Low Carb Pumpkin Spice Trail Mix

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.

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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

1. Preheat the oven to 325℉.
2. Line a large baking sheet with aluminum foil or parchment paper.
3. 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.
4. Spread mixture evenly over the baking sheet.
5. Bake 20-22 minutes, stirring every 5 minutes to help it cook evenly.
6. Remove from oven and allow to cool completely, it will be slightly sticky but will dry up as it cools down.
7. Transfer to a large jar with a tight-fitting lid.