Easy Keto Coconut Clusters Recipe (No Bake)
This keto coconut clusters recipe is perfect for satisfying your sweet tooth on a low-carb diet. Made with shredded coconut and sugar-free chocolate chips, these clusters are easy to make and will become your go-to snack.
Are you looking for more low carb friendly desserts to make for your family? If so, you will want to give this Keto Chia Pudding or this Keto Lemon Mug Cake recipe a try next time!
Table of Contents
Why You’ll Love This Recipe
- If you ask me, the best thing about this tasty treat is that you only need simple ingredients so you may not even need to make a trip to the local grocery store to make them.
- Another one of my favorite things about this no-bake cookies recipe is that you don’t even have to turn on the stove or oven. You can’t get any easier than that!
- They are also great to make ahead so you can treat on hand that’s keto-friendly for when the sweet cravings hit.
- Plus, they are also cheaper to make and taste better than the store-bought version.
Equipment Needed
You will need these kitchen tools to help you make these coconut keto clusters:
- baking sheet
- parchment paper
- large skillet
- large bowl – microwave-safe bowl
Ingredients
I’ve put together this quick grocery shopping list for your convenience. You can find the full list of ingredients and amounts needed in the recipe card at the bottom of this post.
- unsweetened shredded coconut
- chopped almonds or pecans
- sugar-free chocolate chips
- coconut oil
- sweetener of choice (such as Allulose, erythritol or monk fruit)
How to Make These Keto Coconut Clusters
This is a quick overview of the steps of this coconut cluster recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a dry large skillet over medium heat, toast the shredded coconut until golden brown, about 3-5 minutes.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl. Add the sweetener.
- Add the toasted coconut and nuts and mix until combined.
- Drop spoonfuls of the mixture onto the baking sheet in small clusters.
- Chill the clusters on the baking sheet for at least 30 minutes to harden.
What To Serve With This Dish
These coconut clusters make a great snack any time of the day, however, they also pair well with any of your favorite keto meals like this Keto Chicken Artichoke Casserole or this Air Fryer Parmesan Crusted Salmon. You can’t go wrong with either of these recipes.
Substitutions and Additions
- Not a fan of pecans or almonds? You can use pumpkin seeds, sunflower seeds, or even chia seeds to make these no bake cookies.
- Try using different types of keto chocolate. I like to use dark chocolate, however semi-sweet or even white chocolate can be used.
How To Store
Store these coconut clusters in an airtight container in the fridge for up to a week. If you want them to last longer, you can store them in the freezer for up to 3 months.
Sandra’s Pro Tips
- I’ve found the easiest way to shape these cookies, is with a cookie scoop. If you don’t have one though, two tablespoons would also work.
- You can use any of your favorite keto-friendly sweeteners. I like to use allulose.
FAQs
Do you have questions bout this keto coconut clusters recipe? Here are the answers to the most commonly asked questions for this easy recipe.
Shredded coconut is finely grated, while coconut chips are larger and thicker pieces of coconut. For this recipe, I prefer shredded coconut flakes.
Yes, coconut oil is a great option for a keto diet as it is high in healthy fats and low in carbohydrates. It can also provide a subtle coconut flavor to your dishes.
Other Delicious Keto Dessert Recipes You May Enjoy
Keto Coconut Clusters
Equipment
- baking sheet
- Parchment Paper
- Large Skillet
- large bowl – microwave-safe bowl
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped almonds or pecans
- 1/4 cup sugar-free chocolate chips
- 2 tablespoons coconut oil
- 1 tablespoon sweetener of choice such as Allulose, erythritol or monk fruit
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a dry large skillet over medium heat, toast the shredded coconut until golden brown, about 3-5 minutes. Watch closely and stir frequently to prevent burning.
- In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring in between, until fully melted and smooth.
- Stir the sweetener into the melted chocolate mixture.
- Add the prepared toasted coconut and chopped nuts to the chocolate mixture, and stir until everything is well coated.
- Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
- Chill in the refrigerator for about 20 minutes, or until the clusters are firm.
- Store in an airtight container in the fridge for up to a week.
Notes
- You can use any of your favorite keto-friendly sweeteners. I like to use allulose.
- I’ve found the easiest way to shape these cookies, is with a cookie scoop. If you don’t have one though, two tablespoons would also work.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
