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–+ servings
Coconut clusters on a wooden cutting board.
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5 from 4 votes

Keto Coconut Clusters

Keto coconut clusters are the perfect low carb snack - crispy, chocolatey, and incredibly simple to make. With just a few ingredients and no baking required, this treat satisfies sweet cravings while staying sugar-free.
Prep Time15 minutes
Additional Time1 hour
Total Time1 hour 15 minutes
Course: Desserts
Cuisine: American
Keyword: bites, chocolate, clusters, coconut, cookies, dessert, keto, low carb, no-bake, paleo, snack
Servings: 12 clusters
Calories: 144kcal
Author: Bethany Galloway

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 in a pan over medium-high heat. This will take about 10 minutes.
    Toasted coconut chips in a mixing bowl.
  • When the chips are mostly golden-brown and crunchy, remove them from the pan and set them aside.
    Toasted coconut flakes on a baking sheet.
  • 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.
    A close up of coconut clusters melted in a pan.
  • Divide the coconut 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.
    Coconut clusters on a baking sheet.
  • Drizzle the coconut clusters with the melted dark chocolate, 1-2 tbsp per cluster.
    Coconut clusters are being generously poured with chocolate.
  • Sprinkle the chocolate with the remaining 1/4 cup of toasted coconut.
    A plate with coconut clusters and chocolate on it.
  • Sprinkle a little pinch of salt over each keto coconut cluster.
    A plate of coconut clusters covered in chocolate.
  • Chill in the fridge for 30 minutes - 1 hour, or until set.

Notes

  • No baking needed: These clusters set in the fridge - no oven required!
  • Chocolate type matters: Use high-quality dark chocolate or sugar-free chocolate chips for the best melt and flavor.
  • Toast your own: 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.
  • Microwave option: No bain-marie? Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring in between.
  • Work quickly: Once the chocolate melts, move fast - clusters are easiest to shape before the chocolate begins to thicken.
  • Carb count: This recipe uses 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.
 

Storage instructions

  • Fridge storage: Keep clusters in an airtight container in the fridge for up to 2 weeks.
  • Freezer-friendly: Store in a freezer-safe container for up to 3 months - perfect for make-ahead snacking!
  • Avoid the heat: These melt fast at room temp, so keep them chilled until you're ready to eat.
  • Layer smart: If stacking, place parchment between layers to prevent sticking.

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 5.3g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 111mg | Fiber: 1.5g | Sugar: 3.3g