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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.

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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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