3/4 cup of Swerve or other low carb sugar substitute (or to taste)
Pinch of salt
Preheat your oven to 350F.
Line a 15″ x 10″ x 1” baking sheet or pan with aluminum foil.
Whisk the sugar substitute, cinnamon and salt together in a small bowl.
Put your egg white into a large mixing bowl and beat until it’s frothy. You can use a whisk, fork or hand mixer.
Add the pecans to the beaten egg white and mix gently to coat each piece.
Then add the dry ingredients to the coated pecans and again mix gently until all the pecan halves are coated.
Spray the lined baking sheet with cooking spray or apply a light coating of butter. Scoop the coated nuts onto the baking sheet and arrange in a single layer. (If you overlap them, they will stick together)
Bake for 15-20 minutes in the 350 F oven, stirring 1-2 times until the nuts are a toasty brown. Do not allow to burn.
Pour out onto wax paper to cool. Store in an air-tight container.
Serving Size: Recipe makes about 16 servings. Each serving has between 1-3 grams of net carbs.
Please note that the nutrition data is a ballpark figure. Exact data depends on your specific ingredients, the amounts you actually use and how you prepare the recipe. Consequently, I recommend you enter your own calculations into myfitnesspal.com for personal results.