Whether it was at a fair or a ballpark, we've all seen and smelled those delicious cinnamon and sugar candied nuts. This ketogenic take on a candied nut aims to bring the joy of those outings into your home, all while keeping you keto.
Prep Time: 5 minutes
Cook Time: 15 minutes
Macros Per Serving (1/4 cup):
Net Carbs: 1g
Total Carbs: 10g
Sugar Alcohols: 6g
(Ingredients can be purchased by clicking on the green link)
1 1/2 Cup Raw, Unsalted Nuts (I like to use pecans)
1 Egg White, large
3 Tablespoons Erythritol Based Sweetener (I like Lakanto)
1/8 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Pink Himalayan Sea Salt
1/4 Teaspoon Vanilla Extract
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Let's Do This!
Preheat your oven to 350F.
In a large mixing bowl, beat the egg white lightly. Add the vanilla extract and mix to combine.
To the bowl, add your choice of nut then toss to coat.
In a small mixing bowl, combine the sweetener, ginger, cinnamon, and salt.
Sprinkle roughly 1/4 of the sweetener mixture over the egg-coated nuts, then toss to coat. Repeat this until all of the sweetener mixture has been used.
On a baking sheet lined with parchment paper, distribute the coated nuts into a single layer.
Bake for 3 minutes, stir the nuts, then return to the oven for 3 minutes.
Once again, stir the nuts, then return to the oven for 7-9 minutes until they appear toasted.
Allow the nuts to cool for 10-15 minutes before eating. As a note, I like to store mine in the fridge because it makes them even crispier.