This quick and easy recipe makes Candied Keto Pecans in a snap! This recipe is so versatile you can change it up by using different spices such as candied cinnamon pecans or pecan spice candied pecans.
Candied Keto Pecans (Two Ways – Cinnamon or Pecan Spice)
Two years ago, a friend of mine, who was also following keto, posted a recipe for candied pecans that she had created. I immediately messaged her and asked if I could post her recipe on my blog because they looked so amazing. I have included her recipe in this post for Keto cinnamon pecans, as well as another variation with Pumpkin Spice Pie spice.
With the holidays quickly approaching, having a yummy crunchy snack on hand could help us all stay on track. This recipe reminds me of the pecans I used to buy at the mall. You know the ones, they smell so amazing you walk around almost in a daze trying to find them? Yes! These are that good, and they are keto-friendly and low carb. My entire house smells amazing! The Pumpkin Spice Candied Keto Pecans are perfect for Thanksgiving, while the Cinnamon Candied Sugar-Free Pecans make a fantastic keto Christmas treat.
Are Pecans Keto-Friendly?
Pecans are perfect for the keto diet as they are very low in carbs and high in healthy fats.
How to Make Candied Pecans Keto Friendly?
It is so simple to transform many recipes so that they are keto-friendly. In this recipe, I replaced the brown sugar with a keto-friendly substitute. By doing so, the net carbs were greatly reduced, making keto cinnamon pecans or keto pumpkin spice pecans sugar-free. I included both recipes below in the recipe card.
Are Low Carb Cinnamon Pecans Gluten-Free
All the ingredients I used in my kitchen to make these low carb cinnamon pecans were gluten-free. However, I always suggest checking the labels of the ingredients you use in your kitchen as I understand that gluten allergies and sensitivities can be severe.
Start by covering a baking sheet with parchment paper to roast the pecans before coating them in the sugar-free candied mixture.
Why Roast Pecans?
Roasting the pecans first helps to bring out incredible flavor and a crispier texture.
Heat over medium heat until it reaches a nice golden color before adding the remaining butter and spices.
Can I Use a Different Sweetener?
I have tested this recipe for Low Carb Candied Pecans with both Swerve and Lakanto Monkfruit. In the Pumpkin Spice, keto pecans either Swerve Granular or Lakanto Monkfruit Classic will work. For the Cinnamon Candied Pecans, either Swerve Brown or Lakanto Monkfruit Golden can be used. Both brands of sweeteners are interchangeable.
Once the mixture is a golden brown, add the remaining butter, spices (either cinnamon or pumpkin pie spice), and vanilla extract. I always use pure vanilla extract in all of my recipes instead of imitation vanilla as I feel like it adds more flavor.
How to store Candied Low Carb Pecans?
Make sure to cool the low carb candied pecans first. Afterward, they can then be stored either in the fridge or in the pantry as long as they are in an airtight container.
More Keto Dessert Recipes:
- Keto Easy Chocolate Almond Bark Recipe
- Best Keto Macadamia Nut Bites
- Keto Cracker Toffee Recipe
- Keto Gingersnap Cookies
How to Make Cinnamon Candied Keto Pecans:
Candied Keto Pecans
Ingredients
Pecan Spice Candied Pecans:
- 2 1/2 cups pecans
- 2 1/2 tbsp butter divided
- 3 tbsp heavy whipping cream
- 2 tbsp Lakanto Monkfruit Classic
- 2 teaspoons pumpkin pie spice
- 1 tsp vanilla extract
- salt to flavor
Cinnamon Spice Candied Keto Pecans:
- 2 ½ cups pecans
- 2 ½ tbsp butter
- 3 tbsp heavy whipping cream
- 2 tbsp Lakanto monkfruit golden
- 2 teaspoons cinnamon
- 1 tsp vanilla
- salt to flavor
Instructions
How to Make Pumpkin Spice Candied Keto Pecans`
- Roast pecans on parchment paper for 7 minutes in a 350-degree oven while you are making the coating.
- Combine 2 tablespoons of the butter, 2 tablespoons of sweetener, and 3 tablespoons of heavy whipping cream over medium heat, and stir until Lakanto Monkfruit Classic is dissolved.
- Cook continuously stirring until turns a deep golden brown color.
- As soon as it reaches a deep color and begins to thicken (right before burning) add the additional 1/2 tablespoon of butter, pumpkin pie spice, and vanilla.
- Stir until smooth.
- Add salt and roasted pecans.
- Spread pecans onto parchment or wax paper.
- Refrigerate until firm then break apart if needed.
How to Make Cinnamon Spice Candied Keto Pecans:
- Roast pecans on parchment paper for 7 minutes in a 350-degree oven while you are making the coating.
- Combine 2 tablespoons of the butter, 2 tablespoons of sweetener, and 3 tablespoons of heavy whipping cream over medium heat and stir until Lakanto Monkfruit Golden is dissolved.
