Keto Almond Brittle
Indulge in the perfect low-carb treat with this irresistible Keto Almond Brittle! Made with toasted blanched almonds, rich butter, and a hint of vanilla, this sugar-free brittle delivers all the crunch and sweetness of a classic candy, without the carbs. Using keto-friendly sweeteners like erythritol or allulose, this recipe is ideal for keto dieters and those seeking a guilt-free indulgence. The addition of baking soda creates a light and airy texture, while a sprinkle of sea salt balances the sweetness beautifully. Ready in just 25 minutes, this easy, gluten-free brittle makes a delightful snack or homemade gift. Break it apart, store it in an airtight container, and enjoy a bite of keto bliss anytime!
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Recipe Information
Ingredients
- 200 grams Blanched almonds
- 150 grams Erythritol or allulose
- 60 grams Butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 180°C (350°F). Spread the blanched almonds evenly on a baking sheet and toast them in the oven for about 8-10 minutes until they are golden brown and aromatic. Keep an eye on them to prevent burning.
Line a baking sheet with parchment paper and set aside.
In a medium saucepan, add the erythritol (or allulose) and butter. Melt over medium heat, stirring continuously until the mixture begins to bubble.
Add the toasted almonds to the bubbling mixture. Continue to cook while stirring constantly to avoid burning, until the mixture reaches a golden amber color. This should take about 5-7 minutes.
Remove the saucepan from heat and quickly stir in the vanilla extract, sea salt, and baking soda. The mixture will bubble up slightly due to the baking soda, which adds a lovely airy texture to the brittle.
Immediately pour the mixture onto the prepared baking sheet, spreading it out as thinly as possible with a spatula.
Allow the brittle to cool completely at room temperature. Once hardened, break it into bite-sized pieces.
Store the Keto Almond Brittle in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 8.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 549 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
