Free Printable: Low Carb & Keto Food List
Get It NowYou’ll love these sweet and crunchy keto candied pecans! These sugar free candied pecans have a cinnamon Besti Brown glaze and are a sweet snack all on their own or chopped up and put over salads or keto ice cream or in keto fat bombs for the ultimate snack.
Make these keto glazed pecans for a tasty holiday gift… you certainly don’t have to be low carb to enjoy these keto candied nuts! This treat is packed with protein, monounsaturated fat, and iron. Without the sugar, you can feel really good about eating them!
Nuts on keto are a great way to enjoy some healthy fats, protein, and fiber, while being low in carbs and there is no shortage of nut recipes on Wholesome Yum. Try out my keto white chocolate macadamia nut cookies, keto chocolate fat bombs, keto trail mix, or keto granola bars next.
Why You’ll Love This Keto Glazed Pecans Recipe
- Sweet and cozy flavor
- Crunchy and crisp texture
- Easy to make in the slow cooker
- Only 5 minutes to prep
- Just 1.3 grams net carbs per serving
- Great for gifting and holidays!
Sugar Free Candied Pecans Ingredients
This section explains how to choose the best ingredients for keto friendly glazed pecans, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Pecans – Use whole pecans. Because we’re cooking them, you can buy raw or roasted but be sure to buy unsalted.
- Egg white – Either from fresh eggs or from a carton.
- Vanilla extract
- Besti Brown Monk Fruit Allulose Blend – Unlike other brands that either have an aftertaste, are dry, or lack brown sugar flavor, this monk fruit sweetener has all the flavor and moisture of regular brown sugar, without the carbs and sugar.
- Cinnamon
How To Make Keto Candied Pecans
This section shows how to make low carb candied nuts with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep slow cooker. Grease the slow cooker with butter and place pecans into the bottom of slow cooker.
- Coat pecans. In a small bowl, whisk together egg whites and vanilla until foamy. Pour the mixture over nuts and toss to coat.
- Season pecans. In a medium bowl, combine Besti Brown and cinnamon. Pour over pecans and stir to coat.
- Slow cook. Cook on low, stirring every 20 minutes. In the last 20 minutes, stir in water.
- Cool. Arrange nuts in a single layer on parchment paper to cool.
TIP: To make extra crispy keto cinnamon glazed pecans, roast on a baking sheet in a 400 degree F oven for 4-7 minutes.
Frequently Asked Questions
Can I eat pecans on keto?
Wondering if pecans are keto? Yes, pecans are one of the most keto friendly nuts out there. Per serving (1 ounce), pecans have just 3.9 grams total carbs. You can find my full breakdown on keto nuts here.
Are candied pecans keto?
Regular candied pecans are not keto friendly, as they are made with sugar. These keto sweet pecans are low carb and keto, though, thanks to Besti Brown sweetener.
How many calories in sugar free candied pecans?
The full nutrition stats can be found below the recipe card, but each serving (1/4 cup) has 175 calories.
Can I use a different sweetener?
These low carb candied pecans are best made with Besti Monk Fruit Allulose Blend, my brown sugar substitute. You can use other alternatives to sugar, but the flavor won’t be the same. It has a very similar taste and consistency, but it’s sugar-free, gluten-free, and low carb. It’s also a natural product, which is important to me when choosing a sugar replacement. I’m happy to report that it worked out perfectly in this sugar-free candied pecans recipe.
Flavor Variations
- Pumpkin Spice – Add a tablespoon of pumpkin spice mix.
- Spicy – Add cayenne pepper or chili powder to taste.
- Bacon – Add some crumbled cooked bacon.
- Vanilla – Omit the cinnamon and double the vanilla extract, or add some vanilla bean seeds.
- Coffee – Add a tablespoon of espresso powder.
- Orange – Add a tablespoon of orange zest and swap the vanilla with orange extract.
- Other Candied Nuts – Swap the pecans for your favorite keto nuts, such as almonds or walnuts.
Storage Instructions
- Store: Store the nuts in an airtight container at room temperature for 1 week, or in the refrigerator for 2 weeks.
- Freeze: Freeze the keto glazed pecans in the freezer for 2-3 months.
