How to Make Low Carb Peanut Brittle
This is the recipe for How to Make Low Carb Peanut Brittle. This peanut brittle is sugar free and keto friendly as well.
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
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Calories: 103kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 36mg | Potassium: 90mg | Fiber: 1g | Vitamin A: 120IU | Calcium: 14mg | Iron: 0.5mg
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!