Keto Trail Mix

I started making this because I couldn’t find a single store-bought version that didn’t have dried fruit, honey-roasted everything, or 30g of carbs per handful. So I built my own from scratch, and the pork rind clusters are what make it. Ground pork rinds mixed with pecans, almonds, and hemp hearts, then coated in melted cocoa butter and a little Swerve. You freeze the slab, break it into chunks, and those clusters stay crunchy for over a week.

I tested the coating with both cocoa butter and coconut oil early on. Coconut oil works in a pinch, but cocoa butter seals out moisture and keeps the crunch intact way longer. That was the turning point for this recipe. Once I figured that out, I started making double batches because the first one never lasted.

The base mix is pumpkin seeds, macadamia nuts, toasted coconut flakes, pecans, and sugar free chocolate chips. All of it goes into a big bowl with the broken-up clusters. It’s a low carb snack that actually travels well. I’ve taken bags of this on road trips, long hikes, and camping weekends. I’ve also just kept a jar on the counter for afternoon snacking when I need something crunchy between meals. If you like portable keto snacks, my energy balls use the same mix-and-go approach.

One thing I want to call out: the serving size is about 1/3 cup. I know the recipe says 24 servings and that feels vague, but with all the nuts and the cocoa butter coating, it adds up fast. I measure mine out into small containers first thing or I’ll eat half the batch standing at the counter. Reader Jen has made six or seven batches now and keeps hers in a mason jar in the pantry. She says the clusters are still going strong after a week, which tracks with what I’ve seen.

If you want to mix things up, try tossing in salted macadamia nuts instead of raw. A reader tried that and I can confirm the sweet and salty contrast with the chocolate coating is really good. You could also go savory with a little smoked paprika and olive oil drizzled over the nut mix before adding the clusters. I haven’t done a cayenne version yet, but a pinch of heat with the chocolate and coconut would probably work. The nice thing about building your own mix is you can take it in whatever direction you want.

For more crunchy low carb snacking, check out my Doritos, pasta chips, Cheez-Its, or mozzarella sticks. If you want something to dip with, my hummus and buffalo chicken dip pair well too. They’re all good for batch prepping on a Sunday and keeping in the pantry through the week.

The key to this whole recipe is the cocoa butter coating. Melt the cocoa butter with coconut oil in 30-second microwave bursts (it burns fast if you rush it). Once it’s liquid, stir in the confectioners Swerve and heavy cream, then pour it over the pork rind and nut mixture. Spread everything flat on parchment and freeze for 15 minutes. That quick freeze is what gives you clean clusters that snap apart instead of crumbling.

I’ve used multiple brands of plain pork rinds and they all work fine. Stick with plain, not flavored. The seasoning on flavored rinds competes with the cocoa butter coating and the whole batch ends up tasting off. Once the clusters are broken up, toss them with the rest of your mix gently so the coating doesn’t flake off. Store everything in an airtight container and it holds up well for a week or more.