There is this beautiful historic hotel in Spokane, WA called the Davenport that I look forward to going to every year for a conference because they put chocolate covered peanut brittle on the pillows every night, and they sell it in their lobby. It is to die for! The last time we went this fall, I had to skip it because I had started the ketogenic diet full-on. Then I realized how keto friendly this recipe COULD be made and couldn’t have been happier to see how well it worked with erythritol and stevia!! It is melt-in-your-mouth delicious.
I especially love to make this around the holidays to have around when everyone is indulging in carb-laden cookies and snacks all day and at all of the special events, I bring this nut brittle so that I can enjoy delicious treats too and not feel like I am missing out. Peanuts being legumes are not keto, so to make this recipe low carb, use peanuts, to make it keto, use macadamia nuts, almonds or pili nuts which are very keto!
I will end up making double and triple batches because it goes SO quickly when I leave it around the house, everyone who is not following a low carb diet goes crazy for it and never realizes there is no sugar!
I also love to put this in mason jars with labels and give it as a Christmas gift or present any other time of the year. People love this as a beautiful home-made gift! My paleo, low carb friends and family members especially. Ketogenic spiced almonds are also awesome for this! Making candy is also a fun activity I like to make with my nieces as well when they’re over. Make it and enjoy!!
Ketogenic Nut Brittle with Chocolate
Yield: 45 servings
Prep time: 20 minutes
Total time: 45 minutes
Swerve | 1 Cup (or 1/2 Cup Erythritol & 1 tsp Liquid Stevia)
Grass Fed Butter | 1 Stick or 125 g
Water| 1/2 Cup
Vanilla Extract | 1/2 tsp
Baking Soda | 1/2 tsp
Raw Almonds & Macadamia Nuts or Pili Nuts | 1-2 Cups (depending on preference)
Note: A candy thermometer can be found at most grocery stores in the cooking supplies section.
Heat the water and butter together in a saucepan and melt it. Add the sweeteners in and cook until it gets all the way to the “hard crack” reading on your candy thermometer. (Key step!) I put a lid on my saucepan with a crack coming out of the side for the steam to come out.
Remove from heat and add in the vanilla and baking soda, followed by the nuts. Spread out on a greased cookie sheet and let it cool completely. If you are adding the chocolate, make the chocolate mix and once cooled, drizzle it or spread it over the nut brittle. Once cooled completely (I like to cool it in a fridge to speed it up), break into 40-45 pieces.
Grass Fed Butter or Coconut Oil | 2 Tbsp
Heavy Cream or Coconut Milk | 1/2 Cup
Organic Cocoa Powder | 1/4 Cup
Swerve or Erythriol (Powdered*) | 1/4 Cup
Liquid Stevia| 1 tsp
Put the butter or coconut oil and cocoa in a reinforced saucepan, and melt together. Add the cream or coconut milk and sweeteners. It should get to a nice heavy consistency. Remove from heat and either drizzle onto the cooled peanut brittle or spread over top to cover the entire top.
Special Diet Information
Gluten free, sugar free, low glycemic, low carb, dairy free option, grain free.
Makes 45 Servings
Most of the carbs in this recipe come from Swerve. According to sources, it is mostly fiber so if you count net carbs or not is up to you depending on your approach to lowcarb. For keto purposes, it has no carb however it may or may not stimulate an insulin response. You will need to test your blood sugar after consuming it to know.
I do really detailed macro calculations! I always want to know the exact breakdowns of things and find there is never enough detail.
This is calculated using the dairy and non dairy versions.
Nut Brittle (without chocolate) using 1 cup of nuts:
Calories: 36.5 , Fat: 3.64 g, Protein: 0.86 g, Carbs: 5.87 g, Fiber: 5.86 g. Net Carbs: None.
*Non dairy version: Calories: 41 , Fat: 4.0 g, Protein: 0.84 g, Carbs: 5.87 g, Fiber: 5.86 g. Net Carbs: None.
But Brittle (without chocolate) using 2 cups of nuts:
Calories: 56 , Fat: 5.22 g, Protein: 1.7 g, Carbs: 6.37 g, Fiber, Fiber: 5.89 g, Net Carbs: 0.48 g.
*Non dairy version: Calories: 59.4 , Fat: 4.0 g, Protein: 1.67 g, Carbs: 6.38 g, Fiber: 5.89 g. Net Carbs: 0.49 g.
Adding chocolate, using 1 cup of nuts:
Calories: 52.82 , Fat: 5.22 g, Protein: 1.13 g, Carbs: 7.64 g, Fiber: 5.78 g. Net Carbs: 1.86 g.
*Non dairy version: Calories: 51.2 , Fat: 5.16 g, Protein: 0.95 g, Carbs: 7.5 g, Fiber: 5.78 g. Net Carbs: 1.72 g.
Adding chocolate, using 2 cups of nuts:
Calories: 71.22 , Fat:6.82 g, Protein: 1.95g, Carbs: 8.17 g, Fiber: 6.04 g. Net Carbs: 2.13 g.
*Non dairy version: Calories: 69.6 , Fat: 6.75 g, Protein: 1.8 g, Carbs: 8.02 g, Fiber: 6.04 g. Net Carbs: 1.98 g.