If you’re looking for a sugar free keto brittle recipe, you’re in the right place – and this might just make your day, your week or even your month… 😉
I have to confess that I really do have a sweet tooth. I also like to play around with different recipes (like this Wild Orange Keto Ice Cream).
And I also have to confess that I loooovvve (yes that’s love with many o’s and many v’s) those round macadamia brittle cookie thingies with the chocolate underneath…
You know the ones. They’re for sale everywhere!
And I’m guessing I’m not the only one. I figure they must be a favourite for many, many people because they literally are for sale everywhere! It seems that every cafe & coffee shop has a jar of them on the counter and I’ve also seen them for sale at many markets and online.
And they’re just so good.
Macadamia nuts, covered in crunchy sweet brittle toffee, with a layer of chocolate underneath….😛
It doesn’t get much better.
They are heavenly… And they’re full of sugar! 🙁
But I have good news if you’re like me and love brittle but try to avoid sugar, because I happened to stumble across a sugar free brittle recipe in this keto desserts recipe book a while back.
Oh happy days…
Yes – sugar free brittle is a reality! And not only is it a reality, but it’s good. 🙂
Easy Sugar Free Almond Brittle
Now I have to confess that I’ve changed the original recipe a little. The original recipe is more like a true brittle I guess – mine is like a cross between a brittle and a fudge (sort of).
There is nothing wrong with the original recipe, but I made a mistake the first time I tried it and chopped the almonds, which I thought at the time was going to mess it up, but I actually really like the way it turns out.
Also I wanted to flavor-hack the recipe with some essential oils (because I can) and so I’ve made this version using Ginger essential oil and I’ve also made it using Cardamom essential oil (also yum).
So this sugar free brittle recipe is really good.
I’ve made this almond brittle for a couple of my essential oil classes, and my guests don’t believe that it contains no sugar. It’s crunchy and gingery, and nutty, and then with the sugar free chocolate drizzled over the top, flavor-hacked with Wild Orange essential oil, it just doesn’t get much better really.
So here’s my sugar free brittle recipe. Try it and then come back and let me know what you think. 🙂
NOTE: If you’d prefer a more traditional clear toffee brittle, then grab a copy of the Keto Desserts recipe book . (I love this book!) In it you’ll find plenty of other deliciously simple, sugar free and low carb, keto dessert recipes, that’ll get you inspired to start creating all sorts of sweet keto treats in your kitchen!
A note on essential oil quality – Please do not assume that you can use any brand of essential oil in your recipes. I recommend doTERRA essential oils because they are made to the CPTG standard and are guaranteed to be pure, making many of them suitable for internal use. I personally would never use any other brand of essential oils internally.
Keto Friendly Ginger & Almond Brittle With Wild Orange Chocolate
- 1/4 cup butter Or palm shortening for dairy free
- 1/2 cup Natvia (erythritol/stevia blend) or erythritol (100g)
- 2 tsp vanilla
- 1/4 tsp salt Himalayan or Celtic sea salt
- 1 cup almonds
- 5 or 6 drops doTERRA Ginger essential oil
- 1/4 cup sugar free dark chocolate pieces
- 1 or 2 tsp coconut oil
- 6 drops doTERRA Wild Orange essential oil
- Cut a piece of baking paper to fit a 9×9” cake tin or pan.
- Chop almonds until they are various sized pieces, including a small amount of ‘almost’ almond meal. I blitz mine for 5 seconds at speed 4.5 in a thermomix. If you don’t have a thermomix, chop them in a blender for a few seconds. (You want a mixture of almost full sized almonds, some pieces of various sizes and a small amount of powdery meal for best results.)
- Melt butter in a small sauce pan on medium heat.
- Add erythritol, vanilla and sea salt. Stir until incorporated.
- Add almonds and continue to stir until the mixture begins to bubble.
- Continue stirring for another 3-5 minutes or until mixture changes colour, becoming darker and you can smell the almonds roasting in the mixture. This change happens quite suddenly, so pay attention. Once it does, take the mixture off the heat and continue to stir.
- Once mixture stops bubbling, add the ginger oil and combine.
- Carefully pour the mixture on top of the lined baking pan and spread evenly.
- Set aside to cool for 1 hour.
- Place the chocolate and coconut oil in a double boiler or a bowl over a saucepan of boiling water and stir until melted. The chocolate should be runny enough to drizzle from a spoon. If not, add a little more coconut oil.
- Once melted add the Wild Orange essential oil and combine.
- Remove from the heat and using a spoon, drizzle the chocolate mixture over the cooled brittle.
- Place in the fridge to cool and set.
- Once hardened, break into pieces.