Keto Nut Seed Brittle
Indulge in the irresistible crunch of Keto Nut Seed Brittle, a guilt-free treat that's low-carb, gluten-free, and loaded with wholesome ingredients. This easy-to-make brittle combines a medley of almonds, pecans, pumpkin seeds, sunflower seeds, and unsweetened shredded coconut, bound together by a buttery caramel made with erythritol, a keto-friendly sweetener. Infused with hints of vanilla and cinnamon, each bite is perfectly sweet and spiced, making it the ideal snack or dessert for keto enthusiasts. Ready in just 25 minutes, this recipe is oven-baked to golden perfection and hardens as it cools, forming delectable shards of nutty goodness. Whether enjoyed as a quick snack or packed for on-the-go, this crunchy brittle is a satisfying companion to your ketogenic lifestyle.
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Recipe Information
Ingredients
- 0.5 cup Almonds
- 0.5 cup Pecans
- 0.25 cup Pumpkin seeds (pepitas)
- 0.25 cup Sunflower seeds
- 0.25 cup Unsweetened shredded coconut
- 0.5 cup Erythritol or other keto-friendly sweetener
- 3 tablespoons Butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 teaspoon Cinnamon
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Roughly chop the almonds and pecans. In a large mixing bowl, combine chopped almonds, pecans, pumpkin seeds, sunflower seeds, and shredded coconut. Set aside.
In a small saucepan over medium heat, melt the butter. Add the erythritol and stir until dissolved. Bring the mixture to a boil, stirring constantly to prevent burning.
Remove the saucepan from heat and stir in vanilla extract, sea salt, and cinnamon until fully incorporated.
Pour the butter and sweetener mixture over the nut and seed mixture. Use a spatula to mix until all the nuts and seeds are well-coated.
Transfer the mixture to the prepared baking sheet and spread it out into an even layer.
Bake for 10 to 15 minutes, or until golden brown and fragrant. The mixture will bubble while baking—this is normal.
Remove from the oven and let it cool completely on the baking sheet. As it cools, it will harden into a brittle.
Once fully cooled and hardened, break the brittle into small pieces.
Store the Keto Nut Seed Brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 73 mg | 2% | |
*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.
