These Easy to make Keto Candied Pecans are ready in just a few minutes using only 6 ingredients. Your favorite candied nuts are now so much better for you when they’re made sugar free! They’re less than 1 net carb per serving, making them perfect for a low carb or keto diet. Make these all holiday season, include them as part of this low carb keto candied pecan chocolate chip cookie recipe or this fall harvest salad.
If you’ve never tried a sugar free candied pecans recipe, you’re going to fall in love! Skip the sugar and replace with a high quality brown sugar replacement that’s sure to impress, and lighten up the holidays ever-so-slightly without sacrificing flavor.
You may want to make a double batch, these candied nuts are super easy to enjoy in one sitting. They’re naturally gluten free, and a great sweet low carb snack. Most conventionally available candied pecans have over 10 grams of net carbs in a one-ounce serving. No thanks, we’ll pass and make our own in minutes. 😉
Keep reading for all the tips, tricks and process photos. We’ll answer common questions and talk about substitutions in the body of the text, so make sure to read through the post in it’s entirety if you have questions. This post is also available as a Google Web Story.
Ingredients:
- Pecan halves – Or you could use chopped pecans if you prefer smaller pieces to add to things like salads, etc.
- Butter – Either salted or unsalted. We often like using salted, grass fed butter for that added layer of flavor. Just be mindful of the salt you add later on.
- Sugar free sweetener of choice – We prefer using our favorite brown sugar substitute, Swerve brown. This zero calorie sweetener is one of most used ingredients in our recipes. It’s made with mostly erythritol, it’s plant based, and will get a nice crispy coating on the nuts. You can use any sweetener you prefer, however. We’ll talk more about this later on in the post.
- Ground cinnamon – For that lovely, warm flavor.
- Kosher salt – To balance the sweetness. Be mindful of the salt you’re adding though if you’re using salted butter. Start out slow, and add to taste.
- Vanilla extract – Technically optional, but recommended for a lovely warm flavor.
How to Make Low Carb Candied Pecans:
Step 1: Melt Butter & Toast the Pecans
Heat your skillet over medium heat. Add in the butter and melt, then stir in your pecan halves and toast for about 2 minutes, moving around constantly.
Add in your sweetener, cinnamon, salt and vanilla. Stir and toast over medium heat until the sweetener coats the pecans.
Step 2: Add Sweetener & Seasonings
Add in your sweetener, cinnamon, and salt. Stir constantly over medium-low heat to melt the sweetener to create a sauce and coat the pecans.
Step 3: Add Finishing Touches
Remove from heat, and add in vanilla extract, stirring constantly as it bubbles.
Step 4: Transfer to Parchment Paper
Transfer the pecans to a parchment lined baking sheet to harden. Allow to cool for at least 10 minutes before enjoying.
Store in an airtight container at room temperature for up to 10 days or use in another recipe, but we doubt they will last that long! 😉
Frequently Asked Questions:
Monk fruit & erythritol are the best options for a crisp, crunchy traditional candied pecan. Add to taste, as some people prefer things more sweet than others. Brown Sugar Swerve is our top choice.
If you want the nuts to come out glossy and more sticky, opt for an allulose based sweetener or a sugar free maple syrup.
Yes, very easily! We use a plant based sweetener for this recipe, so the only swap you need to make is the butter.
We use butter for the rich, toasted flavor it adds, but you could use coconut oil or vegan butter for dairy free or vegan!
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Here’s More Recipes To Try:
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Until next time,
Briana & Chamere
Keto Candied Pecans (Stovetop Recipe)
Ingredients
- 3 tablespoons butter
- 80 grams pecan halves (2 cups)
- 144 grams brown sugar replacement (3/4 cup)
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Heat your skillet over medium heat. Add in the butter and melt. Add in your pecan halves and toast for about 2 minutes, stirring often.
- Add in your sweetener, cinnamon and salt. Stir and toast over medium-low heat until the sweetener coats the pecans.
- Transfer your pecans to a parchment lined baking sheet to cool and dry for 10-15 minutes. Serve them up on top of a salad, in cookies and other desserts, and enjoy!
- Store at room temperature in an air tight container for up to 5 days.
Video
Notes
- Sweeten to taste with your preferred sweetener. Brown erythritol is our top choice, as it produces a nice molasses-like flavor and will get nice and crunchy on the nuts.
- Adding some sugar free maple syrup replacement or allulose sweetener will produce a glossier nut.
- For dairy free or vegan, simply replace butter with coconut oil or your favorite vegan butter substitute.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Cindy Windmann says
WOW,LOVE THESE
Briana says
So glad to hear, Cindy! Thanks for trying them!
Noemi says
I’ve looked over & over through the article/recipe, but don’t see how much salt to use.
Briana says
Hey Noemi,
Sorry about that! I forgot to add it in the recipe card, but it’s updated now. Use about 1/2 a teaspoon of kosher salt.
katepuss says
“we used a syrup”? well, that’s nice. if you use a low carb sweeter like swerve, it doesn’t get “syrupy”. and the end result is a waste of expensive ingredients. USELESS.
Briana says
Swerve will melt down but not turn into a syrup, correct. It doesn’t need to be a syrup consistency, but it will still coat the nuts. If you prefer a syrup consistency, it would be best to use one, like ChocZero or KetoseSweet. Apologies that this didn’t turn out how you wanted it to. I will make a note of this in the recipe.
Marilyn Poteete says
Can’t wait till I get to the store and try these.
Briana says
Let us know how you like them Marilyn!!!