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.
Monkfruit isn’t something I’ve experimented with, because: a) It’s very expensive in its pure form and b) Because of its cost, it is always sold as a mix, with erythritol making up the majority of the bulk.
HERE), you cannot buy it in the U.K. at the moment (this position might change post-Brexit – fingers crossed). I get from the U.S. at what I feel is a reasonable price. None the less, shipping and import duties make it prohibitively expensive, so I use it sparingly. And I wouldn’t use it to make praline, mind you. Reason being that it burns much more readily than erythritol. And it doesn’t dry hard like erythritol. So it wouldn’t create lovely crunchy sprinkles.is a great choice of sweetener, and one that I have come to love recently. But due to EU classification regulations (read about it
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.
- Yield: 160g total yield
- Serving: -
- Calories: 486
- Fat: 45g
- Net Carbs: 6.5g
- Protein: 14g
- 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.
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