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These candied pecans are such a quick and easy keto snack to make and perfect if you need a little pick me up treat that won’t send your blood sugar levels soaring.
Crunchy, crisp, buttery and sweet. These low-carb caramelised pecans will rock your world!
We used a brown sugar substitute that gives these candied nuts their caramelised flavour and crunchy texture. You can use other options such as allulose or any erythritol-based sweeteners. If you prefer to skip the sweetener, you can add a touch more cinnamon and/or vanilla to boost the flavour.
Hands-on Overall
Serving size about 1/4 cup
Nutritional values (per about 1/4 cup)
Net carbs1.2 grams
Protein2.3 grams
Fat20.1 grams
Calories193 kcal
Calories from carbs 2%, protein 5%, fat 93%
Total carbs3.6 gramsFiber2.4 gramsSugars1.1 gramsSaturated fat3.4 gramsSodium73 mg(3% RDA)Magnesium30 mg(8% RDA)Potassium102 mg(5% EMR)
Ingredients (makes about 2 cups, 8 servings)
Instructions
- Preheat the oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted).
- Mix all of the dry spices, low carb sweetener and salt together in a small bowl. Mix the oil and maple extract in another clean bowl.
- Spread the nuts on a lined baking tray, drizzle with the oil mix to coat evenly and mix. Sprinkle with the dry spice-sweetener mix and toss.
- Bake in the oven for about 15 minutes (watch out they don’t burn). Turn once half way through cooking.
- Remove from the oven and allow to fully cool to crisp up.
Store in a glass jar or an airtight Tupperware for up to 2 weeks.
Caramelized Pecans
Ingredients (makes about 2 cups, 8 servings)
- 1/4 tsp cinnamon
- 1/4 tsp vanilla powder or 1 tsp sugar-free vanilla extract
- 2 tbsp brown sugar substitute such as Sukrin Gold, Swerve or granulated low-carb sweetener of choice (20 g/ 0.7 oz)
- good pinch of sea salt
- 4 tsp melted virgin coconut oil or ghee (20 ml)
- 1 tsp sugar-free maple extract
- 2 cups pecan halves (200 g/ 7 oz)
Instructions
- Preheat the oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted).
- Mix all of the dry spices, low carb sweetener and salt together in a small bowl. Mix the oil and maple extract in another clean bowl.
- Spread the nuts on a lined baking tray, drizzle with the oil mix to coat evenly and mix. Sprinkle with the dry spice-sweetener mix and toss.
- Bake in the oven for about 15 minutes (watch out they don’t burn). Turn once half way through cooking.
- Remove from the oven and allow to fully cool to crisp up.
Store in a glass jar or an airtight Tupperware for up to 2 weeks.
Nutrition (per )
Calories193kcal
Net Carbs1.2g
Carbohydrates3.6g
Protein2.3g
Fat20.1g
Saturated Fat3.4g
Fiber2.4g
Sugar1.1g
Sodium73mg
Magnesium30mg
Potassium102mg
Detailed nutritional breakdown (per about 1/4 cup)
| Total per about 1/4 cup |
| 1.2 g | 2.3 g | 20.1 g | 193 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 0 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 2.2 g | 20 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Pecans, nuts |
| 1.1 g | 2.3 g | 17.8 g | 171 kcal |
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