Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.

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.

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.

Bake for 16-24 minutes. Mine took 20 minutes. Clusters will crisp up while cooling.

Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Enjoy! Storing instructions below.