Follow us 148.4k
Who doesn’t love spiced nuts? Typically, they just make an appearance in my life around the holidays and are the type that are normally covered in sugar and cinnamon. Now, don’t get me wrong, obviously those are delicious but they’re not keto friendly. These low-carb and keto friendly BBQ Roasted Almonds on the other hand are absolutely perfect and worth keeping a jar around for when those crunchy snack cravings hit.
We’re also going a step further and activating the almonds by soaking them for 12 hours. This helps to break them down to allow for better digestion and mineral absorption. After that you’ll simply drain off the water, pat them dry, and toss with a little olive oil and the BBQ spice mixture before placing them in a warm oven to dehydrate. Once the process is done you’ll have a perfectly crunchy and smoky snack to munch on.
Hands-on Overall
Serving size 1/4 cup
Nutritional values (per 1/4 cup)
Net carbs4.1 grams
Protein7.9 grams
Fat19.8 grams
Calories230 kcal
Calories from carbs 7%, protein 14%, fat 79%
Total carbs9.3 gramsFiber5.2 gramsSugars1.7 gramsSaturated fat1.6 gramsSodium595 mg(26% RDA)Magnesium103 mg(26% RDA)Potassium363 mg(18% EMR)
Ingredients (makes 8 servings)
- 2 cups raw almonds (286 g/ 10.1 oz)
- 1 tbsp olive oil (15 ml)
- 1 tbsp paprika
- 2 tsp chili powder
- 2 tsp salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- Optional: 1 tsp granulated Swerve or Erythritol
- 1 tsp black pepper
Instructions
- Place the almond in a large jar and cover with water. Soak for 12 hours. Drain off the water and spread the almonds onto a few paper towels and pat dry. Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted) and line a baking sheet with parchment.
- In a medium sized bowl toss the dry almonds with the olive oil and spices. Spread the almonds out in a single layer on the baking sheet.
- Transfer to oven and bake 45 minutes tossing occasionally. After 45 minutes they should be dry and crunchy. If they’re still wet in the middle continue to bake until your desired texture is reached.
Ingredients
- 2 cups raw almonds (286 g/ 10.1 oz)
- 1 tbsp olive oil (15 ml)
- 1 tbsp paprika
- 2 tsp chili powder
- 2 tsp salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- Optional: 1 tsp granulated Swerve or Erythritol
- 1 tsp black pepper
Instructions
- Place the almond in a large jar and cover with water. Soak for 12 hours. Drain off the water and spread the almonds onto a few paper towels and pat dry. Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted) and line a baking sheet with parchment.
- In a medium sized bowl toss the dry almonds with the olive oil and spices. Spread the almonds out in a single layer on the baking sheet.
- Transfer to oven and bake 45 minutes tossing occasionally. After 45 minutes they should be dry and crunchy. If they’re still wet in the middle continue to bake until your desired texture is reached.
Nutrition (per serving, 1/4 cup)
Calories230kcal
Net Carbs4.1g
Carbohydrates9.3g
Protein7.9g
Fat19.8g
Saturated Fat1.6g
Fiber5.2g
Sugar1.7g
Sodium595mg
Magnesium103mg
Potassium363mg
Detailed nutritional breakdown (per 1/4 cup)
| Total per 1/4 cup |
| 4.1 g | 7.9 g | 19.8 g | 230 kcal |
| Almonds, nuts (whole, unblanched) |
| 3.2 g | 7.6 g | 17.8 g | 207 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.7 g | 15 kcal |
| Paprika, spices |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Onion powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
Do you like this recipe? Share it with your friends!
