Keto Peanut Brittle Recipe – “Tasty Sugar Free Candy”

Keto Peanut Brittle - delicious sugar-free candy recipe
Keto Peanut Brittle

This easy Keto Peanut Brittle is our take on the classic candy found at fetes, fairs, and markets. Our version is sugar-free, yet still crunchy and delicious!

Not a fan of peanuts? No worries, just swap them out for your preferred roasted nuts.

This Low Carb Peanut Brittle recipe makes 4 serves. 1 serving contains 2g net carbs.

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Store leftover Low Carb Peanut Brittle in an airtight container at room temperature for up to 5 days. It can also be stored in the fridge or freezer.

Keto Peanut Brittle Ingredients

Keto Peanut Brittle Ingredients - delicious sugar-free candy recipe
Keto Peanut Brittle Ingredients

How to Make Keto Peanut Brittle

How to make Keto Peanut Brittle - delicious sugar-free candy recipe
How to make Keto Peanut Brittle
  1. Line a cookie sheet with parchment paper and evenly spread out the peanuts.
  2. Place the butter, swerve and vanilla essence in a small saucepan over medium-high heat.
  3. Cook the mixture to caramel stage, it should be a deep brown color. Note that undercooking the caramel will leave your brittle grainy.
  4. Pour the caramel over the peanuts and leave to cool completely around 30-50 minutes.
  5. Break the cooled brittle into pieces and serve.
Keto Peanut Brittle - delicious sugar-free candy recipe

Keto Peanut Brittle

This easy Keto Peanut Brittle is our take on the classic candy found at fetes, fairs and markets. Our version is sugar-free, yet still crunchy and delicious!
4.73 from 18 votes
Print Pin Rate
Course: Snack, Snacks
Cuisine: American, British
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 316kcal
Author: Gerri

Ingredients

Instructions

  • Line a cookie sheet with parchment paper and evenly spread out the peanuts.
  • Place the butter, swerve and vanilla essence in a small saucepan over medium-high heat.
  • Cook the mixture to caramel stage, it should be a deep brown color. Note that under cooking the caramel will leave your brittle grainy.
  • Pour the caramel over the peanuts and leave to cool completely, around 30-50 minutes.
  • Break the cooled brittle into pieces and serve.

Nutrition

Calories: 316kcal | Carbohydrates: 5g | Protein: 10g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 259mg | Potassium: 283mg | Fiber: 3g | Sugar: 1g | Vitamin A: 355IU | Calcium: 40mg | Iron: 0.8mg
Sugar-Free Peanut Brittle - delicious sugar-free candy recipe
Sugar-Free Peanut Brittle

Want more great sweet treats? Try some of our other great Keto Candy Recipes;

To make a larger batch of this Keto Peanut Brittle recipe adjust the servings above.

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14 thoughts on “Keto Peanut Brittle Recipe – “Tasty Sugar Free Candy””

  1. I used Splenda in place of swerve. This recipe didn’t get hard and just tasted like buttered peanuts.

    Reply
    • Hi Donna,

      That would be because Splenda is not an erythritol based sweetener, and it also contains maltodextrin and dextrose – both ingredients are “fillers” which are not suitable to make a caramel. Try again with swerve for best results!

      Reply
  2. I notice you use vanilla essence in some recipes. Can I use pure vanilla extract? IS it ok to use monk fruit in place of the swerve?
    Thanks for the great recipe ideas!

    Reply
    • Hi Carol,

      Vanilla extract and essence can be used in place of each other, just note that some extracts are made with glucose. I haven’t used monk fruit sweetener so I can’t be sure that it will work for this recipe – you can use straight erythritol though.

      Reply
      • I used lakanto monk fruit sweetner with canola harvest margarine and Watkins baking vanilla. Cooks different than Swerve. I cooked it until it was smoking and spooned over walnuts. In my opinion it was much better. Did not have the swerve super sweet taste.

        Reply
  3. Hi there,
    I have made low carb sugar-free brittle before but I would like to try your recipe , but I do have a question. It seems to me that 2 ounces of butter which is a 1/4 cup is very little to 3/4 cup of sugar. That doesn’t seem like it will be enough to even spread over an entire cookie sheet. Am I missing something? Thank you

    Reply
    • Hi Diana,

      It’s the caramelized sugar that makes traditional brittle crunchy, no need to add baking soda to our recipe.

      Reply
  4. Hi there! Would I be able to use a non dairy butter or ghee? I’ve recently been diagnosed with a dairy allergy.

    Reply

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