Maple Rosemary Cocktail Nuts


Maple Rosemary Cocktail Nuts

These cocktail nuts are my lower carb take an a snack I picked up while traveling recently. The maple and rosemary combo was just too tempting to resist. The pre-packaged nuts weren’t overly sweet, despite the use of real maple syrup. So I tried to emulate that by adding just a touch of sweetener to my version. The result was a salty, addictive snack with just a hint of sweetness.

(25 votes, average: 3.76 out of 5)
Maple Rosemary Cocktail Nuts


  • 1 cup almonds
  • 1 cup pecans
  • 1 cup walnuts
  • 2 tbsp butter, melted
  • 2 tsp maple extract
  • 2 tbsp Swerve Sweetener or other granulated erythritol
  • 2 tbsp fresh rosemary, chopped
  • 1/2 tsp sea salt


  1. Preheat oven to 350F and line a large rimmed baking with parchment paper.
  2. In a large bowl, combine almonds, pecans and walnuts. In a small bowl, combine melted butter and maple extract. Add to nut mixture and toss to combine.
  3. Add sweetener, rosemary and sea salt and toss to combine. Spread in a single layer over prepared baking pan and bake 10 minutes, stirring occasionally.
  4. Remove and let cool before serving.

Yield: 12 (make 3 cups)

Cholesterol: 5mg

Food energy: 296kcal

Total fat: 27.24g

Carbohydrate: 6.83g

Protein per serving: 7.34g

Total dietary fiber: 4.38

Sodium per serving: 97mg

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