Crunchy and delicious Keto Peanut Brittle is the dessert you need for all your holiday get-togethers. You won’t find an easier or more scrumptious peanut brittle recipe. Imagine eating your favorite festive treat, and it also happens to be low-carb, sugar-free, gluten-free, and grain-free.
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This is a sponsored post written by me on behalf of Caraway Cookware.
Eating peanut brittle has been a tradition in our family for as long as we can remember. It was my grandmother's favorite candy. It’s just something we grew up eating, and I didn’t want to give that up just because I eat low carb. There is always a solution to your favorite recipes; you just have to play around with the ingredients until you get it perfect. I can tell you that this keto peanut brittle is about to change the way you think about making homemade candy.
You won’t believe how incredible this Caraway Cookware is! Not only is it non-toxic and eco-friendly, but it’s also non-stick too. When I say non-stick, I REALLY mean it!
If you have made a cooked caramel before, or any candy such as my Keto Toffee, you know that it can be hard to clean from the pan. I was amazed by how easy the pan was to clean after making this keto peanut brittle. Normally, it’s so hard to clean, and I consider tossing the pan, but not this time.
In addition to having a frying pan, saucepan, saute pan, and dutch oven Caraway Cookware also has a fantastic magnetic pan rack and canvas lid holder. They are game changes when it comes to getting your kitchen organized.
I am super excited about all the different colors you can get from the Caraway Cookware. I went with sage, and it’s seriously so gorgeous. You can also choose Cream, Gray, Perracotta (a cross between Terracotta and Pink), Navy, or their limited edition Marigold. Having cookware that actually does its job and happens to look cute at the same time is a win all around if you ask me.
So, if you are looking for some fantastic cookware, I highly recommend checking them out. I only recommend products I love and this is my favorite cookware. With a family of 8, we are hard on our cookware and Caraway lives up to us!
What You’ll Need
You won’t believe that there are only 4 ingredients needed to make a batch of keto brittle. Let’s take a look.
- Butter - I use salted butter in this recipe.
- Heavy Cream - This can be called heavy cream or heavy whipping cream depending on the brand.
- Roasted Salted Peanuts - or nuts of your choice. If they are large pieces chop them first.
- Trim Healthy Mama Gentle Sweet or my sweetener made from a combination of xylitol, erythritol, and stevia.
How To Make Keto Peanut Brittle
Step One: Place parchment paper on a cookie sheet and set it aside.
Step Two: Add the butter, 3 tablespoons of heavy cream, and the sweetener to the pan.
Cook over medium-low until it’s thickened up and turns deep golden brown. This step takes around 10 minutes. Stir it frequently. I don't bother with a candy thermometer because you can tell just by the color and fragrance when this is done.
Expert Tip: If you notice that it doesn’t seem to be thickening up, you can go ahead and turn up the heat to medium or medium-high. If you turn up the heat you must stir it continually. It goes from perfect to burned in seconds.
Remove the mixture from the heat and add in the rest of the heavy cream. It will bubble up. Stir until it’s smooth.
Then mix in the peanuts or nuts of your choice. Carefully pour the brittle onto the baking sheet and put it in the fridge overnight. Break into pieces, serve, and enjoy!
If you love this recipe you should try my Peanut Butter Cake with Caramel Icing next!
Tips For Making Peanut Brittle
- Try to avoid making the peanut brittle when it’s super humid. This can greatly affect the peanut brittle and not turn out as well. So, choose a dry day and you should be okay.
- Using a high-quality non-stick pan, like Caraway, is a game-changer and will save you a HUGE headache when it’s time for cleanup.
- You can use your hands or even a wooden spoon to break apart the keto peanut brittle once it’s cooled.
How Do You Store Peanut Brittle?
Peanut brittle should always be kept in the fridge, or it will become too soft. Make sure it’s in a container that is sealed tight, and it will last 3-4 weeks. This makes a great gift for people for the holidays, especially since you can make it in advance.
Additionally, you can store the keto peanut brittle in the freezer too. It should be wrapped tight and in an airtight plastic or glass container. It will last up to 6 months in the freezer, so you can always have some on hand when a craving strikes.
Can I Use a Variety of Nuts?
Yep! We love to eat ours with just peanuts most of the time, but you can certainly add a mixture if you want. Hazelnuts, walnuts, pecans, and almonds are a lovely combination that you may enjoy. I love my Salted Chocolate Almond Brittle Bark as a variation on this.
