Savory Spiced Pecans (low-carb, keto, paleo, vegan)

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.

Step-by-step

Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place nuts in a large bowl.
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.
Pour out onto lined oven tray and spread into an even layer. Bake for 10 to 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.
Remove from oven and let cool slightly. Sprinkle lemon zest over the top and stir through well.
Leave nuts to cool completely.
Store in airtight jars for up to 2 weeks. Don’t eat them all in one sitting. Telling you from a friend… truly. Enjoy!

Recipe

Keto Savory Spiced Pecans

★★★★★4.5 (399 ratings)

With the holiday season just around the corner, these nuts are perfect little gifts to make.

Hands on: 5m
Overall: 20m
Servings: 8

2.3 g
Net carbs: 4.6 g
Protein: 36.1 g
Fat: 348
kcal

Pin Rate

Ingredients makes 8 servings

4 cups pecans (396 g/ 14 oz)
4 tbsp fresh rosemary, roughly chopped
¹/₄ tsp garlic powder
¹/₄ tsp onion powder
¹/₄ tsp smoked paprika
2 tsp pink Himalayan salt
2 tsp fresh lemon zest
¹/₄ cup extra virgin olive oil or melted ghee (60 ml/ 2 fl oz)
Optional: ¹/₄ tsp cayenne pepper if you like heat

Instructions

Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place nuts in a large bowl.
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.
Pour out onto lined oven tray and spread into an even layer. Bake for 10 to 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.
Remove from oven and let cool slightly. Sprinkle lemon zest over the top and stir through well.
Leave nuts to cool completely.
Store in airtight jars for up to 2 weeks. Don’t eat them all in one sitting. Telling you from a friend… truly. Enjoy!

Nutrition per serving, ½ cup/ 2 oz/ 57 g

Carbs 3%Protein 5%Fat 92% of calories

Net carbs: 2.3 g
Total carbs: 7.3 g
Fiber: 5 g
Sugars: 2 g
Protein: 4.6 g
Fat: 36.1 g
Saturated fat: 3.1 g
Calories: 348 kcal
Sodium: 574 mg · 25% RDA
Magnesium: 63 mg · 15.9% RDA
Potassium: 265 mg · 13.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Pecans, nuts	2.1 g	4.5 g	35.6 g	342
Rosemary, fresh	0.1 g	0 g	0 g	1
Garlic powder, spices	0.1 g	0 g	0 g	0
Onion powder, spices	0 g	0 g	0 g	0
Paprika, smoked (spices)	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	0.4 g	4
Total	2.3 g	4.6 g	36.1 g	348

Gluten free
Dairy free
Egg free
Pork free
Coconut free
Fish free
Shellfish free
Vegetarian
Vegan

Comments & ratings (8)

4.5399 ratings

5 ★283
4 ★71
3 ★21
2 ★12
1 ★12

Diane29 December 2020
This is my first online recipe comment ever. These are the best savory nuts I've had. I discovered this recipe a month ago and have made these four times. They have been a well-received holiday gift and are simply addicting. Thanks for perfecting and sharing this recipe!
1. Martina @ KetoDietAuthor30 December 2020
  Thank you so much Diane, I'm glad you enjoyed! ❤️
Julie Mandes17 August 2018
Do you store in refrigerator?
1. Martina @ KetoDiet29 August 2018
  I store mine at room temperature for up to 2 weeks.
Susan Robbins4 July 2018
I will totally be posting this on my website! I did 3 types of nuts; hazelnuts, almonds, pecans. Used dried rosemary. Taking right now to July 4th BBQ and can't wait to break them out! Delicious!
1. Martina @ KetoDiet29 August 2018
  Thank you Susan, that combo sounds amazing!
Lulu22 December 2017
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.
1. Martina @ KetoDietAuthor31 December 2017
  Thank you for the tips, Lulu!

Keto Savory Spiced Pecans

Step-by-step