(Total Time: 30 MIN| Serves: 30)
1 tsp butter
4 cups raw pecans
¼ cup Erythritol
1 tsp ground cinnamon
½ tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp cayenne pepper
Pinch of sea salt
½ cup filtered water
Place the butter in the Instant Pot and select “Sauté”. Then, add all ingredients except water and cook for about 5 minutes, stirring frequently.
Select the “Cancel” and stir in water.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 10 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and transfer the pecans onto a baking sheet.
Bake for about 5 minutes.
Remove from oven and keep aside to cool before serving.
Per Serving (Calories 28|Total Fat 2.7g| Net Carbs 0.08g| Protein 0.3g| Fiber 0.5g)