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copycat coconut keto clusters made with almonds, coconut, pecans and pumpkin seeds broken into chunks

Coconut Keto Clusters Recipe with Pecans, Almonds and Pumpkin Seeds

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5 from 1 review

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!  A quick and easy keto, low carb and healthy snack that is perfect for lunch or as a snack in your kids' lunch box!

  • Total Time: 15 minutes
  • Yield: 8-10 servings 1x

Ingredients

Units Scale
  • 1 1/2 cup flaked coconut, unsweetened (sometimes called coconut chips)
  • 1/2 cup pumpkin seeds
  • 1/2 cup shredded coconut, unsweetened
  • 1/4 cup chopped pecans
  • 1/4 cup sliced almonds
  • 1/4 cup golden flax seeds
  • 4 tbsp melted coconut
  • 3-4 tbsp Lakanto Golden Sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Place an oven rack on the bottom 1/3rd of the oven and preheat the oven to 350 degrees F.   Line a 9x9 or 9x13 inch baking dish with aluminum foil and set it aside.  Make sure that the aluminum foil has excess so that you will be able to fold the aluminum foil over the top of the clusters.
  2. In a large bowl, combine all the nuts and seeds and toss to combine.
  3. 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 the vanilla and whisk the ingredients together.
  4. Pour the coconut oil over the nut and seeds and mix thoroughly
  5. Spread the mixture onto the prepared baking dish and press down on the mixture.  Bake in the lower 1/3rd of the preheated oven for 8-12 minutes or until the coconut just begins to brown.  Remove from the oven and fold over the excess aluminum foil.
  6. Place a kitchen towel over the aluminum foil and press the mixture down firmly, using a spatula or your hands (be careful as the mixture will be VERY hot).
  7. Unfold the aluminum foil to expose the coconut clusters
  8. Allow the coconut clusters to cool completely and then place them in the fridge for an additional 1 hour or the freezer for 30 minutes before breaking into clusters.

Notes

  • my house is warm so I keep these stored in the fridge or freezer
  • add cinnamon or other spices to suit your tastes
  • feel free to switch out the ingredients but make sure to keep the coconut flakes the same amount otherwise you may not be able to break these into clusters
  • Author: Cat
  • Prep Time: 5
  • Cook Time: 10
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 149
  • Sugar: 1.4
  • Fat: 14
  • Carbohydrates: 3.4
  • Fiber: 2.7
  • Protein: 3

Find it online: https://mycrashtestlife.com/copycat-coconut-keto-clusters-recipe/

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