set aside to cool completely
  • Melt chocolate and coconut oil together in the microwave in 30 second increments until smooth or use a double boiler method
  • Remove from the heat and stir through peanut butter and stevia
  • Add the nuts, seeds and coconut to the chocolate and combine well ensuring all ingredients are coated in the mixture
  • Spoon the mixture out into 12 mini cupcake/muffin liners or silicone mould and place in the fridge for 1-2 hrs to set before serving


**I like to remove the crackles from the fridge for 5 minutes before eating. This is not necessary, just my personal preference as I prefer chocolate at room temperature. 

Did you make your own Keto Chocolate Crackles?

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