Keto peanut brittle is the ultimate sugarfree holiday treat. Make a

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Step 1 Make the almond crunch: Preheat oven to 325º. In a medium bowl, whisk the almond flour, Swerve confectioners', baking powder, cinnamon, and salt. Add egg and butter and stir well to fully.

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If you divide the homemade sugar free peanut brittle square into 14 pieces, each one will contain about 2g of net carbs. Enjoy it in moderation as a special treat! Remember- carbs add up quickly. Just because a desser tis keto friendly doesn't mean you should eat the whole batch at once.

Keto Pecan Brittle (keto, primal, paleo) The Castaway Kitchen

How to make pecan brittle. Line a baking sheet with parchment paper and set aside. In a saucepan, melt the butter over medium heat. Once the butter has melted, gradually stir in the granulated Erythritol. Cook for 8-10 minutes stirring occasionally.

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How to make Keto Peanut Brittle. Line a cookie sheet with parchment paper and evenly spread out the peanuts. Place the butter, swerve, and vanilla essence in a small saucepan over medium-high heat. Cook the mixture to the caramel stage. It should be a deep brown color. Note that undercooking the caramel will leave your brittle grainy. Pour the.

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Instructions. Line a large (18 by 13-inch) rimmed baking sheet with a silicone mat or parchment paper. Grease the mat or parchment and the head of a silicone spatula with 1 tablespoon of the butter. Set aside. Combine the remaining 7 tablespoons butter, sweetener, and vanilla in a medium, heavy-bottomed, stainless steel saucepan.

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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.

Keto Pecan Brittle (keto, primal, paleo) The Castaway Kitchen

Instructions. Melt the butter in a thick-bottomed saucepan and stir in the powdered sweetener and yacon syrup (if using). Bring to a boil on medium-high heat. Cook for 4-5 minutes or until the mixture turns a golden brown.

Keto peanut brittle is the ultimate sugarfree holiday treat. Make a

Instructions. Preheat the oven to 300F and line a large baking sheet with parchment paper. In a large bowl, beat together the butter and sweeteners until well combined and fluffy. Beat in the vanilla extract and salt.

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Step 1: Melt the sweetener and the butter in a saucepan over a low heat. Step 2: Let the mixture bubble over medium-high heat until it browns. Stir regularly with a wooden spoon. Step 3: Add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper.

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Instructions used on how to prepare Keto Peanut Brittle: Melt butter and peanut butter and place in mixing bowl. Add vanilla and mix until well blended. Add swerve sugar and mix until smooth. Fold in chocolate chips. Pour mixture into parchment paper and flatten to about 1/4 to 1/2 inch thick. Place in freezer for 30-45 minutes.

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Directions: Line a baking sheet with parchment paper. In a medium bowl, add your syrup, peanuts and sweetener. Stir to combine. Microwave for 4-5min on high. Stir, then microwave again for another 4min. Add your butter, baking soda and vanilla extract and stir gently before placing back in the microwave for 1 more minute.

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Step 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. Step 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.

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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.

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This keto peanut brittle recipe is specifically designed to be a delicious and diabetic-friendly treat. Here's why: Low-Carb & Sugar-Free: Traditional peanut brittle is loaded with sugar, causing blood sugar spikes. This recipe uses allulose, a keto-friendly sweetener that minimally impacts blood sugar levels.

Keto Pecan Brittle (keto, primal, paleo) The Castaway Kitchen

Preheat oven to 350. Line a large 11x14 cookie sheet with parchment paper. Melt the butter and chocolate in the microwave, microwaving for 30-second intervals and stirring after each. Stir in the sweetener, almond flour, gelatin, vanilla, and salt. Spread on the prepared sheet.

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Line a 9″ x 9″ cake pan or 9″ pie pan with baking parchment. Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8″ non-stick skillet. Heat over medium heat till all ingredients are dissolved. Add the almonds to the candy mixture. Stirring constantly, bring mixture to a boil.