High Protein Keto Nutty Crunch
Indulge in the irresistible crunch of this *High Protein Keto Nutty Crunch*, a wholesome snack packed with nutrient-dense nuts, seeds, and a hint of natural sweetness. Perfectly suited for a low-carb, high-protein ketogenic lifestyle, this recipe features a flavorful medley of almonds, pecans, walnuts, pumpkin and sunflower seeds, paired with flaxseeds and chia seeds for an extra boost of fiber and omega-3s. Lightly spiced with cinnamon and sweetened with your choice of erythritol or monk fruit, each bite delivers a satisfying balance of flavor and texture. Whisked egg whites bind the ingredients together, creating a golden, crispy treat that’s oven-baked to perfection. Whether you’re looking for a post-workout snack, a mid-day energy boost, or a crunchy topping for yogurt or smoothie bowls, this keto-friendly recipe is as versatile as it is delicious. Easy to make in just 40 minutes, this snack is a convenient and healthy option to keep on hand all week long!
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Recipe Information
Ingredients
- 1 cup Almonds
- 0.5 cup Pecans
- 0.5 cup Walnuts
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Erythritol or Monk fruit sweetener
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Roughly chop the almonds, pecans, and walnuts in a food processor or with a knife to achieve varied texture.
In a large mixing bowl, combine the chopped almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, and flaxseeds.
In a separate bowl, whisk the egg whites until frothy. Add vanilla extract, cinnamon, salt, and your choice of sweetener (erythritol or monk fruit) to the egg whites and mix well.
Pour the egg white mixture over the nut and seed mix and stir thoroughly until all ingredients are well coated.
Spread the mixture evenly onto the prepared baking sheet, pressing down slightly to form an even layer.
Bake in the preheated oven for 20-25 minutes or until golden brown, stirring halfway through the baking time to ensure even cooking.
Once baked, remove from the oven and allow to cool completely on the baking sheet. The crunch will firm up as it cools.
Break into pieces and store in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 82.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 15.9 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