More Keto Brown Sugar Recipes
If you love this keto glazed pecans recipe, you might also like these other recipes made with keto brown sugar:
Tools To Make Keto Candied Nuts
- Besti Brown Monk Fruit Allulose Blend – The key to the classic brown sugar flavor in your keto candied pecans!
- Slow Cooker – If you don’t already have a slow cooker that you love, you should try this one. I use this one all the time and it would be perfect for these sugar-free candied pecans.
- Glass Jars – Divide the keto candied nuts recipe into these jars and tie with ribbon for gifting.
Keto Candied Pecans Recipe
Learn how to make keto candied pecans in a slow cooker! This sugar-free candied pecans recipe makes the best keto candied nuts, with just 5 ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Grease a 4 quart (4 L) slow cooker and place the pecans inside.
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In a small bowl, whisk together egg white and vanilla extract until it's foamy. Pour the mixture over the nuts and stir to coat all the nuts.
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In a medium bowl, combine Besti Brown and cinnamon. Evenly pour the mixture over the pecans and stir to coat all the nuts again.
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Cook on low for 3 hours, stirring at 20 minute intervals. In the last 20 minutes, stir in the water.
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When done cooking, arrange the nuts in a single layer on parchment paper to cool. If there are any clusters stuck together, you can break them apart after cooling. Store in an airtight container.
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Optional step: To make the nuts extra crispy, plus add a toasted aroma and taste, place them in a preheated oven at 400 degrees F (204 degrees C) for 4-7 minutes.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 cup
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
127 Comments
Sarah
0I just ran out of eggs. Do you think flaxseeds and water (flax egg) would work as a substitute in this recipe?
Wholesome Yum M
0Hi Sarah, I’m sorry, that won’t work for this recipe.
Kimm Redding
0I made these last week and they are just the thing for when I just want a little nibble of something.
the only thing wrong is that they aren’t as crispy as I thought they would be, even after baking them for 4-7 minutes as recommended.
its not a deal breaker at all, I just wish they were crispier.
Carol
0These where horrible threw the whole batch out the sugar never dissolved like eating a tablespoon of sugar .. what did I do wrong
A lot of $$! Wasted
Wholesome Yum M
0Hi Carol, Did you use the sweetener suggested in the recipe? These candied nuts are sweet, so you may want to adjust the amount of sweetener if it was too much for your liking.
Irene
0have you or anyone you know used their instapot for this recipe ? If so, does Lifting the lid stop the process? What are your suggestions
Wholesome Yum M
0Hi Irene, Yes, you can use your Instant Pot for this recipe. Set it to the slow cook function, you will be able to lift the lid as often as you need to stir. The Instant Pot lid only locks when you use it in pressure cook mode.
Loranna Minor
0I don’t use Surkin just because of the price especially after having to order it & pay shipping. Can I use another sugar free syrup like maple flavored or breakfast type.
Wholesome Yum M
0Hi Loranna, Yes, any other sugar-free maple syrup should do the job.
Paula
0This sounds wonderful! Can I use Swerve brown? I am making these for a friend and this is the sweetener she likes. Would I use the same amount as Sukrin?
Wholesome Yum M
0Hi Paula, Yes you can use Swerve Brown. No other changes are necessary. Enjoy!
Bonita
0These are easy to make in an air fryer. 300 degrees for 15 minutes turning every 5 minutes.
I use half brown sweetener and half white and is perfect.
Terry
0How or when did you add the water if doing in an air fryer??
Sherry Campbell
0With a shortened baking week due to my husband’s carpal tunnel surgery, I was looking for some different/easy keto sweets for gift-giving this Christmas, and I decided to throw in candied pecans – what an easy recipe and I had a 4-lb bag of pecans in the pantry. After a while morning of baking, I decided to throw the egg white and vanilla into my mini chopper and it saved my tired arm I have a batch in the slow cooker on its first 20-minute cook. At least I get 20 minutes to clean up my kitchen between stirs!
Linda
0Could you use Lakanto monkfruit golden? And if so, do you know the conversion? Thanks
Wholesome Yum M
0Hi Linda, Yes, you can use that sweetener in the same amount as listed in the recipe. Enjoy!
Lucy Barron
0This looks good and I may try. I have a super fast non-keto spiced candied pecans recipes. It involves cooking maple syrup and sugar to the soft-ball stage (236 degrees). Then adding spices, butter and pecans and pounding with a spoon to start the crystallization process. I used Lakanto Maple-Flavored Syrup and Allulose. I got a delicious but syrupy mess of pecans. I know you are an expert on sugar substitutes and their properties. What might I have used for a better result? I was wondering if Erythritol might work since it can crystallize in the refrigerator.
