Low Carb Candied Walnuts (Gluten Free and Paleo)

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Last Updated on March 20, 2024 by Share My Kitchen

These low carb candied walnuts don’t taste savory. However, they are sugar-free because granulated stevia and monk fruit sweeteners actually melt. If you already knew this, it’s a good thing! But for those who aren’t aware, this one opens up a brave new world of low-glycemic, non-stomach-irritating candied things and simple syrups.

It could depend on the brand. However, it is likely that the final dish will not be different even if the sugar used varies.

These are addictive because they contain chewy nuts wrapped in a rich, yet crisp, outer sweet-spicy outer shell. So, fair warning. Imagine cinnamon toast crunch, but made from nuts, and not the processed junk they use to make those little squares. Thus, it’s 100x better! This is what you’re in for.

There are many other ways you can use them. You could:

  • use this to garnish fruit salad, yogurt, or ice cream
  • also add a layer of crunch to banana pudding or rice pudding
  • add them to brownies, cookies, or banana bread.
  • toss them together with the fruit salad
  • substitute these for regular nuts in almost any granola recipe
  • choose to spread them in a single layer (nearly touching) on wax paper or a non stick pad, and pour melted dark chocolate over them to make bark
  • use these to replace (or augment) the almonds in a popcorn snack mix

Where do you plan to use them for?

Low Carb Candied Walnuts Ingredients

  • 2 Tablespoons butter or coconut oil
  • 1/4 teaspoon vanilla extract
  • 3 Tablespoons granulated monk fruit sweetener, or granulated stevia
  • 1 teaspoon cinnamon
  • pinch salt
  • 1 cup walnut pieces

Instructions for Low Carb Candied Walnuts

  1. Over medium-high heat, melt butter in a heavy-bottomed pan.
  2. Add vanilla, sweetener, cinnamon, and salt to the mixture. Then, stir until the sweetener has melted.
  3. Turn off the heat, remove the pan, and add the walnut pieces.
  4. Toss the walnuts gently with a spatula until it is fully coated with the syrup. Although the syrup may not stick to the nuts at first, keep working. As it cools, the syrup thickens and adheres to the nuts.
  5. Before serving, let the low carb candied walnuts cool completely.


  • Coconut oil can be substituted for butter. However, this particular recipe, it hasn’t been tested.
  • If you prefer, you can use coconut or raw sugar, but make sure to double the amount (1/4 cup + 2 tablespoons) as it is not as sweet.
  • Please do not use Splenda for this recipe.
  • For up to 2 weeks, store fully cooled nuts at room temperature in an airtight container.
  • Yield: 1 cup

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