Best Keto Candied Pecans

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These Keto Candied Pecans are the perfect mix of sweet and salty, crisp and crunch, and nutritious and delicious! It is an honor to introduce you to your new favorite sweet snack. 

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Top view plate of keto candied pecans next to a tall glass of milk

Click HERE To Pin Keto Candied Pecans

Keto Candied Pecans

Growing up, my favorite movie theater snack was candied pecans! It wasn’t necessarily that the movie theatre had anything to do with my liking them, it was just that the movie theatre was just about the only place I ever went that sold them.

I loved everything about them; the warmth, sweetness, and crunch-made candied pecans, in my mind, the greatest snack in the world.  And they are dangerously addicting!

But sadly, as I transitioned into a ketogenic and low-carb lifestyle, candied pecans could no longer be my little movie theater tradition for obvious reasons – the sugar that made them dangerously addicting was no longer something I could enjoy.

But it’s exactly for that reason that I am so excited that there is now a keto-friendly option that tastes just as great as my old favorite.

I will once again get to enjoy an old favorite at the movies (even if I have to smuggle it in like a drug mule)! These keto candied pecans will for sure be your new favorite movie theatre snack, too! We recommend making a big batch of these, separating them into bags, freezing them, and then taking them out the day before you plan a trip to the movies (or wherever you choose to enjoy them).

These Keto Candied Pecans are delicious no matter how you eat them, but in my opinion, they are even better when they are served warm. While these make for an amazing freeze-and-go snack as I already said, they are definitely best warm. If you’ve had candied pecan before, you know this is true!

So if you take a frozen portion out of the freezer and plan to eat them at home, I recommend popping them in the microwave for a few seconds to warm them up. Not long enough to cook anything or melt the candied sugar, but just enough to warm them.

Other than the amazing taste and nostalgia factor, my favorite thing about these candied pecans is that they are super easy to make! I am all about quick and easy dishes and snacks, and these pecans fit that description perfectly! Just a few simple ingredients and a couple of minutes are all you’ll need to start enjoying these yummy candied pecans.

If you love pecan desserts, be sure to check out our Sugar-Free Pecan Pralines!

What You Need To Make Keto Candied Pecans: 

picture of ingredients to make keto candied pecans

  • Butter, unsalted
  • Lakanto Golden Monkfruit (Brown Sugar Substitute) – Lakanto makes our favorite brown sugar substitute! Like all of their products, this brown sugar substitute has no nasty aftertaste, is zero glycemic, is completely natural, and most importantly, is delicious! Best of all, our readers receive 20% off of their entire purchase when you shop Lakanto’s website and use they use our code “BUTTERTOGETHERK” at checkout. 

How To Make Keto Candied Pecans: 

9 photo collage step by step how to make keto candied pecans

  1. Gather all your ingredients

     2. Melt the butter in a sauce pan over medium heat

     3. Once butter is melted, add the Lakanto Golden Monk Fruit (brown sugar replacement)

     4. Stir constantly until melted

     5. Add in 1 tsp vanilla and stir to combine

     6. Continue to cook down the mixture, stirring frequently for 7-8 minutes until it begins to thicken

     7. Remove the saucepan from the heat, and add in the pecan halves. Toss to coat them

     8. Place the coated pecans in a single layer on a parchment paper lined baking sheet. Put the pecans in the refrigerator for 1-2     hours to cool and harden.

     9. Once ready, break apart any chunks of pecans, and serve as is. Store extras in an
airtight container. Enjoy!

close up side view of plate of keto candied pecans

Recommended tools for making these Keto Candied Pecans (low carb, sugar free)

Nutrition (per serving) About 6 Servings

Calories: 259.3 | Fat: 27.7g | Carbs: 4g | Fiber: 3g | Protein: 3.08g | Net Carbs: 1g

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Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

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More Keto Recipes You Will Love:

Best Keto Candied Pecans

Best Keto Candied Pecans


15 minutes

About 6 Servings

Nutritional Information
259 Calories
27.5g Total Fat
-2g Net Carbs
3g Protein


Melt the butter in a saucepan over medium heat.
Once the butter is melted, add the Lakanto brown sugar substitute to the saucepan, and stir constantly until melted.
Add in 1 teaspoon of vanilla extract, and stir to combine.
Continue to cook down the mixture, stirring frequently for 7-8 minutes until it begins to thicken.
Remove the saucepan from the heat, and add in the pecan halves. Toss to coat them all well.
Place the coated pecans in a single layer on a parchment paper lined baking sheet.
Put the pecans in the refrigerator for 1-2 hours to cool and harden.
Once ready, break apart any chunks of pecans, and serve as is. Store extras in an airtight container.

Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free web-based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.


  • Christine Jacob

    Just tried this recipe today and it turned out wonderful! thanks for sharing, I’ve been craving candied nuts for a long time and never thought a low carb version can be that good 🙂

    • Kasey

      I’m so glad you liked it, Christine! 😊

    • Can i use,granulated white Stevia?

      Can i use,white granulated stevia instead

      • Kasey

        Yes, but it will alter the flavor and might change the nutritional information, depending on the Stevia you use.

  • Tracy Reynolds

    I made these and they were so good that it was hard to stop eating them. Going to make some more today and throw some walnuts in the mix.

