Vegetarian Keto Nutty Crunch
Discover the irresistible appeal of the Vegetarian Keto Nutty Crunch, a wholesome snack that ticks all the boxes for flavor, nutrition, and dietary balance. Perfect for keto enthusiasts and vegetarians alike, this recipe blends almonds, walnuts, pecans, pumpkin seeds, chia seeds, and hemp seeds with a touch of shredded coconut for a satisfying medley of textures and nutrients. Sweetened with erythritol and aromatic vanilla extract, and spiced with cinnamon, this low-carb treat bakes to golden perfection in just 10 minutes. Ideal for meal prep or a quick-energy snack, it’s free from refined sugars and packed with heart-healthy fats. Break it into crunchy clusters and enjoy on its own or as a topping for yogurt or smoothies—your pantry’s new favorite keto snack awaits!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Pecans
- 0.5 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Hemp seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Coconut oil
- 2 tablespoons Erythritol
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, walnuts, pecans, pumpkin seeds, chia seeds, hemp seeds, and shredded coconut.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the erythritol, vanilla extract, cinnamon, and salt until well combined.
Pour the coconut oil mixture over the nut and seed mixture, ensuring everything is evenly coated.
Spread the mixture evenly onto the prepared baking sheet, ensuring there are no big clumps.
Bake in the preheated oven for 10 minutes or until the nuts are slightly golden and fragrant. Stir halfway through to ensure even baking.
Remove from the oven and let it cool completely on the baking sheet to let the crunch set.
Once cooled, break into pieces and store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 97.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 16.9 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2090 mg | 44% | |
*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.
