These sweet and spicy Keto Pecans make an incredible low-carb snack, and are also a fabulous addition to a salad. They are so popular around here that I have to hide them if I want them to last more than a few days. I always wish I’d doubled the recipe!
Keto Pecans Backstory
Ever since I was a tiny girl, pecans were one of my favorite nuts.
My grandparents lived in a little town in middle Georgia.
It was the kind of town where all the stores were locally owned, and everybody knew each other.
Their home was small, well-loved, and sat on a nice piece of land.
On that land grew pecan trees.
Every year when the pecans began to fall, we would visit them for a few days. Everyone would pitch in and spend the first part of the weekend picking up pecans off the property.
We are talking paper grocery bag after bag FILLED with pecans. The remainder of the weekend we would watch TV and spend time together while shelling the pecans.
I LOVED the picking up pecans part. The shelling? Not so much.
When it was time to go home to Florida, we had enough pecans to last the year in the freezer.
My mom used them in everything!
My favorite was when she made spiced pecans around the holidays.
I used to eat them by the handful
Pecans are still a favorite snack of mine. Especially these Keto Pecans. They are lightly sweetened and have just the right amount of kick.
As great as they are on their own, you are also going to love them added to a salad.
How to Make Keto Pecans
Time needed: 27 minutes.
This delicious snack will keep in a sealed container at room temperature for up to a week.
Gather your ingredients. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Make Seasoned Butter
Melt the butter in a small saucepan. Transfer to a bowl and whisk in brown sugar substitute, sea salt, and cayenne pepper.
- Coat Pecans
Place the pecans in a medium bowl and pour the butter mixture over. Stir very well, being sure that all of the pecans are evenly coated.
Spread in an even layer on the prepared baking sheet. Cook for 20 minutes, stirring half-way through.
Store at room temperature in an airtight container for up to a week.
Tools Needed to Make This Recipe
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- Baking Sheet
- Parchment Paper
- Small Saucepan
- Mixing Bowls
Frequently Asked Questions About Making Keto Spiced Pecans
I am a BIG fan of Sukrin Gold brown sugar alternative. It is made of a blend of erythritol, stevia, and malt extract and is non-GMO. You can use it in a 1:1 ratio for traditional sugar. I do not find it to have the cooling effect of aftertaste that a lot of other sweeteners have. The downside? It is expensive.
Another option to use in this recipe is Swerve. I prefer the texture of Swerve confectioners.
Yes! An ounce of pecans has just one net carb, making them one of the lowest carb nuts out there!
Variations for This Recipe
- Add 1/4 cup unsweetened cacao powder.
- For even more kick, add in 3/4 teaspoon smoked paprika, 1 teaspoon garlic powder and 1/4 teaspoon ground white pepper
- Use Swerve in place of the Surkin Gold
- Add 1/2 teaspoon ground cinnamon and 1 teaspoon ground rosemary.
If You Like These Spicy Low Carb Pecans You May Also Like:
Keto Pecans Recipe
- 3 tablespoons unsalted butter melted
- 1/4 cup brown sugar substitute
- 1 1/2 teaspoons Maldon sea salt you can use regular sea salt if you like
- 1/4 teaspoon cayenne pepper more or less to taste
- 2 cups pecan halves
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
- Put melted butter in a small bowl and whisk in brown sugar substitute, sea salt, and cayenne pepper.
- Stir until well combined.
- Put pecans in a medium bowl and pour the butter mixture over it.
- Place pecans on the prepared baking sheet, and cook for 10 minutes. Stir, and cook 10 minutes longer.
- Store at room temperature for up to a week.