This is a quick low carb and Keto almond brittle recipe that you can make in about 10 minutes. It's a sugar-free version of a classic homemade candy.
Hello all.
I've got a really good sugar-free Keto almond brittle recipe to share with you today, but it comes with several strong WARNINGS.
Take a good look at these pictures of low carb almond brittle and burn them into your memory.
You are going to need to replicate the deep brown color of the candy for it to be a success. What you are trying to do is simmer a mixture of butter, erythritol and vanilla until it almost, but doesn't quite burn. If you do it right, you'll have a batch of delicious sugar-free almond brittle with only 1g net carbs per serving. But if you cook it too little, it'll be too soft and grainy to hold together, and if you cook it too long it will be a blackened mess. So tread lightly, is all I'm saying.
Ok, now go get'em tigers! You can do this!
(And please, no angry comments if you can't.)
📋 Recipe
Keto Almond Brittle
This is a quick low carb and Keto almond brittle recipe that you can make in about 10 minutes. It's a sugar-free version of a classic homemade candy.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
¼ cup salted butter
½ cup Swerve or equivalent granulated sweetener
2 teaspoons vanilla extract (alcohol-free if possible)
1 cup sliced almonds
Instructions
1. Line a 9 x 13 inch casserole dish or large rimmed cookie sheet with parchment paper. Use a medium sized, light colored or metal sauce pan, if you have one, because they will make it easier to gauge the color of the brittle mixture. Make space in the fridge for the casserole dish or cookie sheet.
2. Add butter, sweetener and vanilla to a medium sized saucepan and cook over Medium heat until fully dissolved and no longer grainy, stirring constantly.
3. Bring to a low simmer. Lower the heat to Low and simmer for 1-3 minutes, stirring constantly, until the mixture reaches a deep brown color. It’s very easy to burn the caramel, so stop as soon as it starts to become brown. It will happen quickly. But don’t take it off the heat if it is still tan in color, because that will make it crumbly and grainy.
5. Remove from heat, mix in sliced almonds and pour into the parchment covered pan. Smooth out the nuts so they are evenly distributed. Make sure that the brittle mixture is touching all the almonds to hold the brittle together.
5. Chill in the refrigerator until set, about 1 hour.
6. Chop roughly.
Nutrition
- Calories: 174
- Fat: 16
- Carbohydrates: 4
- Fiber: 3
- Protein: 4
Keywords: Low Carb Almond Brittle, Keto Almond Brittle, Low Carb Almond Bark, Keto Almond Bark
Alison says
This is a fabulous recipe. May I suggest to others a few things that helped me… my first batch didn’t “set” and was grainy. 1- I added 1/4 teaspoon of baking soda like my traditional recipe calls for when I added the vanilla. Apparently that helps to aerate a bit and makes brittle making more foolproof.
So if you get a grainy batch, feel free to scrape it back into the pot & cook longer. Don’t panic that it might look like the butter separates as it heats up. Keep cooking until it comes together…and then I’d take a spoon and smear a bit onto the parchment and let cool & taste. If grainy then cook more. If not, I poured it all out onto the parchment and it set up great. I stuck the whole pan outside in the snow so it cooled fast.
If you have a candy thermometer, use it (duh). I don’t but we have a grill infrared thermometer which I used the second time. I got the candy up to 275F. Next time I’d try to push it to 300F to try and get a snappier brittle. Mine is softer but incredible. These ingredients I had to cook longer then when I typically make caramel popcorn for my kids.
Best part? I thought it was so good and satisfying BUT I didn’t crave more and more like I would if it was typical sugar.
Long post, but takeaway us BRAVO and thank you!!
★★★★★
Emily Krill says
Thanks for the tip!
Carmen Peters says
Thanks a bunch. The first thing I thought was what temp do I need to bring it up to?. Awesome because now I feel confident.
Carol says
Well, apparently I cooked it a little short of the magic time……so the brittle is chewy instead of brittle. But I gave it 5 stars because it is DELICIOUS. I ended up peeling it off the parchment, cutting it into pieces and then rolling each piece into a ball. Fabulous!
★★★★★
Emily Krill says
Ha, I like your style! 🤣