Ingredients
Scale
- 1 cup pumpkin seeds
- 1/2 cup unsweetened cocoa powder
- 1/4 cup coconut oil
- 1/4 cup almonds, chopped
- 1/4 cup unsweetened shredded coconut
- 1/4 cup erythritol or other keto sweetener
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin seeds, cocoa powder, chopped almonds, shredded coconut, and erythritol.
- Melt the coconut oil and stir in the vanilla extract, then pour over the dry ingredients and mix well until everything is coated.
- Spread the mixture onto a lined baking sheet in an even layer.
- Bake for 10-15 minutes, stirring halfway through, until golden and fragrant.
- Remove from the oven and let cool completely before breaking into clusters.
Notes
- Store in an airtight container for up to two weeks.
- Feel free to add your favorite nuts or seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Keto
- Diet: Low Carb
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg