Keto Savory Spiced Pecans

4.2 stars, average of 6 ratings

Keto Savory Spiced PecansPin recipeFollow us 58.8k

With the holiday season just around the corner (sorry!) these nuts are perfect little gifts to make. Pop them into a lovely jar with a pretty ribbon and it’s such a thoughtful homemade gift.

They’re also perfect for sitting out in bowls around the house during the holiday season… or any time of the year, really. The rosemary and lemon zest gives them an added dimension of flavour over your usual spiced nuts tastes, and the buttery sweetness of the pecans crates a moreish snack.

I used olive oil, but you could use ghee or butter, if you prefer. If you use butter, make sure to keep a close eye on them in the oven because butter will burn easily.

Hands-onOverall

Nutritional values (per serving, 1/2 cup/ 2 oz/ 57 g)

2.3 grams 5 grams 4.6 grams 36.1 grams 3.1 grams 348 calories
Total Carbs7.3grams
Fiber5grams
Net Carbs2.3grams
Protein4.6grams
Fat36.1grams
of which Saturated3.1grams
Calories348kcal
Magnesium63mg (16% RDA)
Potassium265mg (13% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (5%), fat (92%)

Ingredients (makes 8 servings)

Instructions

  1. Preheat oven to 180 °C/ 355 °F. Place nuts in a large bowl. Keto Savory Spiced Pecans
  2. Add all the spices, except for the lemon zest. Pour in the olive oil and stir all ingredients thoroughly, until nuts are evenly and well coated. Keto Savory Spiced Pecans
  3. Pour out onto lined oven tray and spread into an even layer. Bake for 10-15 minutes until golden and toasty. Stir the nuts every five minutes to ensure even browning. Keep an eye on the for the last half of the cooking time to prevent any burning.
  4. Remove from oven and let cool slightly. Sprinkle lemon zest over the top and stir through well. Keto Savory Spiced Pecans
  5. Leave nuts to cool completely. Keto Savory Spiced Pecans
  6. Store in airtight jars. Don’t eat them all in one sitting. Telling you from a friend… truly. Enjoy! Keto Savory Spiced Pecans
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By Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

These were wonderful! I made them in place of the cinnamon sugar nuts I usually bring to work around Christmas but these were great in their own right!
I changed the recipe a little to make it easier. I used 2 tsp ground dried rosemary instead of 4 tbsp fresh. I used regular salt, not Himalayan, and I used 1/2 tsp sumac instead of lemon zest. Also, it only took 3 tbsp olive oil to coat the 4 cups of nuts.
Beautiful and I don't even miss the sweet cinnamon nuts. Thank you.

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Thank you for the tips, Lulu!

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