Whisk the egg whites until frothy with a fork in a large mixing bowl.
Pour the almonds into the egg whites and stir with the fork until they are completely coated.
Leave the almonds to sit for 2-5 minutes until most of the egg white has soaked into the almonds. The almonds should be coated and sticky, ready for the spices.
Place the spices and sweetener in a cup and stir to combine evenly, then sprinkle over the egg white covered almonds. Turn gently with the fork so the almonds are coated with the spices.
Place the spiced almonds onto a baking tray that has been lined with a silicone liner or baking parchment. Make sure there is some space between eahc almond and seperate any clumps.
Bake at 130C/260F for 10 minutes, turning half way through. You only need the egg whites to cook and completely dry out to help with storage. You don't want any dampness remaining or these spiced almonds will not stay fresh.
Once completely cool, they can be stored in a sealed glass jar for up to a month.