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Keto Toasted Coconut Pecans

You’ve got to love the flavors of fall. The weather changes and people go from the bright summer flavors of watermelon, barbecues, and salads to hearty stews, pumpkin spice everything, and soul warming beverages. Cinnamon Maple Toasted Coconut Pecans are one of those fall treats that you can’t do without. Pair these pecans with Killer Whey! Keto Ice Cream and now you have one of the best fall desserts.

Who doesn’t love a low carb/keto crunchy topping for ice cream? These pecans are seriously amazing. And they’re super simple to make. They make a delicious snack on their own as well.


To make these low carb keto cinnamon maple toasted coconut pecans, you will need:

  • Whole Pecans

  • Unsweetened Shredded Coconut

  • Cinnamon

  • Real Maple Syrup

  • Vanilla

  • Egg Whites

  • Salt

Once you have your ingredients assembled, you whisk the eggs until frothy then add in everything except the pecans and coconut. Fold in the pecans and coconut last. Then place on a baking sheet and bake for 30 minutes. Recommend that you line your baking sheet with parchment paper or aluminum foil to make cleanup simple. This recipe is seriously so easy!

If you want to lower the carbs in the recipe, you can substitute 1-2 tablespoons of erythritol for the maple syrup. But you will lose out on that subtle maple flavor. Or if you want the pecans to be sweeter, you can use both the maple syrup and erythritol. But once you put these cinnamon maple toasted coconut pecans on top of Killer Whey! Keto Ice Cream, you don’t really need to have any extra sweetness. They are so good with the chocolate keto ice cream!

Let us know if you make these toasted coconut pecans and use them as a topping for Killer Whey! ice cream!




One serving: 2 tbsps

Makes: 16 servings

Nutrition (pecans only, does not include keto ice cream): 50 calories, 4.2 grams fat, 1 gram protein, 1.3 grams net carbs (2.1 g carbs, 0.8 g fiber)


  • 2 egg whites

  • 2 tbsp vanilla extract

  • 1 tbsp maple syrup

  • ½ tsp cinnamon

  • ½ tsp salt

  • 2 cups whole pecans

  • ½ cup unsweetened shredded coconut

  • 1-2 tbsp erythritol (optional)

  • Killer Whey! Keto Ice Cream


  1. Preheat oven to 300 degrees Fahrenheit

  2. Line baking sheet with parchment paper or aluminum foil.

  3. Using an electric mixer or by hand, whisk egg whites until frothy.

  4. Mix in vanilla, maple syrup, cinnamon, salt, and erythritol (if using).

  5. Fold in pecans and coconut, mix until pecans are fully coated in egg white mixture.

  6. Pour pecans onto baking sheet and spread out so that pecans are in a single layer.

  7. Bake for 25-30 minutes, until lightly browned and crispy.

  8. Allow pecans to cool and then use them as a topping for Killer Whey! Keto Ice Cream or enjoy as a treat on their own.

  9. Store Cinnamon Maple Toasted Coconut Pecans in an airtight container in the fridge for a week or in the freezer for a month.


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