Keto Candied Pecans with a twist. Pecans are coated with homemade pumpkin pie spice and coconut oil then sweetened as they toast in the oven. SO Good!
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Some of the very best recipes are created from a craving. Even before the holidays get here, pumpkin pie spice is on my mind. That's where the idea for these pumpkin candied pecans was born.
Pumpkin Pie Spice just seems to go hand and hand with so many dessert recipes, but sometimes, you're just craving a small snack. These Pumpkin Candied Pecans give you the best of both worlds. Big dessert flavor in a small snack size.
These sugar free candied pecans are great to keep on hand for a quick snack when you need just a little something sweet.
They are quick and easy and SO tasty. Be sure and make up an extra batch for a last minute party food or even a little something extra to add to a snack tray. They also make great Keto holiday gifts!
What's in Keto Candied Pecans
- Pecan halves
- Brown Swerve
- Egg white
- Coconut oil
- Pumpkin pie spice
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Candied Pumpkin Pecans
Preheat your oven to 250F.
Add the egg white to a mixing bowl and whisk until frothy.
Sprinkle in the pumpkin pie spice, coconut oil and salt and continue whisking.
Add in the pecans and Brown Swerve and mix using a silicone spatula, until well combined.
Spread out onto a baking sheet lined with a Silpat, in a single layer.
Bake for 40-50 minutes, or until golden brown.
Every 10-15 minutes, remove from the oven and mix the pecans, then continue baking.
I love to eat these candied pecans as a light dessert, but if you want the perfect topping for this Pumpkin Cheesecake Mousse, just chop up some of these sugar free candied pecans and add them right on top.
And if you find yourself with extra pecans, here are same absolutely delicious recipes that include them.
Allow the pecans to cool completely before storing in an airtight container.
Should Candied Pecans Be Refrigerated?
These Keto pumpkin candied pecans do not have to be stored in the fridge. As long as you keep them in an air tight container, they are perfectly fine store at room temp.
If you know it's going to be quite a while before you'll be eating them then you can make them and freeze them until your ready to serve them. They'll last up to a couple of months in the freezer in an airtight container.
Are Praline Pecans the Same as Candied Pecans?
Though they have a similar flavor profile, there is a difference. Praline pecans have a thicker coating that is more along the lines of thick hardened caramel.
Candied pecans use egg white to help the sweetener to lightly adhere to the pecans without creating a thick coating.
More Pumpkin Keto Recipes
If you love all things pumpkin spice, here are some the best Keto pumpkin recipes you may want to try:
- Pumpkin Coffee Cake
- Pumpkin Chaffles
- Pumpkin Donuts
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins with Cream Cheese Filling
- Pumpkin Bulletproof Coffee
Are Pecans Keto? What are the Carbs in Pecans?
Some people may not realize that pecans are produced from a hickory tree. They're loaded with nutrients and are one of the lowest carb nuts, with Brazil nuts and macadamias right behind them.
Pecans have such a rich and buttery flavor, they're a perfect snack all alone but they're so versatile they make an excellent ingredient for Keto recipes. And with only 1.2 net grams of carbs in a one ounce serving of raw pecans they make a great snack on the go.
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Candied Pumpkin Pecans – Sugar Free
Ingredients
- 3 ½ cups pecan halves
- ¾ cup Brown Swerve
- 1 large egg white
- 2 tablespoons coconut oil, melted
- 1 ½ teaspoons pumpkin pie spice
- Pinch of salt
Instructions
- Preheat oven to 250F. Add the egg white to a mixing bowl and whisk until frothy. Sprinkle in the pumpkin pie spice, coconut oil and salt and continue whisking.
- Add in the pecans and Brown Swerve and mix using a silicone spatula, until well combined.
- Spread out onto a baking sheet lined with a Silpat, in a single layer.
- Bake for 40-50 minutes, or until golden brown. Every 10-15 minutes, remove from the oven and mix the pecans, then continue baking. Allow the pecans to cool completely before storing in an airtight container.
Recipe Notes
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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