- Cook continuously stirring until turns a deep golden brown color.
- As soon as it reaches a deep color and begins to thicken (right before burning) add the additional 1/2 tablespoon of butter, cinnamon, and vanilla.
- Stir until smooth.
- Add salt and roasted pecans.
- Spread pecans onto parchment or wax paper.
- Refrigerate until firm then break apart if needed.
Notes
- This recipe makes 10 servings divided evenly.
- The sugar alcohols in the Lakanto Monkfruit are not included in the nutritional information as most subtract to calculate net carbs.
Nutrition
You can check out all of my keto recipes in my keto recipe index.
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Kathy says
These look delicious! Do you have to keep them refrigerated after they’ve firmed up?
Kasey says
I kept mine in the fridge although I’m not sure if it’s necessary,
Jonie says
I didn’t. They were fine.
Rose says
No they don’t. They never last long enough at my house to worry about it. LOL
Kim Kyle says
How long did you roast the pecans?
Kasey says
Just a few minutes. I didn’t time it, but they were done before the sauce.
Rose says
These are amazing . A family favorite. I roast the pecans about 8 minutes @ 350 until they release their fragrance
Kasey says
Awesome! So glad you love them.
Sheila says
I had pecan halves and roasted 6min. They were starting to burn. Can’t wait for these to be ready. The house smells amazing right now. ?
Kasey says
I hope you enjoyed them.
Tiffani Beckman-McNeil says
Looks great! Soaking the pecans in salt water a few hours before hand really makes them crunchier and easier to digest 🙂 Yes they will need to dry out for a few hours in the oven or dehydrator, but it is worth it. For more info just google “why soak nuts” and read all about it!
Kasey says
I’ve never heard that before. Thanks so much. I”ll have to try that.
Desiree says
What’s the serving size? Or can you eat an unlimited amount while on the keto diet? Sorry I’m new to this keto and I’m so confused on some things lol
Kasey says
It is up to you how much you eat. I would not recommend eating an unlimited amount.
Gretchen says
A little confused with the amount of butter? Calls for 2 1/2 tbsp divided, instructions use a total of 3 tbsp? Thank you
Kasey says
Thanks for the heads up. The recipe has been corrected.
Tiffany says
Can you provide a break down of nutrition info? I input my numbers into My Fitness Pal same as you, but have different numbers. Based on what I can see you did not add Swerve on your ingredient list on MFP because total carbs would be over 5 per serving of 12 servings. Also our calories do not add up either. You also have 2.2 of fiber and I have no idea where that came from as I only show 0.2 if you take swerve out of the ingredient list.
Mine looks like this (with every ingredient used)
12 servings, 200 calories, 5.8 total carb, 20.6 fat, 1.9 protein, NET carb 3.5
No matter which way I try to rearrage the measurements I cant match such a low net carb.
Kasey says
Nutritional breakdown is on the recipe card.
Me says
MFP does not take into account sugar alcohol. You deduct the sugar alcohol(ie swerve) from the carb count.
Terry says
I just made then and they are delicious. I toasted pecan halves for 6 min in 350 degree oven. Yummy! Thank you.
Kasey says
So glad you enjoyed!
Melissa says
If making with Cinnamon instead of pumpkin pie spice do you still use 2 teaspoons? can not wait to try
Kasey says
Hey, Melissa, I haven’t tried so you would just have to try it and see how it comes out. Let me know how it turns out.
Lindsay says
Super easy to make and a great snack!!
Cindy G says
Can I use monkfruit instead of Swerve? And is it a 1:1 substitution? Thanks!
Mary Trenum says
Sure and it is a 1:1 substitution.
Cindy G says
Thank You!!
Tameka says
Hey, great recipe! I can’t wait to try it. I am wondering how do we get 12 4th cup servings out of 2 1/2 cups.
Kasey says
The nutritional information has been updated. Thank you.
Denise Stirewalt says
Tried this recipe loved it
.Kasey says
I’m so glad you loved it!
Jennifer Kurecka says
These are delicious! A nice treat when eating nuts instead of eating something super sweet and regretting it later! Thank you!
.Kasey says
You’re welcome! I’m glad you love them!
Kristin Colonna says
I want to try the cinnamon ones – but the recipe doesn’t say how much cinnamon to use…??
Kasey says
Look at the recipe card at the bottom of the post. It shows both recipes for the pumpkin spice then the cinnamon ones.
Madelyn says
Sounds delicious! Can you use stevia instead? I don’t have monk fruit and don’t really like the taste of swerve? Also what would the conversion be? Please and thank you!
.Kasey says
Sure, you can use Stevia. I would suggest you google the conversion. Hope you enjoy these as much as I do!
Mom works says
What can I use if I don’t have brown swerve or brown Lakanto? I have regular of both and I do have molasses. I also have pyure and THM Gentle Sweet, too.
Kasey says
I’ve only made this recipe as is so I’m not sure if those would work.