Keto Trail Mix
Published July 20, 2019 • Updated March 14, 2026
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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.
How to Make Pork Rind Clusters That Actually Stay Crunchy
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.
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Ingredients
2 cups ground pork rinds -
1 cup pecan pieces
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1 cup slivered almonds
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2 tablespoons hemp hearts
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6 oz cocoa butter
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1 tablespoon coconut oil
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½ cup confectioners Swerve
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1 tablespoon heavy cream
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1 cup raw pumpkin seeds
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1 cup macadamia nuts'
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1 cup toasted coconut flakes
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½ cup pecans
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1 cup sugar free chocolate chips
Step by Step Instructions
Step by Step Instructions
Make the clusters
For the clusters, combine the pork rinds, pecans, almonds, and hemp hearts. Stir together. In a glass bowl, combine cocoa butter and coconut oil and microwave in 30-second bursts until liquid. Mix in confectioners Swerve and heavy cream. Pour over pork rind mixture and stir. Lay out on a parchment-lined baking tray and freeze for 15 minutes to harden. Break into smaller chunks.
Combine it
Combine the pork rind clusters with the rest of the ingredients. Stir well.
Store it
Store in an airtight container.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this without pork rinds?
I'd just leave them out and add more nuts. Extra pecans or macadamia nuts fill the gap nicely. You'll lose the cluster element, but the rest of the mix is still solid on its own. I've had several readers skip the pork rinds and they're happy with it.
Can I make this nut-free?
I haven't made a fully nut-free batch myself, but I'd swap in raw sunflower seeds and extra pumpkin seeds for the nuts. The pork rind clusters don't need nuts to hold together since the cocoa butter does that work. Keep the toasted coconut flakes in for texture.
How long does this stay fresh?
I get a solid week out of mine stored in an airtight container at room temperature. Reader Jen keeps hers in a mason jar and reports the same. The cocoa butter coating is what protects those clusters from going soft. Humidity is the real enemy here, so a sealed jar or container makes all the difference.
What is the serving size for this recipe?
About 1/3 cup. I know that sounds small, but with macadamia nuts, pecans, chocolate chips, and the cocoa butter clusters, it's dense. I portion mine out into small bags right after making a batch. If I don't, I will absolutely eat three servings standing at the counter.
Can I add freeze-dried fruit to this?
I've added freeze-dried strawberries to a batch and it worked well. Just check the carb count on the brand you're using since they vary quite a bit. Toss them in at the end with the dry mix, not with the clusters, so they stay light and crunchy.
Can I make this dairy-free?
Yes. I'd skip the heavy cream in the coating (it's only a tablespoon, so the texture barely changes) and use dairy-free chocolate chips. The cocoa butter itself is dairy-free even though the name sounds like it shouldn't be. I've made it both ways and the clusters set up the same.
What can I use instead of cocoa butter for the coating?
I've tested coconut oil as a substitute and it works, but the clusters soften faster. Cocoa butter sets harder at room temperature and seals out moisture better, which is why my clusters stay crunchy for a full week. Butter also works but you'll want to refrigerate the whole batch if you go that route.
Will this kick me out of ketosis?
I eat about 1/3 cup and it comes out to under 4g net carbs per serving. That's never been an issue for me, and I've been keto since 2012. The fat content from the macadamia nuts and cocoa butter keeps it very satiating, so I don't end up going back for a second helping (most of the time).
A crunchy, sweet & savory snack for your summer adventures.
This fat-fueled mix will satisfy your hungry tummy on long hikes, days on the lake, or when relaxing around the campfire. Be prepared to make up a big batch. It’s gonna be a busy summer!
First time working with cocoa butter and I was not prepared for how good those pork rind clusters would turn out. The crunch is completely different from what I expected, almost like a real cluster granola. Do the macadamia nuts get coated in the cocoa butter mix too, or do they mostly stay separate?
Swapped the pumpkin seeds for extra macadamias and used Lily's chocolate chips instead of generic sugar free. The cocoa butter clings to macadamia pieces in a way that makes every handful feel richer, almost like a coated nut you'd pay too much for at a specialty store. Not a complaint, but I've had to start keeping this in the back of the pantry to pace myself.
Made this twice now and the cocoa butter coating is genuinely brilliant, I never would have thought to use it but it gives the clusters this smooth snap that holds up for days in a bag. Only thing: the pumpkin seeds stay a little softer than everything else, so a quick toast before mixing would probably fix that. Otherwise this is exactly the kind of snack that makes keto feel sustainable instead of punishing.
