Toasted Rosemary Nuts
I used almonds for this recipe because it’s what I had on hand, but you can use any nuts you’d like. The slight
IndianChickenEasy15 minBy Northstar
Ingredients
Servings
5
- 2 tbsp coconut oil or ghee
- 2 tsp finely chopped fresh rosemary leaves
- 1¼ teaspoons finely ground sea salt
- 1 tsp erythritol
- 0.5 tsp ground cumin
- 1/8 tsp ground black pepper
- Pinch of cayenne pepper
- 1¼ cups (200 g) raw almonds
Instructions
- 1
Melt the oil in a large frying pan over low heat. Once melted, add the rosemary, salt, erythritol, cumin, black pepper, and cayenne. Stir, then add the almonds. Cook, stirring the almonds every 30 seconds, for a total of 5 to 8 minutes, until the nuts begin to brown slightly. Remove from the heat and allow to cool completely before enjoying.
Tags
keto-diet-cookbookketolow-carb