This simple keto almond brittle (sugar-free) gives you all the buttery, crunchy snap of the classic candy without any sugar. Four ingredients and about 5 minutes of stove time stand between you and an addictive low-carb treat. It is the kind of thing you break into shards after dinner and keep finding yourself back in the kitchen for.
Get ready to satisfy your sweet tooth without the guilt! This incredibly simple Keto Almond Brittle delivers all the buttery, crunchy goodness of the classic candy, but is completely sugar-free. With just four ingredients and about 5 minutes of cook time, you can whip up a batch of this addictive low-carb treat anytime a craving strikes. It’s the perfect holiday gift, after-dinner dessert, or crunchy snack to keep on hand!
Ingredients
• ¼ cup / 57g (2.01 oz) unsalted butter
• 1 cup / 190g (6.7 oz) Swerve confectioners’ style sweetener or powdered erythritol
• 1 vanilla bean, seeds scraped, or 1 teaspoon / 5ml vanilla extract
• 1 cup / 140g (4.9 oz) raw almonds, roughly chopped
Instructions
1. Prepare your pan by lining an 8-inch square baking dish with parchment paper. Leave some overhang on the sides to act as ‘handles’ for easy removal.
2. In a medium saucepan over medium heat, melt the butter. Continue to simmer, whisking occasionally, until it froths and you see golden-brown flecks appear at the bottom. This is brown butter and adds incredible flavor!
3. Whisk in the powdered sweetener and vanilla bean seeds. Continue to cook, whisking constantly, for about 5 minutes until the mixture is smooth and well combined.
4. Remove the pan from the heat and immediately stir in the chopped almonds, ensuring they are fully coated.
5. Quickly pour the hot mixture into your prepared pan and spread it into an even layer. Let it cool completely at room temperature, then transfer to the refrigerator to set firmly, about 15 minutes.
6. Once chilled and hard, lift the brittle from the pan using the parchment paper handles. Break it into bite-sized pieces and serve.
7. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
• Serving Size: 1 piece (1/12th of recipe)
• Calories: 105
• Fat: 10g
• Protein: 3g
• Total Carbohydrates: 3g (0.11 oz)
• Fiber: 2g
• Net Carbohydrates: 1g (0.04 oz)
• is an estimate and may vary based on used.
Pro Tips
• for Perfect Brittle
• Don’t walk away from the butter! Brown butter adds a deep, nutty flavor, but it can burn in a matter of seconds. Watch it closely.
• Work fast. The brittle mixture begins to harden as soon as it’s removed from the heat. Have your prepared pan ready to go before you start.
• For a delicious salty-sweet contrast, sprinkle a pinch of flaky sea salt over the brittle immediately after pouring it into the pan.
• Ensure your sweetener is powdered. Using granulated sweetener can result in a gritty texture. If you only have granulated, pulse it in a clean coffee grinder or high-speed blender until fine.
FAQ
Q: Can I use a different type of nut in this keto brittle
A: Absolutely! This recipe is very versatile. You can easily substitute the almonds with an equal amount of other low-carb nuts like chopped pecans, walnuts, or macadamia nuts for a different flavor profile.
Q: Why is my sugar-free brittle gritty
A: A gritty texture is typically caused by using a granulated sweetener instead of a powdered one. For a smooth, classic brittle texture, it is essential to use a powdered sweetener like Swerve confectioners’ or powdered erythritol, as it dissolves completely into the hot butter.
Q: Does this brittle get sticky at room temperature
A: Because this brittle is made with erythritol instead of sugar, it can soften slightly if left at room temperature for extended periods. For the best crunchy texture, we recommend storing it in an airtight container in the refrigerator.
Q: Can I double this keto almond brittle recipe
A: Yes, you can easily double all the ingredients to make a larger batch. Just be sure to use a larger saucepan to prevent boiling over and a larger pan, such as a 9×13 inch baking dish, to pour the brittle into.
Pro Tips
- Make sure your sweetener is powdered, like Swerve confectioners' style or powdered erythritol. Granulated sweetener leaves the brittle gritty; if that is all you have, pulse it in a clean coffee grinder or high-speed blender until fine.
- Do not walk away from the butter. Letting it froth and pick up golden-brown flecks builds a deep, nutty brown-butter flavor, but it can burn in a matter of seconds.
- Work fast once the pan leaves the heat. The mixture starts to harden immediately, so have your parchment-lined 8-inch pan within reach before you begin cooking.
- For a delicious salty-sweet contrast, sprinkle a pinch of flaky sea salt over the brittle right after you pour it into the pan.
- Store the finished brittle in an airtight container in the refrigerator for up to 2 weeks. Erythritol-based brittle can soften at room temperature, so cold storage keeps it crunchy.
Frequently Asked Questions
Can I use a different type of nut in this keto brittle?
Absolutely. Swap the almonds for an equal amount of chopped pecans, walnuts, or macadamia nuts for a different flavor profile.
Why did my sugar-free brittle turn out gritty?
Grittiness comes from using a granulated sweetener instead of a powdered one. A powdered sweetener like Swerve confectioners' or powdered erythritol dissolves completely into the hot butter for a smooth, classic texture.
Does this brittle get sticky at room temperature?
It can soften slightly when left out for long periods, since it is made with erythritol rather than sugar. Keep it in an airtight container in the refrigerator for the best crunch.
Can I double this almond brittle recipe?
Yes, just double all the ingredients. Use a larger saucepan so the mixture does not boil over, and pour it into a larger pan such as a 9×13-inch baking dish.
Recipe card below.
More Recipes You’ll Love
Simple Keto Almond Brittle (Sugar-Free)
Ingredients
Method
- Prepare your pan by lining an 8-inch square baking dish with parchment paper. Leave some overhang on the sides to act as 'handles' for easy removal.
- In a medium saucepan over medium heat, melt the butter.
- Continue to simmer, whisking occasionally, until it froths and you see golden-brown flecks appear at the bottom. This is brown butter and adds incredible flavor!
- Whisk in the powdered sweetener and vanilla bean seeds.
- Continue to cook, whisking constantly, for about 5 minutes until the mixture is smooth and well combined.
- Remove the pan from the heat and immediately stir in the chopped almonds, ensuring they are fully coated.
- Quickly pour the hot mixture into your prepared pan and spread it into an even layer.
- Let it cool completely at room temperature, then transfer to the refrigerator to set firmly, about 15 minutes.
- Once chilled and hard, lift the brittle from the pan using the parchment paper handles. Break it into bite-sized pieces and serve.
- Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- Don't walk away from the butter! Brown butter adds a deep, nutty flavor, but it can burn in a matter of seconds. Watch it closely.
- Work fast. The brittle mixture begins to harden as soon as it's removed from the heat. Have your prepared pan ready to go before you start.
Nutrition
Tried this recipe?
Let us know how it was!Kitchen essential: coffee
