These sweet and spicy baked pecans have a beautiful mix of spice that is lightly offset by a hint of sweetness. A great snack to make and freeze as well!
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Sweet and Spicy Baked Pecans
I used to make these delicious sweet and spicy baked pecans way back in the day. The ones I made long ago were definitely not keto. Lucky for you – THESE ones are, in fact, keto!
The recipe came from my good friend and I would make these pecans, along with her yummy salad dressing and make up a delightful salad (and I’m NOT a salad fan). I will admit that I would often make the “salad” simply so I could make the pecans and snack on them for days!
So I set out to keto-ize these tasty baked pecans.
My hubby had never had these before and so I gave him one to try. He took one, chewed, swallowed, looked at me, and asked where the rest were!
He grabbed the bag and said “this is my new favorite snack”.
Boom! Mission accomplished!
I am really not a salad fan. I don’t know why, I just have never really liked them. So I didn’t make these for a salad, I made them to keep in the fridge and freezer for a zesty snack.
Hand Beaters – Unless you can whisk like the wind, I recommend using hand beaters! I just simply can’t whip egg whites fast enough to get it foamy by hand.
Baking Sheet – This is the best way to bake pecans. Something large and flat – well, a baking sheet of course!
Parchment Paper – Let’s talk cleanup! Parchment paper will make the cleanup pretty much effortless. I’m all for easy cleanup.
Spice: Paprika and Cayenne are the heavy hitters here, mainly paprika. The Cayenne is just a hint, but just enough.
Sweet: Monkfruit of course! You don’t need much and I think sometimes people overdo the sweet factor when trying to make these types of sweet and spicy baked pecans. A small amount is perfect.
How to Make Baked Pecans?
Like most of my recipes, it is EASY! These almost make themselves!
You whip up the egg white with some salt, add the spices, ACV and monk fruit, then you fold in the pecans and butter.
Slap these beauties onto a prepared baking sheet and BAKE!
Can I freeze the pecans?
Most definitely! I usually split the batch and put part into the fridge and part into the freezer.
This recipe makes 2 cups of sweet and spicy baked pecans. I vacuum sealed 1 cup of them to pull out at a later date.
Other Snack Recipes You Might Like
- 1 egg white
- 1/2 teaspoon Himalayan sea salt
- 3 tablespoons Lakanto monkfruit
- 1 tablespoon paprika
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon cayenne
- 1/8 teaspoon cinnamon
- 2 cups pecans
- 3 tablespoons butter, melted
- Preheat oven to 325 degrees F.
- In a medium bowl, beat egg white and salt until foamy.
- Add monkfruit, paprika, apple cider vinegar and cinnamon. Mix well. No need to use beaters, a spatula will do just fine!
- Fold in pecans and butter.
- Line a baking sheet with parchment paper, evenly spread pecans, and bake for 25-30 minutes. Stir half way through.
- Store in an airtight container in the fridge. These freeze well too!
Serving Size:1/4 cup
Amount Per Serving: Calories: 223 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 11mg Sodium: 139mg Carbohydrates: 4g Fiber: 3g Sugar: 1g Protein: 3g