Coconut Keto Clusters (Easy!) – Wholesome Yum

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Over the past few years, I’ve become a little obsessed with Costco’s Keto Coconut Skewers.But they’re not always available, they’re expensive, and I don’t like cane sugar and brown rice syrup in the ingredients (not real ketone! ).So, I created my own homebrew coconut ketone clusterusing a secret ingredient.

This snack combines all the best parts Keto Macaroons and Keto Granola One bite is crispy, sweet and satisfying.They quickly became one of my new favorites Keto Snacks!

You won’t find any recipe like this in stores because it uses a secret ingredient: Wholesome Brassica Honey! It measures just like the real thing, has zero net carbs per serving—and because it’s sticky like the real thing, it’s the perfect binder for keto clusters.

Thick and rich in flavor, you can also use it like regular honey—whether drizzled over breakfast or brushed on meat.

Ingredients and Substitutes

This section explains how to choose the best ingredients for this keto coconut skewers recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

How to Make Keto Coconut Skewers

This section shows how to make coconut string keto, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Stir in dry ingredients. In a large bowl, whisk together coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, and Besti powder (if using).
2. Add wet ingredients. Added wholesome Yum Keto Honey, Coconut Oil and Sea Salt. Throw on the coat.

3. scoop. use one cookie scoop Make a uniform mound on the liner bakeware. Try to stack them as high as possible.
4. bake. Remove the cookies from the oven when they are dark golden brown around the edges.

Tip: burn carefully!

Check the progress of the cluster bake. You want to darken them so they hold together (pictured below), but they go from golden to burnt very quickly.

5. shape. Leave the clusters on the pan to cool for 5-10 minutes. Once they are cool to the touch but still warm, pinch them back into shape (as they will fall apart).
6. Let them crisp up. Let it cool completely to crisp up.

Keto Cluster Variation

• Keto Nut Clusters – Alternative to chopping keto nuts (such as almonds or pecans) an equal amount of seeds.
• Keto Chocolate Coconut Skewers – Gently melt Sugar Free Chocolate Chips And drizzle over the top of each serving. I recommend making keto dark chocolate coconut skewers, but milk and white varieties work too!
• exchange seeds – Use equal amounts of any seeds you like, as long as they are similar in size. For example, replace sunflower seeds with more pumpkin seeds, or chia seeds with other small varieties like hemp, sesame or flax.
• add dried fruit – add chopped lyophilized Keto fruit mix, or sprinkle Unsweetened Dried Cranberries.
• Sprinkle with spices – Add up to 1 teaspoon of spices such as cinnamon, turmeric, cardamom or Homemade Pumpkin Pie Spice Dry ingredients.

storage instructions

• shop: Store coconut ketone clusters in a covered container in the refrigerator for up to 10 days. If they get too soft, you can put them in a 250°F oven for a few minutes and let them cool to crisp again.
• freeze: Cool Ketone Clusters and freeze in an airtight container for up to 3 months.

More Ways to Use Coconut Ketone Clusters

While this Coconut Keto Clusters recipe is great on its own, it pairs well with many other dishes!

More Crunchy Keto Snacks

There are so many delicious low-carb snacks to try! Here are some portable devices that everyone loves.

Coconut Keto Clusters (Easy!)

Coconut Keto Clusters use coconut, seeds, and a sweet secret ingredient to unite them. Ready in 20 minutes + 3.9g net carbs per serving!

Prepare: 15 minute

chef: 7 minute

all: twenty two minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 350°F (176°C). line a bakeware and parchment.

2. In a large bowl, whisk together coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, and Besti powder.

3. Drizzle with keto honey and coconut oil, sprinkle with sea salt, and toss to coat.

4. use one small cookie scoop Or spoon the mixture onto a lined baking sheet at least 1 inch apart, about 2 teaspoons per slice.

5. bake 7-8 minutesuntil the edges of the coconut are a deep golden brown. (You don’t want to burn them, but the darker they get, the better they hold together.)

6. Remove the keto coconut clusters from the oven. They will be soft and sticky and will fall apart.very cool 5-10 minutesuntil warm but no longer hot, then pinch them back into shape while they are still warm.

7. Let the clusters cool completely on the pan until crisp.

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recipe notes

Serving Size: 4

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 235

fat 21.9 grams

protein 4.3 grams

total carbohydrates 12.1 grams

net carbs 3.9 grams

fiber 8.2 grams

sugar 2.6 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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