I love all of those flavored almonds that are currently being sold. My favorite so far are Blue Diamond Wasabi & Soy Sauce flavored almonds. They have several dessert flavored ones including chocolate. The down side to these flavored almonds is they are higher in carbs than the plain ones.
You can create your own lower in carb version of flavored almonds at home. By using egg whites and whipping them until they are frothy it allows the almonds to be coated with various flavors. In the case of store bought almonds they use sugar and starch to get the flavoring to stick to the almond. Try these two recipes for a tasty treat without all the extra carbs!
LOW CARB CINNAMON ALMONDS
A serving size is about 1 ounce of almonds which is approximately 23 nuts. While almonds are lower in carbs than other types of nuts they still do contain carbs. Each serving has about 2.5 to 3 net grams of carbs depending upon the type of sweetener used.
Make sure to whisk the egg whites until they are frothy. This will be the coating that helps the flavor stick to the almonds.
Mix the sweetener, cinnamon, salt and vanilla (or maple) extract into the frothy egg whites. Then add the almonds and stir until just coated.
Once coated place the almonds on a greased cookie sheet and spread until they are in a single layer.
Bake until the coating is dry and crisp. Allow the almonds to cool before eating.
Serve these delicious nuts at the holidays or family gatherings. No one will care that they are low carb.
Low Carb Cinnamon Almonds
The recipe calls for a 1/2 teaspoon of cinnamon. If you really like cinnamon this could easily be doubled up to a teaspoon. To create maple cinnamon almonds replace the vanilla extract with maple extract. Using a sweetener such as Swerve will make a most crispier coating.
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Servings: 6
Calories: 323kcal
Ingredients
- 2 cups dry roasted almonds
- 1 egg white
- 1/3 cup Swerve or sugar replacement of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch salt
Instructions
- Preheat oven to 300F.
- Grease a baking sheet.
- In a large bowl beat the egg white until it is frothy but not stiff.
- Add in Swerve, vanilla extract, salt and cinnamon. Stir to just combine.
- Add in almonds and mix gently to until they are just coated with the egg white mixture.
- Spread the almonds evenly on a baking sheet. Bake for 12 to 15 minutes and then gently stir.
- If the coating is still moist bake for another 5 minutes and check that the coating is dry.
- Remove from oven and allow to cool.
- Store in an airtight container.
Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 21g | Protein: 10g | Fat: 24g | Sodium: 260mg | Fiber: 5g | Sugar: 13g
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