These Low Carb White Chocolate Coconut Clusters are buttery, crunchy, and covered in melted sugar-free white chocolate with shredded coconut.
At just 2g carbs per cluster, they're the ultimate diabetic-friendly treat that is perfect for managing carb intake when you want a sweet snack. Ready in under 30 minutes with only 5 simple ingredients.
Recipe Summary
⏱️ Prep Time: 10 minutes
⏱️ Bake Time: 15 minutes
⏱️ Total Time: 30 minutes (plus cooling)
🍽️ Servings: 24 clusters
📊 Carbs: 2g per cluster
🔥 Calories: 146 per cluster
As someone managing diabetes through low-carb eating, I've tested this recipe multiple times to create a sweet treat that is perfect for low carb lifestyles.
These clusters are just one recipe in my collection of low carb holiday treats perfect for gift boxes, cookie exchanges, or your dessert table. Don't miss my Holiday Pecan Toffee Bites, Low Carb Orange Cranberry Shortbread Cookies, Low Carb Gingerbread Muffins, Low Carb Gingerbread Cheesecake Bars, Low Carb Crockpot Peanut Clusters and Low Carb Grinch Cookies.
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What are low carb white chocolate coconut clusters?
This low carb coconut clusters recipe is a praline-style candy made with simple, diabetic-friendly ingredients:
- Buttery Praline Base: Pecans coated in a caramelized butter and sugar-free sweetener mixture, just like traditional pecan pralines, but without the sugar.
- Sugar-Free White Chocolate Topping: Each cluster is topped with melted sugar-free white chocolate for that creamy, sweet coating.
- Unsweetened Coconut Finish: A sprinkle of unsweetened shredded coconut adds texture and tropical flavor without extra carbs to these diabetic friendly coconut clusters.
- Diabetic-Friendly Candy Alternative: Unlike traditional candy shop treats with 15-20g carbs per piece, these homemade sugar-free coconut clusters have just 2g carbs each.
- Perfect for Low Carb Holiday Treats: Whether you're managing diabetes or following a low-carb lifestyle, these white chocolate pecan clusters satisfy sweet cravings without the high carb count.
Ingredients for Low Carb Coconut Clusters
These sugar free white chocolate coconut clusters are only made with these 5 ingredients.
- Pecan Halves: Raw pecan halves work best. Pecans are diabetes-friendly nuts with minimal impact on blood sugar.
- Salted Butter: Salted butter adds the perfect sweet-salty balance. Fat helps slow any glucose response.
- Powdered Sweetener: Use your preferred sweetener. If you only have granular sweetener, run it through the blender to make it powdered.
- Sugar-Free White Chocolate Chips: Lily's sugar-free white chocolate chips are sweetened with stevia.
- Unsweetened Shredded Coconut: For topping. Use unsweetened only; sweetened coconut adds unnecessary carbs and sugar.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb white chocolate coconut clusters?
- Step 1: Prepare the muffin liners.
- Step 2: Make the caramelized butter mixture.
STEP 1: Preheat oven to 350°F. Line a baking sheet with 24 muffin liners and add 2-3 pecan halves to each liner.
STEP 2: Melt butter in a saucepan over medium heat until bubbly and slightly browned. Whisk in the powdered sweetener and remove from heat once it starts to thicken.
Using a small cookie scoop, scoop the mixture into each muffin liner on top of the pecans. Bake for 10-12 minutes, you'll smell the caramel aroma when they're done.
- Step 3: Add the white chocolate
- Step 4: Finish and freeze
STEP 3: Remove from oven and immediately top each cluster with about 1 tablespoon of white chocolate chips. Let them melt for 30-60 seconds, then use the back of a spoon to smooth the chocolate out over each cluster. Work quickly before they cool.
STEP 4: Sprinkle unsweetened shredded coconut over the warm melted white chocolate so it sticks. Place the baking sheet in the freezer for about 1 hour to let the clusters set completely.
Recipe Tips
- Use good quality muffin liners or parchment muffin liners. Thin liners stick to the candy and may tear.
- If the white chocolate doesn't melt fast enough, warm the tray in the oven for 10 to 15 seconds to soften it.
- Let the clusters freeze fully before peeling off the liners. Partial freezing may make them crumble.
Recipe Variations
- Coconut clusters with macadamia nuts: Add chopped macadamias for a richer, softer crunch.
- White chocolate coconut clusters with toasted coconut: Brown the shredded coconut in a skillet before sprinkling for deeper flavor.
- Coconut clusters with raspberry chips: Fold in a few sugar-free freeze-dried raspberry bits into the melted chocolate for tart pops of flavor.
- Coconut clusters with espresso Add a pinch of instant espresso powder to the butter mixture for a light coffee note.
Storage
- Store the low-carb white chocolate coconut clusters in the fridge for optimal results. They will stay firm, crunchy, and stable for up to a week.
- Freeze for longer storage. The coconut clusters freeze well and keep their snap for up to a month.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Yes. Use your preferred nuts like almonds for extra crunch, walnuts or cashews.
You can but it may make the coconut clusters darker in color.
Other diabetic friendly desserts
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb White Chocolate Coconut Clusters
Ingredients
- 1 cup pecan halves
- 1 cup Salted Butter
- 1 cup powdered sweetener sugar substitute
- 1.5 cups sugar free white chocolate chips
- 4 tablespoon unsweetened shredded coconut
Instructions
- Preheat oven to 350°F. Line a baking sheet with 24 muffin liners. Add 2 to 3 pecan halves to each liner. (see recipe tips for muffin liners)
- Melt butter in a saucepan over medium heat until it bubbles and turns light brown. Stir in powdered sweetener until smooth. Remove from heat once it starts to thicken.
- Scoop the butter mixture into the muffin liners over the pecans, dividing it evenly.
- Bake 10 to 12 minutes. You should smell a caramel scent when they're ready.
- Remove from oven. Add about 1 tablespoon white chocolate chips to each cluster. Let them soften for 30 to 60 seconds.
- Use the back of a spoon to spread the melted chocolate over each cluster.
- Sprinkle shredded unsweetened coconut on top while the chocolate is still warm.
- Freeze the clusters on the baking sheet for about 1 hour until firm.
Notes
- Don't overcook the butter mixture. If it gets too dark, it can turn gritty once cooled. Pull it as soon as it's bubbling and slightly thickened.
- Use good-quality muffin liners or parchment-style liners. Thin paper liners can stick to the clusters once it hardens.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Betty Chase says
Mine don’t look as nice as yours, but they are absolutely delicious! Thank you.
Oscar Chimenti says
The combo of white chocolate and coconut are truly amazing.