These cinnamon rosemary keto candied nuts combine the perfect balance of sweet and savory! Enjoy!
I love making homemade treats and these cinnamon rosemary keto candied nuts are one of my favorites. The addition of fresh rosemary brings a warm and savory flavor which combines perfectly to the sweetness of these nuts. These are perfect for serving during the holidays, for parties, for gift giving, or for anytime you’d like an extra special treat!
Let’s talk about the ingredients in our candied nuts!
We combine a combination of keto brown and granulated sugar to make these candied nuts. I used the Swerve brand for both my sugars as they contain zero calories and zero net carbs. They are similar in taste and sweetness to regular sugar. I love fresh rosemary and it brings some awesome flavor to our nuts. We then add cinnamon and a touch of salt which add amazing flavor to these nuts. One egg white is all that is needed to coat our nuts and allow the other ingredients to stick perfectly to them. I love the addition of vanilla to these nuts as they add their own flavor and enhance the other flavors. For nuts, I used a combination of pecans and walnuts. You can use all pecans or all walnuts if you’d prefer.
Are these cinnamon rosemary keto candied nuts difficult to make?
These nuts are incredibly easy to make! You’ll start by lining a large baking sheet with parchment paper. This will ensure your nuts won’t stick to the baking sheet. Then add your sugars with your fresh chopped rosemary, cinnamon, and salt in a small mixing bowl, and stir to combine. Use an electric mixer to beat your egg white and vanilla until the mixture is frothy. Add your nuts to this mixture and stir to completely coat your nuts. Add your sugar mixture to your nuts and stir until your nuts are completely and evenly coated with your sugar mixture. You’ll want to place your nuts onto your prepared baking sheet so they don’t overlap. Then simply bake the nuts for 1 hour and stir every 15 minutes while they bake. Some of your nuts will likely stick together, just let them cool a bit and break them apart.
How can I serve these cinnamon rosemary keto candied nuts?
You have some great options for serving these nuts. They make for a great snack option. Since they don’t need to be refrigerated, you can easily bring them with you to work or when you travel. They also work great served as an appetizer for parties, potlucks, or get togethers. If you’d like, you could also serve them as part of a dessert array since they are incredibly sweet! I like to add a dish of these nuts to holiday dessert spreads as they add a fun sweet and savory addition! Another fun option is to package up some of these nuts in a jar or pretty food gift bag and give them to family and friends as an amazing and delicious homemade food gift.
Need some more keto candied nut recipes? Here are a few I think you’ll enjoy!
Cinnamon Vanilla Keto Candied Nuts
Keto Cinnamon Maple Candied Nuts
Keto Pumpkin Pie Spiced Candied Nuts
Sweet and Spicy Keto Candied Nuts
Helpful Hints:
*For best results and for easy clean up, you’ll want to line your baking sheet with parchment paper.
*You can use all pecans or all walnuts if you’d prefer.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Praise the LORD! Sing unto the LORD a new song, And His praise in the assembly of saints. Psalm 149:1***
Cinnamon Rosemary Keto Candied Nuts
These cinnamon rosemary keto candied nuts combine the perfect balance of sweet and savory! Enjoy!
Ingredients
- ½ cup brown sugar substitute (Swerve)
- ½ cup granulated sugar substitute (Swerve)
- 1½ tablespoons fresh chopped rosemary
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 egg white
- 1 teaspoon vanilla
- 8 ounces pecans
- 8 ounces walnuts
Instructions
1. Pre-heat oven to 250 degrees. Line a large baking sheet with parchment paper. Set aside.
2. In a small mixing bowl, add brown sugar, granulated sugar, rosemary, cinnamon, and salt. Stir to combine. Set aside.
3. In a medium mixing bowl, add egg white and vanilla extract. Using an electric mixer, beat until frothy.
4. Add nuts to egg white mixture. Stir to coat nuts in egg white mixture.
5. Add sugar mixture to nuts and stir to completely coat nuts.
6. Place nuts onto prepared baking sheet, making sure nuts don’t overlap.
7. Bake for 1 hour, stirring every 15 minutes.
8. Serve warm or cooled. Store leftovers in a sealed container.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 31gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 0mgSodium: 62mgCarbohydrates: 6.5gNet Carbohydrates: 2.5gFiber: 4gSugar: 2gProtein: 6g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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