Keto Glazed Almonds
These Keto Glazed Almonds are the perfect sweet treat for when you are on the go. They are crisp, sweet, salty, and packable. With just 4 ingredients, this easy recipe will become a staple in your kitchen.
Glazed nuts are one of those snack foods I could just eat by the handful. I try to refrain from doing that, but eating these by the handful is still an awful lot better than most of the sugary store-bought varieties. They store well at room temp for a grab-and-go snack and only take about 5 minutes of hands-on work. It is easy to have a batch in the pantry at all times.
Ingredients
- Almonds – I use salted roasted almonds for the best flavor. If you have raw almonds roast them first and add a pinch of salt to the sweetener mixture.
- Sweetener – Any sweetener that melts into a liquid when heated will work.
- Vanilla Extract & Cinnamon – Optional. You can flavor these low carb candied almonds however you’d like.
See quantities in the recipe card.
How to Make Glazed Almonds
1️⃣ Melt Sweetener
Melt the sweetener in a medium saucepan over medium heat. Add any flavors you would like.
2️⃣ Coat Almonds
Add the almonds and mix until they are evenly coated.
3️⃣ Let Harden
Transfer the almonds to wax paper or parchment paper. Spread into a single layer. Let cool. Stir occasionally as they harden.
Variations
- Nuts – This method works on any type of nuts. Macadamias, pecans, walnuts, and peanuts are all good choices.
- Extract – You can add any extract you like to these glazed almonds. I think coconut would be a great choice.
- Coconut – You can even sprinkle them with unsweetened coconut flakes before the sweetener hardens.
- Chocolate – Mix in a little cocoa powder or drizzle with melted chocolate after they harden.
- Spices – You can also use pumpkin spice, apple pie spice, cocoa powder, or even a pinch of something spicy like chipotle chili powder.
How to Store Glazed Almonds
I made these about a month ago, and they’ve kept well at room temp in an airtight container. I just put them right back into the container the almonds came in when they cooled.
For longer storage, they keep indefinitely in the fridge.
Common Questions
Which sweetener can I use?
I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Plain xylitol or erythritol will also work. Other sweeteners have different melting points so it will be trial and error if you would like to sub a different one.
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Keto Glazed Almonds Recipe
Ingredients
- 2.5 cups roasted salted almonds
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- In a medium saucepan over medium heat cook the sweetener until it is melted. Add the vanilla and cinnamon. Remove from heat.
- Add the almonds. Stir every 10-15 minutes as they cool. The syrup will continue to thicken and harden.
- Once they are coated with all the syrup pour onto a piece of parchment or waxed paper. Cool completely, still stirring occasionally. Store in an air tight container.
Notes
Nutrition
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Originally Published May 17, 2017. Revised and Republished December 22, 2025.
Oh My Goodness…. I can’t believe it took me so long to make this recipe….I just didn’t think I would like it with almonds, but I had an overflow from a friend and decided to try it….At first, I thought it would be a total fail and I was gonna have to throw it away…the mess that was spread on the parchment paper was all goopy and stuck together…..but I let it dry completely and it turned into the yummy coated ones just like the picture….I put them in a mason jar and threw a few extras into a baggie….Let’s just say, the baggie was emptied in less than 15 minutes and the jar is half empty one day later….every time I walk by, I take one or two…..Taryn, these are totally addictive!! And just a side note…I used your recipe for Gentle Sweet to make these….I just love it and it is so economical to use! Thank you so much for all your hard work….it is so very much appreciated!
Loved this recipe! My Truvia wasn’t melting, so i squirted a bit more vanilla extract into the pan, and that gave just enough moisture to coat the almonds. The second time I made it, I added a teaspoon of water, but that was a mistake because it made them a little sticky (although still tasty). I had previously tried another blogger’s recipe that had lots of butter and involved baking, and although it was good, your recipe is so much easier, quicker and less messy. I used to buy cinnamon almonds, but now I’ll be making my own! 🙂 These would make a great gift, too.
Made these today and these almonds are so good I can’t stop eating them. Thank you for sharing!!
This is the bomb! It’s so yummy! I am trying my best not to eat the everything.
Thank you for sharing.
I sampled the finished product and thought it needed a salty component. I added 1/4 tsp salt to the original recipe and now my taste buds are pleased. 😀 (corrected)
I wasn’t sure about melting the sweetener without a liquid or oils added to it, but I followed the recipe as written and the nuts came out perfect! Thanks so much
Can I inquire how come this recipe does require any butter to mix with the sweetener like your pecan nut recipe does? Wondering if you forgot to add it?
Just checking before I attempt to make a batch…
Thanks, R
No, this is a different recipe. It doesn’t need butter.
This recipe is the best!!!! Reminds of those nuts they sell at festivals. I prefer pecan halves, but I have also tried walnuts and almonds. Great no matter what. So easy too.
I’m wondering if monk fruit sweetener will melt? I’d love to make these but that’s pretty much the only sweetener I use. Thanks!
I think so because it is mostly erythritol.
Have you made this recipe with plain almonds before? Would they be just as good? Or do you need them salted and roasted?
It would be just as good. Toasting them brings out the flavor though. And add a pinch of salt.
These are so good! I make them for my husband to take in his lunches! I divide them up in ziploc bags and keep them in the fridge for his lunches! He has a drawer in the fridge where I keep all his snacks for his lunches, when he gets down to three or four bags he lets me know so I can make some more! He’s addicted to them!
Love your recipes and this one seems particularly easy to make! I really appreciate that you provide nutritional info. Thanks for the tidbit about how long they kept at room temperature; it helps to know this since I make/ship these treats to family!
Could you add some unsweetened coconut flakes to this also or does that mess up the whole THM stuff?
You can add coconut. This would be an S with or without it.
So easy and so yummy!!! Thank you for sharing this with us.
Could I do this with walnuts?
Yup!