Keto Peanut Brittle
Crisp, golden, buttery peanut brittle that shatters just like the sugar-laden original—without the carb crash. At only 1.8g net carbs per serving and ready in about 35 minutes, this brown-butter monk fruit candy makes a perfect keto-friendly holiday treat or anytime crunchy snack.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This sugar-free peanut brittle delivers the same brown-butter aroma and glass-like shatter as the classic, thanks to allulose that caramelizes just like real sugar. At under 2g net carbs a serving, it's the rare holiday candy you can actually keep on the keto menu.
Ingredients
- 1 cup roasted unsalted peanuts
- 3/4 cup allulose
- 1/4 cup powdered monk fruit erythritol blend
- 6 tbsp unsalted butter
- 2 tbsp heavy cream
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp flaky salt, for finishing (optional)
Instructions
- 1
Line a rimmed baking sheet with parchment paper or a silicone mat and set it next to your stove. Measure out all ingredients in advance—brittle moves fast once the sugar substitutes caramelize.
- 2
In a heavy-bottomed saucepan over medium heat, melt the butter, then add the allulose and monk fruit blend. Stir constantly until the mixture turns deep golden amber, about 8 to 10 minutes; allulose browns faster than sugar, so watch it closely.
- 3
Carefully whisk in the heavy cream (it will bubble vigorously), then sprinkle in the xanthan gum while whisking hard to avoid clumps. Cook 1 to 2 minutes more until smooth and glossy.
- 4
Remove from heat and stir in the vanilla, sea salt, peanuts, and finally the baking soda—the mixture will foam and lighten. Work quickly.
- 5
Immediately pour onto the prepared sheet and spread thin with a heatproof spatula. Sprinkle with flaky salt if using.
- 6
Cool completely at room temperature for at least 30 minutes until fully hardened, then break into 12 rough shards.
Tips & notes
- Allulose is key here—it caramelizes and sets hard like real sugar, while pure erythritol can crystallize and recrystallize gritty. The monk fruit blend boosts sweetness without extra browning.
- Store in an airtight container at room temperature for up to 1 week, layered between parchment. Avoid the fridge, where humidity can soften the brittle and make it tacky.
- For extra crunch, toast the peanuts in a dry skillet for 3 to 4 minutes before adding. Swap in macadamias or pecans for a different keto-friendly nut profile.
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Frequently asked questions
- How many carbs are in keto peanut brittle?
- Each serving has just 1.8g net carbs, along with 178 calories, 4.2g protein, and 17g fat. This recipe makes 12 servings, so a single shard is an easy fit for a low-carb or keto diet.
- Why use allulose instead of erythritol for brittle?
- Allulose caramelizes and hardens much like real sugar, giving you that signature glassy snap. Pure erythritol tends to recrystallize into a gritty texture and won't brown properly, so allulose (with a little monk fruit for sweetness) gives the best result.
- How do I store keto peanut brittle so it stays crisp?
- Keep it in an airtight container at room temperature, layered between parchment, for up to a week. Don't refrigerate it—the moisture will soften the candy and make it sticky instead of crunchy.