Wholesome Yum M
0Hi Lucy, Yes, you are correct. Allulose will remain a soft, caramel liquid. I would use erythritol for candied pecans because of its ability to recrystalize.
Jody Pilon
0Don’t have a slow cooker, so can you help me with another mode for cooking?
Wholesome Yum M
0Hi Jody, You can make this on the stove top. Combine all ingredients (omit egg white for this cooking method) into the pan over medium heat. Once incorporated, add pecans and continue to stir until all nuts are evenly coated. Continue with the original recipe at Step 5.
Regina Fulton
0I used only the oven. Coated the pecans with the egg white / sugar mixture and baked on a teflon lined cookie sheet for 30 minutes at 300.
They were great!
Making today to use as small Christmas gifts for my low carb friends.
Regina Fulton
0I used only the oven, omitting the water. Coated the pecans with the egg white / sugar mixture and baked on a teflon lined cookie sheet for 30 minutes at 300.
They were great!
Making today to use as small Christmas gifts for my low carb friends.
Melissa Clauson
0Can I use a different sweetener? I have Splenda and erythritol. I don’t want to buy anything else at this time.
Wholesome Yum M
0Hi Melissa, You can use Besti for this recipe.
Begga
0Hey
Thanks for your recipes, love them. I wanted to ask you if I can make these in the oven, I don’t have a slow cooker and it’s not easy to get one where I live.
Wholesome Yum M
0Hi Begga, Yes you can make these candied pecans on the stove top with low heat.
Janice
0Love these! My first batch burned because I did not cool them in between crisping them in the oven; my second batch was perfect after cooling and I turned the oven down a little; this was my first experience with Sukrin and it is the best tasting brown sugar substitute there is. Thanks
Janice
0I cannot believe these are sugar free; no after taste at all! I burned the first batch because I didn’t cool in between crisping them in the oven. Second batch was phenomenal but crisped at 350; absolutely amazing ⭐️
Janice
0Step 6: Should I toast the nuts before I start the recipe or after the recipe is completed? Thanks; can’t wait to try them!
Wholesome Yum M
0Hi Janice, Toast them after the recipe is completed. It will help to dry out and make your candied nuts crunchier.
Bevw
0Has anyone tried these in an air fryer?
Shanna
0Would love to make these but I don’t have any of the sugar that you used. Is there something else I can use?
Wholesome Yum
0Hi Shanna, some of the other sweeteners in this guide might work. Just make sure you use the included conversion calculator if you make a substitution.
Vicky Capano
0I currently have this in the slow cooker and my entire house smells just amazing! I absolutely can’t wait until they are ready! I still have the water step to do, but I was wondering if you or anyone else has tried subbing it for something like bourbon. I’m pretty sure it would evaporate faster than water so I don’t want to mess up the batch, but it sounds like such a delicious addition. Thoughts? And p.s…thank you so much for the recipe!
Maya | Wholesome Yum
0Hi Vicky, Thank you! I haven’t tried that. Let me know how it goes if you try it!
Dianna
0I’m making these right now & love the aroma in our house too. Adding these pecans (chopped) to the top of my squash for our Christmas dinner. Thanks as always!
Tracy
0These have become our go-to sweet snack. We love them. I’ve used regular monk fruit and today I’m cooking it with golden monk fruit (don’t have sukrin). I’m also adding walnuts with my pecans today. I sprinkled it with a few tsps of ground flax seed to sneak that in the diet. I’m guessing nobody will even notice since these taste so amazing. Thanks so much!!!
Audrey
0I made these and am so happy with how they turned out. I have tried making several keto recipes, and prior to this experience, all my keto recipe attempts have all been fails. I never know if it is an error/oversight on my part or if I just don’t have the keto taste buds. For this recipe, I used xylitol mixes with a tap blackstrap molasses because I don’t have Sukrin Gold. I initially only baked, at the end, for 5 minutes but the next day, about 14 hours after I set them out to “dry”, they were still a little sticky so I popped them back in the oven at 400° for an additional 2 minutes, then let them cool/ dry some more. They turned out great! Thanks for the great sugar-free snack, I have been incorporating 1/4c into my keto diet since I made them.
