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DRY INGREDIENTS

Chopped pecans = 125 g (1 cup)

Pistachios = 125 g (1 cup)

Sliced almonds = 100 g (1 cup)

Unsweetened coconut flakes = 100 g (1 cup)

Pumpkin seeds = 60 g (1/2 cup)

Sunflower seeds = 67 g (1/2 cup)

Ground cinnamon = 6 g (2 tsp)

Salt = 8 g (2 tsp)

Keto brown sweetener = 50 g (1/4 cup) (OR any keto granulated sweetener)

WET INGREDIENTS

Olive oil = 60 ml (1/4 cup) (OR any keto friendly oil)

Sugar free maple syrup = 85 g (1/4 cup) (OR Allulose syrup)

NOTES: -

1.  All nuts and seeds should be raw.

2.  You can use any nuts and seeds of your choice.

3.  Unsweetened coconut flakes are preferably untoasted so they can be mixed with the dry ingredients from the start. As I have toasted coconut flakes, I decided to use them, but I added them halfway of baking, mix them together then continue to bake. This way, they do not get burnt.

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  Mix all the dry ingredients in a big bowl with a spatula until well combined.

4.  Add the wet ingredients and mix until well combined.

5.  Pour onto a baking tray lined with parchment paper and spread evenly into a single layer. If you're unable to get a single layer with one tray, then divide them into two trays. I used 1 big baking tray and 1 small one.

6.  Bake at the lowest rack for about 15 to 20 mins. Gently turn them mid-way to ensure they brown evenly.

7.  Let it cool completely then store in airtight containers for up to a few weeks. They can also be kept in the refrigerator or frozen and eaten straight out.

[Total servings = 23 @ 30 g per serving]

NUTRITION INFO PER SERVING

Total carb = 5.4 g

Dietary fiber = 2.6 g

Net carb = 2.8 g

Calories = 173

Total fat = 16.6 g

Protein = 4.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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