Keto Holiday Almond Nougat (Low-Carb Soft Chew)

Line a small loaf pan with parchment paper, leaving an overhang for easy removal.

Toast the almonds in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.

For this step: 1 cup whole almonds (toasted)

In a saucepan over medium heat, combine allulose, butter, and heavy cream. Stir until melted and smooth.

For this step: 1 cup allulose, 1/2 cup unsalted butter, 1/2 cup heavy cream

Add powdered sweetener and salt. Cook, stirring often, until the mixture reaches a light simmer.

For this step: 1/4 cup powdered keto sweetener, 1/4 tsp salt

Reduce heat slightly and cook for 10–12 minutes, stirring frequently, until thickened and slightly golden.

Remove from heat and stir in vanilla and almond extract.

For this step: 1 tsp vanilla extract, 1/4 tsp almond extract

Fold in toasted almonds.

For this step: 1 cup whole almonds (toasted)

Pour mixture into the prepared loaf pan and smooth the top.

Refrigerate for 2–3 hours until fully set.

Slice into squares or bars and store chilled.