Alicia Burken
0OMG – these are to die for! Been on keto for two months and havent anything this good since starting!
Jenn
0So…. I ended up with a crock pot full of burnt pecans and much frustration. Followed recipe. ???
Maya | Wholesome Yum
0Hi Jenn, The Crock Pot should not burn them. Either yours runs hot, or you didn’t stir them enough, or both.
Linda D
0I do not have Sukrin gold presently. Will Monkfruit or another sweetener work?
Maya | Wholesome Yum
0Yes, you can use another sweetener. Sukrin Gold just has more of that “brown sugar” flavor.
Josie
0Let me start with, these are amazing! The sweetness is perfectly mild, not cloyingly sweet like you find at those kiosks so you retain the flavor of the nut. I made as instructed with 2 changes. I added a tsp of sea salt and when adding the water for the last 20 minutes, I left the lid off to let the steam escape and then roasted for 5 minutes. They were so amazing I had to try almonds. Without even cleaning the crockpot, I made another batch with almonds and they are equally incredible. I’m so grateful to be able to give my friends and family this sweet sugar-free treat. Thank you!
Nancy Larson
0Can you use truvia baking blend brown sugar like sukrin gold? I want to make ‘sugared’ nuts for Christmas and don’t want to have everyone having tummy problems from eating them!
Thank you for your consideration.
Maya | Wholesome Yum
0Hi Nancy, Yes, you can. They would not be sugar-free, but still lower in sugar than regular candied nuts. Otherwise, be aware that erythritol doesn’t usually cause tummy issues in most people, but of course it’s up to you!
Rose
0My friend is allergic to pecans. Has anyone tried this with cashews or almonds?
Maya | Wholesome Yum
0Hi Rose, I haven’t but you can definitely do it with any nuts you like.
Ann Campbell
0Have you tried this in your Instant Pot? If so, what are the adjustments to time, etc?
Maya | Wholesome Yum
0Hi Ann, Sorry, I haven’t tried these in an Instant Pot yet. I’m sure it would work, just can’t specify times before trying it. Let me know if you make these!
Lori
0Hi! I made three giant batches of the candied pecans… Too many for sure but delicious. I gave some away but still have a lot left. How can I store them long term? Would they freeze? So yummy but I need to keep the temptation at a distance!
Maya | Wholesome Yum
0Hi Lori, Yay, I’m so glad you made so many! You can store them in an airtight container in the pantry for a while, at least a couple weeks, and yes, you can freeze them for longer, too.
Xenia
0I’ve never heard of Surkin Gold. Does it have an after taste? What is it? I would love to know more about it, and your experience with it. I know some people are concerned about using Splenda, but it’s a way of life for me, trying to control my weight and pre-diabetes. Can you use Splenda in this recipe, too?
Maya | Wholesome Yum
0Hi Xenia, I love Sukrin Gold and it does not have an aftertaste. It’s made with a natural sugar-free sweetener called erythritol. Check my sweetener guide for more info on that. You can make this with Splenda, but I recommend natural sugar-free sweeteners over artificial.
Peggy
0What is the purpose of adding the water?
Maya | Wholesome Yum
0Hi Peggy, The water is needed for the right consistency.
Rebecca
0The ingredients say 1/4 cup water and the instructions say nothing about water, so I need it or no, and if so when do I add it?
Maya | Wholesome Yum
0Hi Rebecca, The water is mentioned at the end of step 4 on the recipe card instructions.
Sara
0These are amazing. I prepared them in the oven following your instructions from another comment. I used 1/2 cup of pyure stevia and erythritol mix, because I didn’t have any sukrin. They turned out perfect. When my dad tried them he couldn’t tell the difference from the ones we used to buy at the mall!
Maya | Wholesome Yum
0Thank you, Sara! I’m so glad you liked them!
Lori Shaulis
0I have two bottles of the Sukrin Gold liquid, could I use that instead of the granulated? If so, would it be the same amount?
Maya | Wholesome Yum
0Hi Lori, I haven’t tried this with liquid Sukrin Gold. I think it would work. Let me know how it goes if you try!
Lulu
0Please confirm: You put the nuts in the oven to toast AFTER the slow cooker? And do you put the lid on the slow cooker or cook them with the lid off?
