Late at night, I found myself craving something chocolatey and satisfying, yet totally guilt-free. That’s how this Ultimate No-Bake Chocolate Coconut Keto Cookie Clusters recipe was born. Picture this: the aroma of dark cocoa melting into creamy almond butter, the gentle crackle of shredded coconut sheets hitting cold plate, the cool, firm bite of a cluster that gives way to a soft middle. A treat you can make and stash in the fridge in minutes, ready to satisfy your sweet tooth without derailing your low-carb goals. Whether you’re catching a movie, prepping for a snack attack, or simply rewarding yourself after a long day — these little clusters deliver big flavour with minimal fuss.
Recipe Info
- Prep Time: 10 minutes
- Cook/Set Time: 10 minutes (chill time)
- Total Time: ~20 minutes
- Chill/Rest Time: 30 minutes in fridge
- Servings: ~12 clusters
- Cuisine: Modern American / Keto
- Course: Dessert / Snack
Ingredients
- ⅓ cup (80 g) almond butter (or natural peanut butter, unsweetened)
- 2 tablespoons (30 g) coconut oil
- ¼ cup (25 g) unsweetened cocoa powder
- 1 cup (80 g) unsweetened shredded coconut (large flakes preferred)
- 2 tablespoons (30 g) chopped pecans or walnuts
- 2 tablespoons powdered erythritol or monk-fruit sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Line a baking sheet or large plate with parchment paper. Place it in the freezer while you prepare the mixture (so the clusters set faster).
- In a microwave-safe bowl (or over low heat on the stove), combine the almond butter and coconut oil. Heat until fully melted and glossy, stirring gently.
- Remove from heat and whisk in the cocoa powder, sweetener, vanilla extract and salt. The mixture should look like smooth, deep chocolate.
- Stir in the shredded coconut flakes and chopped nuts, folding until everything is coated in the chocolate mixture. You’ll feel the texture shift as the coconut absorbs the chocolate and binds everything.
- Use a tablespoon or small cookie scoop to drop heaping mounds onto the chilled parchment-lined sheet. Press each mound lightly so it flattens into a cluster shape (~1½ inch diameter).
- Place the tray back into the freezer and chill for at least 15-20 minutes, until the clusters are firm to the touch.
- Once set, transfer the clusters into an airtight container and store in the fridge (or freezer if you prefer really firm texture). Serve chilled or at cool room temp and enjoy the crisp-chewy contrast as you bite through the chocolate shell into the coconut-nut centre.
Tips & Variations
- Make-ahead option: Double the batch and freeze extras. Just take out clusters 5 minutes before serving—they retain shape and texture well.
- Nut-free swap: Use sunflower seed butter or tahini instead of almond/peanut butter, and swap chopped pecans for pumpkin seeds or sunflower seeds.
- Extra flavour twist: Stir in ½ teaspoon instant espresso powder into the melted butter mixture for a mocha kick. Or add 1 tablespoon sugar-free dark chocolate chips to each cluster before chilling.
- Lower-sweetness / dairy-free version: Use coconut-based sweetener and ensure all ingredients are dairy-free if needed (most are already).
- Presentation upgrade: Drizzle melted sugar-free white chocolate over the clusters or press a whole almond or pecan on top of each before chilling for a gourmet look.
Nutrition Facts (approx per cluster, if making ~12)
- Calories: ~110 kcal
- Protein: ~3 g
- Carbohydrates: ~4 g
- Fat: ~9 g
- Fiber: ~2 g
- Sugar: ~1 g (depending on sweetener)
- Sodium: ~40 mg
Chocolate Coconut Keto Cookie Clusters
Ingredients
Method
- Line a baking sheet or large plate with parchment paper. Place it in the freezer while you prepare the mixture (so the clusters set faster).
- In a microwave-safe bowl (or over low heat on the stove), combine the almond butter and coconut oil. Heat until fully melted and glossy, stirring gently.
- Remove from heat and whisk in the cocoa powder, sweetener, vanilla extract and salt. The mixture should look like smooth, deep chocolate.
- Stir in the shredded coconut flakes and chopped nuts, folding until everything is coated in the chocolate mixture. You’ll feel the texture shift as the coconut absorbs the chocolate and binds everything.
- Use a tablespoon or small cookie scoop to drop heaping mounds onto the chilled parchment-lined sheet. Press each mound lightly so it flattens into a cluster shape (~1½ inch diameter).
- Place the tray back into the freezer and chill for at least 15-20 minutes, until the clusters are firm to the touch.
- Once set, transfer the clusters into an airtight container and store in the fridge (or freezer if you prefer really firm texture). Serve chilled or at cool room temp and enjoy the crisp-chewy contrast as you bite through the chocolate shell into the coconut-nut centre.
Notes
- Protein: ~3 g
- Carbohydrates: ~4 g
- Fat: ~9 g
- Fiber: ~2 g
- Sugar: ~1 g (depending on sweetener)
- Sodium: ~40 mg
1: Can I make these completely ahead?
A: Yes — you can prepare the clusters, chill them, and store in an airtight container in the fridge for up to a week or in the freezer for up to 2 months.
2: How do I store leftovers?
A: Store in a sealed container in the fridge to keep the texture crisp-chewy. For longer storage, freeze and simply remove a few minutes before eating.
3: Can I make them vegan or nut-free?
A: Absolutely. Use a seed butter (sunflower seed, tahini) instead of a nut butter, and replace chopped nuts with seeds. Use a vegan sweetener and ensure chocolate and coconut oil are vegan-certified.
4: The clusters are too soft / falling apart — how do I fix that?
A: Make sure the melted mixture is slightly thick and warm when you fold in the coconut/nuts. If too runny, chill the mixture briefly before shaping or add an extra tablespoon of shredded coconut or chopped nuts to improve binding. Also ensure you chill them fully until firm.
