Ingredients

The following ingredients have 4 Servings
  • 1.5 cups raw pecans
  • 1 cup raw almonds
  • 1 cup unsweetened coconut flakes
  • 1/2 cup butter
  • 2 tbsp Low Carb Sugar Substitute
  • 20 drops liquid stevia
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pink himalayan salt

Instruction

  • Pre-heat your oven to 275F and line a large baking sheet with parchment paper.
  • Add the pecans, almond and coconut flakes to a food processor and pulse 3-5 times until everything is roughly chopped and combined (Feel free to roughly chop using a knife if you prefer).
  • Heat a bottom heavy saucepan over low heat and add the butter. Allow to melt down, stirring continuously using a wooden spoon, for 5-10 minutes until browned in color and caramel in smell.
  • Allow the butter to cool for 5-7 minutes before adding the remaining ingredients. Stir to combine.
  • Pour your nut mixture into a large mixing bowl and top with your browned butter mixture. Combine thoroughly until everything is coated.
  • Pour the mixture out onto your baking sheet and spread out into a single layer.
  • Bake for a total of 60 minutes, stirring every 15 minutes with your wooden spoon and then re-flattening out onto the baking sheet.
  • Allow to cool completely before breaking apart enjoying. Best stored in the fridge for freshness!