Soy-Free Keto Nut and Seed Clusters
Indulge in the perfect low-carb snack with these Soy-Free Keto Nut and Seed Clusters—a crunchy, nutrient-packed treat that’s as satisfying as it is wholesome. This recipe combines almonds, walnuts, pumpkin seeds, chia seeds, sunflower seeds, and a hint of shredded coconut, creating a delightful symphony of textures and flavors. Sweetened naturally with erythritol and infused with warm vanilla and cinnamon, these clusters achieve a subtle sweetness without any added sugar. Ideal for a quick energy boost, these gluten-free, soy-free, and keto-friendly bites are easy to prepare, taking only 10 minutes of prep time and 25 minutes in the oven. Perfect for meal prepping, these clusters stay fresh for up to two weeks, making them a convenient, guilt-free snack for anyone on a ketogenic diet.
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Recipe Information
Ingredients
- 150 grams almonds
- 100 grams walnuts
- 100 grams pumpkin seeds
- 30 grams chia seeds
- 100 grams sunflower seeds
- 50 grams unsweetened shredded coconut
- 60 grams butter
- 50 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- 0.5 teaspoon salt
Instructions
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
Roughly chop the almonds and walnuts to slightly smaller pieces to help them bind together better.
In a large mixing bowl, combine the chopped almonds, walnuts, pumpkin seeds, chia seeds, sunflower seeds, and shredded coconut. Mix well.
In a small saucepan over low heat, melt the butter. Once melted, stir in the erythritol until dissolved.
Remove the saucepan from heat and add vanilla extract, cinnamon powder, and salt, stirring well to combine.
Pour the butter mixture over the nut and seed mix, ensuring that all ingredients are well-coated.
Spoon the mixture evenly onto the prepared baking sheet, pressing them gently to form clusters.
Bake in the preheated oven for 20-25 minutes, or until golden and slightly crisp. Keep an eye to prevent burning.
Remove from the oven and allow to cool completely on the baking sheet. This will help them harden into clusters.
Once cooled, break into clusters and store in an airtight container. They will last for up to 2 weeks.
Nutrition Facts
Calories |
3658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.7 g | 423% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 108.6 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 16.6 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 862 mg | 66% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2521 mg | 54% | |
*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.
