It’s hard to believe something so good can be this easy to make, but it’s true. These Sugar-Free Sweet Cinnamon Roasted Almonds come together in no time and are delicious as a snack or chopped on top of pancakes, waffles, fresh fruit, and yogurt.
They’re are a hit at parties and on game day, and a welcome hostess or teacher gift when packaged in a decorated mason jar. Oh, and your whole house will smell amazing. Cinnamon not your thing? We’ve got a mocha version, too.Print
Enjoy these low-carb cinnamon candied almonds without the sugar buzz.
- 1 egg white
- 3 cups almonds
- 1/3 cup Lakanto Classic Sweetener
- 1/3 cup Swerve Brown Sweetener
- 1 tbsp ground cinnamon
- Generous pinch of salt
- Optional additional seasonings:
- Additional salt, to taste, for sweet and salty
- Pinch of chili powder for sweet and spicy
- Pinch of pumpkin pie spice for fall
- Pinches of nutmeg and ginger for the holidays
- Place oven racks in top two positions, preheat oven to 250 degrees F, and line two rimmed baking sheets with parchment paper.
- Add the white of one egg to a large bowl and discard the yolk. Use a hand mixer or whisk to beat the egg white until it becomes frothy and starts to firm up. Add the almonds and toss to coat completely. Scrape the sides and bottom of bowl to distribute as much of the egg white as possible.
- Add the sweeteners, cinnamon, salt and additional seasoning of choice (if using) to a food processor or blender and pulse to combine. The Swerve Brown Sweetener is sticky, and this will remove any clumps (we tried doing this by hand, and it took forever).
- Sprinkle half the mixture onto the nuts and toss to coat evenly. Repeat with the remaining mixture for a nice even coating.
- Place half of the coated nuts onto each prepared baking sheet and spread out as much as possible in a single layer.
- Bake for 1 to 1 1/2 hours (depending on how your oven runs), flipping the nuts and rotating the baking sheets between racks every 20 minutes. It is important to not stir the nuts but flip them so both sides roast evenly.
- When hot, the almonds will be chewy. Do some quality control after 45 minutes to an hour of roasting by letting a couple of almonds cool. Then taste to see if they are done. Both the coating and nut should be crunchy.
- When ready, remove the sheets from the oven and cool completely before transferring to airtight containers for storage (zip top bags with excess air removed work best).
Technically, the nuts should easily keep for a week or two, although we can’t be certain because they’ve never lasted that long.
Keywords: cinnamon roasted almonds, low-carb, sugar-free, keto compliant