February 9, 2024

Keto Peanut Brittle

Ingredients:

1/4 cup Peanut Butter (unsweetened, natural)
1/4 cup Melted Butter (unsalted)
1 tablespoon Vanilla Extract
1 cup Almond Nuts (or mixed nuts such as pecans, walnuts, and almonds)
1 1/2 tablespoons Granulated Erythritol (or any keto-friendly sweetener of your choice)
1/4 cup Lily’s Chocolate Chips (or any sugar-free chocolate chips sweetened with stevia or erythritol)

Instructions:

Prepare a baking sheet lined with parchment paper or a silicone baking mat. This will prevent the peanut brittle from sticking to the pan.
In a microwave-safe bowl or a small saucepan, melt the peanut butter and unsalted butter together until smooth and well combined. You can do this by heating in short intervals in the microwave or over low heat on the stove, stirring frequently.
Once melted, stir in the vanilla extract until fully incorporated.
Add the almond nuts (or mixed nuts) to the peanut butter mixture and mix until all the nuts are evenly coated.
Sprinkle the granulated erythritol (or your preferred keto-friendly sweetener) over the nut mixture and stir well to combine.
Fold in the Lily’s chocolate chips (or sugar-free chocolate chips) until evenly distributed throughout the mixture.
Transfer the mixture onto the prepared baking sheet and spread it out evenly using a spatula or the back of a spoon. Aim for an even thickness of about 1/4 to 1/2 inch.
Place the baking sheet in the freezer and allow the peanut brittle to firm up for at least 2 hours, or until completely set.
Once firm, remove the peanut brittle from the freezer and break it into pieces of your desired size using your hands or a knife.
Enjoy your keto-friendly Peanut Brittle as a delicious low-carb treat! Store any leftovers in an airtight container in the freezer to maintain freshness and prevent them from becoming too soft.