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. I think I'll have to hide it from myself!
🌟 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
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.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Melt the sweetener and the butter in a saucepan over a low heat.
Step 2: Let the mixture bubble over medium-high heat until it browns. Stir regularly with a wooden spoon.
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.
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.
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.
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.
Store in an airtight container in the freezer for up to 3 months. Enjoy straight from the freezer or let defrost for 10 minutes.
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!
Sugar Free Peanut Brittlefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 cup dry roasted peanuts salted, 140g
- ½ cup powdered Bocha Sweet or allulose, 96g
- 2 tablespoon butter 28 grams
- 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.
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