Toast the almonds: Preheat your oven to 325°F (165°C). Spread almonds in a single layer on a baking sheet and toast for 8–12 minutes, shaking the pan halfway through. They’re ready when fragrant and lightly golden. Let them cool slightly.

Prep your station: Line another baking sheet with parchment or a silicone mat. Set it near your stovetop or microwave so you can move quickly once the chocolate melts.

Melt the chocolate: Place chopped dark chocolate (or sugar-free chips) in a heatproof bowl with coconut oil or cocoa butter. Melt gently using a double boiler or in the microwave in 20–30 second bursts, stirring between each, until smooth and glossy.

Sweeten and flavor (optional): If your chocolate is very dark, whisk in a small amount of powdered or very fine granulated keto sweetener to taste. Stir in vanilla extract if using. Make sure the mixture is completely smooth.

Combine with almonds: Add the toasted almonds to the melted chocolate and stir until every almond is well coated. If using coconut flakes or cacao nibs, fold them in now.

Form the clusters: Using a spoon, scoop small mounds of the chocolate-almond mixture onto the lined baking sheet. Aim for 1–2 tablespoons per cluster so they set evenly and are easy to snack on.

Finish with salt: While the chocolate is still wet, sprinkle a few flakes of sea salt over each cluster. A little goes a long way.

Set the chocolate: Let the clusters firm up at room temperature for 30–60 minutes, or place the tray in the fridge for 15–20 minutes for a faster set.

Portion and store: Once firm, transfer clusters to an airtight container. Keep in the fridge for crisp texture or at cool room temperature if your kitchen isn’t warm.