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Weight LossKeto Cashew Coconut Clusters (vegan + paleo)
June 9, 2018 By
Leanne Vogel
March 28, 2019
Lightly sweetened keto-friendly coconut cashew clusters, great for topping your coconut yogurt, adding to fat bombs, or enjoying on their own as the perfect sweet, salty, and crunchy keto snack!
Sometimes, you just need the CRUNCH, am I right? When I first started keto, it was an adjustment in so many ways, but luckily I figured out some crunchy snack options early on. Pork rinds (dipped in avocado oil mayo, of course), seeds, nuts, and coconut. My keto love for coconut knows no bounds. I love coconut so much, I named my dog… Coconut. For real. She’s adorable.
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I'm ready!But back to food. You know when you’re on keto and you have a hankering for a snack? Like, what “normal” people eat on the daily? It’s not an often thing, but it’s nice to bring some normalcy to your ketogenic diet and the natural foods selection offered by NOW is making it happen.
Sweet, salty, crunchy, let’s do this.
I mean, look at this keto goodness. It’ll stop any craving right in its tracks! And hey, NO SUGAR! YES! THIS RECIPE IS KETO!
Mind blown.
I used NOW Real Food® Erythritol for this recipe because it’s one of my favorite keto-friendly sweeteners, plus Whole Organic Cashews from NOW Real Food® because they’re raw, and unsalted. Don’t worry, I added my own salt to the recipe. Keeping the nuts raw is peace of mind for me, knowing that they aren’t roasted, meaning limited rancidity.
Let’s get going, you’re going to want to bookmark this one!
- ½ cup (96 g) NOW Real Food® Erythritol
- 2 tablespoons water
- 2 teaspoons cinnamon
- 1 teaspoons vanilla extract
- ¼ teaspoon Himalayan rock salt
- 10 oz (284 g) NOW Real Food® Organic Cashews, whole and raw
- ½ cup (60 g) coconut chips
- Heat a large frying pan; I used my cast iron, on medium heat. When the pan is hot, add the erythritol, water, cinnamon, vanilla, and salt. Mix until combined. Stir occasionally until the erythritol granules can’t be felt by the back of a spoon.
- Meanwhile, line a baking sheet or cutting board with parchment paper and set aside.
- When the sweetener has dissolved, add the cashews and mix well until all of the cashews are coated in the mixture. Spread the cashews flat in the pan, occasionally rotating and laying flat again until there is very little liquid at the bottom of the pan, about 6 to 7 minutes. Another way to tell it’s ready is when the cashews turn a light brown.
- Then, add the coconut, stir to coat, laying flat in the pan and rotating occasionally for another 2 to 3 minutes, or until cashews are a shade darker, a toasted brown.
- Transfer the cashew coconut mixture from the hot pan to the prepared baking sheet and let cool for 15 minutes. If you want big clusters, don’t rotate the mix while it cools. If you don’t want clusters, rotate every 15 to 20 seconds to avoid big chunks sticking together.
- Remove from the pan and allow to cool for 1-2 minutes. Stir several times, to avoid clusters forming. Allow the cashews to cool completely, before tossing through the coconut flakes.
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Looking for more keto snack inspiration? Here are a few awesome options to help you zap a keto snack craving.
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This entry was tagged: chocolate, Coconut, high-fat cooking, high-fat recipes, keto cooking, low-carb, low-carb cooking, low-carb paleo, low-carb recipes, paleo
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
