COCONUT KETO CLUSTERS RECIPE WITH PECANS, ALMONDS AND PUMPKIN SEEDS
This quick and easy copycat Coconut Keto Clusters recipe is so simple to make. Combining unsweetened flaked coconut with some nuts, coconut oil, and sweetener, you can make this keto, low carb, gluten-free snack in a matter of minutes. I urge you to try making this today...your family will thank you! A quick and easy keto, low carb and healthy snack that is perfect for lunch or as a snack in your kids' lunch box!
Provided by Cat
Categories Snacks
Time 15m
Number Of Ingredients 10
Steps:
- Place an oven rack on the bottom 1/3rd of the oven and preheat the oven to 350 degrees F. Line a 9×9 or 9×13 inch baking dish with aluminum foil and set it aside.
- In a large bowl, combine all the nuts and seeds and toss to combine. Melt the coconut oil in the microwave for 15-30 seconds. Once melted pour the coconut oil over the seeds making sure to stir the coconut oil to cover all the nuts and seeds. Sprinkle the salt (if using), sweetner and vanilla extract over the mixture and toss to combine.
- Spread the mixture onto the prepared baking dish and press down on the mixture. Bake in the lower 1/3rd of the preheated oven for 10-15 minutes or until the coconut just begins to brown. Remove from the oven and press the mixture down again, using a spatula (be careful as the mixture will be VERY hot).
- Allow the coconut clusters to cool completely and then place them in the fridge for an additional 1 hour or the freezer for 30 minutes before breaking into clusters.
Nutrition Facts : ServingSize 1/2 cup, Calories 149 calories, Sugar 1.4, Fat 14, Carbohydrate 3.4, Fiber 2.7, Protein 3
SUPER SEED KETO COCONUT SEED CLUSTERS
These Super Seed Keto Copycat Coconut Clusters are so easy to make. Simply combining unsweetened flaked coconut with some seeds, coconut oil and sweetener, you can make this keto, gluten-free snack in matter of minutes. I urge you to try making this today...your family will thank you!
Provided by Cat
Categories Snacks
Time 12m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
- Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
- Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
- If using, add any extract flavourings such as vanilla or maple
- Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
- Pour the mixture into the baking dish and press down slightly.
- Bake for 8-10 minutes or until the coconut begins to brown.
- Remove from the oven and using spatula or turner, press down on the mixture
- Let cool completely
- Once cooled, place it in the fridge to cool even further before breaking it into pieces
Nutrition Facts : ServingSize 1/2 cup, Calories 149 calories, Fat 13.9 g, Carbohydrate 3.4 g, Fiber 2.7 g, Protein 3 g
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