Healthy Raspberry Glazed Almonds
Yields: 2 cups (16 servings)
These raspberry glazed almonds are my new favorite snack! They’re packed with bright fruit flavor, and that crunchy coating is absolutely irresistible. They’ll keep for at least two weeks (if not longer!) if stored in an airtight container… But they never seem to last more than a few days with my family around!
  1. Cut a large sheet of foil, and place it on the counter.
  2. Add the freeze dried raspberries to a blender or food processor, and grind them into a fine powder.
  3. In a small bowl, stir together the raspberry powder, erythritol, cinnamon, and salt. Stir in the water until all of the ingredients are incorporated.
  4. Add the almonds to a small pan, and cook over medium-high heat, stirring frequently, for 1-2 minutes or until fragrant. Reduce the heat to medium-low, and add the raspberry coating. Stir constantly with a spatula until the almonds are completely coated. Transfer the mixture to the prepared foil. Let the almonds cool completely to room temperature, and ensure the coating has hardened and turned crunchy before breaking apart any clumps.
Notes: It’s nearly impossible to find roasted and unsalted almonds, so I buy natural (aka raw) almonds (like this!) and toast them myself. To do so, line a baking sheet with foil, and spread the almonds in a single layer on top. Bake at 350°F for 6-8 minutes or until fragrant. Cool completely to room temperature before using in this recipe!

In a pinch, you can substitute roasted salted almonds and reduce the salt to ⅛ teaspoon instead.

It’s best to use a freshly opened bag of freeze dried raspberries! They’re crunchier than ones that have been opened for an extended period of time. Older ones will also work, but they don’t grind into a powder quite as well (so you may end up with some larger crumbs).

This is the granulated-style erythritol that I use. You can find it at many health-oriented grocery stores or online here. Granulated sugar or brown sugar can be substituted for the erythritol.

The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat. (You can pop them in the refrigerator once they’re at room temperature to speed up the crunchiness process!)

{gluten-free, vegan, clean eating, low sugar, low carb}
Recipe by Amy's Healthy Baking at