Ketogenic Hard Nougat



  • 0,37 lbs macadamia nuts or almonds
  • 1 cup erythritol/stevia
  • 2 tablespoons of water
  • 1 large egg white
  • 1 pinch of salt

Preheat the oven to 212°F.

Line a small tray, approximately 7,87 x 5,90 inc, with grease-proof paper.

Put the macadamia nuts in a pan and heat over medium heat until golden brown. Remove from the heat and add to the tray.

Combine erythritol and water in a small saucepan. Stir over medium heat until the mixture comes to a boil and has a completely fluid, translucent consistency, this will take about 20 minutes.

While the liquid sauce you prepared starts to boil, beat the egg whites and salt at high speed until they become white and foamy.

While continuing to whisk the eggs, slowly pour in the liquid sauce until completely incorporated.

Transfer the egg mixture back to the sauce pan and continue mixing with a spatula while heating it over low heat until the egg and sauce mixture is smooth and sticky, about 30 minutes.

Pour this mixture over the macadamia nuts and smooth out.

Slide the tray into the oven and leave for 2 hours.

When done, remove from oven and allow to cool to room temperature before removing from tray.

Break or slice into pieces. Store wrapped in paper in a cool, dry place at room temperature.

ENJOY YOUR MEAL

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