Keto Classic Almond Nougat
Indulge in the sweet, nutty perfection of Keto Classic Almond Nougat, a low-carb twist on a timeless treat. This recipe uses roasted almonds, fluffy whipped egg whites, and a blend of keto-friendly sweeteners like erythritol and allulose to create an irresistibly chewy, sugar-free nougat that's both satisfying and guilt-free. With its rich vanilla aroma and glossy finish, this homemade keto nougat strikes the perfect balance between sweet and savory, making it ideal for holiday gifting or everyday snacking. Ready in under an hour and yielding 12 decadent pieces, this easy-to-follow recipe is a must-try for anyone looking to enjoy the classic taste of nougat while staying true to their keto lifestyle.
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Ingredients
- 150 grams Almonds
- 100 grams Erythritol
- 50 grams Allulose
- 60 ml Water
- 2 large Egg whites
- 0.125 teaspoons Salt
- 1 teaspoons Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Spread the almonds evenly on the baking sheet and roast them in the oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.
Step 3
Meanwhile, in a medium saucepan, combine erythritol, allulose, and water. Place over medium heat and stir until the sweeteners have dissolved completely.
Step 4
Use a candy thermometer to monitor the temperature. Let the mixture boil without stirring until it reaches 320°F (160°C). Remove from heat immediately.
Step 5
While the syrup is heating, beat the egg whites and salt in a clean, dry bowl until soft peaks form.
Step 6
Once the syrup reaches the desired temperature, carefully pour it in a thin, steady stream into the egg whites while continuing to beat on low speed. Be cautious as the syrup is extremely hot.
Step 7
When all the syrup is incorporated, increase the mixer speed to high and continue whisking until the mixture becomes glossy and forms stiff peaks.
Step 8
Fold in the vanilla extract and roasted almonds gently using a spatula.
Step 9
Line a loaf pan with parchment paper and pour the nougat mixture into it, smoothing the top.
Step 10
Allow the nougat to cool and set at room temperature for about 2 hours, or until firm.
Step 11
Once set, lift the nougat out of the pan using the parchment paper and cut into 12 equal pieces using a sharp knife.
Step 12
Store in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
| Serving size | (431.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 956.5 |
| Total Fat 75.0g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 406.8mg | 0% |
| Total Carbohydrate 182.1g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 6.0g | |
| Protein 37.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 409.4mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 116.6mg | 0% |
Source of Calories