I’ve been back on the low carb wagon this week, trying to be smarter about my carb intake and keep my blood sugars in the normal range as well as lose a bit of weight. I was doing great for three days and then the craving for popcorn hit. You know the one – ignore it and you just might eat everything in sight trying to eat around the craving.
In the past, nuts have been a real go-to that helps me overcome these cravings (also fat bombs, such as the recipe you can find here for Low Carb Raspberry Cheesecake Fat Bombs).
I wanted more than just a handful of nuts, though, so I decided to throw together a tried and true favorite with my new love Erythritol sweetener. These turned out so very good. I wish I could describe just how amazing they were. I’d share, but I ate them all.
- 2 Tablespoons butter I used grass fed, but if you're on a tight budget, use cheapest butter you can find, such as butter from Aldi's
- 2 Tablespoons Erythritol
- 2 Tablespoons Splenda
- 1 Tablespoon of cinnamon or to taste
- Handful of Pecans
- Parchment paper
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*I really like the taste of the mix between Splenda and Erythritol, but you can use the sweetener of your choice. I used granulated for both.
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Preheat oven to 350-degrees Fahrenheit.
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Add butter to a bowl and melt in microwave (best to use a glass bowl so the plastic doesn't leach into your food)
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Throw a handful of nuts into the melted butter and toss until completely coated. Don't worry if it seems to be too much butter. It isn't.
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Mix dry ingredients together.
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Toss nuts in dry mix (a baggie works great for this, close top, and shake, shake, shake).
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Lay parchment paper on a cookie sheet and spread nuts out.
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Bake for 15 minutes in an electric oven and 12 minutes in a gas oven (give or take)
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Remove from oven and allow to cool for 10 minutes.
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Enjoy!
