These low carb caramelized pecans are buttery, crunchy and sweet, with a glossy vanilla coating that tastes just like the candied nuts you'd buy at a holiday market. They're made hands-off in the slow cooker with only four ingredients, and at about 1g net carbs per ounce they're one of the easiest keto snacks you can keep in the pantry.
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I love having a jar of these on the counter. Grab a handful when a sweet craving hits, scatter them over a salad, or crumble them over a bowl of Sugar Free No Carb Ice Cream. If you want a quicker skillet version, I made a small batch to garnish my Low Carb Pumpkin Mousse, but the slow cooker is the way to go for a big, even batch.
Key Ingredients & Substitutions
- Pecan halves. Whole pecan halves give you the best crunch and the prettiest finish, and you'll need about 6 ounces (roughly 1 ½ cups). Use raw, unsalted pecans so you control the flavor. Walnut halves work the same way if that's what you have.
- Butter. Unsalted butter carries the sweetener and vanilla and helps the coating turn golden. Salted butter is fine too; just skip any extra salt. For a dairy-free version, use coconut oil.
- Granulated sweetener. I use Lakanto monk fruit sweetener, which melts into the butter and firms up into a crisp, caramel-like shell as the nuts cool. Any granulated monk fruit or stevia blend that measures like sugar can be swapped in at the same amount. A golden or brown-style monk fruit sweetener gives an even deeper caramel flavor.
- Vanilla extract. A teaspoon of pure vanilla extract rounds out the sweetness. Maple or almond extract are both nice alternatives.
Are Pecans Keto?
Yes! Pecans are one of the lowest carb nuts you can buy, which is why they show up in so many keto recipes. A 1-ounce serving (about 19 halves) has roughly 4g of total carbs and nearly 3g of fiber, so it works out to only about 1g net carb. For comparison, the same amount of almonds has around 2.5g net carbs and cashews have about 8g. Pecans are also rich in healthy monounsaturated fats, which helps keep you full between meals.
Because this recipe uses a zero-carb monk fruit sweetener instead of sugar, the caramelized pecans stay right in keto territory: about 1g net carb per 1-ounce serving. The one thing to watch with any nut is portion size, since they're easy to keep snacking on. I like to portion them into small containers so a handful stays a handful.
Helpful Tips
Use a small slow cooker. A 3-quart slow cooker is the right size for this batch, so the pecans sit in a shallow layer and all get coated. The slow cooker setting on an Instant Pot works just as well.
Stir every 15 to 20 minutes. The pecans along the edges of the pot cook faster than the ones in the middle. A quick stir a few times during the hour keeps the coating even and stops any nuts from scorching.
Spread them out to cool. The coating is soft and sticky straight out of the pot and only turns crisp as it cools. Spread the nuts in a single layer on a sheet pan lined with parchment or a silicone baking mat so they don't cool into one big clump.
Be patient before storing. Let the pecans cool completely, about 30 minutes, before you put them in a container. Any warmth left in them creates steam, and that's what makes candied nuts go soft and tacky.
Double the batch. These disappear fast. You can double the recipe in a 5- or 6-quart slow cooker; keep the same cook time and stir a little more often.
Variations
- Maple pecans. Stir in a tablespoon of sugar free maple syrup, like the one from ChocZero, along with the butter. It gives the pecans a cozy pancake-breakfast flavor. If you love maple and nuts together, try my Keto Maple Nut Pralines too.
- Spiced pecans. Add ½ teaspoon of ground cinnamon and a pinch of nutmeg or pumpkin pie spice with the sweetener for a warm, holiday-style candied nut.
- Sweet and salty. Sprinkle the pecans with a little flaky sea salt while they're still warm on the baking sheet.
- Sweet heat. A pinch of cayenne or chipotle powder makes a great spicy-sweet nut for a cheese board.
- Mixed nuts. Swap half the pecans for walnut halves or whole almonds. Keep the total weight the same so the coating ratio stays right.
Serving Ideas
These are a fantastic salad topper. Toss a handful over spinach or mixed greens with crumbled goat cheese or blue cheese and a simple vinaigrette, or add them to a warm fall side like my Low Carb Delicata Squash with Kale and Pecans. They're also lovely sprinkled over plain Greek yogurt with a few berries for a quick breakfast.
For dessert, chop them and scatter over keto ice cream, then finish with a drizzle of Low Carb Caramel Sauce. They make a pretty garnish for cheesecake, mousse and low carb pies too.
Caramelized pecans also make a wonderful homemade gift, especially for friends who eat low carb. Pack them into small mason jars or cellophane bags, tie on a ribbon and a tag that says they're sugar free, and you have an easy teacher, neighbor or hostess gift for the holidays.
Storing & Freezing
Once they're completely cool, store the pecans in an airtight container at room temperature for up to 2 weeks. Keep them away from the stove or a sunny windowsill, since heat and humidity soften the coating. If they do lose a little crunch, spread them on a baking sheet and warm them at 300°F for 5 minutes, then let them cool again.
Caramelized pecans freeze really well. Pack them into a freezer bag or container, press out the air, and freeze for up to 3 months. There's no need to thaw them for long; leave them on the counter for 10 to 15 minutes and they're ready to eat or sprinkle. Freezing is also a great way to make gift batches ahead of the holidays.
More Low Carb Pecan Recipes
If you loved this recipe, here are a few more pecan treats you might enjoy:
- Low Carb Chocolate Dipped Pecans
- Low Carb Pecan Caramel Bites
- Easy Low Carb Pecan Cookies
- Low Carb Pecan Pie Brownies
📖 Recipe
Low Carb Caramelized Pecans
Ingredients
Equipment
Step-by-Step Instructions
- Add the melted butter, sweetener, vanilla extract and pecan halves to a small (3-quart) slow cooker, or use the slow cooker setting on an Instant Pot. Stir well so every pecan is coated.
- Cover and cook on LOW for 1 hour, stirring every 15 to 20 minutes so the coating caramelizes evenly and the nuts around the edges don't scorch.
- Spread the pecans in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Let them cool completely, about 30 minutes; the coating hardens as they cool.
- Once cooled and crisp, store the caramelized pecans in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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