Ingredients:
1 cup pumpkin seeds (pepitas)
½ cup sunflower kernels
½ cup unsweetened shredded coconut
¼ cup ground flaxseed
½ cup chopped macadamia nuts
1 egg white
1 tablespoon melted coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
1–2 tablespoons powdered monk fruit sweetener
Pinch of salt
2 tablespoons sugar-free white chocolate chips
Instructions
Preheat oven to 300°F.
Combine pumpkin seeds, sunflower seeds, coconut, flaxseed, macadamia nuts, cinnamon, sweetener, and salt.
Whisk egg white, melted coconut oil, and vanilla.
Pour wet ingredients over dry ingredients and mix well.
Spread evenly on a parchment-lined baking sheet.
Bake for 20–25 minutes, until lightly golden. Stir halfway through.
Let cool completely so it gets crunchy.
Stir in white chocolate chips after cooling.
¼-cup serving:
Macros are estimates and will vary by brand.
Nutrient Amount
Calories 190
Fat 17g
Protein 5g
Total carbs 6g
Fiber 2.5g
Net carbs 3.5g
One tip: Don’t stir it too much while cooling. Let it sit undisturbed so you get those delicious crunchy clusters!
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