Description

These Coconut Keto Clusters are a delicious, low-carb, vegan snack perfect for anyone following a keto lifestyle. Made with shredded coconut, nuts, and natural sweeteners, they offer a satisfying crunch and a touch of sweetness without any guilt. Ideal for a quick energy boost or a healthy treat, these clusters are easy to make and store, offering a nutritious alternative to traditional sugary snacks.

Ingredients

Scale

Dry Ingredients

1 1/2 cups unsweetened shredded coconut
1/3 cup chopped raw almonds
1/3 cup chopped pecans
2 tablespoons chia seeds

Wet Ingredients

3 tablespoons coconut oil, melted
3 tablespoons powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat Oven: Preheat your oven to 325°F and prepare a baking sheet by lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the unsweetened shredded coconut, chopped almonds, chopped pecans, and chia seeds, ensuring an even distribution of nuts and seeds.
Combine Wet Ingredients: In a separate small bowl, whisk together the melted coconut oil, powdered erythritol or monk fruit sweetener, vanilla extract, and a pinch of salt until fully combined.
Combine Wet and Dry: Pour the wet mixture over the dry ingredients and stir thoroughly until every bit is evenly coated with the sweetened coconut oil mixture.
Form Clusters: Using a tablespoon, scoop out portions onto the lined baking sheet. Gently press each scoop to form compact clusters but not too tightly packed.
Bake: Bake in the preheated oven for 15 to 18 minutes. Stir the clusters once halfway through baking to ensure even browning and to prevent burning.
Cool: Remove the baking sheet from the oven and allow the clusters to cool completely on the sheet; this cooling step is crucial as it allows the clusters to crisp up properly.

Notes

Ensure the clusters cool completely before removing from the baking sheet to avoid crumbling.
Store the clusters in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.