Everyone wants snack recipes, so I’ve got one for you. I came up with this after a very kind gentleman in our Facebook group suggested that a ketofied trail mix would be ideal to take on a camping trip. He was right, of course, and so this recipe was born.
This recipe is insanely easy to customize to your own tastes, so feel free to swap out spices, seasonings, and your favorite flavored MCT powder. Can’t find a flavor you like? Have plain powder? Go ahead and use it! Just add 1/2 tap your favorite extract for flavor. Are you missing pumpkin spice already? Swap out the spice mix for the cinnamon. The personalized flavor combos are really endless.Print
This is one of the few recipes on the site that is measured almost entirely in volume instead of weight. The volume ratios just work better here.
- 1/4 c raw walnut halves
- 1/4 c raw pepitas
- 1/4 c raw hazelnuts
- 1/4 c raw sliced almonds
- 1/2 c unsweetened, shredded coconut
- 1/2 tsp ground cinnamon
- pinch salt
- 2 tbsp. water
- 1 scoop (approx. 10 g) your favorite flavored MCT powder, OR plain MCT powder + 1/2 tsp your favorite extract
- 1.5 oz (42 g) Lily’s baking chips (or your favorite sugar-free chocolate)
- Preheat oven to 300 degrees F, and line a baking sheet with foil.
- Mix the nuts, coconut, spices, MCT powder, and water in a bowl.
- Spread nut mixture onto prepared baking sheet.
- Bake for five minutes, then stir well, making sure to get any bits suck to the bottom moved around.
- Bake five minutes more, or until at least half of the coconut is browned, then remove from oven.
- Let cool completely, then stir in chocolate chips and store in an airtight container.
Feel free to sub out for any nuts or spices of your choice!
Per 1/4 c: 168.4 cal, 4.4 g protein, 15.6 g fat, 8.1 g carbs, 4.1 g fiber, 1.3 g sugar alcohol, 2.7 g NET carbs
- Serving Size: 1/4 cup
Keywords: trail mix, ballistick keto, nuts, coconut, snacks