Low Carb Peanut Brittle

Low Carb Peanut Brittle RecipeHappy Peanut Brittle Day!  Who KNEW?  Well since it is let’s celebrate with low carb peanut brittle!

Low Carb Peanut Brittle
This low carb peanut brittle is a delicious treat on Peanut Brittle or any other day of the year! The whole pan has 12 net carbs so ENJOY!
Recipe type: Candy
  • ¼ pound butter, cut into 8 pieces
  • ½ cup granulated erythritol
  • 1 cup peanuts
  • ½ tsp vanilla extract
  1. Line an 8×8 inch pan with parchment paper and spray paper with a non-stick cooking spray.
  2. Melt butter in a saucepan over low heat. Once your butter has melted add erythritol and turn heat to medium. Stir constantly until erythritol has dissolved and the mixture boils.
  3. Stirring continuously, gently boil mixture for 10 to 15 minutes until it begins to darken and caramelize. Adjust heat if necessary so that it does not cook too quickly and when done your mixture should register (if using a candy thermometer) a bit above 300°F.
  4. Remove your pan from heat and stir in peanuts and vanilla extract.
  5. Pour mixture into your prepared pan and let cool.
  6. Break into desired sized pieces and ENJOY!
The entire recipe has only 12 net carbs which is in the peanuts!
1/2 cup of erythritol has 96 carbohydrates BUT also 96 alcohol sugars for a net of ZERO!

 This simple and easy recipe can be tweaked to use various other nuts and flavorings. I think my husband Michael might like walnuts or pecans with maple extract and both have far less carbs than even peanuts!  Almonds would be good too with just a slightly higher (14) net carb count.  Split up among the whole batch that would be pretty negligible IF he doesn’t eat it all in one sitting!  LOL!  

So HAPPY Peanut Brittle Day!  Do you have a recipe for brittle or peanuts you’d like to share? Please leave it in your comment below or join us over on #TheLowCarbChallenge Facebook group and share with everyone! We’d be thrilled to have you!  

In the meantime that’s the skinny on SKINNY!  
Ciao for now!  ~Marge

Ciao for NOW! ~Marge

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NOW erythritol at the best price I can find!


Please be advised. the information that is shared herein is intended for informational purposes. Any advice and/or product(s) mentioned should not be used to diagnose, treat, cure, or prevent any disease.

Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.

15 thoughts on “Low Carb Peanut Brittle

  1. This sounds wonderful. Does the Erythritol crystallize when you make this? I have had a problem with Erythritol crystallizing when I used it for cranberry jelly and lemon butter. It mostly happens once it cools down.

    • Hi Diana!

      Great question given the nature of erythritol!
      I haven’t made any of the brittle in a while as I usually make it for the holidays
      but I haven’t had any problem with crystallization. Over the years I have found
      (and I could bore you with research papers) that it depends on if the recipe calls
      for enough liquid to fully dissolve the erythritol molecules. Perhaps those recipes
      are more fat than liquid? I haven’t had good luck with using it in those types of
      recipes either. Hope this helps and that you enjoy your brittle!

      In the meantime I hope you consider joining us in our wonderful Facebook community!
      I would love having you. It’s a closed group but a true community of very helpful,
      positive people that love to help…

      Anyhow, enjoy your candy!

      • Thank you for your reply. And for the FB invite. I will definitely come over and join. I haven’t tried the brittle yet but I’m thinking today might be the day!

  2. I made this exactly as the directions said. Used a candy thermometer and got it to a little over 300°. But it’s not hard and crunchy. It’s grainy and crumbles.

  3. I made this trying gentle sweet since its all i have and it did not work its more like caramel sauce with peanuts in it . …….sad! 🙁

    • Sorry it did not work, not all sweeteners are created equal
      and why we test and double test recipes using the ingredients listed.
      At least you have a caramel sauce you can use on MIM’s or low-carb ice cream!

  4. First try was a bomb. Then I reread the recipe and made sure I brought to a gentle boil and turned a darker color. At leady 20 minutes on the stove. It solidified nicely and the taste is fantastic. Doesn’t have the exact crunch like real brittle made with sugar. Is that normal? Thanks!!

    • Mine did have a crunch albeit maybe not as hard Deborah.
      Glad you tried it again. I find that recipes like this can be finicky sometimes,
      depending on conditions at your location, altitude, etc. so glad the second time
      Have a wonderful week!

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