Cocoa Cinnamon Roasted Almonds

Cocoa Cinnamon Roasted Almonds-

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

Watch The  Short Recipe Video Below:

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.

Sweet Cocoa Cinnamon Nutty Goodness!

Cocoa Cinnamon Roasted Almonds:

Ingredients:

• 2 cups raw almonds, whole
• 2 tbsp coconut oil
• 1 tsp cinnamon
• ½ tsp 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 6 to 8 minutes until just lightly toasted. Remove from oven to cool.
3. In a large frying pan over medium heat, melt 2 tbsp coconut oil. Add to coconut oil:  1 tsp cinnamon,  ½ tsp 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 tbsp 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:

4 from 2 votes

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Cocoa Cinnamon Roasted Almonds

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

Course: low carb, paleo, vegan

Cuisine: snacks

Servings: 2 cups

Calories: 252 kcal

Author: Stacey

Ingredients

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

Instructions

1. Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
2. Place almonds on sheet and bake for 6 to 8 minutes until just lightly toasted. Remove from oven to cool.
3. In a large frying pan over medium heat, melt 2 tbsp coconut oil. Add to coconut oil: 1 tsp cinnamon, ½ tsp 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 tbsp erythritol sweetener.
7. With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
8. Let almond cool, then serve.

Recipe Notes

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

Nutrition Facts

Cocoa Cinnamon Roasted Almonds

Amount Per Serving (1 g)

Calories 252 Calories from Fat 198

% Daily Value*

Fat 22g34%

Carbohydrates 8g3%

Fiber 5g20%

Sugar 2g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

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