Easy Keto Coconut Clusters Recipe
Crunchy keto coconut clusters made with toasted coconut, nuts, and sugar-free chocolate – a quick, low-carb snack ready in 30 minutes!
Servings: 15 Clusters
Calories: 85kcal
Ingredients
- 1 Cup Unsweetened Shredded Coconut
- ½ Cup Chopped Pecans or almonds or nut of your choice
- ¼ Cup Sugar-Free Chocolate Chips
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Sweetener Erythritol or Monk Fruit or your favorite
Instructions
- Toast the coconut Heat a dry skillet over medium heat. Add the unsweetened shredded coconut and toast for 3-5 minutes, stirring frequently until golden brown.
- Melt the chocolate In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each until smooth.
- Mix the ingredients Stir the sweetener into the melted chocolate. Add the toasted coconut and chopped almonds or pecans. Mix until everything is well-coated.
- Form the clusters Use a cookie scoop or spoon to drop small portions of the mixture onto a lined baking sheet.
- Chill Place the baking sheet in the freezer for 20 minutes, or until the clusters are firm.
- Storage Transfer the clusters to an airtight container. Store them in the fridge for up to a week or in the freezer for up to 2 months.
Notes
The nutritional information was calculated with chopped pecans and with the recipe making 15 clusters.
Nutrition
Serving: 1Cluster | Calories: 85kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Fiber: 1g