Low Carb Rind and Pecan Trail Mix
⏱ Prep: 15 min🍳 Cook: 15 min✅ Ready: 30 min
542
Calories
6g
Net Carbs
18.1g
Protein
49.8g
Fat
⏱ Prep: 15 min🔥 Cook: 15 min⏰ Ready: 30 min
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper. Add the pecan halves to a mixing bowl. Add the olive oil, cinnamon, and erythritol. Mix well to coat the pecans in the sweetener and oil.
Step 2
Arrange the pecans in an even layer across the prepared baking tray. Transfer to the oven and bake for 12 minutes until golden and toasted. Remove from the oven and set aside to cool completely.
Step 3
While the pecans are cooling, roughly chop the cranberries and the pork rinds. Add the cooled pecans to a mixing bowl. Add the cranberries, pork rinds, and pumpkin seeds. Mix well to combine. Transfer to an airtight container until ready to serve.
Ingredients
- Pecans, raw – 1 cup
- Extra virgin olive oil – 1 teaspoon
- Erythritol – 1 tsp
- Fried pork skins – 1 cup, whole pieces
- Reduced Sugar Craisin Dried Cranberries – 1 tbsp
- Cinnamon – 0.25 teaspoon
- Pumpkin seeds – 0.25 cup