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Keto Coconut Clusters featured image

Keto Coconut Clusters


Crispy toasted coconut and chewy nuts, plus crunchy seeds make for the best keto coconut clusters.




  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
  2. Add all ingredients to a large bowl: coconut chips, pumpkin seeds, pecans, almonds, flax seeds, keto honey and salt (if using). Using a rubber spatula, fold until well mixed. This is the keto honey I used.
  3. Pour keto coconut mixture onto prepared baking sheet. Create a thick, even layer. Using a spoon, nudge coconut mixture into small piles. Create regular gaps throughout for air to flow through while baking—this will make the clusters crispy.
  4. Bake for 16-24 minutes. Mine took 20 minutes. Clusters will crisp up while cooling.
  5. Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Enjoy! Storing instructions below.


Storing Instructions: Store in an airtight container for 1-2 months at room temperature.

Nutrition Info is an estimate based on 24 clusters and no salt used.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cluster
  • Calories: 76
  • Sugar: 0.5g
  • Sodium: 1.9mg
  • Fat: 6.5g
  • Carbohydrates: 4.6g, Net Carbs: 1.6g
  • Fiber: 3g
  • Protein: 1.5g
  • Cholesterol: 0mg

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