  • GLORIA Hager

    Made these today. I got my sugar too hot while trying to cook it down and burnt it a little, but still delicious!

  • Michele

    I’m making this now, cooking over med heat and it’s smoking. Is that supposed to happen?

  • Sue Erickson

    What do you consider one serving? How many pecans or how many ounces?

    • Kasey

      This recipe makes 6 servings. I just looked up the ounces fro 1.5 cups pecans and one serving should equal about 1/4 cup or about 1.1 ounces. Enjoy!

  • Cheryl B

    So simple yet delicious! My first attempt bombed. I had the heat too high and scorched it a bit. It also didn’t seem to thicken much. My second attempt was perfect 🙂

    • Kasey

      We are so glad you were able to figure it out! They are definitely one of our favorite recipes.

  • Susan K Wulff

    should you lightly toast the pecans first??

  • Monique E.

    I’ve made these twice now. The first time was crunchy and addicting! Although there was a definite “cooling” effect with each mouthful, almost like the sensation of eating a peppermint patty minus the peppermint/chocolate flavor. But we ate these up nonetheless. I tried it a second time using 1/4 cup Golden Monk Fruit and 1/4 cup allulose. This substitution took care of the cooling effect but the coating never hardened so the pecans were not crunchy. 🙁 Do you have a suggestion on how to make this without the “peppermint patty cooling effect” but still retain the crunch? (P.S. We’ve been keto for 2 years so we are fully aware of, and adjusted to, the tastes of stevia and monk fruit. We use them both regularly. But this was definitely the most “cold” my taste buds have felt. The flavor was delicious though and I will make these again for sure.)

    • Kasey

      Hello! I am so glad you enjoyed this recipe, and I tried researching to find the answer to your question. The only thing I could find is that allulose just takes longer to crisp up. From what I found, it will take a day or two after the pecans are cooked to get that crunch factor.

      • Monique E.

        Thanks for the info. I did make these again yesterday. I substituted 2 or 3 Tbsp of the Golden Monk Fruit with allulose. These were definitely not as “cool” as the first batch but still had some crunch. Not as crunchy as the first batch but still good. Since I just made them, maybe they’ll “crunch-up” more in a day or two. In the future, I just may leave out the allulose altogether but just reduce the Golden Monk fruit a tad. Thanks again!

  • Kisha

    Thank you! Enjoyed the recipe. I added a lil cinnamon and more nuts. Came out perfect. My first time using monk fruit sweetener. Not missing the sugar at all.

  • Darla

    I used swerve confectioners and added cinnamon nutmeg and cinnamon. Gotta watch the heat next time but still delicious

  • Kisha

    Great Recipe! I did use the monk fruit sweetener, I also added a few shakes of cinnamon and used more nut. They came out great, Perfect holiday nuts. Thank you

  • Gloria H.

    I made this twice- both times the butter-sugar (Lakanto monk fruit ) burned and I had to throw the syrup out. What am I doing wrong?

    • Kasey

      I am so sorry that happened! You could be cooking it over a higher heat than necessary or maybe cooking it too long? Keep it iver medium heat. It won’t be completely thickened before you take it off the stove. It will need a little time tk set up. I hope your next batch turns out better!

  • Kait

    These are amazing! I swapped half the vanilla for maple extract and they are delicious. Thank you for the recipe!

  • Loretta


  • Lisa

    I love making candied nuts and those look delicious!

  • Kelley Kerry

    How much is a “serving” is what I’m tryin to figure out.

  • Ester Hunter

    I have started watching for your recipes because everyone that I’ve tried has turned out fabulous. This was no exception! I made these and shared them with others and we all agree that this is a winner! I added cinnamon after mixing in the pecans and nearly ate them all in one sitting. I have restraint so I didn’t although I wanted to. It was difficult to wait for them to cool in the fridge. Thanks so much for sharing!!!

    • Kasey

      The cinnamon sounds like a good addition. Thank you for giving it a try. We are thrilled you liked it so much!

  • Carol

    I tried this recipe today I have been doing keto for two weeks!! These are delicious🤪 I used swerve granulated sugar and added some cinnamon and they taste amazing! Thank you for the recipe.

  • Darlene

    While still warm, I tossed Lily’s dark chocolate chips over them to melt. After a few minutes, I spread the melted chocolate over the nuts. Then cooled them in the refrigerator. Extra yum,

    • Kasey

      That addition sounds tasty! Thanks for sharing. We hope you enjoyed them!

  • Elly

    I’ve made candied pecans before for a cake I often make, but I figured I couldn’t make a sugar-free version because I wasn’t sure if sweetener would have the same effect (I always use erythritol because I can’t find monkfruit products locally). But I gave this a try since I just started keto and figured this wouldn’t be too difficult of a snack to make.

    I will admit the finished pecans weren’t as crunchy as normal candied pecans, but that makes sense because I don’t think erythritol caramelizes like sugar does. But other than that, they turned out great! Since I like things super sweet, I tossed the cooled pecans in some powdered erythritol. It added just enough extra sweetness for me and they made a great sweet breakfast. I can’t wait to have them again tomorrow!

  • Bonnie

    They were great. I added a light dusting of cayenne pepper over the top like my favorite trader Joe’s nuts and the were amazing

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