Keto Classic Almond Nougat
Indulge in the perfect balance of sweet and nutty with this Keto Classic Almond Nougat, a sugar-free twist on a beloved confectionery treat! Made with roasted almonds, a blend of erythritol and allulose for natural keto-friendly sweetness, and fluffy whipped egg whites, this recipe achieves the pillowy texture and rich flavor of traditional nougat without the carb-heavy guilt. The step-by-step process, including roasting the almonds for a toasty crunch and carefully combining the hot syrup with glossy peaks of egg whites, ensures a professional-level result that’s both satisfying and healthy. With only 20 minutes of prep and 30 minutes of cooking time, this low-carb almond nougat makes 12 servings and is perfect for holiday gifting, a snackable treat, or an elegant dessert addition. Gluten-free, low-carb, and effortlessly delectable—this recipe is keto candy at its finest!
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Recipe Information
Ingredients
- 150 grams Almonds
- 100 grams Erythritol
- 50 grams Allulose
- 60 ml Water
- 2 large Egg whites
- 0.125 teaspoons Salt
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the almonds evenly on the baking sheet and roast them in the oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.
Meanwhile, in a medium saucepan, combine erythritol, allulose, and water. Place over medium heat and stir until the sweeteners have dissolved completely.
Use a candy thermometer to monitor the temperature. Let the mixture boil without stirring until it reaches 320°F (160°C). Remove from heat immediately.
While the syrup is heating, beat the egg whites and salt in a clean, dry bowl until soft peaks form.
Once the syrup reaches the desired temperature, carefully pour it in a thin, steady stream into the egg whites while continuing to beat on low speed. Be cautious as the syrup is extremely hot.
When all the syrup is incorporated, increase the mixer speed to high and continue whisking until the mixture becomes glossy and forms stiff peaks.
Fold in the vanilla extract and roasted almonds gently using a spatula.
Line a loaf pan with parchment paper and pour the nougat mixture into it, smoothing the top.
Allow the nougat to cool and set at room temperature for about 2 hours, or until firm.
Once set, lift the nougat out of the pan using the parchment paper and cut into 12 equal pieces using a sharp knife.
Store in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 9 mg | 0% | |
*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.
