This easy keto sugar-free peanut brittle is a classic, sweet, hard candy that is made on the stovetop with only 6 basic low-carb ingredients. It's so close to the original sweet, salty, and crunchy old-fashioned candy that it will knock your socks off, but there's no need to feel guilty because it only has 2 net carbs per serving!
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While this keto peanut brittle is most popular in the fall and winter, it can be enjoyed any time of the year!
It's basically a smooth, flat caramel candy (similar to toffee) with peanuts made on the stovetop and then poured into a sheet pan to cool. Once cooled, it's broken into bite-sized pieces of deliciousness!
And after weeks of recipe testing, I can finally say that no one will ever be able to tell the difference between the low-carb version and the original!
This is because we're using a combination of allulose and erythritol for the sweetener.
The allulose results in a super-smooth candy with ZERO aftertaste with just enough erythritol to make it crunchy without the brittle turning grainy. It's the perfect combination!
❤️ Why You'll Love This Low-Carb Peanut Brittle: 1) Is extremely easy to make. 2) Uses common low-carb ingredients. 3) Is perfect for a make-ahead dessert or as a gift. 4) Has no aftertaste 5) Isn't gritty like other low-carb versions 6) It's made without corn syrup 7) Is sweet, salty, and crunchy, just like the original variety, but is gluten-free and keto, only having two net carbs per serving!
And if you're looking for more keto dessert recipes, I think you'll love these sugar-free turtles, sugar-free peanut butter cups, easy keto fudge, and keto hot chocolate mix recipes!
Ingredients
Here are the easy 6 (not including salt!) low-carb ingredients:
- Butter: Adds flavor, moisture, and texture.
- Allulose: Has no aftertaste, doesn't crystallize or get gritty, and results in super-smooth, sugar-free candy.
- Erythritol-Based Sweetener: Just enough to make the brittle crunchy without making it grainy or leaving an aftertaste.
- Peanuts: Be sure to use unsalted, dry-roasted peanuts for the best taste.
- Baking Soda: Baking soda adds air bubbles and makes the candy "fluffier" and not as hard to bite through.
- Pure Vanilla: If possible, use pure vanilla and not the imitation variety for the best taste.
- Sea Salt: Enhances the flavor.
See the recipe card for quantities.
Equipment
- Candy Thermometer: If you don't use a thermometer, you run the risk of burning your mixture and having to start over.
- Heavy-Bottomed Saucepan - Be sure to use a high-quality heavy-bottomed saucepan, as this will distribute heat more evenly and help prevent the mixture from burning. Thin-bottomed saucepans are prone to "hot spots" which can burn the candy.
- Wooden Spoon: For stirring the mixture.
- Baking Sheet: To spread out the mixture to cool.
- Parchment-Paper: If you don't line your baking sheet with parchment paper, the mixture will stick!
Instructions
Here are the easy instructions:
Step #1: Melt the butter over low heat. Add the allulose and erythritol. Bring the mixture to a very gentle boil and cook until it reaches 310 degrees, then immediately remove it from the heat to prevent burning.
Step #2: Stir in the baking soda. The mixture with look "fluffier" and change texture.
Step #3: Stir in the peanuts, pure vanilla, and sea salt.
Step #4: Spread the mixture onto a parchment-lined baking sheet. Cool and break into pieces.
Hint
Cool the mixture at room temperature, then place it in the freezer to harden for 15 to 30 minutes.
Substitutions
- If you prefer, you can replace the peanuts with unsalted roasted walnuts or pecans.
- I don't recommend substituting the allulose and erythritol. The allulose results in a super smooth keto candy with no aftertaste. There is just enough erythritol to make the peanut brittle crunchy (instead of chewy) without leaving an aftertaste or making the candy grainy. The combination of the 2 sweeteners is what gives it the perfect taste and texture.
- Dry-roasted salted peanuts can be substituted. If you use the salted variety, omit the sea salt.
- A brown erythritol-based sweetener can be substituted for the white variety. However, the brown variety has a bit more moisture, which is why I prefer white.
Variations
This recipe is gluten-free, grain-free, low-carb, and keto. Here are some variations to make it fit more diets:
- Dairy-Free: Use dairy-free butter.
- Paleo: While you *may* be able to substitute the sweeteners with ¾ cups of coconut palm sugar, I haven't tried it myself. Or check out this healthy peanut brittle from Darn Good Veggies, which uses all paleo-friendly ingredients.
Storage
- Fridge: I don't recommend storing this in the refrigerator (or at room temperature) as it will make the keto peanut brittle chewy.
- Freezer: Store in a freezer-safe container or baggie for up to 3 months. Eat straight from the freezer.
FAQ
Peanuts have six net carbs per ½ cup. So, if eaten in moderation, peanuts can easily fit into a keto diet.
