Learn how to make sugar-free peanut brittle with just 3 ingredients! This keto friendly candy is sweet, salty and crunchy. You can make it on the stovetop in minutes.
Have you ever tried peanut brittle? It's a hard candy made with peanuts covered in a crunchy sugar coating.
Since love anything to do with peanuts (I have a whole peanut butter recipes category), I have been working on making a keto peanut brittle recipe.
I already have this keto toffee on my website, which uses a chewy caramel made with heavy cream and butter. But a proper brittle needs to be, as the name suggests, crunchy. I had to experiment!
I tried the recipe first with erythritol, which sets nice and hard. However, it recrystallises as it cools, which makes the sugar mix grainy.
Also, erythritol does have a cooling aftertaste. I becomes very intense when used in large quantities like we do here. I did not like it much.
By using a sweetener called Bocha Sweet I ended up with a caramel that remained wonderfully smooth. It also has virtually no aftertaste.
This brittle is so delicious I just can't stop eating it.
Just like my keto candied pecans, I think I'll have to hide it from myself!
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🌟 Why You'll Love This Recipe
- So much flavour - Sweet and salty candy, with gorgeous caramel taste
- Easy recipe - Only 4 ingredients, comes together in minutes.
- No fancy equipment - All you need is a stove, a pot and a spoon.
- Sugar free, gluten-free and keto friendly - 1.2g net carbs per serving
Ingredients
- Peanuts. I used dry roasted salted peanuts. Or course, unsalted peanuts will work just as well.
- Powdered sweetener. My choice is powdered Bocha Sweet. It does not recrystallise like erythritol and it sets a little harder than allulose. You can also use allulose.
- Butter. Adds a creamy taste and nice brown caramel colour.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Melt the sweetener and the butter in a saucepan over a low heat.
STEP 2
Let the mixture cook over medium-high heat until it is bubbling, foaming and turning a golden brown. Stir regularly so it does not burn.
STEP 3
Add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper. Spread the mixture out into a square.
STEP 4
Place the sheet in the freezer and cool until fully set.
Katrin's Top Tip
Use a pan with a white or silver interior. This way, you can see easily when the caramel has browned sufficiently. This is harder to notice when the pot is dark like mine was.
Recipe FAQs
There is no need for a candy thermometer. Sugar free sweeteners do not reach the candy crack stage like sugar does. All you need to do is watch out that the caramel becomes nice and brown but does not burn.
Yes, but the low carb peanut brittle will taste and set differently. Make sure your sweetener is powdered to minimise graininess.
Only if you use powdered erythritol. However, it won't be smooth and it will taste gritty. I made a test and replaced 2 tablespoons of the Bocha Sweet with powdered erythritol. This way, you can store it in the refrigerator and the graininess is minimised. But it will still be chewy at room temperature.
Yes, if you use powdered erythritol as a sweetener. This way, the brittle stays hard enough at room temperature. However, of you're looking for an edible gift for the holiday season, I recommend my sugar free cinnamon stars or the keto biscotti.
Variations
- Dairy-free: Use a dairy-free butter.
- Other nuts: This recipe also works with walnuts, almonds, hazelnuts or pecans.
- Flavor: Add ½ teaspoon of vanilla extract or ½ teaspoon of blackstrap molasses.
Storage
Store in an airtight container in the freezer for up to 3 months. Enjoy straight from the freezer or let defrost for 10 minutes.
Related Recipes
Making sugar-free candy is simple and fun. Here are some of my go-to recipes:
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Peanut Brittle
Ingredients
- 1 cup dry roasted peanuts salted, 140g
- ½ cup powdered Bocha Sweet or allulose, 96g
- 2 tablespoon butter 28 grams
Instructions
- Melt the sweetener and the butter in a saucepan over a low heat.
- Let the mixture cook over medium-high heat until it is bubbling, foaming and turning a golden brown. Stir regularly so it does not burn.
- Take off the heat, add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper and spread out in a single layer into a 7 x inch square.
- Place the sheet in the freezer and cool 15-30 minutes until fully set.
Paula
What a great substitute for regular peanut brittle! Really curbs my craving and is very quick and easy. Note this is not a very crisp "brittle" and must be frozen or in fridge.
Paula L Brown
I made a half-batch because I was skeptical. Cannot believe how well this turned out. Excellent flavor for sugar-free. Next time I will cook a little longer on a lower heat to see if I can get closer to a crack stage because the candies are fairly soft. Also, I calculated the nutrition information on my own and got 53 calories per candy. Thank you for this EASY and delicious recipe!
Frieda Scheepers
I finished making the peanut brittle 5 minutes ago, it is in the freezer and I can’t wait to try it! I’m posting here to let you and your readers know that I have just created the best caramel toffee ever! Not sure if this is how the caramel was meant to turn out for the brittle, but I’m ecstatic! Next time I’m only making the butter and allulose concoction (toffee) - darn it’s TASTY!
Suzanne
I've made this twice and second time added vanilla. So good!
Berniece
Great recipe. I doubled the sugar and butter part to give me a more caramelized crunch because it was to many peanuts and not enough syrup
Marjan Kadijk
I had the same, so I added 2/3e cup nuts (smoked almonds and some pecan pieces) instead of 1 cup. Then it comes out perfect! I used monkfruit sweetener with erythrol and worked out fine.
Belinda
It was absolutely incredible. Guilt free and so yummy. My husband could not believe its keto friendly. Its so satisfying for my sweet tooth 🙂
KG
If what I made turned out soooo good, I have to be confident that this peanut brittle, made per your directions, has to be delicious, earning it 5 . I used your recipe amts. , but I have never used Bocha Sweet or Allulose. Living in a town of 600 and being 50 miles (one way) from the closest store that might/might not have one or the other, I took a chance and powdered Truvia Brown sweetener in order to try this. I did go by your instructions (very, very carefully paying attention to the color, etc., of the butter and sweetener as it heated). At the end, I quickly added baking soda and then the peanuts before spreading it on my parchment paper. I didn't refrigerate or freeze it, however, but simply stowed it away in my oven. I just pulled it out and tried a bite. It isn't at all rock hard; it's crunchy, very chewable, and has a toffee-like flavor. Thank you! I'm so happy I saw your recipe, as I'm a happy lady!!!
Karen
Has this been tried with maple syrup as the, or part of the, sweetener? I'm wondering if it would ever set.
Katrin Nürnberger
I think something like maple syrup would work if you baked the brittle. This way, the liquid in the syrup can evaporate.
Karen
Thank you!!
Cathy
I was looking for a keto Peanut brittle recipe yesterday and found this. I made it last night and it was very good. I will definitely be making it again, it is so easy and a great recipe when you want something sweet and don’t want to spend a lot of time in the kitchen.