This Homemade Keto Trail Mix with Cinnamon will satisfy your cravings and is so easy to make. It’s incredibly delicious, and packed full of fats and nutrients. Perfect for keto, gluten free and vegan diets! Eat as a part of your breakfast on some yogurt, on top of a salad, or just as a keto snack. This tasty snack has a toffee like taste, without all the sugar of regular trail mix!
Ingredients:
- Shelled hemp hearts
- Raw pepitas
- Raw almonds
- Pecan halves
- Walnuts
- Unsweetened coconut chips
- Coconut oil
- Sweetener of choice, to taste (we used Swerve granular)
- Himalayan Pink Salt
- Ground cinnamon
Learn How to Make Keto Trail Mix:
Preheat your oven to 350°F. Put parchment paper on a baking sheet. Chop your pecans, walnuts and almonds to your liking. Add all of your nuts, hemp hearts and pepitas to a bowl. Melt the coconut oil and add to the bowl. If you’re using liquid sweetener, add it to the coconut oil. Next, if you’re using a granular sweetener, add that now. Mix together.
Add in your cinnamon and salt. Mix well. Add your mixture to your baking sheet, and spread in an even layer.
Cook the trail mix in the oven for 13-15 minutes. You should be able to smell the cinnamon. You’ll want to let the trail mix cook and dry for 15 minutes to an hour before eating.
Now, just serve Keto Trail Mix and enjoy! Keep in an airtight container and you can enjoy this for weeks to come. You don’t need to refrigerate it, just keep in a cool, dark place.
Recipe Notes:
This Keto Trail Mix recipe has been adapted from when it was originally posted on August 9. 2018. Due to some reader feedback we decreased the amount of coconut oil used in this recipe from 1/2 cup to 1/4 cup. Thank you to our readers for giving us constructive criticism to make this recipe better! We have also switched around some of the ingredients. In the original recipe we used chia seeds and flax seeds. While it tasted great, we found that these ingredients made us feel bloated, so we have since swapped them for shelled hemp hearts and pepitas. You can use whatever nuts and seeds you want, just thought we would make a note of that. We have also reshot the recipe from it’s original version from 2018. We hope you enjoy the new look!
Sweeteners: For this recipe we think it’s probably best not to use allulose. As much as we love allulose as a sweetener it caramelizes and gets kind of sticky in this recipe. (Trust us, we’ve made this stuff 100 times!) Liquid sweeteners like SweetLeaf Stevia work very well, or any monk fruit, stevia, or erythritol. We used Swerve granular for this recipe!
Show Us Yours!: We also love when you guys try our recipes and share them with us! If you make this recipe, be sure to tag us on Instagram @afullliving so we can see it and share it!
Shop This Recipe:
Check Out Some Of Our Other Keto Recipes:
- Low Carb Dark Chocolate Nut Bars (Vegan)
- Low Carb Maple Chocolate Yogurt Bowl
- Low Carb Acai Smoothie Bowl
- Easy Keto Stovetop Candied Pecans
If you love this Keto Trail Mix recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until Next Time,
Briana & Chamere
Homemade Keto Trail Mix Recipe With Cinnamon
Ingredients
- 1/2 cup shelled hemp hearts (about 75 grams)
- 1/2 cup raw pepitas (75 grams) (raw)
- 1/2 cup raw almonds (65 grams)
- 1 cup pecans (100 grams)
- 1/2 cup coconut chips (25 grams) (unsweetened)
- 1/2 cup walnuts (50 grams)
- 1/4 cup coconut oil (melted)
- 1 tbsp ground cinnamon
- 1 tsp Himalayan pink salt
- 1/2 cup natural sweetener of choice
Instructions
- Preheat your oven to 350°F. Put parchment paper on a baking sheet. Chop your pecans, walnuts and almonds to your liking.
- Add all of your nuts, hemp hearts and pepitas to a bowl. Melt your coconut oil and add to the bowl. If you’re using liquid sweetener, add it to the coconut oil. Next, if you’re using a granular sweetener, add that now. Mix together. Add in your cinnamon and salt. Mix well. Add your mixture to your baking sheet, and spread in an even layer.
- Cook the trail mix in the oven for 13-15 minutes. You should be able to smell the cinnamon. You’ll want to let the trail mix cook and dry for 15 minutes to an hour before eating.
- Now, just serve and enjoy! Keep in an airtight container and you can enjoy this for weeks to come. You don’t need to refrigerate it, just keep in a cool, dark place.
