There are lots of keto-friendly treats on the market now. Making them at home saves money and gives you control of the quality of the ingredients! Keto Coconut Clusters are made with 5 ingredients and bake in 15 minutes. They are the perfect crunchy snack with lots of healthy fats and fiber.
1 g net carbs per cluster
Save Money on Keto Snacks!
If you love the Innofoods Coconut Clusters at Costco, this recipe is for you! They are deceptively simple to make and only need 5 ingredients (plus salt!).
Coconut and chia seeds are fiber superstars. The keto diet is naturally low in fiber, because grains and legumes are not included. It takes a lot of broccoli to equate the fiber in a cup of beans!
Fiber helps regulate blood sugar levels, so when accounting for the net carbs of a food, the fiber content is subtracted from the total carb count.
Adding high-fat sources of fiber is a great way to fill this void!
These coconut clusters are so easy to make. They freeze well, so it’s easy to keep keto snacks stocked and ready to go. Pack them for trips, grab them before workouts, or even enjoy them as a snack!
I’ve been breaking these up and topping my smoothies with them!
If you LOVE coconut, this keto coconut clusters recipe is a must-try!
What You’ll Need
- Flaked Coconut (unsweetened. Coconut chips are typically thicker and won’t hold together as well in this recipe.)
- Pumpkin Seeds
- Sunflower Seeds
- Chia Seeds (or flax seeds or hemp seeds)
- Keto Maple Syrup (I use ChocZero, use real maple syrup or brown rice syrup for 3 grams net carb per cluster)
- Pinch of Sea Salt
- Optional: Add 1/4 cup chopped pecans, almonds, or macadamia nuts
How to Make Keto Coconut Clusters
Step 1: Line a large baking tray with parchment paper and set aside. Preheat oven to 325º F.
Step 2: In a bowl, combine the maple syrup and se salt. Stir to combine well.
Step 3: Into the bowl, add the coconut flakes, pumpkin seeds, sunflower seeds, and chia seeds. Stir to evenly coat the seeds and coconut.
Step 4: Use a 2 tablespoon cookie scoop (or even an ice cream scoop!) to compress mounds of the coconut mixture, and place onto the lined baking sheet.
Step 5: Bake the coconut clusters for 13-15 minutes, until lightly golden brown. To make them extra crisp, flip them over, and leave them in the oven while the oven cools.
*First let heat escape so the oven is warm but not too hot when placing the baking tray back in the oven. Check coconut clusters after about 5 minutes to make sure they aren’t continuing to brown.
Variations and FAQ
How to Store Leftover Coconut Clusters:
Store coconut clusters in an airtight containers at room temperature for up to a week. For longer storage, freeze coconut clusters for up to 3 months.
Dark Chocolate Coconut Clusters:
Melt 85% dark chocolate or sugar free chocolate chips. Drizzle baked coconut clusters with melted chocolate.
Pecan Coconut Clusters:
Omit the sunflower and pumpkin seeds, and add 1/2 cup chopped pecans.
Other Keto Snack Recipes
- Keto Almond Flour Crackers
- High Protein Cookie Dough (with Protein Powder)
- Cottage Cheese Snack Ideas
- Keto Granola
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Coconut Clusters
Ingredients
- 3 tablespoons keto maple syrup or regular maple syrup
- pinch sea salt
- 2 1/2 cups flaked coconut
- 1/4 cup pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
Instructions
- Line a baking tray with parchment paper and set aside. Preheat oven to 325º F.
- Add the maple syrup and sea salt to a bowl, and stir to combine.
- Into the bowl, add the coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, and salt. Stir to evenly coat the seeds and coconut.
- Use a 2 tablespoon cookie scoop to compress mounds of the coconut mixture, and place onto the prepared baking tray.
- Bake the coconut clusters for 13-15 minutes, until lightly golden brown. To make them extra crisp, flip them over, and leave them in the oven while the oven cools.
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