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  • Writer's pictureKeto Upgrade

Keto Cocoa Almonds

It's almost Mother's Day and my mom was sad to give up here cocoa dusted almonds when she went keto in January. So I thought what a better Mother's Day gift than to create a keto version for her. This is a super simple recipe but oh so delicious. It is a great little sweet treat for not many carbs.

I found a cocoa powder at Walmart that was 1 g of carbs and 1 g of fiber so 0 net carbs. Its Ghirardelli 100% Dutch cocoa powder, it has a great rich cocoa flavor and I use it in a lot of recipes. That is the only ingredient besides Allulose, powdered Monkfruit/Erythritol, salt and vanilla extract and the almonds of course.

I used raw almonds and roasted them myself but you can use any dry roasted, salted or unsalted almonds for this recipe. Or any nut for that matter would be great! But my mom really liked the cocoa almonds so that is what I choose. If using salted nuts leave out the salt in the recipe.

The sugars used in this recipe is catered to my mother because I've made here my other keto nut recipes and she didn't prefer the cooling effect of using all Monkfruit/Erythritol blend. So I only used a tiny bit and subbed in Allulose and did a different method to coat the almonds. You can do this method with monkfruit sweetener but you will get crystallization on the almonds when they cool. Allulose doesn't crystallize when heated like our other sweeteners. You can find Allulose on Amazon, use my affiliate link if you'd like.

Allulose - or if you want to use all monkfruit - Powdered monkfruit-

Check out the video for a step by step tutorial:

Keto Cocoa Dusted Almonds

16 oz. Toasted Almonds (or any nut)

1/2 Cup Allulose + 3/4 Cup Allulose

2 Tbs. Powdered Sweetener (I used powdered monkfruit/erythritol blend)

1/2 Cup 100% Dutch Cocoa Powder (I used ghirardelli)

1 tsp. Finely Ground Salt (I used Himalayan pink sea salt)

2 Tbs. Water

1 Tbs. Vanilla Extract


  1. If nuts are not toasted, toast in a 375 degree oven for 10 minutes and set aside

  2. Have a sheet pan ready with parchment paper or a silt pat

  3. Sift together 1/2 cup allulose, cocoa powder, powdered sweetener, and salt in a large bowl, big enough to toss and not get cocoa everywhere, set sifter onto another bowl to drain the nuts once coated

  4. Whisk all sifted ingredients together well and set aside

  5. Put 3/4 cup allulose in a heavy bottom sauce pot with the 2 tablespoons of water and 1 tablespoon vanilla extract

  6. Stir and heat on low until just the allulose dissolves and it starts to bubble

  7. When the allulose is all dissolved add in the toasted almonds and stir to coat

  8. Cook for about 1 minute until the nuts start to become sticky and coated

  9. Pour nuts into strainer over a new bowl and shake to get excess sugar syrup off the nuts

  10. Sprinkle the nuts in the cocoa little by little as you toss at the same time to coat all the nut

  11. Once they are all in there toss, toss, toss until they are all nicely coated

  12. Pour out onto the prepared sheet pan and allow to cool completely

  13. Put into a airtight jar or bag and store in the pantry

Macros for 1 ounce

171 Calories

14 g Fat

8 g Total Carbs

5 g Fiber

3 g Net Carbs

6.5 g Protein

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