These are wonderful as a sweet treat or a snack. Chopped, they make a crunchy topping for ice cream or desserts.
2 cups raw pecan halves
2 large egg whites
1 teaspoon sugar-free vanilla extract
High intensity sugar substitute equal to ½ cup of sugar*
A few grains of salt
1 tablespoon cocoa powder
Preheat oven to 300ºF. Spread the nuts in a shallow pan and bake for 5 minutes to crisp and dry. Let cool.Whisk egg whites in a medium bowl until foamy. Stir in vanilla extract, sweetener, and salt. Add nuts and toss until completely coated and sticky. Sift cocoa over nuts and toss again.
Spread nuts in a single layer on a cookie sheet and bake for 12 minutes. Stir and break apart any nuts that stick together. Return to oven for 5 minutes more. Store in airtight container.
Makes 16 servings of ½ oz each.
Per serving: Total carbs: 1.6g, Net carbs: 0.6 g; Protein: 1.6g; Fiber: 1g; Fat: 8.9g; Calories: 89
Recipe featured in The EZ-Sweetz Solution.
*High intensity sweeteners are those without bulk, like liquid stevia, sucralose, or monk fruit.
(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com