While I no longer eat Keto sweets (not usually anyway) this one was a huge hit with my family. Even the ones who aren’t keto!
1lb Pecan halves
1 Cup Monk Fruit (Use one that is cut with erythritol like this one https://www.amazon.com/gp/product/B01LDNBAC4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LDNBAC4&linkCode=as2&tag=percipiant-20&linkId=7f0509f5a9bede6a2800634bdc817912)
1 egg white
1 tbsp water
1 tsp cinnamon
1 tsp salt
Whip Egg white and water thoroughly Add all dry ingredients to a zip lock bag, seal and shake until ingredients are mixed. Add pecan halves to a separate bag. Add egg white water mixture to pecan halves, seal and shake well. Then combine all ingredients in one bag and shake well.
Preheat oven to 250 degrees. Spread pecans on cookie sheet lined with parchment paper. Put in oven. Every 15 minutes turn them over with spatula. Repeat until 1 hour is up.
LET COOL FOR 2 HOURS minimum!