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Pumpkin Spice Roasted Pecans

  • Total Time: 17 minutes
  • Yield: 2 cups - 8 servings 1x


  • 2 cups raw pecans
  • 3 tablespoons salted butter, melted
  • 1 teaspoon pure vanilla extract (I use this brand)
  • 2 tablespoons Pumpkin Pie Spice (get the recipe here)
  • 2 tablespoons confectioners erythritol (I use this brand)


  1. Preheat the oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  2. Add the pecans, butter and vanilla to a mixing bowl. Use a rubber spatula to toss the nuts and coat them evenly in the melted butter.
  3. Sprinkle the pumpkin pie spice and erythritol over top. Toss to mix in and evenly coat the nuts.
  4. Spread the nuts across the baking sheet in a single layer.
  5. Bake for 12 minutes.


1.6 net carbs per serving

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes


  • Serving Size: 1/4 cup
  • Calories: 215
  • Sugar: 1g
  • Sodium: 35mg
  • Fat: 22.3g
  • Saturated Fat: 4.3g
  • Carbohydrates: 4.7g
  • Fiber: 3g
  • Protein: 2.4g