Ultimate Sweet & Crunchy Candied Pecans 🍯 gluten free, keto & paleo

These paleo and keto candied pecans are extra crunchy, deliciously sweet and salty, and totally addictive! Whip them up easily for the ultimate low carb snack!

Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree
Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree

Paleo & Keto Candied Pecans 🍯

Extra Crunchy (‘N Totally Addictive!)

At chez gnom-gnom, candied pecans are a must come fall (and all year-round tbh!). So over the years a bunch of different versions have arisen, but this one right here is my top pick.

Lightly toasted sesame seeds are used to give the pecans the ultimate flavor. A bit like halva, the classic (and oh-so-delicious!) Middle-Eastern treat.

The lightly toasted sesame seeds add such an incredible depth of flavor and aroma. And once mixed in with the sugar and the cinnamon, an incredible coffee scent will arise.

Plus, sesame seeds are jam packed with healthy fats, calcium, iron, magnesium and vitamin B-6.

And at just 1-2g net carbs a (30g) handful, these make for an ideal snack jam packed with healthy fats and nutrients.

p.s. these are awesome atop our overnight chia puddingΒ and, of course, paired up with our no-churn vanilla ice cream!

Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree
Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree

The Sweetener 🍯

My favorite current sweetener for these low carb candied pecans is (without a doubt) Lakanto’s golden erythritol. It’s lovely maple flavor complements the pecans beautifully, with no aftertaste (at least according to my taste buds!).

Though these guys work well with anythingΒ erythritol (Lakanto orΒ Swerve), xylitol and PyureΒ (at half the amount). And if paleo (or not restricted by sugar), coconut sugar is your best bet here. Β So you’ve got options.

The one thing to note is that sugar alcohols take a lot longer to crisp up! So be patient and give your candied pecans a few hours to crisp up with erythritol, and up to a day with xylitol (yup, for real!).

And if using xylitol, make sure to be careful if you have a pupΒ (or kitty) around the house, as it’s highly toxic to the little guys!Β πŸ•

Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree
Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree
Paleo & Keto Candied Pecans #keto #lowcarb #healthyrecipes #glutenfree #pecans #paleo #dairyfree

Gluten Free & Keto Candied Pecans

Course: Dessert, Entree, Snack
Cuisine: American
Keyword: dairy free, grain free, keto, low carb, paleo
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 191 kcal

These paleo and keto candied pecans are extra crunchy, deliciously sweet and salty, and totally addictive! Whip them up easily for the ultimate low carb snack!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.




  1. Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes. Watch out they do not burn, or they'll taste bitter! You know they're ready when they're lightly golden, and you press one between your fingertips and it turns to powder. Set aside to cool. 

  2. Preheat oven to 250Β°F/120Β°C. Line a rimmed baking tray with parchment paper. 

  3. Add sesame seeds, sweetener and molasses (optional) to a food processor and pulse a couple times until roughly powdered and mixed thoroughly. 

  4. Mix sesame sugar and cinnamon in a medium bowl. Set aside. 

  5. Beat egg white with an electric mixer until soft peaks form. 

  6. Toss pecans onto the sesame and cinnamon sugar and fold in the egg white. 

  7. Spread pecans onto prepared baking tray in a single layer and sprinkle generously with flakey sea salt. Bake for 35-45 minutes, checking every 15 minutes or so and tossing them about a bit. Allow to cool completely, as they'll continue to crisp up while cooling. Please note that erythritol can take a few hours to crisp up and xylitol up to a day (yup, for real!)

  8. Store in an airtight container for a couple weeks. 

Recipe Notes

*Please see post on deets on sweeteners, but using something like Lakanto GoldenΒ with it's lovely maple hues is ideal (and you can totally skip the molasses!).Β 

Nutrition Facts
Gluten Free & Keto Candied Pecans
Amount Per Serving (30 g)
Calories 191 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 1g 5%
Sodium 5mg 0%
Potassium 121mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 0.3%
Vitamin C 0.3%
Calcium 4.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.




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    Great recipe!! My mother was nice enough to make sure i had a dessert for family dinnet and she made these OMG TOO GOOD!! i couldnt stop eating them i cant wait for her to make them again

  2. christine says:

    Recipe is amazing. I have made them the last couple times without the sesames because I was in a hurry and I like them better that way. Love these on salad, alone with yogurt and berries. SO DELICIOUS! People love to eat them when they come over.

