Keto Candied Pecans
Course: SnacksCuisine: N/ADifficulty: Easy
Servings
16
servingsPrep time
5
minutesCooking time
1
hourCalories
179
kcalTotal carbs
13
gramsNet carbs
<1
gramFat
18
gramsProtein
3
gramsInsanely addictive, these candied pecans will make you forget about the ones you get at the fair. Since I originally made this recipe, I’ve made some tweaks to simplify it. I have also dialed in the best combination of sweeteners to optimize the crunchiness and sweetness, with minimal erythritol cooling effect.
Ingredients
4 cups pecans, either raw or roasted will work
1 egg white (or 45mL liquid egg white)
1 TB water
15 drops SweetLeaf Sweet Drops
1/2 cup Swerve brown, lightly packed (75g)
1/2 cup Purcane sweetener (90g)
1 tsp sea salt
1 tsp ground cinnamon
Directions
- In a bowl, whisk together the egg white, water, and Sweet drops until foamy (think rabid dog drool). The foamier the better for getting the candy “shell” on your pecans.
- Put the pecan halves in a second 1 gallon Zip-Loc bag, and the egg white foam, seal and shake/massage until all of the pecans appear coated.
- Put the Swerve brown, Purecane sweetener, sea salt and cinnamon in a bowl or large measuring cup and whisk until fully combined.
- Dump your dry ingredients into the bag with your pecans, seal and shake/massage until all of the pecans are coated.
- Preheat oven to 275F.
- Spread pecans in a single layer on a cookie sheet lined with parchment paper or a silicone mat.
- Bake the pecans for 1 hour, rotating the pan and stirring the pecans every 15 minutes.
- Allow the pecans to cool for at least two hours so they can crisp up. Store in a ZipLoc bag with a desiccant packet to keep them crunchy.
Recipe Video
notes:
- Macros are based on a serving size of 1/4 cup.
- Subsequent to making the video for these, I discovered that my oven was running 25F hotter than what I had set the thermostat to. The correct temp for baking these is 275F (not 250F as stated in the video).
- I have also found that depending on what sweeteners you use (such as BochaSweet and Truvia), you may need to bake these for an additional 15 minutes and let harden for 3-4 hours. I recommend the combo of Swerve brown and Purecane for best results.
I just made these and they are GREAT! What a perfect snack for a sugar fix without the sugar. I added them to your Fat bombs. They turned out very tasty. I can think of several recipes that these are going to be perfect in. Thank you!! I love your videos and can’t wait for the next!
I’m continuing to experiment with sweeteners. If I can improve upon this recipe, I’ll definitely do an update, but I’m glad your enjoying it as is. If you enjoy fat bombs, I have a pretty amazing one coming up after Thanksgiving. I haven’t seen anyone in the keto community do anything like it yet.
I just discovered this recipe and I noticed the list of ingredients doesn’t show monkfruit. Anyway, thanks for all the great recipes!
Oops, nevermind, now I see you switched up the sweeteners to reflect only two with larger amounts. I was getting really confused listening to the video but the listed ingredients didn’t match. Lol!
Monkfruit does work. Instead of the Pure Cane I used some Monkfruit in the Raw I had on hand and it came out perfect!
Haha for some reason I read “350 degrees” not “250” and burnt the crap out of them.
that will do it.
First time I made these I used sukrin granulate, boca sweet and swerve brown sugar ( as that is what I had on hand). Husband and I really liked them. Second time made it as mentioned above with Sukrin gold, swerve granular and boca sweet. These had better eye appeal for whatever reason, not gritty looking like the first batch. Excellent recipe.
Granulated sweeteners can be fairly easily powdered by a high speed blender. I toss my granulated Lakanto, Allulose, Swerve or whatever in my nutribullet and 5-10 seconds later I have fine powder. I find powdered sweeteners to almost always be better than granulated. Unless I am making a recipe where I am sure the granulated sweetener will fully melt, like in lots of liquid, I prefer to used powdered.
Wow, they are seriously, amazingly good. We used 1/3 Cup Truvia, for the sweetener. They are becoming the new currency in the house. Thanks for the recipe.
This is the 4th recipe I’ve tried and by far the best and easiest! Thanks for sharing.
Glad you like it — it’s one of my favorites too. ?
