Low Sodium Keto Nutty Crunch
Indulge in a wholesome, crunchy snack with this Low Sodium Keto Nutty Crunch recipe that's perfect for anyone looking to satisfy cravings without breaking their health goals. Packed with a medley of raw almonds, pecans, walnuts, sunflower seeds, and pumpkin seeds, this recipe delivers a delightful blend of textures and healthy fats that support a low-carb, keto lifestyle. Sweetened naturally with granulated erythritol and flavored with aromatic vanilla and cinnamon, this snack is both guilt-free and irresistibly delicious. The addition of unsweetened shredded coconut and coconut oil enhances the crunch while keeping the recipe low in sodium and free from unnecessary additives. Ready in just 35 minutes, this easy-to-make treat is ideal for meal prepping and stays fresh for up to two weeks. Perfect on its own, as a yogurt topping, or added to trail mix, this keto-friendly snack is a must-try for those seeking a nutritious and satisfying bite!
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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
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Add the vanilla extract and ground cinnamon to the coconut oil mixture and stir well.
Step 5
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.
Step 6
Spread the mixture evenly over the prepared baking sheet, making sure it is clumped together but not too thick to ensure even baking.
Step 7
Place the baking sheet in the preheated oven and bake for 15-20 minutes, stirring halfway through to ensure even browning.
Step 8
Keep an eye on the mixture to prevent burning; it should turn a golden brown color and emit a fragrant aroma when ready.
Step 9
Remove from the oven and let it cool completely on the baking sheet. As it cools, the nutty crunch will harden.
Step 10
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
| Serving size | (663.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3954.0 |
| Total Fat 379.0g | 0% |
| Saturated Fat 99.2g | 0% |
| Polyunsaturated Fat 18.3g | |
| Cholesterol 0mg | 0% |
| Sodium 37.2mg | 0% |
| Total Carbohydrate 155.4g | 0% |
| Dietary Fiber 56.3g | 0% |
| Total Sugars 21.8g | |
| Protein 91.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 699.8mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 3259.6mg | 0% |
Source of Calories