Low Carb Pumpkin Spiced Nuts

I simply love these pumpkin spiced nuts!! They make your house smell so good and comforting. This recipe uses an assortment of nuts to make the mixture fun and appealing. The finished nuts are dusted with additional powdered sweetener to make them extra flavorful and beautiful.

Net Carbs

6.1 g
Fiber

2.4 g
Total Carbs

11.2 g
Protein

7.4 g
Fats

20.3 g

232 cals

Quantity

Serving Size

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The Ultimate Icing Sugar Replacement by Swerve

3 tablespoon
Walnuts

1 cup
Pumpkin Or Squash Seeds, Shelled, Salted

½ cup
Almonds, Dry Roasted, Salted

½ cup, chopped
Cashews

1 cup
Cinnamon

½ teaspoon
Nutmeg Ground

⅛ tsp
Allspice, Ground

⅛ teaspoon
Ginger, Ground

¼ teaspoon
Cloves, Ground

⅛ teaspoon
Raw Egg, White

1 large
Coarse Kosher Salt by Morton

1 tsp

Step 1

Preheat oven to 250 F. In a large mixing bowl, combine two tablespoons of sweetener, spices and egg white together. Stir well.
Step 2

Mix in nuts until thoroughly coated with cinnamon mixture.
Step 3

Place nuts on a baking sheet and spread them apart with a spoon. Bake for 35-40 minutes, stirring every 10 minutes until browned. Let them cool completely. Once cooled, they will crisp up.
Step 4

Toss baked nuts with 1 tablespoon of powdered sweetener.
Step 5

Store in an airtight container for up to one week.

Low Carb Pumpkin Spiced Nuts

Ingredients

Recipe Steps

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