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4.69 from 19 votes

Keto/Low Carb Crunchy Munch

Servings: 24
Author: Kasey Trenum


  • cups pecans
  • 2 cups walnuts
  • 1/2 cup almonds
  • 1/2 cup + 1/4 cup divided unsweetened coconut
  • 5 Tbsp butter divided
  • 6 Tbsp heavy whipping cream
  • 4 Tbsp granulated Swerve sweetener
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 salt to flavor
  • 1/4 cup Lily's Chocolate Chips
  • 1/4 tsp coconut oil


  • Roast pecans, walnuts, almonds, and 1/2 cup of the unsweetened coconut on parchment paper in a 350-degree oven while you are making the coating. (I sprayed mine with butter spray). I set my timer for 5 minutes and stirred one time halfway through cooking.
  • Combine the 4 1/2 tablespoons of butter, sweetener, and heavy whipping cream over medium heat and stir until Swerve is dissolved.
  • Cook continuously stirring until it is deep golden brown.
  • As soon as it reaches a deep color and begins to thicken (right before burning) add the additional ½ tablespoon of butter, cinnamon, and vanilla.
  • Stir until smooth.
  • Pour nuts and coconut mixture in the pan and stir until well coated.
  • Spread mixture on parchment or wax paper and sprinkle salt on top.
  • In a small glass bowl add Lily's Chocolate Chips and coconut oil and heat in the microwave for 30 seconds.
  • Remove from microwave and stir then cook in 15-second intervals stirring after each one until chocolate chips are completely melted. I only had to cook mine one 15 second interval, but microwaves cook differently.
  • With a spoon, drizzle chocolate on top of the Crunchy Munch.
  • Sprinkle the reserved 1/4 cup unsweetened coconut that you didn't roast on top while the chocolate is still warm so that it sticks.
  • Pop in the fridge to set.
  • then put in the fridge until chocolate sets.
  • Store Crunchy Munch in an airtight container. It stays crunchier in the fridge.
  • Refrigerate until firm.