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Spiced Cocoa-Dusted Almonds with Sea Salt

Spiced Cocoa-Dusted Almonds with Sea Salt

Snack
Prep Time
10min
Cook Time
20min
Servings
1
Calories
264
Chef's Note

For the most even coating, use a fork to transfer the almonds from the egg white mixture to the spice blend. This prevents excess egg white from diluting your spices. The whey protein not only boosts the protein content but also creates a wonderfully crisp exterior when baked.

Tags
snack
nuts
high-protein
dairy-free
gluten-free
almonds
spiced
cocoa
sweet-savory
baked
Ingredients

  • 1/4 cup raw almonds

  • 1 large egg white

  • 1 tablespoon unsweetened cocoa powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon vanilla extract

  • 1 tablespoon monk fruit sweetener

  • 1/4 teaspoon flaky sea salt

  • 2 tablespoons whey protein isolate

Instructions
  • 1

    Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk 1 egg white until frothy but not stiff.

  • 3

    Add 1/4 teaspoon vanilla extract to the egg white and whisk to combine.

  • 4

    In a separate bowl, combine 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/8 teaspoon ground nutmeg, 1/8 teaspoon cayenne pepper, 1 tablespoon monk fruit sweetener, and 2 tablespoons whey protein isolate.

  • 5

    Add 1/4 cup raw almonds to the egg white mixture and toss until completely coated.

  • 6

    Transfer the coated almonds to the spice mixture and toss until evenly covered with the spice blend.

  • 7

    Spread the almonds in a single layer on the prepared baking sheet, ensuring they don't touch each other.

  • 8

    Bake for 15 minutes, then remove from oven and carefully flip the almonds.

  • 9

    Return to the oven and bake for an additional 5 minutes until the coating is set and the almonds are fragrant.

  • 10

    Remove from the oven and immediately sprinkle with 1/4 teaspoon flaky sea salt.

  • 11

    Allow the almonds to cool completely on the baking sheet (about 30 minutes). The coating will crisp up as they cool.

  • 12

    Once cooled, gently break apart any clusters and store in an airtight container.

Nutrition Information (per serving)
264
Calories
17g
Protein
30g
Carbs
9g
Fat
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