🥜✨ Keto Toffee Peanuts

“My mom used to make this and it was delicious! Thankful to have found it. The name certainly rang true when I made it last night!” ❤️

If you love that classic buttery, crunchy toffee flavor, this keto-friendly version is an easy treat to keep on hand. It combines roasted peanuts with a rich sugar-free caramel coating for a seriously addictive crunch!

🛒 Ingredients

• 2 cups dry-roasted unsalted peanuts
• ½ cup unsalted butter
• ½ cup powdered allulose or erythritol
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking soda
• Optional: ½ tsp cinnamon
• Optional: 2 tbsp sugar-free chocolate chips for drizzling

👩‍🍳 Instructions

1. Prepare the pan

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Make the keto toffee

Add the butter and powdered sweetener to a medium saucepan over medium-low heat.

Stir continuously as the butter melts and the sweetener dissolves.

Once bubbling, continue cooking for approximately 3–5 minutes, stirring frequently, until the mixture becomes thicker and golden.

3. Add the cream and flavor

Carefully stir in the heavy cream, vanilla, salt, and cinnamon if using.

The mixture may bubble vigorously, so add the cream slowly.

4. Add the baking soda

Remove the saucepan from the heat and quickly stir in the baking soda.

The toffee will become lighter and slightly foamy.

5. Coat the peanuts 🥜

Immediately add the peanuts and stir until they’re thoroughly coated with the warm toffee mixture.

6. Spread and cool

Pour the coated peanuts onto the prepared baking sheet.

Use a spatula to spread them into an even layer, separating larger clusters if desired.

Allow them to cool completely for 30–45 minutes. The coating will become firm and crunchy as it cools.

7. Optional chocolate finish 🍫

Melt sugar-free chocolate chips and drizzle lightly over the cooled peanuts.

Place in the refrigerator for 10–15 minutes until the chocolate sets.

⭐ Tips for Perfect Keto Toffee

• Keep the heat moderate: Overheating can make the butter separate or cause the sweetener to burn.
• Use powdered sweetener for a smoother coating.
• Allulose generally gives a softer, more caramel-like texture, while erythritol can become harder and slightly crystalline.
• Let the peanuts cool completely before storing.
• For extra crunch, lightly toast the peanuts before making the toffee.

🥜 Storage

Store in an airtight container at room temperature for about 1 week, or refrigerate for a firmer texture.

📊 Approximate Nutrition

For 16 servings, depending on the sweetener and peanut brand:

• Calories: ~145
• Protein: ~4 g
• Total carbs: ~5–6 g
• Fiber: ~1–2 g
• Net carbs: ~3–4 g
• Fat: ~12–13 g

Nutrition is approximate and varies by ingredients and portion size. Peanuts aren’t zero-carb, so portion size matters on keto.

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Thank you for being here and supporting the recipes! 🥰🥜