1gNET CARBSCinnamon Roasted Pecans
Crisp, cinnamon-sugar style pecans with a light crackly coating, sweetened with monk fruit.
Ingredients
Coating
- 1 large egg white
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated monk fruit sweetener
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Nuts
- 2 cups pecan halves
Directions
- Heat oven to 275°F. Line a rimmed baking sheet with parchment.
- In a large bowl, whisk the egg white, water and vanilla until foamy and no longer clear, about 30 seconds.
- In a small bowl, stir together the monk fruit sweetener, cinnamon and salt.
- Add the pecans to the egg white and stir until every nut is wet. Sprinkle the cinnamon mixture over them and stir until evenly coated.
- Spread the pecans in a single layer on the baking sheet.
- Bake 45 minutes, stirring every 15 minutes, until the coating looks dry and the kitchen smells toasty.
- Cool completely on the pan, then break apart any clusters. The coating crisps as it cools.
Nutrition per serving (1/4 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 6g.
Know your label
FDA counts sugar alcohols inside Total Carbohydrate, and makers may also list their grams on a separate line.
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Contains
tree nuts, eggs
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Inspired by Jennifer Banz and Low Carb Spark. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/cinnamon-roasted-pecans/