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coconutty crunch snack mix

duncan2929 avatar
Recipe by
virginia duncan
@duncan2929
decatur, AR

I found this great low carb snack on Linda's Low Carb Menus and Recipes. It really is good to eat by it's self or on top of yogurt.

yield 14 one ounce servings
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For coconutty crunch snack mix

  • 4 oz
    pecans, chopped
  • 4 oz
    almonds,sliced
  • 2 1/2 oz
    unsweetened coconut (about 3/4 cup)
  • 2 oz
    sunflower seeds, unsalted (about 1/2 cup)
  • pinch
    salt
  • 1 tsp
    cinnamon
  • 3 Tbsp
    coconut oil, warmed in the microwave
  • 1/3 c
    splenda or equivalent liquid splenda
  • 1/2 tsp
    vanilla

How To Make coconutty crunch snack mix

  • 1
    Put nuts, coconut and sunflower kernels in a medium-large bowl. Add a sprinkle of salt and the cinnamon Mix well.
  • 2
    In a small bowl mix the coconut oil, sweetener and vanilla. (If you don't have coconut oil can use 2 tablespoons melted butter) Warm coconut oil or it will clump. Pour over the nuts and toss to mix.
  • 3
    Spread on a large cookie sheet and bake at 300 degrees for about 15-20 minutes, stirring every 5 minutes, until lightly toasted. Watch closely so it doesn't burn.
  • 4
    Cool completely before putting in an airtight container. Store in the refrigerator.
  • 5
    Using granular Splenda: per ounce serving: 206 calories; 20g Fat; 4 g Protein; 5.5g Carbs; 3g Fiber; 2.5 NET CARBS
  • 6
    with liquid Splenda: per ounce serving: 204 Calories; 20g Fat; 4g Protein; 5g Carbs; 3g Fiber; 2g NET CARBS
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