Description
Delight in these crunchy Coconut Keto Clusters, a perfect low-carb, gluten-free, and dairy-free snack. Packed with a wholesome mix of shredded coconut, nuts, and seeds, sweetened with keto-friendly syrup and baked to toasty perfection, these clusters are an ideal treat for anyone seeking a healthy, guilt-free indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/3 cup sugar-free syrup or keto maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
Optional
- 1–2 tablespoons low-carb chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and aid in even baking.
- Mix Dry Ingredients: In a large bowl, combine the unsweetened shredded coconut, sliced almonds, sunflower seeds, pumpkin seeds, chia seeds, and sea salt. Stir well to distribute all the ingredients evenly.
- Prepare Wet Mixture: Place the sugar-free syrup and coconut oil into a small saucepan. Warm over low heat until melted and smooth, then remove from heat and stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Pour the warm syrup and coconut oil mixture over the bowl of dry ingredients. Stir thoroughly to coat all the dry ingredients evenly with the liquid mixture.
- Spread Mixture and Bake: Evenly spread the coated mixture onto the prepared baking sheet. Place in the oven and bake for 15–20 minutes, stirring once halfway through to ensure even toasting. Bake until the clusters turn golden and toasty.
- Cool and Add Chocolate Chips (Optional): Remove from the oven and allow the clusters to cool completely on the baking sheet to crisp up. While still slightly warm, sprinkle with optional low-carb chocolate chips if desired, so they melt slightly and adhere to the clusters.
Notes
- Store the clusters in an airtight container at room temperature for up to 1 week, or refrigerate them for an extra crunchy texture.
- You can swap in hemp hearts or flaxseeds to suit your preferences or what you have on hand.
- Ensure your sugar-free syrup is thick enough to bind the clusters well; avoid brands that are too runny or thin.
