This recipe for Roasted Rosemary Truffle Almonds makes a crunchy, flavorful snack. This recipe is quick and easy to prepare and can be part of a low-carb, keto, Atkins, gluten-free, diabetic, or Banting diet.
Preheat oven to 350º Fahrenheit. Spread raw almonds on a large heavy steel baking sheet.
In a small mixing bowl, stir together the truffle oil and the rosemary leaves.
When oven has preheated, bake the nuts for about 5 minutes. Stir and return to the oven until they are a shade darker (than they were when raw), and they appear to be sweating oil, about 3 to 5 minutes. Do not over-toast.
Stir the hot nuts into the truffle oil mixture until they are evenly coated with oil. Taste and adjust the amount of truffle oil if necessary. Sprinkle with sea salt to taste.
Serving size: 2 Tablespoons
Net carbs per serving (g): 1
Note: The nutrition facts do not include salt as this quantity will vary dramatically depending on how much you add.
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