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Keto Savory Spiced Pecans

4.5 stars, average of 359 ratings

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With the holiday season just around the corner (sorry!) these nuts are perfect little gifts to make. Pop them into a lovely jar with a pretty ribbon and it’s such a thoughtful homemade gift.

They’re also perfect for sitting out in bowls around the house during the holiday season… or any time of the year, really. The rosemary and lemon zest gives them an added dimension of flavour over your usual spiced nuts tastes, and the buttery sweetness of the pecans crates a moreish snack.

I used olive oil, but you could use ghee or butter, if you prefer. If you use butter, make sure to keep a close eye on them in the oven because butter will burn easily.

Hands-on Overall

Serving size 1/2 cup/ 2 oz/ 57 g

Allergy information for Keto Savory Spiced Pecans

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 1/2 cup/ 2 oz/ 57 g)

Net carbs2.3 grams
Protein4.6 grams
Fat36.1 grams
Calories348 kcal
Calories from carbs 3%, protein 5%, fat 92%
Total carbs7.3 gramsFiber5 gramsSugars2 gramsSaturated fat3.1 gramsSodium574 mg(25% RDA)Magnesium63 mg(16% RDA)Potassium265 mg(13% EMR)

Ingredients (makes 8 servings)

  • 4 cups pecans (396 g/ 14 oz)
  • 4 tbsp fresh rosemary, roughly chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 2 tsp pink Himalayan salt
  • 2 tsp fresh lemon zest
  • 1/4 cup extra virgin olive oil or melted ghee (60 ml/ 2 fl oz)
  • Optional: 1/4 tsp cayenne pepper if you like heat


  1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place nuts in a large bowl. Keto Savory Spiced Pecans
  2. Add all the spices, except for the lemon zest. Pour in the olive oil and stir all ingredients thoroughly, until nuts are evenly and well coated. Keto Savory Spiced Pecans
  3. Pour out onto lined oven tray and spread into an even layer. Bake for 10 to 15 minutes until golden and toasty. Stir the nuts every five minutes to ensure even browning. Keep an eye on the for the last half of the cooking time to prevent any burning.
  4. Remove from oven and let cool slightly. Sprinkle lemon zest over the top and stir through well. Keto Savory Spiced Pecans
  5. Leave nuts to cool completely. Keto Savory Spiced Pecans
  6. Store in airtight jars for up to 2 weeks. Don’t eat them all in one sitting. Telling you from a friend… truly. Enjoy! Keto Savory Spiced Pecans

Ingredient nutritional breakdown (per serving, 1/2 cup/ 2 oz/ 57 g)

Net carbsProteinFatCalories
Pecans, nuts
2.1 g4.5 g35.6 g342 kcal
Rosemary, fresh
0.1 g0 g0 g1 kcal
Garlic powder, spices
0.1 g0 g0 g0 kcal
Onion powder, spices
0 g0 g0 g0 kcal
Paprika, smoked (spices)
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g0.4 g4 kcal
Total per serving, 1/2 cup/ 2 oz/ 57 g
2.3 g4.6 g36.1 g348 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

This is my first online recipe comment ever.  These are the best savory nuts I've had.  I discovered this recipe a month ago and have made these four times.  They have been a well-received holiday gift and are simply addicting.  Thanks for perfecting and sharing this recipe!

Thank you so much Diane, I'm glad you enjoyed!

Do you store in refrigerator?

I store mine at room temperature for up to 2 weeks.

I will totally be posting this on my website!  I did 3 types of nuts; hazelnuts, almonds, pecans.  Used dried rosemary.  Taking right now to July 4th BBQ and can't wait to break them out!  Delicious!

Thank you Susan, that combo sounds amazing!

These were wonderful! I made them in place of the cinnamon sugar nuts I usually bring to work around Christmas but these were great in their own right!
I changed the recipe a little to make it easier. I used 2 tsp ground dried rosemary instead of 4 tbsp fresh. I used regular salt, not Himalayan, and I used 1/2 tsp sumac instead of lemon zest. Also, it only took 3 tbsp olive oil to coat the 4 cups of nuts.
Beautiful and I don't even miss the sweet cinnamon nuts. Thank you.

Thank you for the tips, Lulu!