I finally made a dessert recipe that I’m proud of!

Now that we’re into the Holiday season I’ve been thinking about foods I enjoy this time of year and it didn’t take me long to figure out that candied pecans are totally Keto friendly with the right tweaks!

To get the crunchy candied coating I used Swerve sweetener because it trades 1:1 with sugar when cooking, so if you’re not Keto or low carb/low sugar just put 1 cup of regular sugar in place of the Swerve and you will get the same delicious results!

The reason I cook with Swerve is because it’s erythritol, a sugar alcohol with an extremely low glycemic impact that doesn’t spike my insulin. I honestly like these better than some other candied pecans I’ve had in the past because the sweet isn’t overwhelming and you can taste the natural richness from the pecans.

It took me two tries with two different recipes & cook times but I’ve found that the low and slow baking method worked 100x better!

There is a printable recipe towards the bottom of this post.

Here’s what you’ll need:

1 cup erythritol (I prefer Swerve)

1 lb. of pecan halves

1 egg white

1 tbsp water

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp salt

Baking spray or butter

optional

1 tsp pumpkin pie spice

sugar in place of erythritol (for those not on a sugar free diet)

1

Preheat your oven to 250 degrees (F)

2

Mix your dry ingredients (erythritol, cinnamon, nutmeg, salt).

3

Whisk together your egg white and 1 tbsp of water until you get a white frothy consistency, put a little muscle into it.

4

Toss the pecans in the egg white mixture.

Then add your pecans into the dry ingredients and stir until everything is evenly coated. You may have a little extra dry mix but that will melt in the oven.

5

Spray your cooking sheet with baking spray or grease it with a little butter. Pour your pecans onto the trays trying to make an even layer. I used two baking pans b/c I didn’t have one big enough to spread them all out on.

Put them into the preheated oven, stirring every 15 minutes until done (1 hour total cooking time).

6

Remove the now cooked pecans from the oven, allow them to cool & enjoy!

If you don’t want candied pecan clusters make sure that they are evenly spaced out or stir them every few minutes while cooling.

Nutrition Info per serving according to MFP:

193 kcal

3g protein

20g fat

1g sugar

1 NET carb

This recipe made 16 servings and mine came out to be 42g a serving. To get the most accurate serving size weigh out your finished pecans in grams and divide that number by 16. Otherwise I believe it should 1/4 cup a serving if you don’t track that closely.

Candied Pecans Ingredients: 1 cup erythritol (I prefer Swerve)

1 lb. of pecan halves

1 egg white

1 tbsp water

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp salt

Baking spray or butter optional 1 tsp pumpkin pie spice

sugar in place of erythritol (for those not on a sugar free diet) Directions: Preheat your oven to 250 degrees (F) Mix your dry ingredients (erythritol, cinnamon, nutmeg, salt). Whisk together your egg white and 1 tbsp of water until you get a white frothy consistency, put a little muscle into it. Toss the pecans in the egg white mixture. Then add your pecans into the dry ingredients and stir until everything is evenly coated. You may have a little extra dry mix but that will melt in the oven. Spray your cooking sheet with baking spray or grease it with a little butter. Pour your pecans onto the tray trying to make an even layer. Put them into the preheated oven, stirring every 15 minutes until done (1 hour total cooking time). Remove the now cooked pecans from the oven, allow them to cool & enjoy! If you don’t want candied pecan clusters make sure that they are evenly spaced out or stir them every few minutes while cooling.

Until my next post just remember,

Hydrate. Satiate. Celebrat