Grease the slow cooker with butter and place pecans into the bottom of slow cooker. Coat pecans. In a small bowl, whisk together egg whites and vanilla until foamy. Pour …
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Grease the slow cooker with butter and place pecans into the bottom of slow cooker. Coat pecans. In a small bowl, whisk together egg whites and vanilla until foamy. Pour the mixture over nuts and toss to coat. Season pecans. In a medium bowl, combine Besti Brown and cinnamon. Pour over pecans and stir to coat. Slow cook.
In a small bowl, whisk together egg whites and vanilla until foamy. Pour the mixture over nuts and toss to coat. Season pecans. In a medium bowl, combine Besti Brown and cinnamon. Pour over pecans and stir to coat. Slow cook. Cook on low, stirring every 20 minutes. In the last 20 minutes, stir in water. Cool.
Other Candied Nuts – Swap the pecans for your favorite keto nuts, such as almonds or walnuts. Store: Store the nuts in an airtight container at room temperature for 1 week, or in the refrigerator for 2 weeks. Freeze: Freeze the keto glazed pecans in the freezer for 2-3 months.
This low-carb chocolate cake actually freezes well, and you can make up the layers ahead of time and have them ready to thaw and frost before use. This is actually a great way to do it if you’ll be focusing on the decorating, too, since it will keep the cake from crumbling if you frost it when it’s only about ¾ thawed.