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
x
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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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.
Krisse
Could I use stevia insted? Should I use it also 1/2 cup?
Katrin Nürnberger
If your stevia is a powdered sugar replacement that's as sweet as sugar (some are twice as sweet), then you can try the same amount.
Maria
Could I use swerve powdered sugar
Katrin Nürnberger
Yes. Swerve is erythritol based, so it will set a little bit gritty. You can actually add a teaspoon of brandy or rum after you take the mix off the heat. This will help prevent the recrystallisation of the erythritol. I have tested this in my recipe for keto candied pecans and it worked very well.
Alison
This is absolutely delicious!I managed to burn my first attempt at the sauce though I do believe it was the new pot (ninja). Just couldn’t get it to bubble & then it burnt.
SO today I used an old pot & though I still couldn’t get it to bubble decided to remove from heat at froth stage & carried on with instruction & walla scrumptious covered pecans. Thanks Katrin
Wendy Adams
Do you need to use a powdered sweetener, would it be possible to use Sukrin gold?
Katrin Nürnberger
Yes, it's better with powdered sweetener. You can powder Sukrin Gold in a blender before using.
gjeanieg
Another winning recipe, Katrin! So easy, and so delicious! I used half BochaSweet and half allulose, because Bocha is so spendy. Worked great! I was very impressed with how quickly this turned golden brown! I don't enjoy standing over the stove for five or 10 minutes waiting for butter to brown. This was super quick!
Nigel
Can I use erythritol and blitz it first in my grinder?
Katrin Nürnberger
Yes, of course.
Andrea
A super fast, easy and delicious recipe - thank you Katrin. Allulose and a touch of molasses worked wonderfully.
Suzi
Hi, Me again Robyn,
You must be on a.sweetner high! It overwhelms me! You are sooo creative!
In the recipe for peanut brittle, you talk about Bocha Sweet & Allulose. I have never heard of these sweeteners! Can you please explain? And put those ingredients, with explanation, in the recipe notes!
I really enjoy, all your creations! What do you do with all your finished confections, and goofs? I would be a Rolly Polly!
Katrin Nürnberger
Glad you are enjoying the recipes!
Bocha Sweet is a 1:1 sugar substitute made with kabocha extract. Kabocha is a pumpkin type. I get it on amazon.co.uk.
Allulose is another zero carb sweetener. It's classified as a rare sugar, which does not affect blood sugar levels. I get a brand called Wholesome on luckyvitamin.com. In the US it's easily available in many other places.
Beth
I made the recipe using pecans and maple extract.... So Good. It could be an issue, I keep going back to get another piece. 🙂
Kim
I love it!!! So easy!!