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Keto Candied Pecans

Keto Candied Pecans

Crunchy, sweet, quick to make keto candied pecans! These cinnamon-spiced nuts are made on the stovetop and require less than 10 minutes to make.
Course Appetizer, Snack
Cuisine American
Diet Gluten Free
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 16
Calories 132kcal


  • skillet or medium-sized pan - to cook the pecans on the stovetop.
  • baking tray and parchment paper - for cooling.
  • spatula or wooden spoon - to mix


  • 3 cups pecans raw or toasted
  • ¾ cups lakanto monk fruit sweetener (or your preferred granulated low carb sweetener)
  • 3 tablespoon granulated low carb sweetener (to sprinkle on top)
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt optional


  • Line a baking tray with parchment paper and set a pan or skillet to heat on the stovetop under medium heat.
  • Next, add the granulated sweetener, cinnamon, salt and water to the pan and stir to combine as well as to dissolve the sweetener. Allow this to cook for about two minutes, or until it starts to bubble.
    Dissolving sweetener in a pan.
  • Add the pecans and cook for a further 3 minutes, stirring so the bubbling sweetener mixture coats the nuts.
    pecans added to a pan with some sweetener.
  • Remove from the heat and transfer the pecans to the parchment paper-lined baking sheet, then allow to cool. Spread them out using a spatula so they do not stick to each other.
  • Once completely cooled, sprinkle some sweetener on top and mix, then transfer to airtight containers or jars and store in a cool and dry place.


Useful Recipe Tips:
  • Set the right temperature - do not let the pan or skillet get too hot. I know sometimes we tend to want to rush things up but as tempting as it is, you want to keep the temperature at a low to prevent the sweetener from heating up too quickly and burning. A temperature below 200 degrees is what you want to aim for.
  • Use some water- this helps dissolve the sweetener. You also want to add the water a little at a time; about one to two tablespoons at a time so you do not end up with too much liquid.
  • Stir - another tip (perhaps the most important one), is to constantly stir. This will ensure that the Pecans cook evenly and prevent them from burning quickly.
  • Cooling - once cooked, transfer the pecans to a baking sheet or tray lined with parchment paper. You want to space them out as much as possible, so they do not stick together. Also, don't transfer them to containers for storage unless completely cooled. Otherwise, you will end up with one lump of nuts, stuck together. Trust me, it has happened to me and I actually thought I may need to get my hammer to break the lump up.


Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 79mg | Fiber: 20g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg