A few weeks ago a friend of mine asked me How to Make Low Carb Peanut Brittle.
She thought that simply substituting an on hand sugar alternative would work in a recipe.
How to Make Low Carb Peanut Brittle
Not all peanut brittle recipes are the same.
When it comes to sugar free or low carb peanut brittle recipes, this is even more true.
Normal peanut brittle works because of the chemical composition of sugar.
When the sugar melts and then hardens with the other ingredients, you get the perfect crunch and sweetness that you would expect from a good tasting peanut brittle. However, sugar alternatives do not share this same chemical composition.
In order to make this recipe, we need certain sugar alternatives.
These alternatives behave closely to sugar when it comes to this recipe. As a result, we can get a decent sugar free or low carb peanut brittle. Erythritol (granular)is a good alternative to use in this recipe. Swerve is a popular brand of Erythritol and you can easily find Swerve online as well.
Here are some similar recipes that you may also like.
- Sugar Free Lemon Drop Cookies.
- Keto Low Carb Peanut Butter Cocoa Fat Bombs.
- Sugar Free Chocolate Covered Peanut Butter Balls.
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The recipe for How to Make Low Carb Peanut Brittle
As mentioned, you will need Erythritol (granular). Swerve is a popular brand of Erythritol and you can easily find Swerve online as well.
What you will need to make this
This recipe is pretty dependent on the sugar alternative that you use. However, using another kind of nut, should work out fine as long as it is 1 cup of nuts.
- Butter- ¼ cup cut.
- Erythritol (granular)- ½ cup. Swerve (granular)is a popular brand of Erythritol.
- Vanilla Extract- 1 teaspoon.
- Peanuts- 1 cup.
- Optional salt 1 teaspoon.
How to make How to Make Low Carb Peanut Brittle
Using a Candy Thermometer is usually recommended for a candy recipe such as this one.
- Start by lining a cookie sheet or baking pan with parchment paper. Set this aside while you work.
- Over medium heat, melt your butter in a sauce pan. Do not burn the butter.
- Once the butter has melted, carefully add the sugar alternative to the sauce pan. You will need to stir this mixture to assure that it does not burn. When it begins to bubble, at about 300-310 degrees, you can remove the sauce pan from the heat. The butter and Erythritol can take about 10 minutes or so to bubble so please be patient.
- Stir in the remaining ingredients and then pour the mixture into your prepped pan. Spread the nuts around as need. Allow this to cool and then you can break the brittle up into smaller pieces.
The Recipe Card.
How to Make Low Carb Peanut Brittle
Ingredients
- ¼ cup Butter
- ½ cup Swerve Granular
- 1 tsp Vanilla Extract
- 1 cup Peanuts
Instructions
- Start by lining a cookie sheet or baking pan with parchment paper.
- Over medium heat, melt your butter in a sauce pan. Do not burn the butter.
- Once the butter has melted, carefully add the sugar alternative to the sauce pan. You will need to stir this mixture to assure that it does not burn. When it begins to bubble, at about 300-310 degrees, you can remove the sauce pan from the heat. The butter and Erythritol can take about 10 minutes or so to bubble so please be patient
- Stir in the remaining ingredients and then pour the mixture into your prepped pan. Spread the nuts around as need. Allow this to cool and then you can break the brittle up into smaller pieces
Recipe Notes
most recently updated:
November 2, 2018*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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To use baking soda or not in this recipe.
You may have noticed that this recipe omits the use of baking soda. Most peanut brittle recipes that call for sugar also include baking soda. The baking soda in these recipes reacts with the sugar. The result is that air bubbles are created in the mixture. These air bubbles are what make for a crunchier and more 'delicate' or 'glass like' peanut brittle.
You may be wondering if baking soda would have the same affect on this recipe.
My answer is probably not. However, I have not tried this recipe with baking soda. If you are wanting to try this recipe with a bit of baking soda, go small as in a half or quarter of a teaspoon. This sugar free version will not be as crunchy as a result of not having the baking soda and sugar reaction.
There is a misconception that sugar alternatives can be used in a recipe just as you you use sugar.
Everyone knows that a sugar alternative can make something taste sweet to us without have the many effects that sugar does on the body. However, there is more to sugar alternatives then just taste.
Sugar alternatives are not chemically the same as sugar.
That chemical difference can be a big deal when it comes to recipes. There is a lot to learn if you are serious in baking with sugar alternatives. I have more in depth explanations about sugar alternatives in my book, The Sugar Free Baking Guide.
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Frank
Great recipe. This turned out pretty good as well.
SFD
Good to hear. Peanut Brittle can be a tough one to get the sugar out of.
Cindy
Do you think adding isomalt would work for this recipe? I have used it to make sugar free "corn syrup" , with excellent results, and I wonder if using the isomalt would react with baking soda like real sugar.
SFD
It probably would work fine. I do not know how much you would need to use however or if you would need to balance other ingredients out by using it. Please let me know how it works for you. Thanks!!
Dian
Could this recipe be doubled? I know some recipes can not.
Sugar Free Diva
Hi. I have not tried making this recipe doubled. However, if you are in doubt, I would suggest making two separate batches. Thanks!