If you are looking for a sweet chocolate nutty treat, then these cocoa candied pecans are a must try! These are actually one of my favorite holiday treats, and fortunately, aren’t hard to make. Even better, they’re incredibly keto-friendly—which certainly isn’t something you can say about very many holiday desserts!
I tend to make these even when its not the holiday season as they are the perfect protein treat. I love grabbing a few after my nightly walk to satisfy my sweet tooth. My son loves to add these to his super non-keto ice cream and my husband always steals my secret stash for his 3pm snack at the office! These are really that good.
You can change up the spice mixture if your not a fan of pumpkin. Cinnamon works really great as well or even something spicy. These have a decent amount of fat and protein and low carb percentage, so are a great choice to munch on over other carb laden treats. You can also use these in many other recipes like keto oatmeal, a fruit salad or just as a keto holiday appetizer that will make everyone- dieting or not, very happy! These will definitely be a stable on my Christmas table year after year along with my butter walnuts!
COCOA CANDIED PECANS
- 3 egg whites
- 1/4 teaspoon salt
- 1/4 cup erythritol powdered (or substitute with Swerve)
- 2 teaspoons pumpkin pie spice or substitute with cinnamon
- 1/4 cup cacao powder unsweetened
- 3 1/2 cups pecans
- Preheat your oven to 300. As that warms, whisk your egg whites until frothy, gradually folding in your spices, powdered erythritol, and cacao powder to keep the frothiness. Add your pecans last, stirring gently until all the pecans are completely coated in egg white and spice mix.
- Spread your coated nuts in a single layer on a parchment-lined baking tray, baking 15-20 minutes or until crispy. Remove from heat and use a spatula to break the nut mixture into pieces while still warm. Either serve immediately or let cool before storing in an airtight container for up to 1 month.
- Baking tray
- Parchment paper