Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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Congratulations! You may not realize it quite yet, but have just come across the best keto snack ever. Given how many keto snack recipes I have created over the years, I don’t say that lightly. But these salted pecans with rosemary are one of the most delightful things you will ever put in your mouth.

I have actually been making this recipe for years now, and my friends all rave about it. Often when I am invited to a gathering, there is a request for my salty rosemary pecans. Everyone always seems amazed by them, asking me how I make them. One young woman recently asked if I sprinkled them with fairy dust, they were that good!

The truth is that these salted pecans are ridiculously simple. They take 5 ingredients and 20 minutes to make. I usually don’t even measure anything as I make them, I just go by gut instinct. But I took the time to quantify the recipe so I could share it here with you.

Fair warning that these are absolutely addictive. I only make them when I have people to share them with. Otherwise I would eat the whole batch on my own in a matter of days!

Ingredient Notes

• Pecan halves: Fresh raw pecans work best for this recipe. See the Tips for Success if you only have roasted pecans.
• Butter: A little butter helps brown up the pecans really nicely, but watch that it doesn’t burn!
• Olive oil: I like the combination of butter and oil, but you can do all butter or all olive oil, as you see fit.
• Truffle salt: This adds another depth of flavor but regular kosher salt or sea salt also works.
• Rosemary: Use fresh rosemary whenever possible.

How to Make Salted Pecans

1. Prep the rosemary: Strip the leaves from the stem of the rosemary sprig and use a sharp knife to chop finely.
2. Brown the pecans: Add the pecans to a hot skillet and cook 4 to 5 minutes, stirring frequently.
3. Add the oils: Make a whole in the center of the pecans and add the butter. Let it melt and then add the oil and the salt.
4. Keep cooking: Continue to cook, stirring frequently, a few more minutes. Turn off the heat but continue to stir so they don’t burn in the pan as it cools down.
5. Let cool: Allow the pecans to come to room temperature in the pan.
6. Serve and enjoy!

Tips for Success

It’s best to chop the rosemary before you start cooking. The nuts need almost constant attention so they don’t burn, and you don’t want to be distracted in the middle of it.

If you are using a cast iron skillet (my favorite way to cook them), keep in mind that it holds its heat long after the stove is no longer on. Keep stirring very frequently for 5 minutes or so, to prevent burning.

The pecans will be quite soft when still warm. I like them best after they have cooled completely.

Truffle salt is a relatively new addition to my recipe. I added it one day on a whim and it made them utterly irresistible! But these salted pecans are still delicious with regular kosher salt or sea salt. Sometimes I do a mix of both truffle salt and kosher salt.

Occasionally I have purchased salted pecans, only to be disappointed by the lack of flavor. So I add a little more of my own by heating up a skillet with some butter or oil, tossing the pecans to coat, and adding some additional salt and some rosemary. You don’t really need to cook them very long and they taste so much better!

Salted Pecans Recipe

Servings: 12 servings

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

These Salted Pecans with Rosemary take snacking to new heights! Deliciously toasted and crisp, they pair perfectly with your favorite cheese or charcuterie.

• 1 large rosemary sprig, or two smaller ones
• 3 cups raw pecan halves
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp truffle salt, or kosher salt

Cook ModePrevent your screen from going dark

• Heat a 10 to 12 inch skillet over medium heat. Remove the stems from the rosemary and chop finely.

• Once hot, add the pecans and spread out into an even layer. Cook, stirring frequently for 4 to 5 minutes, until they begin to brown.

• Create a space in the center of the pan and add the butter. Allow it to melt, then toss to coat the pecans. Stir in the olive oil and sprinkle with the salt.

• Continue to cook another 2 to 3 minutes, stirring very frequently to keep the nuts from burning.

• Turn off the heat and sprinkle with the rosemary. Continue to stir frequently, as they will keep cooking for a little while as the pan cools down.

• Cool to room temperature. Taste and add more salt if desired.

Storage Information: Store the pecans in a covered container on the counter for up to 10 days. 

Serving: 0.25cup | Calories: 191kcal | Carbohydrates: 3.8g | Protein: 2.3g | Fat: 19g | Saturated Fat: 2.3g | Fiber: 2.6g

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Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

Do not, I repeat, do NOT spend your hard-earned money on store-bought keto crackers. They never live up to the promise, and I speak from experience. Instead, make a batch of these easy and utterly delicious Keto Rosemary Parmesan Crackers. You will be very glad you heeded my advice.

I have been making and enjoying these for over a decade now, and I am always amazed by how good they are. Super crispy, flavorful, and sturdy enough to stand up to dips and spreads. And while I adore keto crackers made with almond flour, this recipe is entirely nut-free. Which is a huge win for anyone with allergies or with kids in school!

Why you’ll love this recipe

• Moutwatering flavor: Parmesan and rosemary are the perfect savory combination.
• Super crispy: Low oven temperature and long baking time ensure that they come out golden and crisp every time.
• Easy to make: It takes only about 15 minutes to prep the dough and crackers.
• Make ahead recipe: These keto crackers store really well in a covered container on the counter.
• Nut-free: Perfect for anyone with nut allergies or for parents with kids in a nut-free school.
• Low carb: They have only 2.9 grams net carbs per serving!

Ingredient Notes

• Sunflower seed flour: This is the magic that makes them nut-free! I make my own sunflower seed flour at home and it’s very easy. And less expensive than purchasing it online.
• Parmesan: The finely grated, powdery Parmesan works best. If you grate your own, you will want to weigh it to get the right amount. 1 ounces is about right.
• Rosemary: Fresh rosemary makes all the difference to the flavor!
• Egg white: This helps bind the cracker dough together.
• Butter: You can also use any kind of oil, like avocado or olive oil.
• Seasoning: Garlic powder, salt, pepper.

How to Make Nut-Free Keto Crackers

1. Combine the dry ingredients: Whisk the sunflower seed flour, Parmesan, garlic powder, rosemary, and salt. Break up any clumps in the flour and the cheese.
2. Add the wet ingredients: Stir in the egg white and butter until the dough comes together.
3. Roll out: Pat into a rectangle and roll the dough out to 1/4 inch to 1/8 inch thickness as evenly as you can.
4. Score the dough: Use a sharp knife or pizza cutter to cut into squares, about 1.5 inches each.
5. Bake the crackers: Bake in a 300ºF oven until golden brown.
6. Break apart: Let them cool completely, then break them along the score lines.

More Nut-Free Recipes to Love

Keto Rosemary Parmesan Crackers

Servings: 10 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

• 2 cups (220 g) sunflower seed flour
• 1/2 cup (28 g) finely grated Parmesan
• 2 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 large (1) egg white
• 2 tbsp melted butter
• Coarse sea salt for sprinkling

Cook ModePrevent your screen from going dark

• Preheat the oven to 300F.

• In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.

• Stir in the egg white and butter until the dough comes together.

• Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment

• Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.

• Bake 30 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.

• If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.

How many crackers you get depends on how thin you roll the dough and how large you cut them. I roll mine to about 1/8th inches thick, and cut them into 1 1/2 inch squares and I usually get about 40 crackers. 
Storage Information: Store the crackers in a covered container on the counter for up to 10 days. 

Serving: 4crackers per serving | Calories: 179kcal | Carbohydrates: 5.6g | Protein: 8.5g | Fat: 15.1g | Fiber: 2.7g

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