🎄 Keto Nougat Candy – A Special Christmas Treat

Nougat has long been associated with festive tables across Europe and beyond. Its origins trace back to the Mediterranean, with early recipes appearing in Italy (“torrone”), Spain (“turrón”), and France (“nougat de Montélimar”) as far back as the 10th century. Traditionally, nougat was made with honey, sugar, egg whites, and roasted nuts — a chewy, sweet confection often gifted at Christmas.

But while delicious, traditional nougat is loaded with sugar, making it off-limits for anyone following a keto or diabetic-friendly lifestyle. That’s where our Keto Nougat Candy comes in — same fluffy chew and roasted nut crunch, but without the sugar crash.

🍬 Traditional vs Keto Nougat

Traditional Nougat

• Base: sugar + honey

• Structure: whipped egg whites for aeration

• Mix-ins: roasted nuts (almonds, pistachios, hazelnuts)

• Texture: chewy, sweet, slightly sticky

• Carbs: very high (30–40g per serving!)

🎄 Keto Christmas Nougat (Montélimar-style)

Yield: one 8×8-inch slab (about 36 bite-size pieces)
Time: ~45 min active, 2–4 hrs to set

Ingredients

• 300 g granulated allulose (about 1½ cups)

• 180 g keto fiber syrup (soluble corn fiber or liquid allulose syrup), about ½ cup

• 80 g water (about ⅓ cup)

• 2 large egg whites (about 60 g), room temp

• ¼ tsp cream of tartar

• ¼ tsp fine sea salt

• 2 tsp vanilla extract (or 1 tsp vanilla + ½ tsp almond extract)

• 250 g roasted nuts, warm (almonds, pistachios, hazelnuts, or mix) ≈ 1¾ cups

• Optional for extra firmness (helpful in humid kitchens): 1 tsp powdered gelatin (3 g) bloomed in 1 Tbsp cold water

• Optional: wafer paper for top/bottom

Strict keto note: choose soluble corn fiber (SCF) syrup or liquid allulose syrup. (IMO/tapioca fiber can be partially digestible for some people.)

Equipment

Heavy 3-qt saucepan, candy thermometer or instant-read, stand mixer with whisk (or hand mixer), silicone spatula, 8×8-inch pan, parchment or wafer paper, lightly oiled knife.

Method

1. Prep the pan. Line an 8×8 pan with parchment (or wafer paper); lightly oil the parchment. Keep nuts warm in a 250°F (120°C) oven—warm nuts prevent the nougat from seizing too fast.

2. Start the meringue. In a clean mixer bowl, add egg whites and cream of tartar. Beat on medium-low just until soft peaks—then pause.

3. Cook the syrup. In the saucepan combine allulose, fiber syrup, water, and salt. Bring to a boil over medium-high, washing down any crystals with a wet pastry brush. Clip on the thermometer and cook without stirring to 135°C / 275°F (hard-ball).

   • If using gelatin: melt the bloomed gelatin 5–10 sec in the microwave just before the next step.

4. Stream the syrup into whites. Turn the mixer to medium and slowly stream the hot syrup down the side of the bowl. When all in, increase to high and whip 3–5 minutes until thick, glossy, and the whisk leaves heavy ribbons that hold for ~3 seconds. Beat in vanilla (and melted gelatin if using).

5. Fold in warm nuts. Switch to a spatula; work quickly to fold in the nuts evenly.

6. Pan and press. Scrape into the prepared pan, top with a second sheet of parchment/wafer paper, and press firmly to an even ¾-inch thickness. (Lightly oil your hands or a spatula to prevent sticking.)

7. Set & cut. Let set at cool room temp 2–4 hours (or 1 hour in the fridge). Remove, peel parchment, and cut into 36 pieces with a lightly oiled knife. Wrap individually in wax paper or cellophane.

Texture control (dial it in)

• Too soft? Cook syrup 2–3°C (3–5°F) higher next time, or include the 1 tsp gelatin.

• Too firm/crumbly? Cook 2–3°C lower next time, or add 1 Tbsp extra fiber syrup.

🥚 Why These Ingredients Work

• Keystone Pantry Allulose – A natural rare sugar that tastes like sugar, browns like sugar, but doesn’t spike blood sugar or insulin. Perfect for keto confections that require caramelization and chew.

• Sugar-Free Tapioca Fiber (IMO or resistant dextrin) – Adds body and chew, replicating the structure sugar provides in nougat.

• Egg Whites – Whipped for that classic fluffy, chewy texture. The protein structure stabilizes the nougat base.

• Roasted Nuts (almonds, hazelnuts, pistachios, or pecans) – Crunch, flavor, and healthy fats to keep it keto.

• Vanilla & Sea Salt – For balance, depth, and holiday warmth.

📦 Perfect for Christmas

✨ Stocking Stuffers – Individually wrap in festive wax paper or cellophane for nostalgic candy-shop vibes.
✨ Home Crafters – Use as a base layer in chocolate bars, slice into squares, or roll into logs.
✨ Holiday Gift Boxes – Pair with keto chocolates, peppermint bark, or caramels for a gourmet low-carb assortment.

🍪 Other Ways to Use Keto Nougat

• Keto Candy Bars – Layer nougat with sugar-free caramel and coat in chocolate.

• Ice Cream Mix-In – Chop and fold into keto vanilla ice cream for a “nougat swirl.”

• Brownie Topping – Press nougat chunks into warm keto brownies for a gooey surprise.

• Chocolate Cups – Pipe nougat into Lang’s chocolate dessert cups for an elegant plated treat.

📊 Nutrition Facts Panel (per serving, ~28g piece)

Keto Nougat Candy

• Serving Size: 1 piece (28g)

• Calories: 120

• Total Fat: 8g

  • Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: 30mg

• Total Carbohydrate: 11g

  • Dietary Fiber: 7g

  • Total Sugars: 0g

  • Includes 0g Added Sugars

  • Allulose: 2g (not counted in net carbs)

• Net Carbs: ~2g

• Protein: 4g

(Values may vary depending on nut choice and exact fiber blend used.)