Fuel your next adventure with this sweet-and-savory mix that’s low-carb and high-energy!
My partner and I are always on the go. When we’re not commuting to work, you’ll find us hiking, biking, canoeing, or camping in the great outdoors. All that fitness and fresh air sure builds up an appetite—but it’s surprisingly difficult to find portable snacks that keep us energized without a ton of carbs.
Enter this keto trail mix recipe. A good friend suggested it to me recently when I complained about all the sugary fruits and candies in the trail mixes at the grocery store. I love that this recipe skips the higher-carb nuts, like cashews and pistachios, in favor of lower-carb macadamia nuts and pecans. And once you toast the raw nuts in that lightly sweet coating, they get even more flavorful! Each handful of this trail mix delivers rich, earthy, nutty, chocolatey, and slightly tropical flavors. It’s really satisfying, too, taking the edge off my hunger so I can focus on the fun.
I also appreciate the versatility of this recipe. I don’t always want that coconut flavor, and sometimes I prefer a savory snack over a sweet one. I can really mix up the flavor profile anyway I want! We make a batch of this trail mix every weekend now, so it’s handy for whatever adventures pop up during the week.
Tips for tailored trail mix
This trail mix recipe is truly versatile. Use these tips for mixing it up to make a batch that aligns with your next adventure.
Not a fan of coconut? Sub in unsweetened dried cranberries for a sweet-tart twist. Or try a maple-cinnamon version by skipping the sweetener, egg whites, and vanilla, and tossing your nuts with sugar-free maple syrup and a dash of cinnamon before toasting them. Celebrate fall flavors by adding a sprinkle of pumpkin spice seasoning and a handful of pepitas to this recipe.
Want a savory trail mix instead of a sweet one? Toss your nuts with olive oil and spices like salt, pepper, paprika, chili powder, and garlic powder before toasting them. Or mix your toasted nuts with chopped beef jerky sticks and crumbled cheese crisps.
How do I store leftovers?
Store your keto trail mix in an airtight container in a cool, dry pantry or cupboard. It’ll stay good at room temp for up to 4 weeks. You can also refrigerate leftovers for up to 3 months or freeze them for up to 6 months. Thaw at room temp for about 20 minutes or enjoy your mix cold.
Similar recipes to try
Looking for more keto-friendly snacks to take on the go? Check out these Low-Carb Air-Fryer Zucchini Chips, this Homemade Beef Jerky Keto Snack Recipe, and this Keto Candied Pecans Recipe.
Keto Trail Mix
Ingredients
- 1/4 cup granulated monk fruit and erythritol sweetener
- 1/4 teaspoon salt
- 1 egg white
- 1 teaspoon water
- 1/2 teaspoon vanilla
- 1 1/2 cups macadamia nuts
- 1 cup pecan halves
- 1/4 cup unsweetened coconut
- 1/3 cup no-sugar-added dark chocolate chips
Instructions
- Preheat the oven to 300°F. Prepare a baking sheet with a silicone baking mat or parchment paper and set aside for now.
- In a small bowl, mix together the sweetener and salt. Set aside.
- In a large bowl, whisk together the egg white, water, and vanilla until frothy.
- Add the macadamia nuts and pecans to the egg mixture and stir them well to get all the nuts coated.
- Add the sweetener and salt mixture to the bowl with the nuts, tossing them well to make sure all the nuts are fully coated.
- Spread the nuts on the baking sheet in a single layer. Place them in the oven.
- Bake for about 25-35 minutes—stirring after the first 15 minutes, then again after another 10 minutes, then every 5 minutes thereafter, watching closely to ensure the nuts don’t burn. When done, the nuts will be golden brown and should feel only slightly damp (if at all) to the touch. Be careful when you check them, as they'll be very hot.
- Remove the baking sheet from the oven. Toss the hot nuts with the shredded coconut in a large bowl. Let the mixture cool completely, which takes about 15 to 20 minutes.
- Stir the chocolate chips into the cooled nut mixture and enjoy!
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