Sweet and Crunchy Keto Coconut Clusters

Desiccated / Shredded Coconut (Unsweetened)

1.5 cup

Pumpkin seeds

2 tbsp, whole pieces

Keto Maple Flavored Syrup

2 tbsp

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.

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.

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.

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.