Easy Keto Coconut Clusters Recipe (2 Ingredients!)
Crunchy, sweet and moreish, this Keto Coconut Clusters Recipe is heavenly! Loaded with toasted coconut and dark chocolate, this easy recipe is great as a snack or a dessert alternative to cookies. Prep takes just 15 minutes and they’re perfect for sharing or keeping for yourself!
Why you will love this recipe
- Quick to prep: These homemade coconut clusters take just 15 minutes to prep!
- Easy: This is a no-bake coconut keto clusters recipe, and the prep is so simple! All you have to do is toast the coconut, melt the chocolate, and then drizzle the coconut chips with chocolate. After that, they just have to sit in the fridge until set. Easy!
- Crunchy: Crunch is so satisfying and this chocolate coconut mixture certainly has its CRUNCH! It’s hands down the best part of this recipe! These crunchy clusters are incredibly moreish.
- Simple ingredients: Just two main ingredients: coconut chips and melted dark chocolate. I like to add a pinch of sea salt on top of mine to really let the flavors amplify!
- Healthy: These ingredients are all healthy, a great idea for a clean treat if you have a sweet tooth!
- Make ahead: This coconut clusters recipe is a good option if you like to have healthy sweet treats on hand as you can make them and eat them over a week or two.
Key Ingredients
- Coconut: I used raw organic coconut flakes, and toasted them myself using my tried and true Toasted Coconut Flakes recipe. It’s really easy to do and will save you a little money.
- Chocolate: I used 85% dark melted chocolate in this recipe to keep the net carb count low without compromising the flavor. The net carbs are 3.8g per keto coconut cluster. If you use 70% dark chocolate the net carb count is closer to 5g net carbs. This tastes better in my opinion, but may be more challenging to fit into your net carb limit.
- Salt: Just a tiny wee sprinkle of salt over the coconut keto clusters really makes the flavor shine! This is completely optional but worthwhile!
How to make Keto Coconut Clusters
Begin by preparing the baking sheet. Place a piece of parchment paper, wax paper, or a silicone baking tray, on top of a cookie sheet that fits in your fridge.
Next, toast the coconut chips in a pan over moderate heat. This will take about 10 minutes. You can skip this step if you’re using pre-toasted coconut chips.
When the coconut chips are mostly golden brown and crunchy, remove them from the pan and set them aside.
Melt the chocolate in a bain-marie (double boiler) by placing a medium saucepan of simmering water on the stove over medium heat and topping it with a heat-safe glass or metal bowl.
Add the chocolate to the top bowl and stir it with a wooden spoon or rubber spatula until it’s completely melted. Switch off the heat.
Divide the coconut chips into 12 clusters onto the prepared baking sheet. Keep a few coconut chips aside for later, about 1/8 cup or a large pinch.
Drizzle the coconut clusters with the melted dark chocolate, 1-2 tbsp per cluster.
Sprinkle the chocolate with the remaining 1/4 cup of toasted coconut.
Sprinkle a little pinch of salt over each keto coconut cluster.
Chill in the fridge for 30 minutes – 1 hour, or until set.
Storage Instructions
Store the Keto Coconut Clusters in an airtight container at room temperature for up to a week. Store them in the fridge in an airtight container for up to a month.
Recipe Notes & Tips
- Make sure you use unsweetened coconut flakes for this coconut keto clusters recipe. Sweetened coconut is loaded with sugar and not keto-friendly.
- Follow my recipe for toasted coconut flakes to make perfect, golden-brown, crunchy toasted coconut. It’s really easy, however, I’ve included a few extra tips to get them just right.
- If you don’t want to toast your own coconut, buy it already toasted! Just check the ingredients are 100% coconut and no extras.
- You can use other dark chocolate (70% or 90%) while keeping this coconut keto clusters recipe keto-friendly. You can also use sugar-free chocolate or any keto-friendly chocolate you can buy.
Variations & Additions
Feel free to add other toasted nuts and seeds to this chocolate clusters recipe! Here are a few I enjoy:
- sunflower seeds
- chia seeds
- macadamia nuts
- peanuts
- almonds
- pecans
- walnuts
Frequently Asked Questions
Yes! This keto coconut clusters recipe has just 3.8g net carbs per coconut cluster. They are quite a good size and extremely satisfying, one of the best sweet treats on the keto diet!
Yes! Coconut is one of the best keto-friendly healthy snacks as it’s high in fibre so the net carb count is pretty low, coming in at around 3g per 100g, and it’s loaded with healthy fats. It’s perfect for a low carb diet!
Yes! Coconut Flakes have 6.4g net carbs per 100g. 100g is quite a lot of coconut! I usually snack on around 30g of coconut chips at a time.
Yes! Coconut must be unsweetened for it to be keto-friendly. Sweetened coconut is loaded with extra sugar, which means extra carbs.
More dessert recipes you will love
- LOW CARB VEGAN CHOCOLATE FUDGE
- KETO APPLE CRISP
- NO-BAKE BANANA CHEESECAKE
- PALEO CUPCAKES
- PALEO CHOCOLATE CHIP COOKIES
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please leave a star rating review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Keto Coconut Clusters
Ingredients
- 180 g 85% dark chocolate
- 120 g coconut chips toasted or raw
- a sprinkle of salt
Instructions
- (If using pre-toasted coconut chips, skip to #3) Begin by toasting the coconut chips in a pan over medium-high heat. This will take about 10 minutes.
- When the coconut chips are mostly golden-brown and crunchy, remove them from the pan and set them aside.
- Melt the chocolate in a bain-marie by placing a pot of boiling water on the stove over medium heat and topping it with a heat-safe glass or metal bowl.
- Add the chocolate to the top bowl and stir it until it's completely melted. Switch off the heat.
- Divide the coconut chips into 12 clusters on a piece of greaseproof paper or silicone baking sheet, on top of a baking tray that fits in your fridge. Keep a few coconut chips aside for later, about 1/8 cup or a large pinch.
- Drizzle the coconut clusters with the melted dark chocolate, 1-2 tbsp per cluster.
- Sprinkle the chocolate with the remaining 1/4 cup of toasted coconut.
- Sprinkle a little pinch of salt over each keto coconut cluster.
- Chill in the fridge for 30 minutes – 1 hour, or until set.
Notes
- My Toasted Coconut Flakes recipe goes into detail about how to toast perfect coconut chips. It's definitely worth checking out if this is your first time toasting coconut flakes.
- The carb count I've included for this recipe is for using 85% dark chocolate, however, you could decrease the carbs by using 90% dark chocolate, or increase the slightly by using 70% dark chocolate. My favourite is 70% as it's a little sweeter. The net carb count for 70% is around 5g per cluster.
