Some ingredients I'd like to highlight:
- Sukrin High Fibre Syrup – This is a low carb substitute for corn syrup, honey, regular syrup etc. It's also referred to as IMO syrup. It's great for giving baked goods a soft and gooey center with a slightly crisp crust. It's also great for creating low sugar / low carb candies and no-bake desserts such as this one!
- Monkfruit/Erythritol Granular Sweetener – This is my favourite sweetener! I've tried Truvia, Splenda, Swerve, Stevia, Stevia/Erythritol blend.. and I like them..yet I always come back to the Monkfruit/Erythritol combination. It's truly the closest thing to real sugar and it comes in both a powdered and granular form!
Tools:
- Nutritional Scale – This is by far the BEST nutritional scale I've ever purchased. It's been with me for years and you hardly ever have to change the batteries.. if you are looking to track your calories and macronutrients better or be more precise with your baking.. I HIGHLY recommend this scale.
Notes:
- If you know your microwave heats quite quickly, I may reduce the final cooking to the 3 minutes to avoid burning. (My microwave isn't the best!)
- When you add the vanilla extract, be extremely careful because sometimes the mixture can splatter a bit.
- You are working with a very hot liquid so wear oven-mitts as often as you can and keep your face away from the bowl to avoid getting burnt!
Extra note before we get to the recipe – This Keto Peanut Brittle idea was inspired by Heather over at Passion for Savings after seeing her Peanut Brittle Microwave Recipe
Keto Microwave Peanut Brittle
Serves: 20
*See bottom of post for a printable version of this recipe
Ingredients:
- 1/2 cup Sukrin High Fibre Syrup (160g)
- 1 1/4 cup peanuts (200g)
- 3/4 cup granulated monkfruit/erythritol sweetener (144g)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp butter
- 1 tsp baking soda
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.
- Using oven mitts, remove the bowl from the microwave and pour the mixture onto the parchment lined baking sheet.
- Cool on the counter for 15-20min before moving to the freezer to finish cooling (about an hour and a half).
- Break into pieces and serve!
- Store in an airtight container on the counter or freeze in a container between layers wax paper for a later date!
Enjoy your Microwave Keto Microwave Peanut Brittle!
Nutrition for 1/20th of recipe: 5.5g fat |1.3 NET carbs | 2.6g protein & 6.3g fibre
Microwave Keto Peanut Brittle
- 1/2 cup Sukrin High Fibre Syrup (160g)
- 1 1/4 cup peanuts (200g)
- 3/4 cup granulated monkfruit/erythritol sweetener (144g)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp butter
- 1 tsp baking soda
- Line a baking sheet with parchment paper.
- In a medium bowl, add your syrup, peanuts and sweetener. Stir to combine.
- Microwave for 4min 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.
- Using oven mitts, remove the bowl from the microwave and pour the mixture onto the parchment lined baking sheet.
- Cool on the counter for 15-20min before moving to the freezer to finish cooling (about an hour and a half).
- Break into pieces and serve!
- Store in an airtight container on the counter or freeze in a container between layers wax paper for a later date!
*Disclaimer: This post contains some affiliate links
Similar recipes you may like:
Keto White Chocolate Peppermint “Christmas Crack”
Keto Mint Chocolate Snowball Cookies