On a crisp, autumn morning, a group of friends set out on their annual hiking trip, a tradition steeped in adventure and camaraderie. As they navigated the winding trails and marveled at the explosion of colors around them, a familiar debate arose: What would be the ideal snack to fuel their journey and satisfy their diverse tastes, all while adhering to their keto lifestyle?
Amidst playful banter and the crunch of fallen leaves underfoot, Sam, the group’s unofficial snack master, revealed a surprise he had been perfecting for weeks: Completely Keto Trail Mix. In his kitchen, where innovation met indulgence, Sam had combined raw cashews, peanuts, and almonds with a dusting of swerve, cinnamon, and ginger, then bound them together with whipped egg whites and a sprinkle of Pink Himalayan Salt, creating a snack that was both savory and sweet, with a hint of warmth.
As they reached the summit, the friends gathered around, each taking a handful of the Keto Trail Mix. With the panoramic views as their backdrop, they discovered that Sam’s creation was more than just a snack; it was a burst of energy, a blend of flavors as vibrant and spirited as their hike, and a testament to the joy of shared experiences.
The Completely Keto Trail Mix didn’t just accompany them on their adventure; it became a part of their tradition, a symbol of their friendship, and a reminder that the best moments are those flavored with creativity, laughter, and a little bit of spice. As they made their descent, their spirits were as nourished as their bodies, each step a stride toward their next adventure, with the Keto Trail Mix promising to be a staple in many more journeys to come.
Ingredients
- 1 1/2 cup swerve
- 1/2 tsp Pink Himalayan Salt
- 3 tsp cinnamon
- 3 tsp ginger
- 4 egg whites
- 1 lb raw cashews
- 1 lb peanuts
- 1 lb almonds
Instructions
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Preheat oven to 200 degrees.
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Mix the spices together well.
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In another bowl beat the egg whites well until frothy. Mix with the spices. Pour the nuts slowly into the mixture until we are slowly coated.
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Layer the nuts onto a large baking sheet and bake for 2 1/2 hours, mixing every 30 minutes.
Recipe Notes
