• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beauty and the Foodie
  • Recipes
  • Recipe Videos
  • Keto Beginner
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Subscribe
menu icon
go to homepage
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
subscribe
search icon
Homepage link
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
×

Cocoa Cinnamon Roasted Almonds

29 May, 2016 by Stacey 14 Comments

Please Share
734FacebookX11.2kPinterest
11.9k
SHARES
Jump to Recipe Print Recipe
Pinterest Hidden Image

Cocoa Cinnamon Roasted Almonds-

Cocoa cinnamon roasted almonds are a healthy, lightly sweet, and salty snack that is simple to prepare.

Cocoa Cinnamon Roasted Almonds are a super easy to make, sweet, and salty snack with flavors of cinnamon and cocoa.

Cocoa Cinnamon Roasted Almonds- Paleo, low car, gluten free, and veganPin

Gluten-free, paleo, low carb, keto, and vegan, these nutty snacks have just a few healthy ingredients and can be made in a jiffy.

They can be low carb or paleo depending on the sweetener that is used.

Watch The  Short Recipe Video Below:

 

Sweet Cocoa Cinnamon Nutty Goodness!

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

Cocoa Cinnamon Roasted Almonds - Paleo. Low Carb and Vegan.Pin

Cocoa Cinnamon Roasted Almonds:

Ingredients:

  • 2 cups raw almonds, whole
  • 2 tbsp coconut oil
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2  tbsp sweetener of choice, divided: erythritol (Swerve) for low carb, or use coconut sugar for paleo
  • 1 tbsp cocoa powder

Kitchen Tools:

  • 1 Baking sheet
  • 1 large frying pan
  • foil or parchment paper
  • small sifter or a small fine mesh strainer (I used a tea strainer)

Directions:

  1. Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
  2. Place almonds on sheet and bake for 7 to 10 minutes until just lightly toasted. Remove from oven to cool.
  3. In a large frying pan over medium heat, melt 2 tablespoon coconut oil. Add to coconut oil:  1 teaspoon cinnamon,  ½ teaspoon sea salt, and 1  tbsp granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.
  4. Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.
  5. Once almonds are coated, return them to the lined baking sheet.
  6. Sprinkle almonds with the other 1 tablespoon erythritol sweetener.
  7. With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
  8. Let almond cool, then serve.

Nutritional Data ( for low carb version using Swerve sweetener): Yield: 2 cups, Servings: 8, Serving Size: ¼ cup, Cal: 252, Carbs: 8 g, Net Carbs: 3 g, Fiber: 5 g, Fat: 22 g,  Protein: 8 g, Sugars: 2 g

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

📖 Printable Recipe Card

Cocoa Cinnamon Roasted Almonds- Paleo, low car, gluten free, and veganPin

Cocoa Cinnamon Roasted Almonds

Stacey
Cocoa cinnamon roasted almonds are a healthy, lightly sweet and salty snack that is simple to prepare.
4.34 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 7 minutes mins
Total Time 12 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 4
Calories 252 kcal

Ingredients
 
 

  • 2 cups raw almonds whole
  • 2 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2 tablespoon sweetener of choice divided: erythritol for low carb, or use coconut sugar for paleo
  • 1 tablespoon cocoa powder

Instructions
 

  • Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
  • Place almonds on a sheet and bake for 7 to 10 minutes until just lightly toasted. Remove from oven to cool.
  • In a large frying pan over medium heat, melt 2 tablespoon coconut oil. Add to coconut oil: 1 teaspoon cinnamon, ½ teaspoon sea salt, and 1 tablespoon granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.
  • Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.
  • Once almonds are coated, return them to the lined baking sheet.
  • Sprinkle almonds with the other 1 tablespoon erythritol sweetener.
  • With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
  • Let almond cool, then serve.

