Description
A delicious and easy recipe for Cinnamon-Chili Keto Pecan Clusters that are perfect for a low-carb snack.
Ingredients
Scale
- 2 cups pecan halves
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pecan halves, coconut oil, ground cinnamon, chili powder, salt, erythritol, and vanilla extract. Stir until the pecans are evenly coated.
- Spread the pecan mixture in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, stirring halfway through, until the pecans are golden and fragrant. Keep an eye on them to prevent burning.
- Remove from the oven and let cool completely on the baking sheet. The clusters will harden as they cool.
- Once cooled, break apart any clusters and store in an airtight container at room temperature.
Notes
- For a spicier kick, increase the chili powder to 1 teaspoon.
- Try adding a sprinkle of unsweetened cocoa powder for a chocolatey twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 0g
- Fat: 19g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg