Spicy Paprika Macadamia Nuts

Next to biltong and droewors, NUTS are probably the most popular go-to snack in our house. They just tick all the boxes as a perfect keto snack: high in fat, fibre and protein. We try and steer clear of the store-bought roasted nuts for several reasons: many mixed nuts packets (while convenient) usually include peanuts and almost always feature vegetable oil – two things which should be avoided on keto. However… in the spirit of being honest and transparent, I would be lying if I said we didn’t always have a packet kicking about. Anyway, honesty aside… during COVID-19 lock down, I found a packet of halved macadamia nuts in the pantry and got to work straight away when Funnyman said he was craving something spicy as a snack. These did not last long in our house – they were delicious!

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Carbs 2.3g | Fat 25g | Protein 3g
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Spicy Paprika Macadamia Nuts

Deliciously spicy, these macadamia nuts are delicious little fat bombs and make an ideal keto snack. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Snack
Cuisine General
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2



  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Remove the nut halves from the packet in small handfuls and spread out on a tray lined with parchment paper. (I do this because emptying all the contents from the packet will result in the nut ‘dust’ that is present at the bottom of the packet from being added and burning.)
  • Place the tray into the oven for 6 minutes. In the meantime, combine the cayenne pepper, paprika and garlic powder into a small bowl. Add a generous pinch of salt.
  • After 6 minutes, remove the tray from the oven and tip the roasted nut halves into a bowl. Add the spice mix and toss well to evenly combine.
  • Return the nuts to the tray and spread out as before. Return the tray to the oven for an additional 4-5 minutes.
  • Remove the tray and immediately scatter over a generous pinch of sweetener while the nuts are still hot. Shake the tray to evenly coat the nuts. Leave to cool completely before storing in a sealed container at room temperature.
  • NOTE: If you can only source whole macadamia nuts, follow the recipe but adjust your timings slightly: For the initial roast, 8 minutes will do; and the second roast can be 5-6 minutes. The best advice is to keep an eye on them :)

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Calories: 248kcal | Carbohydrates: 2.3g | Protein: 3g | Fat: 25g

Spicy Paprika Macadamia Nuts
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Spicy Paprika Macadamia Nuts
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Average Rating
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Nutritional Information per serving
Calories                        248Kcal / 1038kJ
Fat                                25g
Carbohydrates              2.3g
Protein                          3g

Macadamia nuts

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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