Keto peanut brittle on a cookie sheet
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The Easiest Keto Peanut Brittle Recipe Ever! [Diabetes Friendly]

Are you missing that satisfying crunch and sweet taste of peanut brittle since following a diabetes meal plan? Don’t worry, I have you covered!

This keto peanut brittle recipe is both delicious and diabetes-friendly. It’s dietitian-approved, low in carbs & free of added sugar while big on taste and texture. And it couldn’t be easier to make! So ditch the guilt and get ready to rediscover the joy of peanut brittle.

Keto peanut brittle on a cookie sheet

Why You’ll Love This Keto Peanut Brittle Recipe:

  • Guilt-Free Sweet Treat: Satisfy your sweet tooth without spiking your blood sugar. This recipe uses allulose, a keto-friendly sweetener, for a delicious and indulgence that will keep blood sugar steady.
  • Classic Taste & Texture: This keto peanut brittle delivers the same satisfying crunch and rich peanut flavor you know and love, minus the carbs. So you can enjoy it as often as you’d like.
  • Simple & Quick: Made with just a handful of ingredients, this recipe comes together in under 30 minutes – perfect for a quick and easy keto-friendly snack.
  • Low-Carb & Diabetes-Friendly: With only 1 gram net carb per serving, this peanut brittle is a perfect option for those following a keto or diabetic diet.
  • Make-Ahead Friendly: Whip up a batch of this brittle and store it in the refrigerator for up to 2 weeks, ensuring you have a delicious keto snack on hand whenever you need it.

What You’ll Need:

Keto peanut brittle ingredients
  • Peanuts (raw or dry roasted): A heart-healthy choice packed with plant-based protein and fiber, peanuts help promote satiety and manage blood sugar levels.
  • Allulose: This keto-friendly sweetener is a perfect substitute for sugar. Allulose has a negligible impact on blood sugar, making it a great choice for people living with diabetes.
  • Vanilla Extract: Pure vanilla extract adds a touch of sweetness and depth of flavor without any added carbs.

How to Make Keto Peanut Brittle:

Keto Peanut Brittle
  1. Prep & Melt: Line a baking sheet with parchment paper. In a medium saucepan over low-medium heat, melt the butter. Aim for a gentle melt, not too hot to avoid burning.
  2. Sweeten & Combine: Add the allulose to the melted butter and stir until fully combined. If a thin layer of butter remains on the surface, keep stirring on low heat until everything comes together.
  3. Bring to a Low Boil: Increase the heat to medium-low and bring the mixture to a low boil. Once the surface starts bubbling, set a timer for 4 minutes and resist the urge to stir.
  4. Vanilla & Baking Soda Boost: After 4 minutes, remove the pan from heat and stir in the vanilla extract. Set another timer for 1 minute and stir the vanilla into the caramel. Finally, add the baking soda and mix well. The mixture will foam up – that’s the magic happening!
  5. Coat the Peanuts: In a separate bowl, toss the peanuts with the hot caramel mixture to ensure even coating.
  6. Cool & Break: Pour the coated peanuts onto the prepared baking sheet and spread into an even layer. Let the brittle cool completely at room temperature or in the refrigerator. Once cooled, break into pieces and enjoy!

Frequently Asked Questions

Keto peanut brittle on a parchment paper
1.  What if I don’t have allulose?

Allulose is the best sweetener for this recipe because it has minimal impact on blood sugar. However, you can substitute with other keto-friendly sweeteners like erythritol or a monk fruit blend.  Keep in mind that the texture of the brittle may be slightly different depending on the substitute you choose.

2. Can I use a different nut besides peanuts?

Absolutely! Almonds, pecans, or macadamia nuts would all be delicious alternatives. Just ensure they are raw or dry roasted and chopped into similar-sized pieces for even cooking.

3. My brittle seems too soft, what did I do wrong?

The most likely culprit is the cooking temperature. If the caramel mixture doesn’t reach a low boil, the brittle won’t harden properly.  For a crispier result,  watch the mixture closely during step 3 (Bring to a Low Boil) and ensure a steady simmer for the full 4 minutes.

4.  How can I store leftover keto peanut brittle?

Store leftover keto peanut brittle in an airtight container in the refrigerator for up to 2 weeks. The cold temperature will help maintain the brittle’s crispness.

