Mocha Roasted Pecans (dairy-free, low-carb, Paleo, Keto, GAPS)

Finally, a low-carb version of honey roasted pecans, and these have chocolate too! My Mocha Roasted Pecans are made without any refined sweeteners, so you can enjoy. This year you won’t have to skip the season’s roasted nuts tradition.

Mocha Roasted Pecans are a real Keto delight. I have made these with cashews, macadamia nuts, and walnuts too. Feel free to mix your favorite nuts together, coat them with the chocolate and coffee sauce made with real raw cacao powder and enjoy a really healthy treat. You can opt to skip the honey and use Lakanto Maple Flavored Sugar-Free Syrup for an even lower carb count.

Roasted nuts are a great way to impress your guests as soon as they walk in the door – serve them as an appetizer before a holiday meal. This recipe is very quick and easy. Mocha Roasted Pecans are a holiday favorite and will quickly become a new tradition on your holiday menu.

These low-carb Mocha Roasted Pecans make a great gift too. Put them into a small mason jar, tie them with a ribbon, and you have a delicious homemade gift.

Yield: 24

Author: Yvonne Tomlinson

Print

With ImageWithout Image

Mocha Roasted Pecans

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

Ingredients

• 6 cups pecans, raw or other raw mixed nuts of your choice
• 1/4 cup butter, ghee, or coconut oil melted
• 1/4 cup strong espresso
• 3 Tbsp. honey or Lakanto Maple Flavored Sugar-Free Syrup
• 3 Tbsp. powdered Erythritol
• 3 Tbsp. raw cacao powder
• 1 Tbsp. vanilla extract
• 1/2 tsp. sea salt

Instructions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. Melt the butter, ghee, or coconut oil in a small saucepan over low heat. Remove from the stove
3. Add the espresso, sweeteners, cacao powder, vanilla, and sea salt to the melted butter, ghee, or coconut oil and whisk until all clumps are gone.
4. Measure the pecans into a medium-sized mixing bowl, add the liquid and toss to coat thoroughly.
5. Let the coated nuts sit for 5-10 minutes to soak up the liquid, and toss a few more times.
6. Spread the nuts out evenly on the lined baking sheet and bake for 20-22 minutes, stirring a few times.
7. The nuts are done when they are lightly browned and toasted. Watch them closely to keep them from burning during the last few minutes.
8. Let cool for 15 minutes before serving. Enjoy!! Store in an airtight container for up to 2 weeks.

Nutrition Facts

Calories

196

Fat

20

Sat. Fat

3

Carbs

5

Fiber

3

Net carbs

2

Sugar

2

Protein

2

Sodium

52

Cholesterol

0