Heat oven to 300° and line two baking sheets with parchment paper or non stick baking sheets.
Melt butter and pour into a large mixing bowl. Add the worcestershire, 1 ½ tsp fine sea salt, chili powder, garlic powder, onion powder, cayenne and powdered sweetener, then whisk to fully combine. Add the nuts and seeds to the bowl, leaving out the chocolate chips, and stir until the nuts are fully coated. Spread between the two prepared baking sheets.
Bake in the 300° oven for 30 minutes, stirring every 10 minutes *see note 1. Cool completely, mix in the chocolate chips, then sprinkle coarse sea salt all over the Keto Trail Mix *see note 2. Store in an air tight container.
Notes
Be sure to stir the nuts every 10 minutes, otherwise the outer nuts will be ready before the nuts in the center of the baking sheets.
Your Keto Trail Mix will seem moist for a few hours, until the sweetener eventually solidifies.
This Keto Trail Mix should stay fresh for 2-3 weeks if kept in an air tight container.
Sweetener - My favourite sweetener for this Keto Trail Mix is Lakanto Classic, ground into powdered form. Honestly ay sweetener would work fine in this recipe. If you only have granular and don't have a clean coffee grinder to blitz it into powdered form, use 1 tsp granular instead of the 2 tsp powdered.
The Nuts - Here you are able to choose your favourite nuts and seeds for your own Keto Trail Mix. I use cashews, macadamia nuts, peanuts, almonds (whole and sliced), pumpkin seeds and sunflower seeds. Other great options are: hazelnuts, pecans, brazil nuts, walnuts, pistachios and pine nuts.
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.The recommended serving of nuts is 1/4 cup per day. Deduct fibre and sugar alcohols from the total carbs to get 3.8 g net carbs per 1/4 cup serving of Keto Trail Mix.