Sweet and Crunchy Keto Coconut Clusters
How to Make It
Step 1
Preheat the oven to 350F/180C and line a baking sheet with parchment paper. To a medium-sized mixing bowl, add the coconut flakes, egg, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, salt, and maple-flavored syrup. Mix ingredients using a spatula.
Step 2
Using an ice cream scoop, scoop out the mixture onto the baking sheet. Ensure the clusters are evenly spaced. Transfer the baking sheet to the oven and bake for 12-15 minutes until the edges are lightly golden.
Step 3
Constantly check the clusters to ensure they don’t burn. Remove from the oven and allow the clusters to cool slightly on the baking sheet. Then, transfer them to a wire cooling rack to cool further.
Step 4
Store any leftover clusters in an airtight container in the pantry for up to 7 days. These coconut clusters are best eaten fresh. Serve with a cup of warm tea or as an on-the-go snack.
Ingredients
- Desiccated / Shredded Coconut (Unsweetened) – 1.5 cup
- Raw egg – 1 medium
- Pumpkin seeds – 2 tbsp, whole pieces
- Sunflower seeds – 2 tbsp
- Chia seeds – 1 tbsp
- Salt – 0.25 tsp
- Keto Maple Flavored Syrup – 2 tbsp