CHOCOLATE GLAZED PECANS

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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.

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(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!

0 Comments:

  1. Thanks for the comment, Linda G!

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