Copycat Coconut Keto Clusters Recipe with Pecans, Almonds and Pumpkin Seeds

This quick and easy copycat Coconut Keto Clusters recipe is so simple to make.  Combining unsweetened flaked coconut with some nuts, coconut oil, and sweetener, you can make this keto, low carb, gluten-free snack in a matter of minutes.  I urge you to try making this today...your family will thank you!  

this recipe

Easy Keto Snack

After making my Keto Copycat Super Seed Coconut Clusters recipe and getting such positive feedback from my readers, I decided that it was time to try to create a copycat version of the latest Keto Innofoods Coconut Clusters that I just recently saw at Costco.

Let's face it... I have already made my Keto Super Seed Coconut Clusters recipe over a BILLION times, so I decided to change it a little.

So, loving the original recipe so much, I decided to see if I could create a coconut clusters recipe that would be the copycat version of the newest Innofoods Coconut Keto Clusters.

Why make a copycat coconut keto clusters recipe?

If you look closely at the ingredient list on the bag of the  "Keto Coconut Clusters" you will notice that the store-bought brand by Innofoods contains some ingredients that are certainly not considered "keto" or "sugar-free".

The 5th ingredient listed is cane sugar followed by brown rice syrup!

Both of these contain a glycemic index score of 50. While plain white sugar has a GI score of 58–84, depending on the type, whereas Erythritol and Allulose have a GI index of 0.

The glycemic index is an indicator of how much your blood sugar will rise after consuming an item.  The higher the score, the more your blood sugar will spike.

In order to stay in ketosis, you want your blood sugar to stay as level as possible.

What makes these nut and seed crackers so good?

• only require 6 ingredients
• only take minutes to make
• they actually truly taste better than the store-bought version
• they have less than 1 gram of sugar per serving
• they only require 1 bowl to clean
• they are a delicious keto snack that you and your kids will love
• they can be easily customized by simply swapping out ingredients
• you don't end up with a lot of broken pieces that look like granola like the store-bought brand
• Non-GMO, gluten-free, kosher, vegan-friendly and no artificial ingredients
• they are much cheaper to make than they are to buy
• THEY DO NOT CONTAIN CANE SUGAR OR BROWN RICE SYRUP LIKE THE STORE-BOUGHT VERSION!

Keto Coconut Clusters vs. Copycat Innofoods

FOR ½ CUP SERVING OF INNOFOODS KETO COCONUT CLUSTERS:

• Calories: 160
• Fat: 14 g
• Total Carbohydrate: 8g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 3g

FOR ½ CUP SERVING OF MY COPYCAT COCONUT KETO CLUSTERS:

• Calories: 149
• Fat: 13.9g
• Total Carbohydrate: 3.4g
• Dietary Fiber: 2.7g
• Sugar: 0.9g
• Protein: 3g

As you can see, the nutritional profile is comparable in total calories and protein. 

However, regarding the amount of sugar, my Super Seed Keto Copycat Coconut Clusters have under 1 g of net carbs whereas the storebought Coconut Clusters have 5 g of net carbs!

Ingredients Nut and Coconut Clusters

• Coconut - you will need unsweetened coconut flakes. Make sure that you purchase "flakes" and not "shredds"
• Pumpkin seeds - I like to use raw and sprouted pumpkin seeds but any type will work.
• Pecans - These do not need to be toasted. You can also replace pecans with any other type of nut.
• Almonds - You will need sliced almonds and not whole almonds. Also, do not mistake sliced almonds for slivered almonds as they are not the same.
• Flax seeds - These are to be left whole and not ground down into flaxseed meal.
• Sweetener- Make sure that your sweetener is primarily erythritol-based. I like to use WholeEarth Brown Sweetener. Do NOT use alluse as it will brown to quickly and not harden. The only sweetener that will work for this recipe is erythritol-based.
• coconut oil and salt
• OPTIONAL - maple extract, coconut extract, vanilla, etc...

What is the difference between coconut chips/flakes and shredded coconut?

Unlike shredded or desiccated, flaked coconut is much larger. The coconut is shaved into long, wide flakes. Toast these flakes or use them as-is in all sorts of recipes—like this beautiful coconut cake—for added flavour and texture.

You can omit the unsweetened shredded coconut and replace it with more coconut flakes.  However,  you can not do the reverse and only use shredded coconut as the mixture will become more like granola (I actually make my granola this way and you can find my easy Keto granola recipe here) than "clusters".

Nut and Coconut Clusters Instructions

Making this copycat coconut keto clusters recipe is really easy!

Step 1 - Combine the nuts and seeds

• Add all the coconut, nuts, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients

Step 2 - Heat the coconut and sweetener

• Place the coconut oil and sweetener in a glass measuring cup
• Heat the mixture in the microwave in 1-minute increments until approximately 50% of the sweetener has dissolved (Hint: Not all the sweetener will dissolve and that is ok!)
• Add in vanilla extract and kosher salt

Step 3 - Bake it and Allow it to Cool

• Spread the mixture into the baking dish and press down slightly
• Bake for 8-10 minutes or until the coconut begins to brown.
• Remove from the oven and cover with an additional piece of aluminum foil
• Using a spatula, press down firmly on the mixture
• Let it cool completely

Step 4 - Break and Enjoy!

• Once cooled, place it in the fridge or freezer to cool even further before breaking it into pieces

Keto Coconut Clusters Subsitutions?

• use any type of seed or nut in equal amounts
• use flax or hemp seeds instead of chia seeds
• use butter instead of coconut oil
• use regular sugar instead of sweetener
• use maple extract or maple syrup instead of the vanilla extract

Tips and tricks for making Coconut Clusters:

• if you want thinner coconut clusters, use a 9 x 13-inch pan instead...just make sure that it is not too large as the clusters will spread apart too much and will not be able to be broken down into chunks (if this does happen, just eat it as granola!)
• use the rack in the bottom ⅓rd of the oven to help make sure that the coconut flakes do not burn
• If you use salted nuts, omit any additional salt
• Make sure you press the mixture down AFTER it comes out of the oven to make sure that the ingredients bind well together
• Make the foil double the size of the pan and when the coconut clusters come out, fold the foil over the top of the clusters.  Use a spatula and press the mixture down firmly.  
• I have only made this recipe using Lakanto Classic sweetener and WholeEarth.  I think other erythritol based sweeteners should work as well as regular sugar
• Store these coconut clusters in the fridge for up to 14 days or in the freezer for up to 3 months.  Since they contain coconut oil that will liquefy at room temperature, I do not suggest keeping them on the counter.
• If you try to use coconut flakes instead of coconut chips, they may crumble more - to prevent this, allow the coconut clusters to cool completely and place them in the freezer for about 30 minutes before trying to break them into chunks
• Some readers have said that they have added an egg white to the mixture at the very end before baking and that this helped to keep the clusters together - I have tried it and still prefer my original recipe but feel free to try adding 1 egg white.

More Homemade Keto Bar Recipes

Looking for other keto protein bar recipes like this? Try these:

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