This post may contain affiliate links, which help keep this content free. (Full disclosure)
For the past few years, I’ve been a little obsessed with the keto coconut clusters from Costco. But they are not always available, they are expensive, and I don’t like that the ingredients contain cane sugar and brown rice syrup (not really keto!). So, I created my own homemade coconut keto clusters, using a secret ingredient.
This snack combines all the best parts of keto macaroons and keto granola into one crispy, sweet, and satisfying bite. They have quickly become one of my new favorite keto snacks!
You won’t find any recipe like this in stores, because it uses a secret ingredient: Wholesome Yum Keto Honey! It measures just like the real thing and has zero net carbs per serving — and because it’s sticky and gooey like the real thing, it makes the perfect binder for keto clusters.
With a thick pour and rich taste, you can also use it just like regular honey — whether you drizzle onto breakfast or brush on meats.
Why You’ll Love This Coconut Keto Clusters Recipe
- Naturally sweet and nutty taste
- Toasted, crispy outside with a slightly chewy interior
- Ready in under 25 minutes
- 3.9g net carbs per serving
- Free from dairy, sugar, tree nuts, and eggs
- No hidden sugars, GMOs, or preservatives, unlike many store-bought versions labeled “keto”
- Naturally low carb and gluten-free
Ingredients & Substitutions
This section explains how to choose the best ingredients for this keto coconut clusters recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Unsweetened Coconut Chips – Check labels to make sure they contain no added sugar.
- Seeds – Including pumpkin seeds, sunflower seeds, and chia seeds.
- Besti Powdered Monk Fruit Allulose Blend – Optional if you want a sweeter result, with no gritty texture or added net carbs. Without this, the clusters are just slightly sweet.
- Wholesome Yum Keto Honey – All-natural and deliciously gooey, this is the key to holding the clusters together and also adds subtle sweetness. While regular honey also works, this special ingredient makes this a truly keto coconut clusters recipe.
- Coconut Oil – Unrefined coconut oil adds extra coconut flavor to this recipe, but you can use refined coconut oil if you prefer a more neutral flavor.
- Sea Salt – Balances the sweet taste.
How To Make Keto Coconut Clusters
This section shows how to make coconut clusters keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Stir dry ingredients. In a large bowl, stir together coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and powdered Besti (if using).
- Add wet ingredients. Add Wholesome Yum Keto Honey, coconut oil, and sea salt. Toss to coat.
- Scoop. Use a cookie scoop to make uniform mounds on a lined baking sheet. Try to pile them as high as you can.
- Bake. When cookies are dark golden brown on the edges, remove them from the oven.
TIP: Beware of burning!
Check the progress of clusters as they bake. You want them dark so they stay together (like the photo below), but they go from golden to burnt very fast.
- Shape. Leave clusters on the pan to cool for 5-10 minutes. Once they are cool enough to touch but still warm, pinch them back into shape (as they will have spread).
- Let them get crispy. Allow to cool completely to crisp up.
Keto Clusters Variations
- Keto Nut Clusters – Substitute chopped keto nuts (such as almonds or pecans) for an equivalent amount of seeds.
- Keto Chocolate Coconut Clusters – Gently melt sugar-free chocolate chips and drizzle over the top of each serving. I recommend making keto dark chocolate coconut clusters, but milk and white varieties would work too!
- Swap Seeds – Use an equivalent amount of any seeds you prefer, as long as they’re similar in size. For instance, use more pumpkin seeds in place of sunflower seeds, or replace chia seeds with other small varieties like hemp, sesame, or flax.
- Add Dried Fruit – Add chopped freeze-dried keto fruit to the mix, or a sprinkle of sugar-free dried cranberries.
- Sprinkle With Spices – Add up to 1 teaspoon total of spices like cinnamon, turmeric, cardamom, or homemade pumpkin pie spice to dry ingredients.
- Store: Keep coconut keto clusters in a covered container in the fridge for up to 10 days. If they get too soft, you can place in the oven at 250 degrees F for a few minutes, then let them cool, to get crisp again.
- Freeze: Cool keto clusters and freeze up to 3 months in an airtight container.
More Ways To Use Coconut Keto Clusters
Although great on their own, this coconut keto clusters recipe pairs well with lots of other dishes!
- Breakfast – Break clusters and swirl them into keto yogurt (or coconut yogurt), or sprinkle on top of keto oatmeal.
- Creamy Treats – Use cluster crumbs to add a crunchy element to desserts like keto ice cream or keto vanilla pudding.
- Cozy Desserts – Crumbled clusters make the perfect complement on top of keto apple crisp, keto blueberry cobbler, or keto peach cobbler.
- Salads – Crumble the clusters and add sweet crunch to keto salad recipes, like kale crunch salad, chef salad, or green goddess salad.
More Crunchy Keto Snacks
There are so many yummy low carb snacks to try! Here are a few portable ones everyone loves.
Coconut Keto Clusters
Coconut Keto Clusters (Easy!)
Coconut keto clusters use coconut, seeds, and a sweet secret ingredient to bind them. Ready in 20 minutes + 3.9g net carbs per serving!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C). Line a sheet pan with parchment paper.
In a large bowl, stir together the coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and Besti Powdered.
Drizzle on the keto honey and coconut oil, sprinkle with sea salt, and toss to coat.
Use a small cookie scoop or a spoon to place the mixture onto the lined baking sheet, at least 1 inch apart, about 2 teaspoons per piece.
Bake for 7-8 minutes, until the coconut is dark golden brown on the edges. (You don’t want to burn them, but the darker they get, the better they will stay together.)
Remove the keto coconut clusters from the oven. They will be soft and sticky, and will have spread. Cool for 5-10 minutes, until warm but no longer hot, then pinch them back into shape while they are still warm.
Let the clusters cool completely on the pan, until crisp.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Serving size: 4 pieces
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
Another great recipe to use the keto honey. These are delicious, and easy to make!
So delicious and super easy. I added a sprinkle of cinnamon too. No need to buy the crazy expensive innafoods clusters ever again! Thanks Maya.
Love that these are keto friendly! Our family loved them during Christmas eve. Thanks for sharing another winning recipe!
These were perfect for my holiday baking exchange!!
I can’t wait to make these!! They look delicious!
Is there a substitute for the honey?
Wholesome Yum D0
Hi Bev, You may be able to use keto maple syrup but I have not tried that so I can’t say for sure if that would work.