Low Carb Candied Almonds
Indulge your sweet tooth guilt-free with these irresistible Low Carb Candied Almonds—a healthier twist on a classic treat that's perfect for snacking or gifting! This easy, keto-friendly recipe combines crunchy raw almonds with the warm spice of cinnamon, the sweetness of granulated erythritol, and a hint of vanilla for ultimate flavor. With just 5 minutes of prep and 15 minutes of cooking, you'll have a batch of perfectly caramelized almonds that are low in carbs yet bursting with sweetness and crunch. Roasted to perfection in the oven, they deliver that irresistibly crisp texture as they cool. Store them in an airtight container for up to two weeks, making them the ideal make-ahead snack or holiday favorite! Perfect for those following keto, paleo, or low-carb diets, these candied almonds hit all the right notes—flavorful, sugar-free, and totally satisfying.
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Recipe Information
Ingredients
- 2 cups Raw almonds
- 1 cup Granulated erythritol
- 1 tablespoon Water
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium saucepan over medium heat, combine the granulated erythritol and water, stirring until the erythritol completely dissolves and the mixture comes to a boil.
Add the vanilla extract, ground cinnamon, and salt to the saucepan, stirring well to combine.
Add the raw almonds to the saucepan, stirring continuously until they are well coated in the syrup mixture.
Continue to cook, stirring frequently, until the syrup thickens and the almonds are fully coated and sticky, about 5-7 minutes. The syrup should reduce, but take care not to let it burn.
Spread the coated almonds onto the prepared baking sheet in a single, even layer.
Place the baking sheet in the preheated oven and roast the almonds for about 8-10 minutes, stirring halfway through cooking to ensure even roasting.
Once done, remove from the oven and allow the almonds to cool completely on the baking sheet. They will become crunchy as they cool.
Once cooled, break apart any clumps and store the candied almonds in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 12.9 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