Video
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Briana says
Wow, those are great ideas! Sounds delicious. So glad you like the recipe Brandy. 🙂
Brandy says
After mine cooled I chopped up a Lilys dark chocolate almond bar and added it!! Amazing! I’m going to dehydrate some strawberries and add that next time! Thanks for the recipe!!♥️
Briana says
Glad you found a sweetness level you enjoy! Chamere (my boyfriend and business partner who takes all the photos and videos on here) definutely has a sweet tooth, so sometimes we like things on the sweet side.
Thanks for trying it!
Ethan Warren says
i made this following the recipe and found it was too sweet. I used 1/2 cup granulated sugar for the sweetener. i just added more of everything else and now its good.
I also regret missing the opportunity to use brown sugar instead of white sugar but that’s on me.
sarah says
Hi–does your coconut chips burn? I followed the recipe exactly–they burned and ruined the trailmix. I’ll never be able to pull all the chips out.
Briana says
I’m sorry to hear that they burned! I’ve never had that problem. Your oven may run warmer than mine, all ovens are different. My best advice would be to keep a close eye on them next time, as I’m sure that coconut can burn quickly. A minute may make all the difference. I would also try adjusting the heat a bit lower. Again, sorry they burned!
David Brown says
Cooking up a batch now. BTW your narrative doesn’t provide the timing of the sugar sub add. I added with the salt and cinnamon. Right? Thanks again for providing a Keto friendly mix. I am on day 8 (Keto) I’m getting killed on the trail compared to pre Keto. Today i did 10 or so almonds every 30 min or so on the uphill and noticed a big diff. Hopefully your mix will do the same!
Briana says
Hey David,
Thanks for pointing that out! Apologies, I’ll update the recipe now. 🙂 Yes, I think that works fine. I also think it kinda of depends on what type of sweetener you’re using. For example, if granular, I would add it with the cinnamon and salt. If it’s liquid, I would add it with the coconut oil. Hope you have a great day out on the trail and hope you love the recipe!
Briana says
Hey Lynn!
That’s awesome! To be honest, what we usually do is weigh the final product, and then divide it up evenly into roughly 14 servings. Since people might use different nuts, it’s hard to say exactly how much it would weigh! We estimate probably around 1 oz.
Hope this helps!
Lynn says
What’s the serving size? Lookin forward to making this!
Briana says
Gayle,
Thank you so much for trying our recipe and for your honest review and feedback! We really appreciate your input. Thanks to you and Nicola we have decided to reduce the amount of coconut oil. We love cinnamon, so I think we think we will just suggest more of a range for people. Thank you for reading and for helping us make our recipes even better. Hope you give this recipe or another one another try!
Cheers,
Briana & Chamere
Gayle says
Hi. I was excited to make this, I’ve tried a couple of different keto granola recipes, none were awful, but none were great. I followed this recipe to the letter, and have to agree with the other poster (Nicola) that the 1/2 cup of Coconut Oil is WAAAY too much. I made mine 3 hours ago, and it is still sitting out on top of my stove and it is just really, really wet. I’m going to let it sit overnight, hoping some of that oil will absorb, but I don’t think it is likely. Oh, and the cinnamon, I love cinnamon, but it gives the granola kind of a “dusty” effect. Not sure why. I use Penzey’s Cinnamon, so I know it’s a good brand. I went over the recipe again, to make sure I didn’t misread a measurement or something, but I followed it to a T. So, for now I have to say this wasn’t a good recipe for me. I too am following keto and do like to use lots of fats, but wet granola/trail mix is not appetizing. Sorry to post a not great review, but hopefully others might decrease the oil (I’d say to cut it in half) and also decrease the cinnamon (again, I’d cut it in half). Oh, and I used all RAW nuts…do you think that might make a difference? I always buy RAW nuts…usually We Got Nuts brand. Thanks for making the recipe and posting it….I can’t image how difficult it is to run a blog.
Briana says
Nicola, thank you so much for your comment and tips! We are so glad you like it! We have to admit, 1/2 a cup is quite a lot, we have to let ours sit out after cooking for a while for the nuts to absorb the oil, but the reason we add so much is because we eat a keto diet, and sometimes we struggle to hit our fat goals. PS nutmeg sounds great!! Thank you again, so glad you like it!
Nicola says
I thought this recipe was very good, I made this today as part of meal prep snacks for next week- I used hazel nuts in place of the walnuts because that’s what I had on hand and used less cinnamon and added nutmeg (I must admit I am addicted to nutmeg:P)
Only thing I will change next time is the amount of coconut oil, 1/2 cup is too much for me. It left the mix soggy and floating in oil, so to speak, next batch I’ll go with half.
Great recipe though thanks for sharing!