5.  Does this recipe require a candy thermometer?

A candy thermometer is not essential for this recipe. Watching the mixture carefully and following the time cues should be sufficient. However, if you’re comfortable using a candy thermometer, aim for a temperature of around 290°F (143°C) for a hard and brittle texture.

Why Keto Peanut Brittle is Good for Diabetes

Keto peanut brittle close-up

This keto peanut brittle recipe is specifically designed to be a delicious and diabetic-friendly treat. Here’s why:

  • Low-Carb & Sugar-Free: Traditional peanut brittle is loaded with sugar, causing blood sugar spikes. This recipe uses allulose, a keto-friendly sweetener that minimally impacts blood sugar levels.
  • Healthy Fats & Protein: Packed with peanuts, this brittle provides a satisfying dose of healthy fats and protein, which help with blood sugar control and promote satiety, preventing overeating.
  • Mindful Portions: With only 1 gram net carb per serving, this recipe allows you to enjoy a sweet treat while staying within the parameters of a diabetic diet. Remember, moderation is key!

Other blood-sugar-friendly dessert recipes to enjoy

Keto peanut brittle on a cookie sheet

If you love this keto peanut brittle recipe (and I know you will!), you’ll want to give some of my other favorite diabetes-friendly dessert recipes a try:

The Best Keto Chocolate Cake Recipe

The Easiest Keto Milkshake

Sugar Free Peanut Butter Cookies

11 Easy & Delicious Diabetes Dessert Recipes

This sweet and crunchy keto peanut brittle is just what you need to satisfy your cravings without spiking blood sugar. It is sure to be your new favorite snack! Ready to give it a try? Go whip up a batch and after you try them (and hopefully love them like I do), remember to give it a 5-star rating & share it with me on Instagram by tagging me @ErinPalinskiWade.

Keto peanut brittle on a cookie sheet

Keto Peanut Brittle

This keto peanut brittle recipe is dietitian-approved, low in carbs & free of added sugar while big on taste and texture. And it couldn't be easier to make!
3 from 2 votes
Print Pin Rate Shop Ingredients
Course: Dessert
Cuisine: American
Diet: Diabetic
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 222kcal


  • 1 Medium saucepan
  • 1 Medium bowl
  • 1 Cookie sheet
  • 1 Parchment paper


  • 1 cup peanuts, raw or dry roasted
  • 4 Tbs butter
  • ¾ cup allulose
  • 4 tsp baking soda
  • ½ tsp vanilla
  • tsp salt


  • Melt 1 cup of butter in a medium saucepan over low/medium heat. It should be hot enough to melt the butter but not too hot or the butter will burn (or turn into brown butter.)
  • Add ¾ cup of allulose and stir until the allulose and the melted butter are thoroughly mixed.
  • If you can see a thin layer of butter on the surface of the butter/sweetener mixture continue to stir on low heat. The butter and sweetener will come together so continue to stir until thoroughly combined.
  • When the butter and sweetener are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring.
  • When the 4-minute timer goes off, add ½ teaspoon of vanilla to the mixture.
  • Set the timer for 1 additional minute and stir the vanilla into the caramel mixture.
  • When the 1-minute timer goes off, add the 1/4 teaspoon of baking soda and mix. This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the peanuts.
  • Take the caramel mixture off the heat.
  • In a medium bowl, mix together the peanuts with the caramel mixture.
  • Pour the mixture out onto a cookie sheet covered with parchment paper.
  • Allow the keto peanut brittle to cool completely (at room temperature or in the refrigerator).
  • Once cooled, break into pieces and serve.
  • Store the remaining peanut brittle in the refrigerator for up to 2 weeks.


Calories: 222kcal | Carbohydrates: 45g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 1341mg | Potassium: 304mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Calcium: 54mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ErinPalinskiWade or tag #erinpalinskiwade!

One Comment

  1. 1 star
    I made this today and had to throw it out. It was way too salty. The recipe called for 4 tsp of baking soda and it was inedible. I was so disappointed as allulose and butter are not cheap to use. I think you should adjust that quantity. Was excited to try but was so disappointed to the point of having to throw it all out

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