Low Carb Classic Almond Nougat
Indulge in a guilt-free treat with this Low Carb Classic Almond Nougat, a delightful twist on the traditional confection that's perfect for those watching their sugar intake. Made with toasted almonds, fluffy egg whites, and a sugar-free powdered sweetener, this recipe delivers all the chewy, nutty goodness of classic nougat without the carbs. Cream of tartar ensures a perfectly glossy, stable texture, while a hint of vanilla adds an irresistible depth of flavor. Optional unsweetened coconut flakes can be folded in for a tropical flair. Ready in under an hour and easy to prepare, this nougat is ideal for snacking, gift-giving, or satisfying sweet cravings with a healthier bite. Try this keto-friendly dessert today and bring a little sophistication to your low-carb lifestyle!
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Recipe Information
Ingredients
- 200 grams almonds
- 80 grams sugar-free powdered sweetener (such as erythritol or monk fruit blend)
- 2 large egg whites
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 50 grams unsweetened coconut flakes (optional)
- 0.5 teaspoon cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Spread the almonds in an even layer on a baking sheet and toast for 8-10 minutes, or until they are fragrant and slightly golden. Remove from the oven and set aside to cool.
In a small saucepan, combine the sugar-free powdered sweetener with 2 tablespoons of water. Heat over medium heat until the mixture dissolves completely, stirring occasionally. Once dissolved, remove from heat and set aside to cool slightly.
In a clean, dry, heat-proof bowl, use an electric mixer to beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
With the mixer on low, slowly drizzle the warm sweetener mixture into the egg whites, beating continuously. Once all the sweetener is added, increase the speed to high and continue beating until the mixture is thick and glossy, forming stiff peaks.
Gently fold in the vanilla extract, toasted almonds, and coconut flakes (if using) with a spatula until incorporated.
Line a loaf pan or an 8x8-inch square baking dish with parchment paper. Pour the nougat mixture into the prepared pan, spreading it evenly with the spatula.
Place the pan in a cool, dry place and allow the nougat to set for at least 2 hours, or until firm to the touch.
Once set, lift the nougat out of the pan using the parchment paper. Cut into desired portions using a sharp knife.
Store the nougat in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 11.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 636 mg | 14% | |
*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.
