Low Carb Coconut Clusters

There are so many products offered in the world and I had one of my YouTube followers asked if I have ever tried Coconut Clusters from Costco. I never heard of them before so I took a trip to Costco and bought a bag. I see why she wanted me to try and duplicate them, first of all they are approximately $11.00 a bag and they are delicious. So I was on a mission to make these into a Low Carb Coconut Cluster.
This is my third time try to duplicate this Low Carb Coconut Cluster. I think I got the flavor down pat but I did not get the texture down pat.
The first time I made them I baked them in the oven for 18 minutes and took them out until they cooled down a bit and put them back into the oven to dry them out. They were very dry and had some clumps.
The second time I made them I added some chia seeds and baked them in the oven the same as the first batch and they did not stick together at all, but were very dry, which is a good thing.
So this Low Carb Coconut Cluster batch came out even different then the first 2. I don’t know what the change is but they have been different each time.
But I must say all 3 batches are delicious, they do not have the crispy crunch that the original Coconut Clusters but the recipe I have provided does not have Cane Sugar and Brown Rice Syrup in them. My Low Carb Coconut Clusters has its own crunch and chewy and would go well has a crumble on a dessert or just eating them as a snack.
I tried to make it as low carb as I could and am very happy with the results.

I hope you enjoy them, so lets get started and I will show you how to make them!

1/2 cup powdered erythritol

1 tablespoon coconut flour

2 tablespoons water

1 teaspoon vanilla extract

1 cup coconut smiles

1 cup salted shelled pumpkin seeds

1 cup sunflower seeds

In a saucepan blend the sweetener, coconut flour, water and vanilla, heat mixture till dissolved.

Add the coconut smiles, pumpkin seeds and sunflower seeds into the mixture and stir until all mixed.

On a baking sheet with parchment paper spread the seed mixture in a thick layer.

Preheat oven 350 F

Bake on middle rack for approximately 18 to 20 minutes. If you find the outside edges are getting brown take them out of the oven.

Let cool and place the tray in the freezer. (I left them over night but you don’t need to)
Break up the pieces and place in a sealed container in the fridge.

I was going away for a week to the Bahamas and wasn’t sure if my seed you be ok in the fridge so I put them in the freezer. This was the best decision I made, they are amazing, they stay in clumps and they are crunchy when you eat them.

I suggest you leave them in the freezer they are excellent

Servings: 1 ( whole recipe)

Yield: 17 net carbs

Servings: 20

Yield:0.8 net carbs

Stay healthy and live well!

Gayle