Keto Peanut Brittle And Keto Corn Syrup Substitute Recipes (Gluten Free)

This recipe is designed to teach everyone how to make quick, easy keto friendly peanut brittle and an easy keto friendly corn syrup substitute. These recipes are low carb, sugar free, keto friendly, gluten free and diabetic friendly
Peanut Brittle Recipe: janetsdeliciouslowcarbkitchen....
Keto Corn Syrup Substitute: janetsdeliciouslowcarbkitchen....
Buy on Amazon and help support the channel:
Powdered Swerve: amzn.to/3aXwJAf
Peanuts: amzn.to/34Du4dW
Vanilla extract: amzn.to/3jgzU90
Allulose: amzn.to/34BXUzq
Baking soda: amzn.to/32IUiJt
#ketodesserts #lowcarbdesserts #ketodiet #sugarfreepeanutbrittle

[@matthewc6858]

Thank you for the great directions! I plan on making some this week!

[@JanetsDeliciousLowCarbKitchen]

@@matthewc6858 You're welcome I hope this turns out to your liking when you make it

[@countrygal3688]

Thank you for the information on adding an acid to keep syrup from crystalizing. I have never heard of doing that.

[@JanetsDeliciousLowCarbKitchen]

You're welcome. I'm glad I could help.

[@larkkay8532]

Thank you! Just what I was looking for (and more)! Yum!

[@JanetsDeliciousLowCarbKitchen]

You're welcome

[@aktuj]

Love how detailed your explanations are! Great recipe!

[@JanetsDeliciousLowCarbKitchen]

Thank you

[@charlenep.santos8644]

Woah!!! I just found your channel and I am so glad that you were recommended. Looking forward to following your recipe 💯🤗❤️😋

[@JanetsDeliciousLowCarbKitchen]

That's great I am so glad you found my channel and welcome. Also thank you to the person who recommended this channel😍

[@TCSMastery]

Thank you! I'm impressed! You got a new subscriber!

[@JanetsDeliciousLowCarbKitchen]

You're welcome and welcome to our KZbin family :)

[@minumakes4961]

very tempting 💯💯️❤️ Awesome recipe 👍

[@JanetsDeliciousLowCarbKitchen]

Thank you so much 👍

[@elizalewis984]

Thanks for sharing I'm gonna gv these a try

[@JanetsDeliciousLowCarbKitchen]

That's great I hope it turns out perfect

[@pmcbride59]

You have just stole my heart...

[@JanetsDeliciousLowCarbKitchen]

Awww thank you :)

[@misshelen5229]

Thanks for the clear instructions and great sounding recipes. My next projects!!

[@JanetsDeliciousLowCarbKitchen]

You're welcome 😊

[@chefjamesskitchen7928]

Hi chef, your recipe is so good!

[@JanetsDeliciousLowCarbKitchen]

Thank you so much 👍

[@bonniewanhala432]

Thanks hun you are awesome

[@JanetsDeliciousLowCarbKitchen]

You're welcome

[@stacyhackney6100]

Thank you.

[@JanetsDeliciousLowCarbKitchen]

You're welcome!

[@kazs1408]

Luv u Janet- your energy is just angelic! Thank you for all you are & all you do ❣️❣️lol Kaz (from Oz)❣️❣️

[@JanetsDeliciousLowCarbKitchen]

You're welcome. I am so glad you have been enjoying my videos

[@trudybongers3534]

Lovely Lady i love it... greetings from Roermond in the Netherlands ❣️❤️❣️❤️❣️

[@JanetsDeliciousLowCarbKitchen]

Thank you. Greetings from the US 😊

[@vickieardley4634]

Yummy

[@JanetsDeliciousLowCarbKitchen]

Thank you 😊

[@gingerharris4306]

Hey Janet! I love your videos. Do you know if I could use cashews or pecans?

[@JanetsDeliciousLowCarbKitchen]

Yes you can use any nut of choice

[@aussiegal1555]

Thank you for your recipe, I LOVE peanut brittle! Might be a year later but it's worth it. Do you leave it out of the fridge so it doesn't go chewy? I miss the crunch on keto.

