Keto Candied Pecans are the sweet and salty snack you need this holiday season! Glazed with a hint of cinnamon makes this homemade low carb snack over-the-top addicting! Perfect for an on-the-go snack, salad topper or make-ahead gifts!
I love candied pecans! Fresh out of the oven smell..mmm! That's why I'm happy to share with you this keto Candied Pecans Recipe! Oven roasted to perfection with a hint of cinnamon! This sweet and salty snack is wildly addictive. This is a great low carb snack or even a salad topper. I think this would be a great idea for a make-ahead holiday gift for friends, family or co-workers! Either way you choose to enjoy this homemade recipe, one thing is for sure...you can't eat just one.
Let's get started!
HOW TO MAKE KETO CANDIED PECANS
First things first. Let's go ahead and preheat your oven to 250F. These are going to cook low and slow.
Line a 9x13 sheet pan with parchment paper or a silicone baking mat.
Now we need to get our ingredients ready. We have shelled pecan halves, salt and cinnamon, an egg white (beaten until frothy), and sweetener.
First we need to mix the egg white with the pecans.
Now, in a large bowl...mix together the sweetener, cinnamon and salt. Add in the pecan halves and the egg white and mix well to coat the pecans.
Lay the keto candied pecans out on the baking sheet in a single layer.
Bake the keto candied pecans in the oven for 1 hour, stirring every 15 minutes. The pecans will brown and get super crunchy.
Warning! They will be addictive and so good! Yummy!
Like this keto friendly snack? Check out my recipes for Easy Keto Granola (Sugar-Free, Gluten-Free), Keto Brown Butter Pralines or Sugar Free Chocolate Bark with Bacon and Almonds.
⭐ Did you make this Keto Candied Pecans Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Candied Pecans
Ingredients
- 2 ½ cups Pecan halves
- ¾ cup Granular Sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon cinnamon
- 1 teaspoon Kosher salt
- 1 egg white, beaten until frothy
Instructions
- Preheat oven to 250F.
- Line a 9x13 sheet pan with parchment paper or a silicone baking mat.
- In a mixing bowl, mix together the pecan halves and the egg white.
- In another large bowl, mix together the sweetener, cinnamon and salt. Add in the pecan halves and the egg white and mix well to coat the pecans.
- Lay the pecans out on the baking sheet in a single layer.
- Bake in the oven for 1 hour, stirring every 15 minutes. The pecans will brown and get crunchy.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Patty says
My 2 favorite Christmas desserts!! Thank you ☺️
Teresa says
Do I put these in the refrigerator when done? I used Swerve.
jenniferbanz says
These store well in an airtight container on the countertop.
Caron says
I didn’t have the full 2 1/2 cups pecans but I was able to halve the recipe! Used swerve brown sugar as the granulated sugar and they turned out SO good!! Definitely be making these again!!!
Diana Evans says
YAAAAY OMG SOOOO GOOD! I am so happy that I tried this recipe instead of my usual one that uses no egg white and a ton of butter. This is so good. I added a teaspoon of cayenne ground chili and used swerve brown sugar as my sweetener
Erin says
How long can you store these? In the fridge or room temperature?
jenniferbanz says
I store them in an air tight container on the counter for 2 weeks with no problems
Jamez Neal says
Are the pecans already roasted or are they raw? I get my pecans from Costco in a big bag and they are already roasted (I think).
jenniferbanz says
Either will work
Aviva Audrey Diener says
These are easy to make and delicious!
Julia Henderson Milteer says
Delicious! My husband doesn't like "fake" sugar but I had to take these away from him he liked the. That much.
Michelle says
These are phenomenal and ridiculously addictive. I use them in my southern Cobb salad, mixed in popcorn, and as topping on ice cream. Super easy to make. The trick is in the storage. Leave on silpat/tray in fridge until completely cool. Then remove and put in storage container and keep refrigerated.
Dean says
Out of sight, my nephew made these for a fishing trip. When I got home I ordered the goods online. they are cooking now, the whole house smells good.
Tim says
Simple and great recipe
Lizzy says
Just made this and it couldn't be any easier and delicious. Used it to top an arugula salad with goat cheese. I will be making this regularly.
Aziel Wilson says
Wow! Just wow! These are amazing! My bf said these are the best candied pecans he has ever tasted and I agree. Not only that they are so easy to make. I used 3 cups of pecans (that last 1/2 cup looked lonely in the bag) and the egg white was from a large, large egg. The sweetener I used was golden Lakanto. Yum!
Pamela Guirl (“girl”) says
Jennifer! You’re killing me with how good these are! I’ve made them 4 times this week..twice for myself and to give a batch each to my parents. For my taste the sweetener used makes all the difference: first time I tried Lakanto’s Monkfruit. Then I tried the Pyure blend. I pitched those immediately because the aftertaste killed the sweet and I went right back to the Monkfruit. As with all your recipes I’ve tried, I say WELL DONE and THANK YOU!
Sherry Hoover says
I used to make the traditional recipe, but this low carb recipe beats them hands down!
Cheri Vance says
Jennifer, I just made the candied Pecans. Oh my, I'm going to have to watch myself and how many I eat. I love them. Thank you
evelyn says
cam I keep it in a container at the pantry?
jenniferbanz says
Yes, these will keep for a bit in the pantry
maggie says
I'd like to give these as gifts. Any idea how long they will keep?
jenniferbanz says
They should last a couple of weeks in an air tight container
Nicole Sanderson says
Absolutely addictive. How long will these keep for? Can I make a whole big bag and keep them in mason jars?
jenniferbanz says
should last 2 weeks in an air tight container
Mary says
Just made these and they are delicious! Use to buy them at Trader Joe's, but no more! Thanks for the recipe.
Julie says
I have xylitol or sukrin gold sweetener. Which should I use?
jenniferbanz says
I would try the sukrin gold
Gard247 says
These are fantastic! Everything I hoped for and more!!! I used Swerve and added a little more spice, but I like to taste the spices. Next time may add more spices for a pumpkin spice taste!
Gatd247 says
Has anyone added, or do you think some bourbon would taste nice and still crisp up?
ALICIA L CLINTON says
Can you use different nuts?
jenniferbanz says
I think you could but I haven't tried it so I cannot say for sure!
cynthia schmerber says
These are amazing without the added fat. I will be making these bad boys again!
Sheila Iverson says
Mine are not crunchy, still wet. Hopefully the will get crunchy. I used Lakanto white classic monkfruit sweetner.
Sheila Iverson says
nevermind, they are perfect!! So, so good!! Thank you!!
Angela May says
These have become a go-to sweet snack in our household. Have to restrict to making once a week, they are so delicious.
Grace says
My pecans did not get crunchy instead the cinnamon sweetener mixture became runny like a syrup when baking. Will it set back up?
jenniferbanz says
What sweetener did you use?
Angela May says
I made these with Xylitol. Lucky I read on another post that this replacement sugar will take up to 24 hours for the pecans to crisp up. That is exactly what happened. I use Lakanto Golden now, much better.
Brandy says
These candied pecans were DELICIOUS!
Tara says
Roasted pecans are pretty much my favorite snack. Love the sweet cinnamony flavor of these!
Liz says
So many of my friends are watching their carbs so this was the perfect recipe for holiday gifting. These fabulous pecans got so many rave reviews! Thank you!
Claudia Lamascolo says
I can't even begin to tell you how much I love these. this is the best recipe ever!