Low Carb Classic Almond Nougat
Indulge your sweet tooth while staying on track with this irresistible Low Carb Classic Almond Nougat, a guilt-free twist on the traditional confection. Featuring toasted almonds for a nutty crunch, a sugar-free powdered sweetener blend, and fluffy whipped egg whites, this recipe delivers all the chewy, satisfying texture of classic nougat without the carbs. A hint of vanilla creates a warm, aromatic flavor, while optional unsweetened coconut flakes add a tropical flair. Perfect for holiday treats, gift boxes, or just an everyday indulgence, this easy-to-make nougat is ready in under an hour (plus setting time) and keeps beautifully for days. Keto-friendly and gluten-free, it’s the perfect alternative for those looking to enjoy a healthier version of a timeless favorite dessert!
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Ingredients
- 200 grams almonds
- 80 grams sugar-free powdered sweetener (such as erythritol or monk fruit blend)
- 2 large egg whites
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 50 grams unsweetened coconut flakes (optional)
- 0.5 teaspoon cream of tartar
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the almonds in an even layer on a baking sheet and toast for 8-10 minutes, or until they are fragrant and slightly golden. Remove from the oven and set aside to cool.
Step 2
In a small saucepan, combine the sugar-free powdered sweetener with 2 tablespoons of water. Heat over medium heat until the mixture dissolves completely, stirring occasionally. Once dissolved, remove from heat and set aside to cool slightly.
Step 3
In a clean, dry, heat-proof bowl, use an electric mixer to beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
Step 4
With the mixer on low, slowly drizzle the warm sweetener mixture into the egg whites, beating continuously. Once all the sweetener is added, increase the speed to high and continue beating until the mixture is thick and glossy, forming stiff peaks.
Step 5
Gently fold in the vanilla extract, toasted almonds, and coconut flakes (if using) with a spatula until incorporated.
Step 6
Line a loaf pan or an 8x8-inch square baking dish with parchment paper. Pour the nougat mixture into the prepared pan, spreading it evenly with the spatula.
Step 7
Place the pan in a cool, dry place and allow the nougat to set for at least 2 hours, or until firm to the touch.
Step 8
Once set, lift the nougat out of the pan using the parchment paper. Cut into desired portions using a sharp knife.
Step 9
Store the nougat in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (431.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1586.9 |
| Total Fat 132.3g | 0% |
| Saturated Fat 35.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 130.1mg | 0% |
| Total Carbohydrate 135.0g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 11.4g | |
| Protein 50.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 554.1mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 635.6mg | 0% |
Source of Calories