SUGAR FREE PISTACHIO PRALINE SPRINKLES
 
Prep time
Cook time
Total time
 
Make it in minutes and store it for ages, ready for use whenever you want. Perfect as dessert topping or for decorating your otherwise uninteresting bakes.
Author:
Recipe type: Make your Own
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Yield: 160g total yield
Ingredients
Instructions
  1. toast, roast or grill (broil) the pistachio kernels until fragrant (about 3 mins at 230°C halogen oven).
  2. transfer them to a small tray lined with non-stick parchment paper, laying them close to each other but with no or minimal overlap.
  3. simmer erythritol and water for about 4 minutes - until it begins to smoke and smell like burnt sugar.
  4. pour the liquid over the pistachios, then leave to cool and set.
  5. once hard, brake it all up into chunks, transfer it to your food processor (the food grinder that comes with most immersion blenders works just fine - THIS is the one I use, U.S. option HERE), and blitz in brief spurts until you obtain crumbs mixed with powder.
  6. store in a sealed glass container.
Notes
Keep your sealed glass jar away from light.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: - Calories: 486 Fat: 45g Net Carbs: 6.5g Protein: 14g
Recipe by at https://queenketo.com/sugar-free-pistachio-praline-sprinkles/