Low Sodium Keto Nut and Seed Clusters
Satisfy your snack cravings with these Low Sodium Keto Nut and Seed Clusters—perfectly crunchy bites packed with wholesome flavors and keto-friendly ingredients. This easy-to-make recipe combines raw almonds, pecans, and walnuts with nutrient-dense chia seeds, flaxseeds, pepitas, and unsweetened shredded coconut for a texture-rich treat. Naturally sweetened with erythritol and elevated with hints of vanilla and cinnamon, these clusters are baked to golden perfection in just 15 minutes. Ideal for meal prepping or on-the-go snacking, they’re low in sodium, free of refined sugars, and a fantastic source of healthy fats and fiber. Whether you're following a keto lifestyle or simply looking for a nutritious snack, these homemade nut and seed clusters are the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1 cup Pumpkin seeds (pepitas)
- 1 cup Unsweetened shredded coconut
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 3 tablespoons Erythritol sweetener
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the raw almonds, raw pecans, and raw walnuts. Roughly chop them into smaller pieces, ensuring they are mixed evenly.
Add the chia seeds, flaxseeds, pumpkin seeds, and unsweetened shredded coconut to the bowl and stir until well distributed.
In a small saucepan over low heat, melt the coconut oil. Once melted, stir in the vanilla extract, ground cinnamon, and erythritol sweetener until fully combined and the sweetener is dissolved.
Pour the coconut oil mixture over the nut and seed mixture, stirring to coat everything evenly.
Spread the mixture evenly across the prepared baking sheet, pressing down gently to form a consistent layer.
Bake in the preheated oven for 12-15 minutes, or until the mixture is lightly golden. Check at the 10-minute mark to prevent burning.
Remove from the oven and allow to cool on the baking sheet for at least 20 minutes, so the clusters can harden.
Once cooled, break into bite-sized clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.0 g | 523% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 20.9 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 870 mg | 67% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3694 mg | 79% | |
*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.
