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Category: Dessert Calorie Count: 314 (per ½ cup serving) Macronutrient ratio: Carb-induced calories—4% Protein: 5 grams Carbohydrates: 3 grams Total Fat: 32 grams
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8 1/2 cup servings


  • 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.


Tools Needed:
  • Bowl
  • Whisk
  • Baking tray
  • Parchment paper
  • Spatula