High Protein Keto Nutty Crunch
Packed with crunchy nuts, nutrient-rich seeds, and a hint of warm cinnamon, the High Protein Keto Nutty Crunch is the perfect low-carb, gluten-free snack to fuel your day. With a blend of almonds, pecans, walnuts, pumpkin seeds, and more, this protein-packed treat is sweetened lightly with erythritol or monk fruit, making it ideal for keto diets. The use of whipped egg whites ensures a crisp texture, while vanilla and cinnamon add layers of flavor to every bite. Whether you enjoy it as a grab-and-go snack, a topping for Greek yogurt, or a crunchy addition to your favorite smoothie bowl, this irresistible keto nut cluster is as versatile as it is satisfying. Ready in just 40 minutes and made with wholesome, pantry-friendly ingredients, it’s the perfect healthy snack to keep you powered all week long!
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Ingredients
- 1 cup Almonds
- 0.5 cup Pecans
- 0.5 cup Walnuts
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Erythritol or Monk fruit sweetener
Directions
Step 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2
Roughly chop the almonds, pecans, and walnuts in a food processor or with a knife to achieve varied texture.
Step 3
In a large mixing bowl, combine the chopped almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, and flaxseeds.
Step 4
In a separate bowl, whisk the egg whites until frothy. Add vanilla extract, cinnamon, salt, and your choice of sweetener (erythritol or monk fruit) to the egg whites and mix well.
Step 5
Pour the egg white mixture over the nut and seed mix and stir thoroughly until all ingredients are well coated.
Step 6
Spread the mixture evenly onto the prepared baking sheet, pressing down slightly to form an even layer.
Step 7
Bake in the preheated oven for 20-25 minutes or until golden brown, stirring halfway through the baking time to ensure even cooking.
Step 8
Once baked, remove from the oven and allow to cool completely on the baking sheet. The crunch will firm up as it cools.
Step 9
Break into pieces and store in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
Nutrition Facts
| Serving size | (579.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2964.0 |
| Total Fat 258.9g | 0% |
| Saturated Fat 46.9g | 0% |
| Polyunsaturated Fat 82.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1334.0mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 61.9g | 0% |
| Total Sugars 15.9g | |
| Protein 94.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 782.3mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 2273.1mg | 0% |
Source of Calories