Sugar Free Pistachio Praline Sprinkles are easy to create and keep for ages in a sealed glass jar. 6.5g net carbs for the entire 160g batch.
My recent Sicilian Cannoli post showed the ends coated with Sugar Free Pistachio Praline Sprinkles. And I have a superb Persian-style, Cardamom & Rose Water Panna Cotta Tart new on the blog.
But what else could you possibly need these sprinkles for?
Firstly, they are amazing as topping for desserts, adding crunchy texture and flavour with very few carbs. Just a tablespoon will instantly transform simple whipped cream, for example.
Secondly, they magically turn plain cookies and boring-looking cakes into stunning and interesting creations.
Thirdly, pistachio nuts are incredibly healthy. Admittedly, they contain a few more carbs than the usual keto favourites (macadamias, almonds, pecans, walnuts). But as long as you don’t over indulge, there is absolutely zero reason to avoid them. Remember, ketosis is a metabolic state induced by carb restriction. Food lists exist for guidance. Ultimately, you are responsible for ensuring your carbohydrate limits aren’t exceeded, so that you remain in physiological ketosis. With whatever foods you choose to eat. Even CLEAN KETO doesn’t prohibit any foods, as long as they’re wholesome, unadulterated and/or minimally processed.
Ingredients you Need + How To Make Sugar Free Pistachio Praline Sprinkles
All you need is pistachio nuts, water and erythritol. I use erythritol because it tends to crystallise over time. So when stored, the praline doesn’t soften but actually becomes more crunchy. Perfect.
DietDoctor has an informative article that explains various sweeteners, plus there’s a great infographic that you can use for quick reference.
The method is ridiculously uncomplicated. Boil water and sweetener for a few minutes, pour it onto toasted/roasted pistachio kernels and wait for it to cool and harden. Break up the praline and whiz it in your food processor 2-3 times in quick, short pulses. Make sure you store it in a sealed glass jar and it will be ready for action whenever you might need it.
Enjoy!
- Yield: 160g total yield
- Serving: -
- Calories: 486
- Fat: 45g
- Net Carbs: 6.5g
- Protein: 14g
- 80g natural, unsalted pistachio kernels (de-shelled, net weight) (U.S. option HERE)
- 20g water
- 80g erythritol (U.S. option HERE)
- toast, roast or grill (broil) the pistachio kernels until fragrant (about 3 mins at 230°C halogen oven).
- transfer them to a small tray lined with non-stick parchment paper, laying them close to each other but with no or minimal overlap.
- simmer erythritol and water for about 4 minutes - until it begins to smoke and smell like burnt sugar.
- pour the liquid over the pistachios, then leave to cool and set.
- 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.
- store in a sealed glass container.
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂
How did you calculate 6.5 net carbs? Per 100g the net carbs of pistachios is 18. Wouldn’t 80g then be 14.4 carbs?
Thank you.
I use the Italian BDA and British NBRI Official Food Databases. Both state 8.2g carbs per 100g. Bronte pistachios contain 7.3g per 100g.