Sugar Free Peanut Brittle
This sugar free peanut brittle is sweet, salty and crunchy. The recipe is keto friendly and requires only 3 ingredients. A simple and easy sweet treat!
Servings: 16
Calories: 66kcal
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.
Notes
1.2g net carbs per square. Makes 16 squares.
Store in the freezer for up to 3 months.
You can use powdered erythritol instead of the Bocha Sweet. This way the brittle sets hard and can be stored at room temperature. However, it will be grainy.
By replacing 2 tablespoons of the Bocha Sweet or allulose with powdered erythritol, the peanut brittle will set a little harder and can be stored in the fridge. It is still soft at room temperature.
Nutrition
Calories: 66kcal | Total Carbohydrates: 1.9g | Protein: 2.2g | Fat: 6g | Saturated Fat: 1.6g | Fiber: 0.8g | Sugar: 0.4g
