Published: · Modified: by Carolyn
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Jump to Recipe Print Recipe
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
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 (¼ to ½ 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.
More easy keto snack ideas
- Keto Granola Bars
- Buffalo Spiced co*cktail Nuts
- Sugar-Free Dried Cranberries
- Keto Pretzel Bites
- Keto Cheese Straws
Keto Toffee Peanuts
These sugar-free keto toffee peanuts are a deliciousketo snackand so easy to make. They take five simple ingredients and 25 minutes to make. Sweet and salty goodness!
4.72 from 35 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: toffee peanuts
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 servings
Calories: 170kcal
Ingredients
- 2 cups salted peanuts
- 2 tablespoon butter melted
- ¼ cup erythritol sweetener (make sure it contains no allulose whatsoever).
- 1 teaspoon ground cinnamon
- ¼ teaspoon 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 Facts
Keto Toffee Peanuts
Amount Per Serving (1.5 ounces (about 3 tbsp))
Calories 170Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Carbohydrates 5.5g2%
Fiber 1.9g8%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
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.
Reader Interactions
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Comments
Dumas Lori says
I make these every week for a snack! Incredibly easy and fast and amazing taste!Reply
Bryce says
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!Reply
Carolyn says
I do have a YouTube Channel… it has the same name as this website. 🙂
Reply
shadofaxes says
Just wanted to say I did find your YT channel thank you! @Carolyn
Connie says
I have to say I wish I would’ve found these years ago. I made them over Christmas and they were a hit with my non keto family so much so that I had to keep making more and I still didn’t get enough for myself. I just pulled another batch out of the oven.Reply
Jaymey says
Just made a triple batch of these for holiday snacking and giving. They are great, I am glad I read the comments and I found swerve organic brown sugar on Amazon that doesn’t have alulose. Great recipe and easy!Reply
Jo Parks says
Made these today. Soooo good. Added a sprinkle of ground cayenne pepper cause we like spicy! Otherwise exactly your recipe. Family is going to love these on Christmas!Reply
Carolyn says
Yum!!!
Reply
Misty says
Hi. Can I use Swerve or monk fruit that has no allulose? Will it work? Thanks
Reply
Carolyn says
Swerve with no allulose is fine (the older versions). And monk fruit sweetener is often mostly erythritol so will work fine. Just make sure it has NO allulose or xylitol.
Reply
Mary L Mongar says
These toffee peanuts are delicious. They are super easy and will be a regular snack in our house from now onReply
David says
mine still kinda stayed wet. did I need to cook longer? any difference for salted butter?
Reply
Carolyn says
What sweetener did you use?
Reply
Tiffany says
Love your recipes but these were still wet and started to overcook the sugar at 27 minutes. Trying to understand how this could possibly come out right. The sugar and the butter never came together. I used exactly the ingredients in the recipe and followed the instructions to specification. Also, definitely not very sweet. I will probably repurpose them.Reply
Carolyn says
As you can see from the other commenters, these typically turn out great. From your description, I am guessing you used a sweetener with allulose in it? If so, they will never harden properly… Please tell me what sweetener you used.
Reply
Stacy says
These came out perfect! Great snack!Reply
Lori says
I made these and they were not sweet enough. We ended up throwing them away because the family didn’t like them!Reply
Carolyn says
What a shame that you wasted perfectly good food. You easily could have done something else with them, like folded them into melted chocolate for peanut clusters. Or even simply tossed them with more sweetener and baked them again! There is NEVER a reason to throw food away like that.
Reply
Cheryl p says
I have made these ad nauseam over the last couple of months. lately my husband’s been complaining they’re not sugary enough he wants them more like cracker jack peanuts, so I started drizzling in a half a teaspoon of molasses and it was perfect! of course all your recipes are perfect so thank youReply
Carolyn says
They taste delicious! I used pecans, but they. Stayed sticky. They never dried . Yes I used swerve brown sugar.. I did double the recipe using 4 cups pecans and doubled all ingredients. So I can’t really use as a nibble cause they’re so sticky. But they taste amazing.Reply
Carolyn says
Did you by chance use the new Swerve that contains allulose? Or anything at all with a little allulose or xylitol in it? Because erythritol sweeteners should never stay sticky like that.
Reply
C6 says
Happy Holidays Carolyn! Your my go to keto recipe Guru! Thank you!!!
Any problems with the nuts getting Crystalized using an Erythritol based sweetener? Especially being refrigerated?Reply
Carolyn says
It’s meant to be a crisp coating so recrystallization doesn’t matter! You want it to be crunchy.
Reply
Rae Ann Woodrow says
I made this recipe as is, subbing pecans for the peanuts. The final result was amazing. Each nut was perfectly coated and set up nicely after they cooled. I got excited and repeated the recipe, thinking mixed nuts with this amazing glaze would be out of this world! However, the glaze didn’t stick. 🙁 I used a combo of hazelnuts, macadamia nuts, cashews, and almonds, even pulled the nuts out a couple times to stir to re-coat, but no luck. I’m thinking it’s because the nuts are smooth; the glaze needs ridges to stick to. I have no idea how you got this to work with peanuts. However, I love all your recipes, Carolyn, and appreciate all the work you go to in order to share your wisdom! Thank you for being my “test kitchen!”Reply
Leave a Reply
« Older Comments
