Low Sodium Keto Nutty Crunch
Satisfy your snack cravings the healthy way with this **Low Sodium Keto Nutty Crunch** recipe! Packed with wholesome raw almonds, pecans, walnuts, sunflower and pumpkin seeds, and a touch of unsweetened shredded coconut, this crunchy snack delivers flavor and nutrition in every bite. Lightly sweetened with granulated erythritol and infused with the warm notes of vanilla and cinnamon, this is the perfect guilt-free option for those following a low-carb or ketogenic diet. Made with coconut oil and baked to golden perfection, this gluten-free, sugar-free mix is a heart-healthy treat that's irresistibly addictive. Enjoy it on its own, as a yogurt topping, or sprinkled over your favorite keto dessert. Best of all, it’s quick to prepare, bakes in just 20 minutes, and can be stored for up to two weeks, making it a convenient go-to snack!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 0.5 cup Raw sunflower seeds
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Coconut oil
- 0.25 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the raw almonds, raw pecans, and raw walnuts that have been roughly chopped into smaller pieces. Add the sunflower seeds, pumpkin seeds, and shredded coconut to the nut mixture. Stir to combine evenly.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the granulated erythritol until it dissolves.
Add the vanilla extract and ground cinnamon to the coconut oil mixture and stir well.
Pour the wet mixture over the nut and seed mix in the bowl. Using a spatula, toss everything together until all the nuts and seeds are well coated.
Spread the mixture evenly over the prepared baking sheet, making sure it is clumped together but not too thick to ensure even baking.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, stirring halfway through to ensure even browning.
Keep an eye on the mixture to prevent burning; it should turn a golden brown color and emit a fragrant aroma when ready.
Remove from the oven and let it cool completely on the baking sheet. As it cools, the nutty crunch will harden.
Once fully cooled, break the nutty crunch into bite-sized pieces and store in an airtight container for up to two weeks. Enjoy!
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.0 g | 486% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 21.8 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3260 mg | 69% | |
*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.
