Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, low carb (keto) salted caramel almond brittle. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Low Carb (Keto) Salted Caramel Almond Brittle is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Low Carb (Keto) Salted Caramel Almond Brittle is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook low carb (keto) salted caramel almond brittle using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Low Carb (Keto) Salted Caramel Almond Brittle:
- Take 1 cup almonds chopped
- Prepare 1/2 cup Pyrure Sweetener Erythritol
- Make ready 1/4 Cup butter
- Get 2 tbs vanilla extract
- Take 1/4 tsp salt
- Make ready 1/4 tsp sea salt
Instructions to make Low Carb (Keto) Salted Caramel Almond Brittle:
- Pour erythritol, 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 chopped 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.
- Use a cake pan or a pie pan with baking parchment. Pour the mixture into prepared pan. Allow to set 1 hour or until completely cooled. Break into pieces and divide into a 8 servings. Will stay crisp and keep well in a tightly sealed container for 2 weeks.
- Ready to serve and ENJOY!
So that is going to wrap it up with this special food low carb (keto) salted caramel almond brittle recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!