Easy Keto Toffee Peanuts

Name: Keto Toffee Peanuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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.

Keto toffee peanuts in a jar with Christmas decorations in the background.

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.

A pan full of of keto toffee peanuts right out of the oven.

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!

Close up shot of keto toffee peanuts in a white bowl.

Frequently Asked Questions

I am allergic to peanuts, can I use something else?

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.

Can I use a different 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.

How do you store keto toffee peanuts?

Store them in a covered container on the counter for up to 2 weeks. You can also refrigerate them for up to a month.

Sugar free toffee peanuts in a small pile with a white bowl of peanuts in the background.

More easy keto snack ideas

4.70 from 36 votes

Keto Toffee Peanuts

Created by: Carolyn

Servings: servings

Prep Time 5

Cook Time 20

Total Time 25

These sugar-free keto toffee peanuts are a delicious keto snack and so easy to make. They take five simple ingredients and 25 minutes to make. Sweet and salty goodness!

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

I’d love to know your thoughts, leave your rating below!

Categories:

Appetizers & Snacks,

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.

Free Bonus: Secrets to Keto Baking!

56 Comments

Added just a pinch of cayenne to these

Mix some popped corn with the peanuts – voila! Crackerjack!

ShawnC. says:

at

I have been wanting to do that as well. Did you add the popcorn before or after baking? Thanks a bunch!

Reply
1. Robin says:
  
  at
  
  Hi Shawn. So sorry I took so long to notice your question. I added the popcorn after baking.

This is so addictive!! And it is so hard to resist!!

Made these for neighbor gifts over the holidays and they were a huge hit! Seriously addictive. I’m already looking for an excuse to make them again…maybe for Super Bowl snacking! 🙂

The BEST snack ever!! I absolutely love this!

Great made using pecans, adding some salt.

These are great. Today I’m going to make them with walnuts. Hope they’re as good as with the peanuts. Even my non-keto daughter loved them.

Excellent! I was wondering if the coating needed to be added to but I was wrong, perfect amount of coating. Hard to stop eating these peanuts. I will try pecans and walnuts together next. Thank you!

YUMMY ????????????????????????????♥️❗️THANK You FOR Sharing ❗️These LOOK And SOUND Awesome ????????????????????????❗️G-d♥️Bless ????

These are easy to make and very tasty when you want something crunchy and sweet.

I just made these,,,,followed the recipe exactly, but they never “bubbled up” and never have clumped together. What do you think happened? I want to try the recipe again, so will appreciate any suggestions! I love your posts!

Carolyn says:

at

Well… they aren’t supposed to clump, it’s just at the end you may have to break them up if there are any. How do they taste? Do the toffee harden? If it didn’t bubble at all during baking, I rather suspect your oven runs cool. But it’s hard to say for sure.

Reply
Linda says:

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You may have been looking for peanut brittle. This recipe is simply sugared peanuts.

Reply

Made this tonight with walnuts. Oh my gosh they are additive!!!! I made them to share but not sure I will , lol! Thank you!

These are amazingly good! They are still in the pan cooling and I can’t stop eating them… this might be a problem. I better make another batch before everyone gets home so it doesn’t look like I ate so many ???? This recipe gets 10 stars. 5 isn’t enough.