The links in this post may be affiliate links. This means I may receive a small commission if you buy through these links, at no additional cost to you, which helps me run this blog. Read my disclosure here.
The holidays are almost here, and I wanted to share with you something that’s been a part of our holiday spread for years now– these keto rosemary candied nuts! They’re sweet and salty and make the perfect addition to your holiday parties!
I modified this recipe from a Martha Stewart recipe I used to make before going keto. I was really excited that it worked so well to make sugar free, because I’ve always loved them!
At our house, every Christmas Eve we get together with my side of the family. It always includes a cheese board before our Christmas Eve dinner. It’s become such a focal point of our celebration, that my son now calls our Christmas Eve celebration “The Cheese Party.”
These keto rosemary candied nuts are the perfect addition to The Cheese Party, and they’re a hit with everyone no matter what their diet!
Keto Rosemary Candied Nuts
This recipe is 100% stovetop– no baking needed! It takes minimal time and effort on your part, but the final product is amazing!
You can use whatever mix of nuts you like here. I chose pecans, walnuts, and almonds as they’re all lower carb options. If you do choose to use different nuts, your carb count will be different.
In addition to two cups of nuts, we need fresh rosemary. I don’t recommend using dried here– the texture will be unpleasant. We also need butter, Brown Sugar Swerve sweetener, and some flaky sea salt.
I’m fairly confident that you could swap out the butter for coconut oil for a dairy-free version and it would still work and be delicious, but I haven’t tried it yet, so I can’t say for sure. I’ll try it out and update the recipe soon!
Toasting the nuts, making the glaze, and mixing them together all take place in the same skillet, so we’re not getting a bunch of dishes dirty. #win
Once the nuts and glaze are all cooked together, they get spread out onto a parchment-lined baking sheet.
Once they’re spread out, it’s time to salt them! I love Maldon salt for this as it’s big and flaky and wonderful. Make sure to salt them right away before the glaze sets.
Leave them for fifteen minutes to cool. You’ll need to toss them every 5 minutes or so to break up the clumps and make sure the glaze is distributed evenly.
That’s it! Then it’s just time to serve. Just be aware that once you put these out, it’ll be hard to stop snacking on them! So don’t put them out too early if you want to have some left when your guests arrive!
I hope this easy holiday recipe becomes a family favorite for you as it has for us! Enjoy!
- Line a large, rimmed baking sheet with parchment paper.
- In a large skillet over medium-high heat, toast the nuts until fragrant, about 5 minutes, tossing frequently to avoid burning. Remove from skillet.
- Add butter, Swerve sweetener, and rosemary to skillet. Cook, stirring constantly, until butter and sweetener have melted together and mixture starts to bubble a little.
- Add nuts back to the skillet and continue cooking for another minute.
- Spread nuts onto prepared baking sheet. Cool for 15 minutes, tossing every 5 minutes to break up clumps.
- Serve and enjoy!
Any nuts can be substituted here, for a total of 2 cups of nuts. Using different varieties of nuts will change the carb count and other nutrition information.
Serving Size:1/4 cup
Amount Per Serving: Calories: 231Total Fat: 23.1gSaturated Fat: 5.1gSodium: 146mgCarbohydrates: 4.9gNet Carbohydrates: 2gFiber: 2.9gSugar: 1.1gProtein: 4.6g