Easy Keto Coconut Clusters Recipe
The ultimate treat for keto lovers! These Easy Keto Coconut Clusters are rich, crunchy, and satisfyingly sweet while keeping your diet goals in check. Indulge in a few clusters today for a delightful snack option that everyone will love!
Equipment
- Baking Sheet
- Parchment Paper
- Large Skillet
- large bowl – microwave-safe bowl
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped almonds or pecans
- 1/4 cup sugar-free chocolate chips
- 2 tablespoons coconut oil
- 1 tablespoon sweetener of choice such as Allulose, erythritol or monk fruit
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a dry large skillet over medium heat, toast the shredded coconut until golden brown, about 3 to 5 minutes. Watch closely and stir frequently to prevent burning.
- In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring in between, until fully melted and smooth.
- Stir the sweetener into the melted chocolate mixture.
- Add the prepared toasted coconut and chopped nuts to the chocolate mixture, and stir until everything is well coated.
- Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
- Chill in the refrigerator for about 20 minutes, or until the clusters are firm.
- Store in an airtight container in the fridge for up to a week.
Notes
- Tip: You can use any of your favorite keto-friendly sweeteners. I like to use allulose.
- Tip: I’ve found the easiest way to shape these cookies is with a cookie scoop. If you don’t have one though, two tablespoons would also work.