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    Cocoa Cinnamon Roasted Almonds

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    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.
    4.29 from 7 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
    Prevent your screen from going dark

    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>

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    Comments

      4.29 from 7 votes (4 ratings without comment)

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      Recipe Rating




    1. Sara Sprecher says

      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 says

        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 says

      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 says

        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 says

      February 01, 2019 at 3:36 pm

      Would Splenda work in this recipe? Thanks!

      Reply
      • Stacey says

        February 03, 2019 at 6:09 pm

        Kitty, is it granular or liquid?

        Reply
    4. Melissa says

      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 says

        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...} says

      September 05, 2016 at 9:36 am

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

      Reply
      • Stacey says

        September 05, 2016 at 6:14 pm

        Thank you Ariana. I love your gorgeous site 🙂

        Reply
    6. Kristina @ Fit To Savor says

      August 10, 2016 at 2:39 pm

      I can't wait to try these!!

      Reply
      • Stacey says

        August 11, 2016 at 8:18 am

        Thank you Kristina 🙂 Hope you enjoy them.

        Reply
    7. rachel @ athletic avocado says

      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 says

        June 01, 2016 at 10:00 am

        Thank you Rachel & Bethany 🙂

        Reply
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