One thing I miss sometimes with the ketogenic lifestyle is CRUNCHY food! It sounds crazy to miss a texture with as much success as I am having and how good I feel… but it is true. While I was never a huge granola fan before, I knew I needed to make something to satisfy my need for crunch that would not ruin my progress. This fall Pumpkin Spice Trail Mix is a great way to satisfy a sweet tooth, get some crunch, and fill you up. It is also perfect for a Keto-Friendly Holiday Party!
You can use any combination of the following, leaving out the items you don’t like and adding more of others, but I promise this tasty combo won’t disappoint. I gotta warn you, it is highly addicting and you may not be able to stop at a handful.
Low Carb Pumpkin Spice Trail Mix
Ingredients
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup almonds
- ½ cup pistachios
- ½ cup coconut flakes unsweetened
- 5 T. sugar-free syrup
- 2 tsp. Vanilla extract
- 2 tsp. coconut oil melted
- 3 t. Pumpkin spice
Instructions
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Preheat the oven to 325℉.
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Line a large baking sheet with aluminum foil or parchment paper.
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Toss together all ingredients in a large bowl, stir well to combine. You can use sugar-free maple syrup but I really like to use the flavored ones that are meant for coffee and other beverages, they add another layer of flavor. I used a pumpkin spice one to add even more pumpkin spice flavor.
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Spread mixture evenly over the baking sheet.
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Bake 20-22 minutes, stirring every 5 minutes to help it cook evenly.
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Remove from oven and allow to cool completely, it will be slightly sticky but will dry up as it cools down.
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Transfer to a large jar with a tight-fitting lid.
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