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
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1 ½ cups unsweetened shredded coconut
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2 large egg whites
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2 tbsp almond flour
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2 tbsp monk fruit sweetener (or erythritol)
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½ tsp vanilla extract
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Pinch of sea salt
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Optional: 1 tbsp unsweetened cocoa powder or 1 tbsp mini sugar-free chocolate chips
Instructions
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Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk the egg whites until frothy.
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Add shredded coconut, almond flour, sweetener, vanilla, and salt. Mix until fully combined.
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Use a small cookie scoop or spoon to form clusters and place on the baking sheet.
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Bake for 12–14 minutes, or until edges are golden brown.
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Let cool completely before removing from the sheet (they’ll firm up as they cool).
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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