Maya | Wholesome Yum
0Hi Lulu, yes, you spread the pecans out on a baking sheet after they’ve been in the slow cooker for three hours with the lid on.
Julie
0Can you double this recipe?
Maya | Wholesome Yum
0Absolutely! On the recipe card just change the number of servings to how many you need, so instead of 12 enter in 24 and it will give you the correct amounts. 🙂
Sandy Race
0I am so excited to try these!! Would it be alright if I use a larger slow cooker? I have a 7 quart. Thanks, Sandy
Maya | Wholesome Yum
0Thank you, Sandy! Yes, a larger slow cooker should work fine.
Amy
0Would you recommend adding any butter for a low carb high fat diet?
Maya | Wholesome Yum
0Hi Amy, No, it’s not necessary. Pecans are already naturally high in (healthy) fat. The nutrition info for the sugar-free candied pecans is listed on the recipe card.
Bernice Humphrey
0Thanks for the recipe. The brown sweetener – do you pack when measuring just as you would with cane brown sugar?
Wholesome Yum M
0Hi Bernice, Yes, please pack the sweetener just like you would with regular brown sugar.
Susan L.
0Just made these. Delicious. Thank you for this recipe!!! Love your recipes.
Jani
0Hi Maya,
I finally got my Sukrin Gold and was so excited to make this that I wasn’t willing to wait for an answer. Do you pack the Sukrin when measuring like you would with regular brown sugar? I lightly packed it but it still seemed like a lot of sugar. Plus gets extra pricey quick. If you were to measure it in grams what would be the total to use? Thanks in advance, your recipes are scrumptious. It’s going to be a long 3 hours.
Maya | Wholesome Yum
0Hi Jani, I didn’t explicitly pack the Sukrin Gold in the measuring cup, but it naturally settled fairly tightly in there for me. A teaspoon of Sukrin Gold is 5 grams, so 1 cup would be approximately 240 grams. Slight variations shouldn’t make much difference for this recipe. Either way, it’s still less sweetener than typical candied pecan recipes made with sugar (most use 1.5 cups sugar for 3-4 cups pecans, whereas this recipe uses 1 cup Sukrin Gold for 4 cups pecans). I hope you enjoyed the sugar-free candied pecans – I’d love to hear what you thought of them!
Alane
0Thanks so much for making all these delicious recipes available! Would Lakanto Golden be a possible alternative or is Sukrin a must on these?
Maya | Wholesome Yum
0You’re welcome! I haven’t tried it with Lakanto Golden but it should work.
eatingbyelaine
0I love how easy and healthy this is!
Lane & Holly @ With Two Spoons
0I love these candied pecans on everything!
megunprocessed
0Looks great!
Catherine
0Can I make these in a regular oven?
Maya | Wholesome Yum
0Yes, you can! You’ll need to use a large rimmed baking pan instead of the slow cooker. Instead of step 4, preheat the oven to 250 degrees F and bake for one hour, stirring every 15 minutes. After an hour, add the water and cook for another 15 minutes. If you want them to have a toasted flavor, you’ll still want to do the optional last step in the oven, as well. Let me know how they turn out if you try it!
MariBar
0Hi, just a question about the water, if baking vs slow cooker is the water needed? If so when, and what amount would it be added?
Wholesome Yum
0Yes, you’ll still need the water. I included that in the comment above. 🙂
Trish
0I’m new to the whole low carb life and love my sweets but am very sensitive to the aftertaste of sugar alternatives, but I have to say I LOVE THESE PECANS. I’m thinking about doing this with several types of nuts. I actually mixed half sukrin gold with a little less than half Truvia and it still turned out AWESOME !
Kim | Low Carb Maven
0I spent many years in the South and spiced pecans and candied pecans were always expected during the holidays. I love that this is made in a crock pot. I think the Sukrin Gold is amazing. Good choice.
Denise
0Thank you so much.
Denise
0Question: what do you consider a serving?
Thank you in advance
Denise
Maya | Wholesome Yum
0A serving of these is 1/4 cup. Thanks!
STACEY CRAWFORD
0I love candied pecans on salads or on ice cream. These look amazing & their sugar free 🙂
Georgina
0Great recipe – they look delish!
Katrin
0Finally I can have candies pecans again! Thank you for this recipe. I have been using sukrin gold and really like its caramel taste. I bet it works really well in this recipe