Low-Carb Cinnamon Almonds
 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!Â
Low-Carb Cinnamon Almonds
Ingredients
- 1 egg whiteÂ
- 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. Â
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).
My naturally thin husband is 52 now and after 50 he began to accumulate fat in his middle, but still he is within healthy weight markers, excellent cardiovascular and BS number. He thinks he should do more exercises. It is not in my power to convince him go easy on carboloading which worked fine all his life.
Congrats with turning your guy into more healthy direction.
Thanks for your comments, Galina. Sounds like we married similar types of men, at least physically 😉 Believe me, I’m surprised that Mark decided to do this and has stuck with it thus far. There’s still hope for your guy!
I was Christmas shopping at the mall, and they had a kiosk with sweet and savory nuts. Let me tell you, I could smell the cinnamon almonds halfway across the mall. Smelled like cinnabon! I successfully resisted buying any, because I told myself I’d either find a low-carb recipe online, or make one up myself. I’m so glad you shared not only your story – I too have a carbloading husband — but also sharing the recipe and his enthusiasm for the results.
Thanks for your comments, Charlene. So glad you like the sugar-free cinnamon almonds!
These look wonderful! Do you know how many calories in a serving?
Thank you, Mary! These have around 180 calories per 1/4 cup serving. I hope you enjoy them!
I made these exactly as directes and tbey came out somehow salty???
I’m sorry you found them too salty. I like the combination of salty and sweet, and everyone I’ve served them to enjoys eating them. Perhaps try reducing the salt by half if you make them again.
Has anyone tried these using salted almonds? Obviously I’d leave out the salt in the recipe but the almonds are not raw. Any suggestions?