Video

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Serving: 0.25cupCalories: 252kcalCarbohydrates: 8gProtein: 8gFat: 22gFiber: 5gSugar: 2g
Keyword cocoa cinnamon roasted almonds, keto flavored almonds, keto snacks
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
<Cocoa Cinnamon Roasted Almonds - Easy to make, paleo, low carb & vegan.Piniv>

You May Also Enjoy These Recipes:

Keto Nacho Cheese Crisps- low carb chip alternative with nacho spicesPin
Keto Nacho Cheese Crisps
Crispy Oven Fried Garlic Mushrooms- Low carb , paleo, & gluten free.Pin
Crispy Oven fried Garlic Mushrooms
Low Carb Pizza Chips - Easy, super tasty, primal and low carb. Crisp chips with big pizza taste!Pin
Pizza Chips & Dip
A bowl with muddy buddy snowball treats, and xmas ornaments in the background.Pin
Keto Muddy Buddy Snowballs

Related Posts Across the Web:

Keto Cinnamon Rolls from  kimspireddiy.com

PIN IT

Cocoa Cinnamon Roasted Almonds - Easy to make, paleo, low carb & vegan.Pin

« Easy Oven Barbecue Chicken
Oven Fried Breaded Broccoli Bites »

Reader Interactions

Comments

    Leave a comment, share a tip, or ask a question. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sara Sprecher

    September 15, 2019 at 6:55 pm

    3 stars
    Good flavor but 6-8 min in the oven didn't give my almonds enough snap, they were still a little chewy. Also had trouble getting the cinnamon, salt, erythritol & coconut oil to mix well in the skillet. also on the printed recipe the serving size comes out as 1 g instead of 1/4 cup, which is kind of confusing.
    I will try them again with a tweak or two.

    Reply
    • Stacey

      September 16, 2019 at 5:20 pm

      Sara, thanks for letting me know about the recipe card. They are always changing the format on that, so that is why I type the recipe & nutrition above it so I have a reference. I fixed the amount in the card to match. I also added some time to the toasting range in case people want the nuts a bit more crunchy 🙂

      Reply
  2. Courtney

    June 30, 2019 at 4:10 pm

    Just tried this recipe out with walnuts, pecans and almonds. Was wondering how long they are shelf stable for and if they need to be refrigerated. Hopefully they last awhile cause I made a lot.

    Reply
    • Stacey

      July 01, 2019 at 9:58 am

      They don't need refrigeration and the shelf life would be whatever the expiration date is on the nuts that you used.

      Reply
  3. Kitty

    February 01, 2019 at 3:36 pm

    Would Splenda work in this recipe? Thanks!

    Reply
    • Stacey

      February 03, 2019 at 6:09 pm

      Kitty, is it granular or liquid?

      Reply
  4. Melissa

    September 17, 2016 at 7:23 pm

    3 stars
    Tried these tonight and LOVE the flavour. The one thing i didn't like is that no matter what i tried i couldn't get the favours to actually stick to the nut. The coconut oil makes it all run off the nut and onto the parchment. I even put them back in the oven to try and bake it on. No luck. Let them cook completely after remixing the coating onto nuts, and still no luck. The coating all slid off the nuts.
    So love the idea, flavours and such, but kinda disappointed i have to scrape the yummy stuff off the parchment. Not sure i will retry these.

    Reply
    • Stacey

      September 18, 2016 at 10:11 am

      Hi Melissa,
      I find that if you let them set & dry before removing from the parchment, then the topping sticks better. Sorry they gave you trouble.

      Reply
  5. Ariana {And Here We Are...}

    September 05, 2016 at 9:36 am

    5 stars
    I love this idea– these look super delicious!

    Reply
    • Stacey

      September 05, 2016 at 6:14 pm

      Thank you Ariana. I love your gorgeous site 🙂

      Reply
  6. Kristina @ Fit To Savor

    August 10, 2016 at 2:39 pm

    I can't wait to try these!!

    Reply
    • Stacey

      August 11, 2016 at 8:18 am

      Thank you Kristina 🙂 Hope you enjoy them.

      Reply
  7. rachel @ athletic avocado

    May 31, 2016 at 5:11 am

    What a delicious and healthy snack! I bet that these are so addicting too, I love the combo of chocolate and cinnamon <3

    Reply
    • Stacey

      June 01, 2016 at 10:00 am

      Thank you Rachel & Bethany 🙂

      Reply

Primary Sidebar

bio headshot-2

Footer

↑ back to top

As Seen In


  • About Us
  • Contact Us
  • Privacy Policy
  • Subscribe to Our Newsletter
  • Disclaimer
  • Terms & Conditions

As an Amazon Associate, I earn from qualifying purchases.


beautyandthefoodie.com Copyright © 2023