Excellent Snack Option if you missed that crunch.
Egg whites provide just the right amount of crunch here...
TOOLS and GADGETS
- Electric Mixer
- Mixing Bowls
- Parchment Paper
TIPS
- You can adjust flavors to make them in your desired sweetness level. Add sesame seeds, and/or hemp seeds. Add spices like chili, smoked paprika, or just sea salt (works really well with macadamia nuts). Be creative!
- Check the oven often so you won't burn the nuts, allow them to be slightly darker than their raw color.
- You can make this recipe with any nuts of your choice, just be mindful that some nuts have more carbs than others: i.e. cashews, hazelnuts, macadamia nuts.
- It stays fresh for up to a month when stored in an airtight container at room temperature.
- They may be a little soft when they're out immediately, but will get crunchy when cooled.
WHERE TO BUY ALLULOSE
For all the recipes using Allulose, you can purchase fine powdered Goalz Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.
KETO Sweet and Crunchy Nuts
Category
Snack
Servings
20
Prep Time
10 Minutes
Cook Time
1 Hour
Net Carbs
1g
Calories
150
Calorie and net carb amounts are dependant on the type of nuts. I calculated it for pecan halves. serving size is about 15 pecans
Ingredients
- 2 Cups of Pecan halves
- 2 Cups Almonds
- 2 eggs whites
- 1 1/2 cup Alllulose or other Sweetener(adjust)
- 1 tbs Cinnamon
- 2 tsp Salt
Directions
- Preheat oven to 275
- Line a large cookie sheet with parchment paper and spray the parchment with avocado oil
- Beat egg whites on high until it turns opaque white
- Mix nuts in a large bowl
- Gently fold in the egg whites
- Add allulose, cinnamon, and salt. Mix well
- Spread the nuts on the cookie sheet, bake about one hour
- You can sprinkle more allulose if you like at this point
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