These nuts are nuts! Crazy addictive. I used them as the crust for a low carb cheesecake, amazing. 1 cup of the nuts ground to crumbs, 2.5 tablespoons of butter, a pinch of sea salt, pressed in the springform pan along with my cheesecake recipe, in the Ninja Foodi pressure cooked and it was heaven! The best cheesecake ever. I caught my husband stealing the crust of the cheesecake when he didn’t know I was behind him! Great recipe for the nuts, thanks so much!
Sounds great!
Cant wait to give these a try later tonight, but had a quick question. It says the recipe makes 4 servings and a serving is 1/4 cup, but the recipe calls for 4 cups if pecans. The the pecans shrink considerably or is this just an error?
Not a big deal, just wondering if I am looking at it wrong or not.
When I look at it, it says 16 servings.
Not sure why its showing 4 on my end, but now I know. Thanks for the response and cant wait to try these and some fat bombs with these in em!
I just did a refresh on it on the server side. It seems to be looking good now.
Thanks for sharing this recipe. It was sooo addicting. We almost ate the entire batch over the weekend. Sooo good!
Storage? fridge or countertop?
I put them in a ziploc bag with a desiccant packet. These are the ones I use for anything I want to keep dry/crisp: https://amzn.to/33G0eDa
Just made these & OMG are they amazing! Even my non keto husband liked them. Thanks for this recipe.
I don’t have Sweet Drops but I have stevia glycerite… Can I substitute? And if so, what’s the conversion ratio?
I have not tried stevia glycerite, so I’m afraid I can’t advise you on this. Sorry.
Saving Thanksgiving Desserts one candied pecan at a time!
These take everything you put them on to the next level!
These are amazing! They turned out perfect and just what we needed for a less guilty snack!
I went to print the recipe….put in the recipe site the word print sent me to and then one it was loaded in I could not find your recipe. I typed your name and candied pecan recipe in the look it up area. Thank you for your help or ideas.
Hi Steve, I made these with a mixture that included Bochasweet, Sukrin Gold and a just a little bit of Swerve granular because I was almost at a full cup of sweetener by the time I found it in the pantry.. I added and extra 15 minutes in the oven due to the Bochasweet. The sweetener was pretty sticky by then, but after several hours of cooling to room temp it’s still REALLY sticky. Do you recommend that I re-bake for a while? At this rate I don’t foresee it every hardening. Any hints? TIA
Have you watched my video about oven calibration? It could be that your oven isn’t running as hot as you think. Check out that video. A re-bake or some time in a dehydrator could fix these for you.
Thanks for this recipe. I’ve been making these for several months now. They are a staple in my diet and act as my dessert at lunch or dinner. I was wondering if you think walnuts would need to be baked for the same amount of time (or less/more). I’d love to try this recipe with walnuts or do a combo of both pecans and walnuts in one batch. I’ve just no experience toasting walnuts.
I don’t see any reason why that wouldn’t work, given how similar the two nuts are.
I just toss mine in a hot skillet with butter, sweeteners and cinnamon.
5 stars! My new favorite snack, so delicious, hubs who is not keto loved them also!
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Thanks so much for this recipe, Steve! I made a couple of modifications based on my own taste- I added 1 t vanilla, reduced the cinnamon to 1/2 t, and as I like buttery candied pecans, I added a 1/4 c of melted butter. I did not have/add sweet drops (nor did I think it needed more than the other sweeteners). With the added butter, the final product directly out of the oven was quite gooey, but it did harden nicely after two hours. However, I think I would keep stirring the nuts periodically after they come out of the oven next time, as they hardened into one giant piece which I had to break apart. I found the candied pecans to have the distinct cooling effect of the erythritol. I do not object to this, but I may try allulose as a replacement for the PureCane next time. I used some of the pecans immediately in my new creation of keto caramel butter pecan ice cream, using your caramel sauce recipe, which I will be eating tonight (last night, the pre-frozen ice cream was amazing!)
I was listening to my favorite Beatles album last night and on a whim decided to start playing it backwards.
Lo and behold, it appears that I summoned these candied pecans due to this reckless action of mine! These things are THE DEVIL!!! (In a good way – if that’s possible)
My wife and I had to exercise some serious self control with these, and I don’t foresee them lasting very long in my household.
Thanks for sharing Steve!
does purcane sugar make the difference in this recipe or could I use something different? Thank you..looking forward to making these along with the Pumpkin Chaffles
I have the same question as Debra. This Purecane sugar isn’t available in Canada as far as I know. What’s a good substitute?
I want to use this recipe to recreate something I tried that was delicious. Pumpkin seeds with chiplote
Purecane is mostly erythritol, so any any erythritol based granular sweetener will work.
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