Keto butter almond brittle

Keto butter almond brittle with almonds, coconut oil, cocoa and maple syrup: crunchy, chocolatey and quick to make.

At a glance

• Serves 8
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 148 kcal per serving
• Protein: 3 g
• Fat: 12 g
• Carbs: 7 g

Ingredients

• 150 g almonds
• 4 tbsp coconut oil
• 3 tbsp maple syrup
• 50 g cocoa powder
• 1 pinch of salt

Method

You’ll need: frying pan · wooden spoon

1. Toast the almonds in a frying pan with coconut oil and salt until fragrant and lightly browned. Stir regularly.
2. Add the maple syrup and let everything reduce briefly until the almonds are coated in a glossy glaze. Make sure nothing gets too dark.
3. Spread the warm almond mixture on baking paper and quickly press or roll it flat. Let the slab cool briefly.
4. Melt the remaining coconut oil and stir it with the cocoa powder into a smooth, thick sauce. Spread it evenly over the almond slab.
5. Let the brittle set completely, ideally somewhere cool. Then break it into irregular pieces.
6. Serve the keto butter almond brittle as a small sweet bite with coffee or tea. Stored airtight, it stays crunchy for a few days.

Good to know

When you want something crunchy and chocolatey, this brittle is just right. It's quick to make and has that rustic charm that makes homemade sweets so good.

Swaps

Less sweet: halve the maple syrup and round off with cinnamon, vanilla or a few berries; almonds → hazelnuts (similar nutrient profile, nuttier flavour); cocoa powder → melted dark chocolate made without refined sugar (milder, rounder flavour)

Allergens

Contains tree nuts and is unsuitable for people with a nut allergy. Only suitable for children with care because of the hard pieces; during pregnancy the ingredients are usually no cause for concern as long as nuts are well tolerated.

Dairy-free recipes