Keto oven-roasted rosemary almonds

Keto oven-roasted rosemary almonds with egg white, fresh rosemary, paprika and sea salt, gluten-free. Crunchy snacks for New Year's Eve, 7 g carbs per serving.

At a glance

• Serves 8
• Prep time: 5 min
• Cooking time: 18 min
• Total time: 23 min
• Calories: 195 kcal per serving
• Protein: 7 g
• Fat: 16 g
• Carbs: 7 g

Ingredients

• 250g almonds
• 1 egg white
• 1 tbsp rosemary
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp olive oil

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 160 °C (140 °C fan) and finely chop the rosemary needles.
2. Whisk the egg white with a fork until frothy and mix in the rosemary, paprika, sea salt and olive oil.
3. Toss the almonds in it until they're all coated, then spread them out on a baking tray lined with baking paper.
4. Roast the almonds in the oven for 15 to 18 minutes, turning them halfway through.
5. Leave them to cool on the tray – that's when they turn crunchy.

Good to know

Candied almonds gone savoury: rosemary and sea salt instead of sugar. They take five minutes to prepare and go with any glass, alcoholic or not.

Swaps

Rosemary → thyme. Paprika → chilli flakes or curry powder. Almonds → cashews or walnuts. Egg white → 1 tbsp more olive oil (vegan).

Cooking tips

Spread the almonds out in a single layer, otherwise they roast unevenly. Straight after baking they're still soft and turn crunchy as they cool.

Storage

Keeps for 2 weeks in a screw-top jar.

Allergens

Contains almonds (tree nuts) and egg (egg white); gluten-free and dairy-free.

Dairy-free recipes