Low-Carb Caramelized Pecans

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.

Step-by-step

1. Preheat the oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted).

2. 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.

   

3. 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.

   

4. Bake in the oven for about 15 minutes (watch out they don’t burn). Turn once half way through cooking.

   

5. 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.

   

Recipe

Low-Carb Caramelized Pecans

★★★★☆4.4 (17 ratings)

Crunchy, crisp, buttery and sweet. These low-carb candied pecans will rock your world!

Hands on

5m

Overall

20m

Servings

8

1.3 g

Net carbs

2.3 g

Protein

20.1 g

Fat

193

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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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

1. Preheat the oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted).

2. 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.

3. 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.

4. Bake in the oven for about 15 minutes (watch out they don’t burn). Turn once half way through cooking.

5. 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 serving, about ¼ cup

Carbs 3%Protein 5%Fat 92% of calories

Net carbs

1.3 g

Total carbs

6 g

Fiber

2.4 g

Sugars

1.1 g

Protein

2.3 g

Fat

20.1 g

Saturated fat

3.4 g

Calories

193 kcal

Sodium

73 mg · 3.16% RDA

Magnesium

30 mg · 7.5% RDA

Potassium

102 mg · 5.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Cinnamon, spices	0 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Sukrin Gold, brown sugar substitute	0.2 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Coconut oil, extra virgin	0 g	0 g	2.2 g	20
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)	0 g	0 g	0 g	1
Pecans, nuts	1.1 g	2.3 g	17.8 g	171
Total	1.3 g	2.3 g	20.1 g	193

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan