This recipe is my low-carb keto interpretation of “The Grill Bitch’s Bar Nuts” recipe from Anthony Bourdain’s last book Appetites. It is super easy and tasty and easily meets my low-carb, high-fat lifestyle and hits my spicy, sweet and salty cravings at the same time!
Keto Grill Bitch’s Bar Nuts
3 large egg whites
1 container Kirkland Signature Extra Fancy Mixed Nuts (or 2.5lbs of any nut mix you prefer)
¼ cup Monk Fruit Sweetener
¼ cup Surkin Gold Brown Sugar Alternative*
1 tablespoon ground cayenne pepper
1 tablespoons salt
1 ½ teaspoons ground cinnamon
½ teaspoon vanilla extract
Preheat the oven to 300˚F.
Whisk egg whites in a bowl until foamy, but not stiff.
In large bowl, combine the nut mix, monk fruit sweetener, brown sugar alternative, cinnamon, cayenne, vanilla and salt and toss to coat. Fold in the egg whites, coat the nuts.
Using a full-sized sheet pan and silicone mat, spread the nuts in a single layer.
Bake in the oven for 35 minutes, halfway through, turn the nuts and sheet pan.
Remove from the oven and let cool.
If erythritol and other sugar alcohols give you digestive distress aka “disaster pants,” I would substitute 2 tablespoons of sucanat (a lower glycemic sugar with caramel notes). For my recipes, I prefer to use sucanat, monk fruit, and stevia almost exclusively for sweeteners.