These sugar-free keto toffee peanuts are a delicious keto snack and so easy to make. They take only five simple ingredients and 25 minutes of your time. Sweet and salty goodness!
Looking for a quick last minute holiday recipe? Perhaps you want to give a friend an edible keto gift. Or maybe you want something to nibble on as you whip up a batch of keto Christmas cookies.
Look no further than easy keto toffee peanuts. They are a wonderful addition to your holiday lineup. They also make great game day snacks.
I do warn you, they are a bit addictive. Make sure you have someone to share with!
Butter Toffee Peanuts
This recipe was inspired by a reader request. I get a lot of recipe requests, and I rarely have time to fulfill them. I also often already have the very recipe the reader is looking for!
But this one caught my eye because it sounded so tasty. Butter. Toffee. Peanuts. What’s not to love?
It also sounded simple to make. And I think we can all use more quick and easy keto recipes.
Testing different sweeteners
When I researched toffee peanuts, most of the recipes I came across were virtually identical. They took peanuts, sugar, corn syrup, and some cinnamon.
I tried these keto toffee peanuts two ways. In one variation, I used some liquid allulose in place of the corn syrup. My gut instinct told me that it wouldn’t harden properly and I was spot on. They were delicious but sticky and not at all like toffee.
For the second go, I simply used Swerve Brown (the old version!) along with the melted butter and spices. This time, the toffee coating hardened perfectly.
To understand more about how different sweeteners affect your recipes, please read The Ultimate Guide to Keto Sweeteners.
How to make keto toffee peanuts
- Preheat the oven and line a pan with parchment paper. Don’t bake the peanuts on a bare pan! Parchment keeps them from sticking and makes for much easier cleanup.
- Use roasted and salted peanuts. They will be much more flavorful if you use salted peanuts, but I don’t recommend dry roasted. They often have additives like sugar and maltodextrin.
- Mix the peanuts, butter, sweetener, and spices. Simply toss them in a bowl together until well combined. Don’t worry to much if the sweetener is a bit clumpy, as it smoothes out during baking.
- Bake until bubbly.
- Let cool on the pan. They will be soft and sticky coming out of the oven but will harden up as they cool.
That’s all it takes to make keto toffee peanuts. So easy!
Frequently Asked Questions
This recipe would work well with any nut. If you are using raw, unsalted nuts, I recommend adding a bit of salt (1/4 to 1/2 teaspoon) along with the butter and sweetener.
Please refer to the section about sweeteners. Nothing but a good erythritol sweetener will work here (Purecane, Lakanto, plain erythritol, etc.). Any amount of allulose or BochaSweet will make the coating sticky rather than hard like toffee. It’s still delicious that way but not the same.
Store them in a covered container on the counter for up to 2 weeks. You can also refrigerate them for up to a month.
More easy keto snack ideas
- Keto Granola Bars
- Buffalo Spiced Cocktail Nuts
- Sugar-Free Dried Cranberries
- Keto Pretzel Bites
- Keto Cheese Straws
Keto Toffee Peanuts
Ingredients
- 2 cups salted peanuts
- 2 tbsp butter, melted
- 1/4 cup erythritol sweetener, (make sure it contains no allulose whatsoever).
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 300F and line a baking sheet with parchment paper.
- In a large bowl, toss the peanuts with the melted butter. Sprinkle with the sweetener, cinnamon, and nutmeg, and toss to coat well.
- Spread the peanuts out in a single layer on the baking sheet. Bake 20 minutes, until bubbly and golden brown.
- Remove and let cool completely on the pan before breaking up any clumps with your fingers.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Sprouts used to have a fantastic Toffee Peanuts made with Monkfruit. As you said, very addictive! 🙂
Going to definitely try this one soon.
Could someone please explain the difference between Swerve Brown and Swerve Brown (the original version)?
The “new formula” of Swerve Brown contains allulose, which means it won’t crisp up properly. so I can no longer recommend it for most of my recipes.
Trying these today! Thank you!
Next time more cinnamon for my taste and 15 minutes cook time in my oven. Never got bubbly, maybe because I used Swerve Confectioners? It was the only all erythritol I had. Thanks for sharing!
I make these every week for a snack! Incredibly easy and fast and amazing taste!
I make candied pecans, walnuts, peanuts with various things like any sugar, syrup, honey along with whisky and cayenne. My niece asked if I could make them without sugar (keto style) and after searching for a while for just the right one I landed here and I’m glad I did! So easy and they taste great. Hardest part was finding the brown sugar without that stuff in it haha, well that and never being able to make enough for everybody lol. I wish you had a You Tube channel, that would be great but not a deal breaker 🙂 Thanks!
I do have a YouTube Channel… it has the same name as this website. 🙂
Just wanted to say I did find your YT channel thank you! @Carolyn