Roasted almonds are a healthy, grab-n-go, low carb snack. These spicy nuts will put a little pep in your step, and they are delicious any time of the day. Even better, this roasted nuts recipe is gluten free, low carb, and clean eating!
Almonds (as well as coconut) seem to be a major player in a clean eating, low carb lifestyle. The more research I do, the more I realize that, apart from meats, healthy fats and low-starch veggies, almonds are a great way to supplement your eating plan.
In fact, unless you have a nut allergy, they are pretty much one of the very few ways you can still eat breads of any kind while eating low carb. And if you count net carbs, you’re in even better shape because nearly half of the carbs go away thanks to the fiber!
But when you aren’t baking them into a bread or tortilla, you can enjoy them as a healthy, low carb snack as well. In small amounts, almonds are a perfectly acceptable snack for low carb and keto dieters of any kind. The only thing is that almonds, as great as they are, can get a little boring if you eat them regularly.
Spicy Roasted Almonds
So I decided to spice things up a little with this recipe for spicy roasted almonds! And it occurred to me while I was making these that regardless of their low carb status, most adults who enjoy spicy foods will probably enjoy these. So while I only made a single batch for myself, you may want to consider making a double batch to share. Because those around you are sure to want a few of these as well.
YOU MIGHT ALSO ENJOY THESE OTHER RECIPES WITH NUTS:
- Clean Eating Honey Lemon Almonds (Not low carb)
- Cashew Alfredo Sauce Recipe
- Bok Choy Cashew Chicken Recipe
These delicious spicy roasted almonds make a handy grab-n-go, low carb snack any time of day!
- 1 cup raw almonds
- 1 1/2 tsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cayenne
- 1/2 tsp. cinnamon
- 1/4 tsp. salt or to taste after cooking
Preheat oven to 325 F.
Stir all ingredients together in a bowl until the almonds are well coated. Spread the nuts out over a parchment lined cookie sheet and bake for 15 – 20 minutes or until golden brown. Stir half way through the baking time.
Note: Keep an eye on these in the last 5 minutes of baking as they can go from baked to burnt pretty quickly.