Easy Sugar Free Low Carb Keto Candied Pecans Recipe

3.83 from 41 votes

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 109kcal

Author Brenda Bennett | Sugar-Free Mom

1/4 cup butter melted
1 tablespoon sugar free maple syrup
1 tsp maple extract
1/2 cup Monk Fruit Allulose brown sugar sub or another sugar free brown sweetener
1 teaspoon ground cinnamon
2.5 cups unsalted raw pecans

2 tablespoon Bourbon for extra depth of flavor (add to the wet ingredients — will cook off during baking)
1 tsp cayenne pepper or for a spicy kick or chipotle powder.

Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
Combine Wet Ingredients: In a medium mixing bowl, whisk together melted butter, sugar-free maple syrup, and maple extract. If using bourbon, whisk it in here.
Add Sweetener & Spices: Stir in the Monk Fruit Allulose Blend and ground cinnamon until fully combined into a thick, sweetener mixture.
Coat the Pecans: Add the pecans to the bowl and toss until each pecan is evenly coated.
Spread & Bake: Arrange the coated pecans in a single layer on the prepared baking sheet. Bake for 15–20 minutes, stirring once halfway through to ensure even caramelization.
Cool & Harden: Remove from the oven and stir gently while the mixture is still hot, then let the pecans cool completely on the pan. The coating will firm up as they cool, creating a sweet, crunchy shell.
Store: Once fully cooled, transfer to an airtight container or mason jars. Store at room temperature for up to 2 weeks.

5 g net carbs

Bourbon is optional and can be eliminated if desired.
The photos in this post are a double batch of the recipe below as I plan to give them as gifts in mason jars to family and friends for Christmas.
This recipe was first published in December of 2014.