Keto Ginger and Cranberry Trail Mix

This trail mix combines mixed nuts, pumpkin seeds, unsweetened coconut flakes, sugar-free dried cranberries and chopped crystallized ginger. The nuts and seeds are toasted first, and then everything is tossed together with a little sea salt and, if you like, cinnamon. You get crunch from the nuts, chew from the cranberries and a sharp bite from the ginger. The recipe makes 6 servings and takes 20 minutes.

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The only cooking is toasting the nuts and seeds in the oven for about 10 minutes. After that you stir, cool and store.

What Goes into the Mix

• Mixed nuts (2 cups): almonds, walnuts and pecans make up the base.
• Unsweetened coconut flakes (1 cup): they add texture and a hint of natural sweetness.
• Sugar-free dried cranberries (1/2 cup): tart, with no added sugar. Regular dried cranberries usually contain added sugars, which would raise the carbohydrates.
• Chopped crystallized ginger (1/4 cup): the spicy kick. Use a sugar-free one if you can find it.
• Pumpkin seeds (1/4 cup): more crunch.
• Sea salt (1/4 teaspoon): pulls the flavors together.
• Cinnamon (1/2 teaspoon, optional): adds warmth.

Toasting and Mixing

Heat the oven to 350°F (175°C). Spread the nuts and pumpkin seeds on a baking sheet and toast for about 10 minutes, stirring halfway through, until they smell fragrant and are lightly browned. Toasting brings out their flavor and crunch.

Put the toasted nuts and seeds in a large bowl with the coconut flakes, cranberries, ginger, salt and cinnamon if you are using it. Mix until everything is evenly distributed. Let the mix cool completely before it goes into an airtight container, since stored warm it loses its crunch.

Changing the Mix

• Other nuts: macadamia nuts or hazelnuts can replace the mixed nuts, and macadamias give a creamier texture.
• Sweeter: add a few drops of liquid stevia or monk fruit sweetener before combining.
• Chocolate: stir in sugar-free dark chocolate chips, which go well with the tart cranberries and the ginger.
• Spices: a pinch of nutmeg or cardamom makes it taste more festive.
• Nut-free: swap the nuts for seeds such as sunflower or chia seeds.

Storing and Serving

Keep the mix in an airtight container, glass or plastic, in a cool, dry place. It lasts up to two weeks. Heat and moisture spoil it, so seal it tightly. Resealable bags work too, and small snack bags make it easy to carry. It also suits holiday gatherings.

It goes well with cheese cubes such as sharp cheddar, gouda or goat cheese, and with cucumber, bell pepper or celery sticks and guacamole. For drinks, herbal tea or sparkling water with lemon works.

Nutrition per Serving

One serving has about 250 calories, 22 grams of fat, 5 grams of carbohydrates and 6 grams of protein, according to the card.

FAQ

Can I use regular dried cranberries?

You can, but they usually contain added sugars, which add carbohydrates. Sugar-free cranberries keep the mix low in carbs.

How long does it keep?

Up to two weeks in an airtight container in a cool, dry place.

Can I make it ahead?

Yes. Make a batch in advance and keep it in an airtight container so it stays crunchy.

Is it suitable for kids?

Yes, as a snack. Check each child’s dietary needs first, and let them help mix if they like.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us