  3. LT says:

    This recipe is fantastic. I don’t eat sugar free or keto, I tried this recipe to serve to a diabetic. I used splenda, 8 tablespoons, and it turned out wonderful.
    Thanks for the recipe. LT

  4. Betty M. says:

    WOW!! I just made these today for Thanksgiving. Incredibly good! I used granulated erythritol and a smidgen of regular molasses. So good. It was snowing today so I put them on the back porch to cool, and they hardened up good & crunchy within a half hour. Thank you for the recipe!

  5. ELIZABETH says:

    If using swerve, you mentioned could take hours to harden. Do you suggest I cook the 45 mins then let then sit to harden?

  6. Erin M. says:

    Hi Paola,

    Thanks for all of your hard work. Can the eggs be omitted for egg allergies?

    Thanks so much!

    • Paola says:

      My pleasure Erin! Tbh that’s a tricky one and I’m still experimenting with subs (chia eggs give denser crumb and aquafaba is hit or miss?)

  7. Bri says:

    These are AMAZING! When I usually try to make any Keto recipe that is supposed to be crunchy I fail. This time I did not! These are just as good as the ones you buy at the fair! It tastes like I’m cheating lol.

  8. Mary says:

    Will this work with any nut? I don’t care for pecans or walnuts. But almonds or macadamia nuts? Yes please!

  9. Janice Morrow says:

    I live in Canada and I can’t find the brand names of the sweeteners here (Lakanto or Swerve). I can find powdered Stevia, though and wondering if you know how that would compare, measurement-wise.

  10. Jane Augustine says:

    I made this recipe back in June, but did not use the sesame seeds. They were still delicious. Took them to a pool party. I also drizzled some dark unsweetened chocolate over some of them. What a hit at the party.

  11. Shirley says:

    Thank you, I make these twice and they are delicious. I used Lakanto Golden Monkfruit, increased the cinnamon to 3/4 tsp and added 1/2 tsp cardamom. 45 minutes is perfect timing, they are very crispy.

  12. Nina says:

    These are very good! They keep me away from less nutritious, high caloric alternatives. Next batch I think I can go less Golden Lakanto.
    Trying your Cheddar Cheese Crackers tomorrow. Thank you.

  13. Kim Radcliffe says:

    These pecans are delicious! I made them to go in ice cream and can’t wait for a bowl! Thank you for a great recipe!

  14. Pamela Hill says:

    I have been stuck in bed all day and although I hate when that happens – I have thoroughly enjoyed myself today by reading and studying your recipes! I am not a “real” cook – I have a few tried and true recipes I can competently put together and my family certainly doesn’t starve! Recently though I have taken up cooking more as a hobby in order to be able to cook for my daughter who now has to eat gluten free, and starting a keto diet for myself. Your recipes make us realize we don’t have to give up great food to be healthy. I can’t wait to try several of your recipes this week – the marinara sauce for the mascarpone and marinara noodles, the tarragon chicken and noodles, the deep dish pizza, and many more! Thank you very much!

    • Paola says:

      Lol that’s awesome Pamela! So happy you enjoyed browsing the site πŸ˜‰ And I get you on starting a gluten free/keto diet, as when I was diagnosed with Celiacs while back I ate rice for about a month….! Not so happy days until I stopped lamenting myself and started experimenting πŸ˜‰ xo!

  15. Mary Kellogg says:

    I’m making these for a second time. This time I added a bit of chili powder….a double batch. I find that if I leave them out in the open the coating dries and hardens, otherwise they are a bit sticky. I harvested 100 lbs of pecans this fall…freezer is full. Makes for a nice snack.

    • Paola says:

      Hi Mary! Chili powder sounds like a wonderful addition thank you! I have also realized that (depending on what sweetener you use) they do take a while to crunch up. When I made them with xylitol took roughly a day for the xylitol to harden back up (swerve was a few hours). xo and thanks for reporting back!

  16. Annaise S. H. says:

    WHERE HAVE THESE BEEN ALL MY LIFE?! Thought the sesame were an odd addition at first, but I’m learning to trust you lol! AND MY GAAAWD! BEST CANDIED PECANS EVER!

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