Paleo Keto Nut and Seed Clusters
Indulge in the perfect guilt-free snack with these Paleo Keto Nut and Seed Clusters – a crunchy, nutrient-packed treat that's naturally gluten-free, low-carb, and refined sugar-free. Loaded with wholesome ingredients like almonds, pecans, pumpkin seeds, sunflower seeds, chia seeds, and shredded coconut, these clusters are bound together with a luscious blend of coconut oil, almond butter, and a touch of raw honey for just the right amount of natural sweetness. Spiced with vanilla and cinnamon for a warm, aromatic flavor, these clusters are baked to golden perfection, making them an irresistible snack that's as healthy as it is delicious. Perfect for meal prep, on-the-go snacking, or pairing with your morning coffee, this recipe is the ultimate way to satisfy your cravings without compromising on your paleo or keto lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Raw sunflower seeds
- 0.25 cup Flaxseeds
- 2 tablespoons Chia seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Coconut oil
- 0.25 cup Almond butter
- 2 tablespoons Raw honey
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Sea salt
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, raw pumpkin seeds, raw sunflower seeds, flaxseeds, chia seeds, and unsweetened shredded coconut. Toss them together until well mixed.
In a small saucepan over low heat, melt the coconut oil and almond butter together. Stir until smooth.
Once melted, remove the saucepan from heat and stir in the raw honey, vanilla extract, cinnamon, and sea salt. Mix until all ingredients are well incorporated.
Pour the coconut oil mixture over the nut and seed mixture in the bowl. Using a spatula, stir well to ensure that all the nuts and seeds are evenly coated with the mixture.
Spread the mixture evenly onto the prepared baking sheet, pressing it down into a single layer about 1/2-inch thick.
Bake in the preheated oven for 20-25 minutes until the edges are slightly golden and the mixture is fragrant.
Remove the baking sheet from the oven and allow the clusters to cool completely on the baking sheet. This will help them firm up.
Once cooled, break the mixture into clusters of your desired size using your hands or a knife.
Store the clusters in an airtight container at room temperature for up to a week, or in the refrigerator for a longer shelf life.
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.2 g | 422% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 71.6 g | 256% | |
| Total Sugars | 54.0 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3590 mg | 76% | |
*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.
