Description
Crispy and flavorful Coconut Keto Clusters packed with wholesome seeds and coconut flakes, sweetened naturally with keto-friendly sweeteners. Perfect as a low-carb snack or breakfast topper that satisfies cravings while keeping you on track with your keto goals.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups unsweetened coconut flakes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/4 cup sliced almonds (optional)
- 2 tablespoons chia seeds (optional)
Wet Ingredients
- 3 tablespoons coconut oil
- 1/4 cup erythritol or monk fruit sweetener
- 2 tablespoons sugar-free syrup (like allulose or a keto-friendly fiber syrup)
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the unsweetened coconut flakes, raw pumpkin seeds, raw sunflower seeds, sliced almonds, and chia seeds if using. Stir to evenly distribute all the dry components.
- Melt Wet Ingredients: In a small saucepan over low heat, gently melt the coconut oil together with the erythritol or monk fruit sweetener and sugar-free syrup, stirring to combine and dissolve sweeteners fully.
- Add Flavor: Stir in the sea salt and vanilla extract into the warm coconut oil mixture to enhance the flavor profile of your clusters.
- Combine Mixtures: Pour the warm liquid mixture over the dry ingredients in the bowl. Stir thoroughly to coat all the coconut flakes and seeds evenly with the wet mixture.
- Form Clusters: Transfer the mixture onto the prepared baking sheet and spread it out evenly. Press down slightly with the back of a spoon or spatula to help the clusters stick together while baking.
- Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the edges turn golden brown, indicating crispness and a toasted flavor.
- Cool & Break: Remove the baking sheet from the oven and allow the mixture to cool completely on the pan. This cooling step helps the clusters to firm up properly.
- Store: Once cooled, break the baked mixture into clusters or chunks and store them in an airtight container to maintain freshness and crunch.
Notes
- You can substitute almonds with other nuts or omit them completely for a nut-free version.
- For extra crunch, store the clusters in the refrigerator.
- These clusters make a convenient keto-friendly snack or a tasty topping for breakfast bowls.