Yeah, toast them first. 350 for 8 minutes, until they start to pop a little. The raw ones just can't keep up with everything else in there.
Brought this on a group hike last weekend and didn't say anything about what was in it. Two people dug through the bag specifically looking for more of the clusters, and one of them asked if I got them from Trader Joe's. The cocoa butter coating on the pork rinds just completely transforms them. Making a double batch before my next trip.
Used Lily's dark chocolate chips instead of regular sugar free because that's what I had, and now I cannot stop eating this stuff (send help). The bittersweet kick against the cocoa butter clusters is freaking unreal, I keep going back for another handful telling myself it's only 3.9 carbs. Already planning a double batch this weekend.
Lily's dark chips with the cocoa butter clusters is a legitimately great combo. The extra bitterness cuts through the sweetness in a way the standard sugar free ones don't. Double batch is right.
On batch five and started pressing the clusters together right before the cocoa butter fully sets. They hold shape so much better in the bag, barely any crumble. That macadamia nut ratio is exactly right and I keep grabbing just one more handful.
That window is tiny. I aim for when it goes from glossy to matte, maybe 30 seconds. Miss it and you're pressing cold wax basically.
Trail mix was the thing I never thought I'd figure out on keto (at least not one I actually wanted to eat). Pre-keto it was basically my whole snack situation, hiking fuel, glove compartment stash, and I just gave it up when I switched and accepted it was gone. Found this a few months back and have made it three times since. The cocoa butter coating on the pork rind clusters does something I wasn't expecting, something that makes it feel like you're actually snacking, not just eating nuts out of a jar. I still miss dried mango, which is the honest reason I'm at four stars, but that's a me problem not a recipe problem. The macadamias and chocolate chips together hit exactly the sweet-salty thing trail mix should deliver. Grateful this is a thing I can eat again.
Freeze-dried mango would fix that. Toss it in dry at the end, the carbs are lower than you'd think. Might get you to five stars on batch four.
Made a triple batch Sunday and portioned it into snack bags for the week. Day five now, crunch still intact. I expected the pork rind clusters to go soft after a day or two but they haven't budged. The cocoa butter coating actually firms up more as it sits. Didn't see that coming. Already thinking about doubling it just to see how long they actually last.
The cocoa butter crystallizes as it sits, so day 3 clusters are crunchier than day 1. Triple batch is the only way to make this.
Brought this to a spring get-together and my neighbor spent a solid ten minutes picking through the pork rind clusters thinking they were some gourmet nut mix from a specialty shop. She has zero interest in keto and I still haven't corrected her.
Don't correct her. Those clusters look exactly like something you'd pay $18 for at a specialty store.
Taking this on a spring hike but one person doesn't eat pork. Would extra pecans or coconut flakes hold the clusters together, or do the pork rinds do most of the work?
The cocoa butter is what does the binding, not the pork rinds. You'll lose the cluster shape without them, but extra pecans or macadamia nuts fill the gap. Coconut flakes stay loose no matter what you do with them.
Probably on batch six or seven at this point. I doubled the macadamia nuts after the first try (worth every extra carb) and keep it in a mason jar in the pantry. What surprised me the first time around was how long the pork rind clusters stay crunchy, still going strong after a week. Keeps me from reaching for gas station snacks every time I head out.
The cocoa butter coating keeps those clusters sealed up way longer than you'd expect. Mason jar is smart, humidity will eventually get them otherwise.
Trail mix was the first snack I grieved going keto. Seeing 3.9 net carbs on the label while actually enjoying the crunch felt unreal.
Trail mix was mine too. The pork rind crunch was the thing I kept trying to nail. Worth it.
Used to destroy bags of chocolate trail mix on road trips before keto. The cocoa butter coating on these clusters hits different. Four stars because half the macadamia nuts vanish before the batch is done.
Ha, I measure them out first thing now or they don't make it in. Macadamias are a real hazard.
The recipe says it makes 24 servings. What would the portion size be for a serving?
About 1/3 cup. It's a small scoop but with all the nuts and the cocoa butter coating it adds up fast.
I'm back to make this again! Yummo! I'm not a big fan of pork rinds, but REALLY enjoy them this way :)
Your recipes are rock solid, so even tho this seemed a bit expensive (what isn't?) and unusual, I trusted ya! So glad! Keep em' comin'
The cocoa butter coating does something to them. Not really pork rinds anymore at that point, just the crunch.