Big batch makes 10 servings of 1/2 cup each

  • 1 bag (390g) Unsweetened Coconut Flakes
  • 1 cup Chopped Pecans
  • 1 cup Sliced Almonds
  • 2 Tbsp Coconut Oil, melted
  • 1 tsp Salt
  • 1 Tbsp Sweetener of choice, adjust as desired

Optional fixins!

  • 2 tsp Cinnamon (pictured)
  • 1 tsp Vanilla Extract (pictured)
  • Cacao Nibs
  • Cocoa Powder
  • Hemp seeds
  • Any nuts you want
  • Dried fruit
  • PB Fit (I’m trying this next time)
  • Torani syrups
  • Lily’s Chocolate Chips
  • Food coloring because hell yeah

How to make it:

  • Preheat oven to 425F
  • Combine all ingredients in a large mixing bowl and toss to coat. (Note: If you are using cacao nibs, dried fruit, cocoa powder, chocolate chips, or anything you don’t think should be placed in a blazing hot oven, omit until the very end. Please heed my warning. Burnt cacao nibs are horrible)
  • Evenly spread the mix on a foil or parchment paper lined baking sheet and place in the oven.
  • DO NOT WALK AWAY this will finish up faster than a high school boyfriend. 5 minutes tops. Once you see signs of Toastiness, begin to toss the mix, putting back in for 20 seconds at a time. When it toasts, it’ll toast FAST.
  • Toast until desired Cronch is achieved. Remove from oven and let cool.
  • Store as needed. Makes 10 1/2-cup servings. Serve with any low carb or unsweetened milk of choice. Unsweet vanilla almond milk is always my favorite! I also like eating it on top of chia pudding.

You can change anything you want in this recipe since the core of it is just a conglomerate of toasted coconut and nuts. Replace oil with butter if you want. Replace pecans and almonds. (I do not recommend WHOLE almonds, though – that’s just too much chewing for cereal)

Nutrition for a 1/2 cup serving with included ingredients above. Note that adjusting the nuts or adding anything will change these values. Taken from MFP calculations:

  • 315 cal
  • 29.8g fat
  • 4g protein
  • 8.8 carb (7.6 fiber) = 1.2 net carbs

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