Calories: 174 Proteins: 4 Carbs: 6 Fibers: 2 Fats: 17 Serves: 12 Total time: 20M
1 1/2 cups unsweetened coconut chips (raw)
1/3 cup pumpkin seeds (raw)
1/3 cup sunflower seeds (raw)
2 tbsp BetterBody Foods Super Seed Blend
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2 tbsp BetterBody Foods Allulose Sweetener Blend
1/4 cup sugar-free maple syrup
1 tbsp Better Body Foods Coconut oil (melted)
1/4 tsp sea salt
1. Preheat the oven to 350°F. Line a sheet pan with parchment paper. 2. In a large bowl, stir together the coconut chips, pumpkin seeds, sunflower seeds, super seeds, and allulose. 3. Drizzle on the sugar-free maple syrup and coconut oil over the mixture, sprinkle with sea salt, and toss to coat. 4. Use a small cookie scoop or a spoon to place the mixture onto the lined baking sheet, spacing them at least 1 inch apart. 5. 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.) 6. Remove the keto coconut clusters from the oven and let them cool completely on the pan until crisp. 7. Enjoy your Coconut Keto Clusters!