[@JanetsDeliciousLowCarbKitchen]

You welcome. Yes I store it in an airtight container at room temperature. Also for the best crunchy texture use an erythritol based sweetener such as monkfruit sweetener and let the peanut brittle sit overnight uncovered before breaking it into pieces

[@niccidee782]

@@JanetsDeliciousLowCarbKitchen TY Janet. I had the same question :)

[@paulaoyedele2081]

There is a swiss buttercream frosting hack that involves, butter, corn syrup, less powdered sugar and whips up for a lightly sweet buttery frosting. I am looking for a corn syrup alternative to use to make this frosting. I am hopeful this will work for the frosting.

[@JanetsDeliciousLowCarbKitchen]

That sounds yummy. I have used my corn syrup substitute in many recipes that call for corn syrup and so far it has always worked. Hopefully this will work for you

[@lavondacarter7228]

Do you have a bread recipe, Iv'e just found you !

[@JanetsDeliciousLowCarbKitchen]

Yes I have several bread recipes. If you go to my channel page and click on the playlist tab there is a whole playlist for bread and pasta

[@gardener7664]

Did you ever try cutting them into chunks then covering them with low carb chocolate? Was wondering how that would work.

[@JanetsDeliciousLowCarbKitchen]

Oooo that sounds delicious. My only concern would be that in order for the chocolate to stay solid you would need to store it in the refrigerator and that might make the peanut brittle chewy but it might be worth a try.

[@cloudydaez]

I have tried swerve granulated ….monkfruit sweetener and Erythritol and every one of them has given a grainy texture even following all the directions exactly. I’ve almost given up but I’ll give it one more shot using allulose

[@JanetsDeliciousLowCarbKitchen]

The best result I have had is using a combination of allulose and monkfruit sweetener. For the best texture let the peanut brittle dry overnight

[@cloudydaez]

@@JanetsDeliciousLowCarbKitchen thank you for your response appreciated. I will give it a try and let you know 😊

[@catarinatang980]

If I can't find swerve, then which kind of sweetner will firm up when cooled? I tried to use erythritol before but a lot of white fume came up!?? 🥶🥶🥶 looked like I was in a chemist lab!?? 😨😨😨

[@JanetsDeliciousLowCarbKitchen]

The best sweetener for firming up is Alluose. There is a link in the description where to purchase it. Lakanto's monkfruit sweetener also works well

[@paulaoyedele2081]

What about honeycomb candy?

[@JanetsDeliciousLowCarbKitchen]

I have never tried to make honeycomb candy. I'll have to look into that

[@pinkyantonio750]

What is corn syrup substitute? I know corn syrup, but whats that corn syrup subs?

[@JanetsDeliciousLowCarbKitchen]

I have a recipe for a keto corn syrup substitute

[@yvonnedelgado2220]

God Janet you need a Hugh following, your recipe are awesome! Don’t know why everyone knows about you!😢

[@JanetsDeliciousLowCarbKitchen]

Thank you so much. I'm pretty new to KZbin so hopefully people will put the word out about this channel then maybe one day I will have a huge following :)

[@shoeshinequeen]

How to make a crunchy brittle?

[@JanetsDeliciousLowCarbKitchen]

The most important thing to pay attention to is the heat of the mixture. If the mixture does not get hot enough it will not get crunchy. Also make sure to let it set long enough. If using an erythritol base sweetener it may take a little longer to firm up

[@sjfuqua]

@@JanetsDeliciousLowCarbKitchen if I use Allulose for sweetener in the peanut brittle will it be chewy? Also I was thinking to add a little baking soda to make it airy.. Would that work? Great recipes thanks!

[@cloudydaez]

@@JanetsDeliciousLowCarbKitchen I want crunchy too but so far none of the sweeteners I’ve used have worked no matter how long I cook it for. It always ends up grainy and the texture is awful

[@JanetsDeliciousLowCarbKitchen]

Two important things with peanut brittle are you need to cook the mixture longer enough and use the right sweetener. I've found monkfruit sweetener or any erythritol sweetener works best. Also allow it to dry out overnight for the most crunch

[@JanetsDeliciousLowCarbKitchen]

@@cloudydaez the best way to get crunchy peanut brittle aside from cooking it long enough is to have the right sweetener. I've found monkfruit sweetener or any erythritol sweetener work best. Also allow the peanut brittle to dry out overnight. Erythritol hardens as it sets

[@hazelarcher5619]

Most corn is G I corn therefor it cannot be keto if you are talking organic that is a different matter, people need to be.told the difference

[@JanetsDeliciousLowCarbKitchen]

This recipe doesn't contain corn. As the video states I have provided a recipe for a corn syrup substitute