Erythritol makes candy hard and crunchy but can leave an aftertaste and cause the candy to be gritty. Allulose has no aftertaste and gives it a smooth, glassy texture; however, it can be a bit chewy. I've found that the best sweetener for peanut brittle is a combination of the two.
In a heavy-bottomed pot or saucepan, the bottom is thicker than the sides and feels heavy and more substantial at the bottom. Heavy-bottomed pans distribute heat more evenly, helping prevent the mixture from burning. Thin-bottomed saucepans are prone to "hot spots," which can cause burning.
This happens if you don't get your mixture hot enough. Be sure to use a candy thermometer to ensure it reaches 305 degrees. Also, storing this recipe in the freezer keeps it from being chewy.
Top tips
- I highly recommend using a candy thermometer! If you don't use a thermometer, you risk burning your mixture and having to start over. Stir frequently and remove from heat as soon as it reaches 310 degrees to prevent burning.
- At first, the mixture will look greasy and separated, then it will turn a golden brown, and then it will start foaming with large bubbles when it reaches 310 degrees.
Have you tried this sugar-free peanut brittle recipe? Let me know what you think in the comments below 👇
Or, if you're looking for more candy recipes, I think you'll love this keto peppermint bark and keto English toffee!
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📖 Recipe
Keto Sugar-Free Peanut Brittle
Ingredients
- 4 Tablespoons Butter
- ¾ Cup Allulose
- 2 Tablespoons Erythritol-Based Sweetener
- 1 Cup Unsalted Dry Roasted Peanuts
- ⅛ teaspoon Baking Soda
- 1 teaspoon Pure Vanilla
- ⅛ teaspoon Sea Salt
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a small, heavy-bottomed saucepan, melt the butter over medium-low heat.
- Stir in the allulose and erythritol-based sweetener. Over medium or medium-low heat (don’t be tempted to turn the heat up higher!), bring the mixture to 310 degrees F, stirring frequently. Once it reaches 310 degrees, immediately remove it from the heat to keep it from burning Note: At first, the mixture will look greasy and separated, then it will turn a golden brown, then it will start foaming with large bubbles when it reaches 310 degrees.
- Stir in the peanuts, baking soda, pure vanilla, and sea salt.
- Pour the mixture onto the prepared pan and spread it into a thin layer.
- Allow to cool completely. Then, transfer it, uncovered, to the freezer for 15 to 30 minutes or until hardened. Break into pieces and serve.
- Store in a sealed container or freezer-safe baggie in the freezer for up to 3 months. Eat straight from the freezer.
Add Your Own Notes
Notes
- I highly recommend using a candy thermometer! If you don't use a thermometer, you run the risk of burning your mixture and having to start over. Stir frequently and remove from heat as soon as it reaches 310 degrees to prevent burning.
- If you prefer, you can replace the peanuts with unsalted roasted walnuts or pecans.
- Dry-roasted salted peanuts can be substituted. If using the salted variety, omit the sea salt.
- I don't recommend substituting the allulose and erythritol. The allulose results in a super smooth candy with no aftertaste. There is just enough erythritol to make the peanut brittle crunchy (instead of chewy) without leaving an aftertaste or making the candy grainy. The combination of the 2 sweeteners is what makes the candy have the perfect taste and texture.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Jackie says
Can you substitute erytritol? If so, what?
Cassidy says
Hi Jackie, sorry it took me so long to get back to you!
While you can use erythritol, I don't recommend it. You would need to use a bit less (maybe closer to 1/2 Cup?), and the brittle will be more grainy with a cooling-like aftertaste. I hope this answers your question!
XO,
Cassidy
Kris says
I take it this must be stored in the freezer or it loses its brittleness? I wanted to make some to take on a trip with me, but it doesn't sound like it holds up at room temp.
Cassidy says
Hi Kris,
Yes, if you don't store it in the freezer, it will be more chewy and lose it brittleness. Sorry about that!!!
XO,
Cassidy
Mindy says
The sea salt isn’t mentioned in the recipe?
Cassidy says
Oh no!!! It's supposed to be on step 4. SO sorry! I will fix it right away 👍
XO,
Cassidy
JLZ says
Hi there, My mother is diabetic so I am thinking this would make a lovely gift for her. Question: As it has to be stored in the freezer, is the texture revived if I let it sit at room temperature, and then its stores in the freezer later?
Cassidy says
Hi, this is best eaten straight from the freezer! If it softens to room temperature, it can get chewy ...unless that is how you like it 😀 I hope this helps!
XO,
Cassidy
John D says
Is this soft or hard at room temp? I made a batch and it was very soft but was hard when I took it out of the freezer. I am wondering if I made it incorrectly?
Cassidy says
Hi John D!
It's fairly soft at room temperature, which is why it's recommended that you store it and eat it straight from the freezer so it will be hard and crunchy 😃
XO,
Cassidy