Begin by heating a large pan or skillet over medium heat. Once the pan is hot, add the sweetene3 tablespoons Low-Carb Granular Sweetenerr and water. Mix everything together until fully combined, and let the mixture heat up. Stir occasionally.
3 tablespoons Low-Carb Granular Sweetener, ⅓ cup Water
Once the sweetener has fully melted, add in the walnuts. Stir the nuts until evenly coated. Keep stirring occasionally until the sweetener begins to crystallize on the walnuts. Turn off the heat.
⅓ cup Chopped Walnuts
Take the pan off the stove and let it sit for 2-3 minutes. Then, use a wooden spoon to break apart the walnuts before they stick together due to crystallization. Reserve and set aside for later.
To make the sauce, add the sauce ingredients into a saucepan and set it over medium-high heat. Let it simmer until it thickens. Once done, remove the saucepan from the heat. Set it aside.
1 tablespoon Butter, ¼ cup Heavy Whipping Cream, 2 tablespoons Mayonnaise, 1 ½ teaspoon Keto Honey, ⅛ teaspoon Salt
Next, heat avocado oil in a large skillet over medium-high heat. While the skillet heats up.
3 tablespoons Avocado Oil for frying
Take a mixing bowl and whisk together almond flour, sparkling water, eggs, garlic powder, and salt.
⅔ cups Almond Flour, ⅓ cup Sparkling Water, 2 Eggs, ¼ teaspoon Garlic Powder, ⅛ teaspoon Salt
Add the shrimp to the batter and mix until the shrimp is evenly coated. Once the oil in the skillet is hot (to around 375°F), fry the shrimp evenly on both sides until they turn golden brown. After frying, place the shrimp on a plate lined with paper towels to drain the excess oil.
1 lb. Uncooked Shrimp
Finally, toss the fried shrimp and candied walnuts in the cream sauce to coat. Garnish with chopped green onion and serve.
2 tablespoons Chopped Green Onion *optional garnish
Notes
*All Nutritional Data are Estimates Only Based on the Products I Used*Servings: 4, Serving Size: ¼ LB ( ¼ of recipe), Net Carbs per Serving: 4g, Amounts per Serving~