Low-Carb Cinnamon Almonds

To say my husband has never been a low-carber would be an understatement. Mark's favorite foods include pizza, burritos, and pasta. A typical snack is pretzels right out of the bag. He also has a bit of a sweet tooth and enjoys frozen custard, cookies, and candy. I know, it's difficult to reconcile that with a dietitian wife who promotes and lives a very-low-carb lifestyle, but we make it work :) He's never had to worry about his weight and doesn't have blood sugar issues or other health problems.

 Recently, though, he decided to start cutting back on sugar and refined carbs.  A couple of weeks ago he began a moderate-low-carb diet (about 120-150 grams a day) and replaced his beloved pretzels with almonds, cheese, and beef jerky. I think my success with carbohydrate restriction prompted him to try it for himself.  We're in our mid-forties, and he's seen how energetic and satiated I've been since I adopted low carb (He's also witnessed the vast improvement in my glucometer readings). Needless to say, I'm very happy he's replacing a lot of his carbs with protein and fat sources.

One of his favorite treats at our local farmers market is cinnamon almonds, which are delectable but loaded with sugar. I decided to try making a low-carb version of a recipe I found online.  Verdict:  Mark loved it (The two holes  in the middle are evidence that he couldn't even wait for the pan to cool down)!  These are delicious, very easy to make, and healthy to boot. Win-win for the Spritzlers! 


Low-Carb Cinnamon Almonds

Ingredients

• 1 egg white 
• 1 Tbsp vanilla extract
• 2 cups raw almonds
• Sweetener of choice equal to 2/3 cup sugar (I've found that erythritol works best)
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

• In a large bowl, beat egg white until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugar substitute, salt, and cinnamon; add to nut mixture and stir gently to coat.
• Spread evenly into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.  

Makes about 2 cups. Each 1/4 cup serving has about 7 grams total carbohydrates (vs 16 for the original recipe) and 4 grams fiber, so 3 grams digestible carbs (for those who count digestible/net carbs).

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