These low-carb cinnamon sugar almonds are incredibly easy and delicious. Ketogenic, sugar-free, dairy-free, gluten-free, grain-free.
These cinnamon sugar almonds are one of the easiest recipes I’ve ever made. They take less than 5 minutes of prep work, then approximately 15 minutes in the oven.
After that, you will be met with the most heavenly-tasting fall treats imaginable. Plus, for those low-carb, keto folks out there, such as myself, these are designed to be low-carb.
All you have to do is use a low-carb sweetener, such as erythritol, and you have a super delicious treat with zero guilt! Plus it is totally free of artificial sweeteners, none of that splenda stuff here.
I have recently become a bit obsessed with roasting my own nuts. After doing some research and reading the book Deep Nutrition by Catherine Shanahan, I have made several changes to my diet including cutting out almost all processed sugars and vegetable oils.
I will perhaps write a blog post on this book later, as it has been incredibly eye opening for me about how our ancestors ate, as well as the negative impact the Standard American Diet is having on our bodies and brains. I plan to go into more detail about this in the near future, so stay tuned for that.
Anyway, back on track! Roasting your own nuts is the healthiest way to go, so you know exactly what ingredients go into your food. Not only that, but they taste so much more flavorful and they smell so much more fragrant than a little jar of pre-roasted nuts.
These remind me of those roasted nut vendors that you find in New York City or another city. You know, the ones who stink up an entire block with their mouthwateringly sweet and nutty aroma.
These cinnamon sugar almonds are a healthier alternative to those delicious treats. Not that I recommend you consume these on a regular basis, but they are not packed with tons of sugar or trans fats like most other nuts are.
The key here is to buy the almonds raw, the only ingredient on the package should be almonds. You can also make these with any other type of nut. The same logic applies to whatever nut you are using, raw is best here.
The recipe itself is incredibly simple. You will crack an egg white into a bowl, (be sure to save that yolk for another recipe!), whisk until it becomes white and bubbly, then toss in the nuts to coat them.
In another bowl, mix your cinnamon with your sugar alternative (more on this in a second), and stir until combined. Add in the cinnamon sugar mixture until the nuts are fully coated. Roast in the oven, and voila, a delicious treat!
As for the sugar alternative, I really like a stevia/erythritol mix here, such as Pyure. Now, before you get scared away, this is an all natural sweetener that is not full of chemicals like Splenda or Sweet N Low. It is made of stevia and erythritol, which are both natural low-carb sweeteners that do not spike your blood sugar levels.
It is those constant spikes in blood sugar that cause those enery crashes several hours after consuming sugar. These sweeteners provide the sweetness without any of the after-effects of sugar consumption.
If you cannot find a stevia/erythritol mixture, you can also use plain erythritol, or monk fruit sweetener. Also, regular sugar will do in a pinch, if you cannot find or afford the alternatives.
I hope you all enjoy these delicious cinnamon sugar almonds! I will definitely be making these again for the holidays. They are a perfect treat to bring to a get-together. Trust me, your friends and family will thank you 🙂
Cinnamon Sugar Roasted Almonds (Low-Carb, Healthy)
- 1 egg white separated from yolk
- 1/2 tsp vanilla extract
- 2 cups almonds raw
- 1/4 cup sweetener of choice I used truvia, a stevia/erythritol blend
- 1 tsp cinnamon
- Preheat oven to 350F.
- Whisk egg white in a bowl until bubbles begin to form and it turns white, approximately 60 seconds. Add in vanilla extract and mix gently.
- Add almonds to bowl and toss until almonds are fully coated.
- In a second bowl, mix sugar and cinnamon together.
- Spoon cinnamon sugar mixture over the almonds and mix to coat them evenly.
- Spread coated almonds out onto a baking sheet in a single layer.
- Roast on the top shelf of the oven for 12-15 minutes, or until they begin to brown.
- Allow them to cool for 15 minutes before handling, as the almonds will be incredibly hot.
- Store in an air-tight container at room temperature for 3-5 days. They are crunchiest when fresh, but still just as flavorful the following few days.