Coconutty Crunch Snack Mix

Coconutty Crunch  Snack Mix Recipe

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virginia duncan


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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14 one ounce servings
25 Min
20 Min


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

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

Printable Recipe Card

About Coconutty Crunch Snack Mix

Course/Dish: Nuts
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #low-carb

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