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Line a small baking sheet with waxed or parchment paper. Set aside.
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In small mixing bowl, melt chopped chocolate and coconut oil in microwave, 45 seconds to a minute, depending on the size of the chocolate pieces. Stir well until mixture is smooth.
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Add powdered erythritol and stir until smooth again. Fold in nuts.
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Drop by heaping teaspoons onto lined cookie sheet. Sprinkle a small amount of sea salt lightly on each cluster.
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Refrigerate or freeze just until chocolate is set. Candies will stay set, and should dry out if left on counter uncovered for a couple of hours. Once dry, store in airtight container away from heat.
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Tip: Try flavor variations, such as adding a little cinnamon oil, red pepper flakes, different nuts, mint extract.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 60, Total Fat 6 g, Saturated Fat 2 g, Sodium 52 mg, Potassium 15 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 0 g, Protein 1 g. Macros: 87% fat, 7% protein, 6% carbs.
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March 5, 2017 Roxana Lopez for Aunt Rocky's
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For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.
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Update (April 6, 2017): Feedback was that chocolate was seizing up when mixed with the confectioners Swerve. I changed the ratios a little bit to assure a smoother chocolate finish (reduced Swerve from 3 tablespoons to 2 1/2 tablespoons and increased coconut oil from 1 teaspoon to 1 1/2 teaspoon). The candies are still sweet enough, and can still set up on waxed paper. If you have trouble, just play with the amount of coconut oil used.
