Low Carb Nut Seed Brittle
Indulge in a guilt-free snack with this *Low Carb Nut Seed Brittle*, a crunchy and satisfying treat that's packed with wholesome, nutrient-dense ingredients. This sugar-free brittle features a delicious medley of toasted almonds, pecans, pumpkin seeds, sunflower seeds, and a hint of unsweetened shredded coconut, all bound together with a buttery, low-carb sweetener base and infused with vanilla and sea salt for a perfect balance of flavors. Chia seeds and flaxseeds add a boost of fiber and omega-3s, making this a healthy yet indulgent option for keto, low carb, or gluten-free lifestyles. With minimal prep time and a quick bake, this easy recipe is ideal for meal prep, holiday gifting, or an everyday snack. Break it into crisp, golden shards and enjoy a treat that’s as nutritious as it is satisfying!
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Recipe Information
Ingredients
- 0.5 cup raw almonds
- 0.5 cup raw pecans
- 0.5 cup raw pumpkin seeds
- 0.5 cup raw sunflower seeds
- 0.25 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 0.75 cup erythritol or monk fruit sweetener
- 0.25 cup butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the almonds, pecans, pumpkin seeds, sunflower seeds, and shredded coconut evenly across the baking sheet.
Toast in the preheated oven for about 5-7 minutes, or until the nuts and seeds are just golden brown. Keep an eye on them to prevent burning. Remove from the oven and set aside.
In a medium saucepan over medium heat, combine the erythritol or monk fruit sweetener and butter. Stir continuously until the mixture bubbles and thickens, which should take about 5 minutes.
Remove from heat and immediately stir in the vanilla extract and salt.
Quickly fold in the toasted nuts and seeds, along with the chia seeds and flaxseeds, ensuring everything is well coated.
Pour the mixture onto the prepared baking sheet, spreading it out evenly using a spatula to your desired thickness.
Allow the brittle to cool completely at room temperature for about 30 minutes, or until it's hard and set.
Once cooled, break the brittle into pieces and enjoy.
Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 250.1 g | 91% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 13.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 512 mg | 39% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2113 mg | 45% | |
*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.