Can I Make this into a Soft Caramel?
Yes, this can be a softer chewier candy if you add an extra tablespoon of cream and leave it at room temperature. It's chilling that hardens the candy into a brittle texture. At room temperature with the peanuts this almost tastes like a gluten free Snickers bar! You can cover it in melted sugar-free chocolate to really get to that flavor.
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📖 Recipe
Equipment
Ingredients
- 5 tablespoon butter
- 4 tablespoon heavy cream
- 1 cup roasted salted peanuts
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Line a cookie sheet with parchment paper.
- Cook the butter, 3 tablespoon of the cream, and the sweetener. over medium-low heat until thickened and golden. This takes about 10 minutes. If it doesn't seem to be thickening you can turn up the heat to medium or medium-high but stir constantly. It can burn quickly.
- Remove immediately from the heat and add the reserved cream. Stir until smooth. Stir in the peanuts. Pour onto the parchment-lined tray and refrigerate overnight.
Notes
Nutrition
Millie says
I am interested in trying this but have been reading about issues related to Erythitol use. Are you still using this sweetener?
Taryn says
I don't think there is enough info yet. Personally, I'm fine using a combo of allulose/xylitol/stevia without adding erythritol. I don't love the cooling effect of erythritol.
You can make my sweetener with just allulose and/or xylitol and stevia. You just need to keep the ratio correct (1 tsp stevia to 14 oz granular sweetener).
Nancy Watilo says
I made this recipe exactly like you said but I used salted cashews instead of peanuts! The taste is amazing but it was soft and not crisp! Any suggestions? Does it need to reach a certain temperature on a candy thermometer? I would love to replicate a crisp brittle!
Taryn says
You need to cook it a little longer if it stayed soft.
Naomi says
Would Bocha Sweet sweetener work for this?
Taryn says
I'm not sure, sorry.
Martha says
I made the recipe exactly, using the JFE sweetener, and it didn't set up. I'm so disappointed. I'm going to try freezing it, to see it that will set it up.
Taryn says
You didn't cook it long enough if it's not setting. I don't think freezing will help, unfortunately. Most sugar free caramel does recrystallize when chilled so a day or two in the fridge might be enough. It's better to let that happen slowly.
Kerin Magill says
How many total carbs?
Taryn says
The nutrition info is in the recipe card.
Lee Ann says
I'm so looking forward to making this for the holidays. I have a question. What size is your cookie sheet?
Taryn says
10x13 but it really doesn't matter for this. You want to spread it fairly thin so any large size cookie sheet will work.
Elizabeth says
Hi Taryn, I must have done something wrong. Mine never hardened completely and although tastes amazing, I would like to be able to make it correctly. Any ideas on what I did wrong?
Taryn says
My guess is you should've cooked it a little longer. Did you chill it overnight yet? That will cause it to harden. And leaving it longer will make it crystallize more and more.
Peggy says
Used swerve turned out terrible
Taryn says
I'm sorry that swerve didn't work. Candies are very particular which is why I have a note in my recipe card that substitutions may not work for candy recipes.
John says
I made this with Swerve the first time. It hardened perfectly, but it had too much "coolness" due to the Swerve. I used your sweetener combination on the second try. I cooked the syrup until the color was dark brown, almost chocolate colored. It's been in the fridge for 36 hours, and has still not hardened. It's more like "peanut taffy."
Taryn says
You may need to cook it longer over a lower temperature. Candies can be tricky and can take a few tries to get perfect.
Silke says
These sweets are absolutely gorgeous!!! I made them today with mixed nuts (walnuts, roasted hazelnuts and roasted almonds) plus some added salt - and really had to stop myself from eating the whole batch right away!
Thanks so much for all your recipes - I've only recently come across your blog - and love it!!!
Just one question: since I live in Germany I'm only used to metric measurements. In some of your recipes you can switch between US customary and metric measurements - it would be great if you could do this every time.
Looking forward to anything you share with us here!
Taryn says
Hi Silke, I am trying to add metric to every recipe but am going through 600 recipes one by one. If you have one you want converted just let me know 🙂
Elizabeth says
Can’t wait to try this 😋
Amy Rice says
Have you tried making it with the addition of baking soda to create the foamy-ness?
Taryn says
Not yet. LMK if you try!
Melissa Jones says
Do you think Splenda would work in this recipe?
Taryn says
No, I don't think so, sorry. I'd suggest looking for a recipe that calls for splenda if that is what you would like to use.