Mct & Peanutbutter Keto Crunchy
Course
breakfast
,
ketobasics
,
ketosnack
Keyword
coconut oil
,
erythritol
,
nuts
,
pecannoot
,
WALNUT
Prep Time
10
minutes
Cook Time
25
minutes
Prep Time
10
minutes
Cook Time
25
minutes
Ingredients
Crunchy
3
tbsp
coconut oil
organic
2
tbsp
erytritol gold
2
cups
chopped mixed nuts
almond, walnuts, pecans, …
1/2
Cup
grated coconut
organic
1/2
cup
pure chololate (optional)
Check out our keto chocolate recipe
Mct peanut butter
2
tbsp
MCT oil
organic
2
cups
cashew or peanut
organic
3
pinches
Himalayan salt
organic
Instructions
Mct nut butter
Put the cashews in a blender and add salt and MCT oil. Blend till you have a smooth nut butter
Crunchy
Heat the coconut oil in your microwave and add erythritol
Put all other ingredients in a bowl and stir with the erythritol. (except chocolate)
Add the peanut butter and stir well
Put everything on a parchment paper in a thin layer, bake for 20-25 minutes
Cooldown and break in small chunks. If you like chocolate you can add your keto chocolate chunks to the crunchy
You can keep the crunchy in a jar for about a week (if it lasts that long)😋
For those of you, who follow the Paleo diet, do keto-cycling or low carb lifestyle: You can add dried fruits and fruits
Recipe Notes
Shopping cart
Coconut oil
Erythritol gold
Mixed nuts
(almonds, pecans, walnuts, hazelnuts…)
Grated coconut, organic
Keto chocolate; store-bought or you can try
our delicious keto-chocolate recipe
For the nut butter :
MCT oil
cashew nuts, peanuts
Himalayan salt
You can of course also use
store-bought nut butter
Enjoy!
Ketocosmo