Keto Peanut Chikki
Indulge in the guilt-free pleasure of Keto Peanut Chikki, a low-carb twist on the classic Indian brittle! Perfectly roasted peanuts take center stage, enveloped in a luscious, buttery blend of erythritol or monk fruit sweetener for a sugar-free treat that satisfies your sweet tooth without breaking your keto lifestyle. Infused with a hint of vanilla and a dash of sea salt, this crunchy snack is both simple to prepare and irresistibly delicious. Ready in under 30 minutes and requiring minimal ingredients, it’s ideal as a grab-and-go energizer or a crowd-pleasing addition to your keto dessert repertoire. Whether you’re meal prepping or just craving a healthy snack, this Keto Peanut Chikki delivers on flavor and texture while keeping carbs to a minimum!
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Recipe Information
Ingredients
- 1 cup raw peanuts
- 0.5 cup erythritol or monk fruit sweetener
- 2 tablespoons butter
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Begin by roasting the raw peanuts. Place them in a pan over medium heat, stirring frequently, until they become aromatic and the skins begin to crack, about 5-7 minutes. Remove from heat and allow to cool.
Once cooled, rub the peanuts between your palms to remove the skins. This step is optional but gives a cleaner look and texture to the chikki.
Chop the roasted peanuts coarsely or pulse them lightly in a food processor. Set aside.
Line an 8-inch square baking dish with parchment paper and set aside.
In a medium saucepan, add the erythritol or monk fruit sweetener and butter over medium-low heat. Stir continuously until the sweetener dissolves completely and the mixture starts to bubble.
Add the chopped peanuts, vanilla extract, and sea salt to the saucepan, stirring well to coat the peanuts evenly with the sweetener mixture.
Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula to form a uniform layer. Press down gently to ensure the peanuts stick together.
Allow the mixture to cool slightly at room temperature, then transfer to the refrigerator to set completely, about 2 hours.
Once the chikki has hardened, remove it from the dish by lifting the parchment paper. Cut into 12 equal pieces using a sharp knife.
Store in an airtight container at room temperature for up to a week. Enjoy your homemade Keto Peanut Chikki as a delightful snack!
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.8 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1108 mg | 24% | |
*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.
