Description
These Coconut Keto Clusters are a delightful mix of shredded coconut, nuts, seeds, and sugar-free chocolate, making them a perfect low-carb, gluten-free, and dairy-free snack or dessert option. Easy to make and even easier to enjoy!
Ingredients
Scale
Cluster Mix:
- 2 cups unsweetened shredded coconut
- 1 cup sliced almonds
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup flaxseeds
Chocolate Drizzle:
- 1/2 cup sugar-free dark chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons sugar-free sweetener (such as erythritol or monk fruit)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine shredded coconut, almonds, pumpkin seeds, sunflower seeds, chia seeds, and flaxseeds.
- Prepare wet mixture: In a saucepan, melt coconut oil over low heat, then mix in sweetener, vanilla extract, and sea salt.
- Combine and bake: Pour the wet mixture over the dry ingredients, mix well, spread on the baking sheet, and bake for 12-15 minutes until golden.
- Add chocolate: Melt dark chocolate, drizzle over the cooled cluster mix, let it set, and break into clusters.
- Store: Keep in an airtight container once fully cooled.
Notes
- Clusters can be stored at room temperature for up to 1 week or refrigerated for up to 2 weeks.
- For added crunch, toast coconut and nuts before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 190
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
