Yield: 32 clusters
Serving size: 1 cluster

Ingredients

• ¼ cup butter, softened
• ¼ Cup Unsweetened Coconut cream (canned – not to be confused with coconut milk)
• ⅓ cup Monksweet or equivalent granulated sweetener
• 2 large eggs, beaten
• 1 cup unsweetened coconut flakes 
• 1 cup Fearless Keto Vanilla Candied Walnuts
• ⅔ cup Lily’s chocolate chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line (cupcake liners) or oil cavities of a large mini-muffin pan. You can also use a lined cookie sheet.
3. In a large mixing bowl, stir together the butter and coconut cream followed by the sweetener and the beaten eggs until smooth. 
4. Stir in the coconut flakes, candied walnuts, and chocolate chips, mixing all together until well blended.
5. Use a rounded tablespoon to scoop the mixture into the mini-muffin cavities or onto the lined baking sheet. Can do in batches, if necessary, based on the size of the pan.
6. Bake for 20 minutes or until a light golden color and allow to cool completely before eating.