A friend of mine who is also doing keto posted a recipe last week for pecans that she had made and mentioned that she might try adding pumpkin spice next time. I immediately messaged her and asked if I could post her recipe on my blog because it looked so amazing I knew that y’all would want it too. Especially with the holidays quickly approaching, having a yummy crunchy snack on hand could help us all stay on track. This 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! You will be so glad you made these Pumpkin Spice Pecans.
How to Make Cinnamon Spice Pecans:
If you’d like to make cinnamon spice pecans, sub out the pumpkin spice seasoning for cinnamon and use either Swerve Brown or Monkfruit Golden then follow the instructions as is.
Pumpkin Spice Pecans {keto/low carb}
Ingredients
- 2 1/2 cups pecans
- 2 1/2 Tbsp butter divided
- 3 Tbsp heavy whipping cream
- 2 tablespoons granulated Swerve sweetener
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- salt to flavor
Instructions
- 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, sweetener, and heavy whipping cream over medium heat and stir until Swerve 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
Nutrition
Nutritional Information from MyFitnessPal app based on 12 servings at 1/4 cup each – 193 calories, Fat 20.1 grams, Protein 2.2g, Carbs 3.5g – Fiber 2.2g = Net Carbs 1.3 per 1/4 cup serving
You can check out all of my keto recipes in my keto recipe index.
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Kathy says
October 6, 2017 at 7:44 pmThese look delicious! Do you have to keep them refrigerated after they’ve firmed up?
Kasey says
October 7, 2017 at 8:12 amI kept mine in the fridge although I’m not sure if it’s necessary,
Rose says
October 15, 2017 at 11:14 amNo they don’t. They never last long enough at my house to worry about it. LOL
Kim Kyle says
October 8, 2017 at 1:59 pmHow long did you roast the pecans?
Kasey says
October 8, 2017 at 5:53 pmJust a few minutes. I didn’t time it, but they were done before the sauce.
Rose says
October 15, 2017 at 11:16 amThese are amazing . A family favorite. I roast the pecans about 8 minutes @ 350 until they release their fragrance
Kasey says
October 15, 2017 at 5:25 pmAwesome! So glad you love them.
Sheila says
November 12, 2018 at 2:04 pmI 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
November 14, 2018 at 5:02 pmI hope you enjoyed them.
Tiffani Beckman-McNeil says
November 21, 2017 at 6:16 pmLooks 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
November 24, 2017 at 4:41 pmI’ve never heard that before. Thanks so much. I”ll have to try that.
Desiree says
September 30, 2018 at 10:45 pmWhat’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
October 1, 2018 at 10:07 pmIt is up to you how much you eat. I would not recommend eating an unlimited amount.
Gretchen says
October 14, 2018 at 5:52 pmA 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
October 30, 2018 at 12:03 pmThanks for the heads up. The recipe has been corrected.
Tiffany says
November 17, 2018 at 11:12 amCan 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
June 10, 2019 at 11:02 pmNutritional breakdown is on the recipe card.
Terry says
November 18, 2018 at 11:21 pmI just made then and they are delicious. I toasted pecan halves for 6 min in 350 degree oven. Yummy! Thank you.
Kasey says
February 23, 2019 at 1:52 pmSo glad you enjoyed!
Melissa says
November 21, 2018 at 6:59 pmIf making with Cinnamon instead of pumpkin pie spice do you still use 2 teaspoons? can not wait to try
Kasey says
June 10, 2019 at 11:26 pmHey, 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.