Keto Almond Brittle Recipes

LOW CARB KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180 C / 350 F and line a muffin / cupcake pan with paper cups.
• In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes.
• Now add the sweetener, melted and cooled butter, cream cheese, unsweetened almond milk and vanilla extract. Continue beating for a further minute.
• Stir together the almond flour, coconut flour and baking powder in a separate bowl. Then add the dry ingredients to the wet ingredients and blend until you have a smooth batter.
• Fill the cupcake batter into 9 paper cups and bake for 25 minutes or until a skewer inserted comes out clean.
• Let the cupcakes cool completely before you make the sugar free vanilla frosting.

KETO NUT BRITTLE

Steps:

• Line a baking sheet with parchment paper and set aside.
• In a medium saucepan, add the Swerve or Erythritol and water.
• Mix with a spoon or fork to moisten all of the sweetener.
• Put the saucepan on your stove over medium-high heat until the sweetener melts. Do NOT stir.
• Continue to cook, constantly swirling the saucepan (again, don?t stir - this is disrupt the magic process that creates the caramel!) to make sure the mixture doesn?t burn.
• Keep cooking and swirling until the caramel is golden brown, about 8 - 10 minutes.
• Remove the pan from the heat and add the vanilla. It will bubble up at first - don?t worry about this, just swirl until the vanilla is incorporated.
• Quickly add your nuts and use a wooden spoon to coat them with the caramel.
• Spread it out on the prepared baking sheet - trying to get the nuts all in a single layer.
• Allow to cool completely before breaking into pieces
• Store the nut brittle in an airtight container.

KETO SALTED CARAMEL ALMOND BRITTLE

Steps:

• Line a 9" x 9" cake pan or 9" pie pan with baking parchment.
• Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8" non-stick skillet.
• Heat over medium heat till all ingredients are dissolved.
• Add the almonds to the candy mixture.
• Stirring constantly, bring mixture to a boil.
• Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
• Carefully pour it into prepared pan. (It is very hot!)
• With back of spoon, spread almonds evenly through hot candy.
• Sprinkle with coarse sea salt, if using.
• Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
• Break into pieces and divide into a 8 servings.
• Will stay crisp and keep well in a tightly sealed container for 2 weeks.

LOW CARB KETO MADELEINES

Steps:

• Preheat your oven to 350 Fahrenheit / 175 Celsius / 155 fan and grease the madeleine mould with melted butter.
• In a bowl or with a food processor, blend the melted butter, cream and sweetener until smooth.
• Add the eggs and vanilla extract and blend until combined. Add the almond flour, baking powder and xanthan gum and mix.
• Spoon the dough into a well-greased madeleine pan. I used a silicone madeleine mould. Do not overfill!
• Bake for 15 - 17 minutes or until lightly golden. Remove from oven and allow to cool com-pletely before removing from the pan.
• Dust with powdered erythritol.

KETO NUT AND SEED BRITTLE

Steps:

• Line a large (18 by 13-inch) rimmed baking sheet with a silicone mat or parchment paper. Grease the mat or parchment and the head of a silicone spatula with 1 tablespoon of the butter. Set aside.
• Combine the remaining 7 tablespoons butter, sweetener, and vanilla in a medium, heavy-bottomed, stainless steel saucepan. Heat over medium heat, stirring constantly, until the sweetener is fully dissolved, 6 to 8 minutes. Continue cooking, stirring constantly, just until the mixture reaches a deep brown/amber color then quickly remove the pan from the heat to avoid burning, 7 to 8 minutes.
• Use the buttered spatula to quickly mix in the nuts and seeds, then pour the mixture onto the prepared baking pan. Smooth out the nuts so they are evenly distributed, making sure the brittle mixture is touching all the nuts and seeds. Refrigerate to set, 1 hour.
• Break the brittle into pieces and serve.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Steps:

• In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
• Heat oven to 350°F.
• Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
• Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
• Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.