Description
These homemade keto coconut clusters are crispy, golden, and naturally low-carb, perfect for anyone looking to enjoy something sweet without the sugar. Whether you’re on a keto journey or just want a healthier treat, these clusters are comforting, satisfying, and easy to make.
Ingredients
1 ½ cups unsweetened shredded coconut
2 large egg whites
2 tbsp almond flour
2 tbsp monk fruit sweetener (or erythritol)
½ tsp vanilla extract
Pinch of sea salt
Optional: 1 tbsp unsweetened cocoa powder or 1 tbsp mini sugar-free chocolate chips
Instructions
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, whisk the egg whites until frothy.
Add shredded coconut, almond flour, sweetener, vanilla, and salt. Mix until fully combined.
Use a small cookie scoop or spoon to form clusters and place on the baking sheet.
Bake for 12–14 minutes, or until edges are golden brown.
Let cool completely before removing from the sheet (they’ll firm up as they cool).
Store in an airtight container at room temperature for up to 4 days—or refrigerate for longer freshness.
Notes
For extra richness, drizzle with melted sugar-free dark chocolate.
Add cinnamon or pumpkin spice for a seasonal twist.
These clusters make a great travel snack or post-workout treat.
For a nut-free version, swap almond flour with sunflower seed flour.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Keto Snacks, Low Carb Desserts, Healthy Treats
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 95 kcal
- Sugar: 0g (No added sugar)
- Sodium: 40mg
- Fat: 8g
- Carbohydrates: 3g (Net: 1.5g)
- Fiber: 1.5g
- Protein: 2g