Ingredients
- 3 cups (360 g) of raw almonds
- 3 tablespoons (45 ml) of coconut oil, melted
- salt, to taste
- ¼ cup (48 g) of Erythritol
- 1 tablespoon (5 g) of unsweetened cocoa powder
- 1 tablespoon (6 g) of ground cinnamon
Instructions
- Add the almonds and coconut oil to the slow cooker and stir until coated.
- Season with salt.
- Mix in the Erythritol, cocoa powder, and cinnamon.
- Cook on HIGH for 2 hours, making sure to stir every 30 minutes.
- Transfer the nuts to a large baking sheet and spread them out to cool.
- Serve and enjoy!
Notes
All nutritional data are estimated and based on per-serving amounts.
Net Carbs: 4 g
Nutrition
- Calories: 308
- Sugar: 2 g
- Fat: 28 g
- Carbohydrates: 10 g
- Fiber: 6 g
- Protein: 10 g