February 21, 2021

Low-Carb Seed Brittle Clusters (Nut-Free)

By Josefina Pagani – January 27, 2020

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These Low-Carb seed Brittle clusters are nut-free and refined sugar free. They are one of my favourite snacks to have when I want something to eat between meals. I use coconut sugar and raw honey in super small amounts in this recipe, so you can have them even if you are following a low carb diet. They are only 1 gr net carbs per piece so you can squeeze some in your daily macros.

Ingredients in Low-Carb seed brittle clusters:

This is a great recipe to play around, you can mix and match your favourite seeds and if you don’t have any nut allerigies you can also replace some seeds with nuts. For my nut-free version you will need:

Pumpkin seeds: I love pumpkin seeds, I add them raw beacause they will get roasted in the oven anyway.
Sunflower seeds: I buy them in bulk and store them in the freezer. I find they are so versatile and make a good replacement to nuts.
Sesame seeds: I love how a few teaspoons add a distinct flavour to this brittles. I m a big fun of sesame seeds.
Coconut sugar: Just 2 tsp goes a long way in this recipe. I prefer to use coconut sugar over low carb sweeteners whenever caramelization is needed and the quantity required is super low like in this recipe.
Raw honey: I love the flavour just 1 tsp of Honey gives to the brittle. Also helps in caramelization.

Water: just filtered water is ok.

Vanilla extract: Remember, always use a high quality one, it makes a big impact in the final result. I personally recomend extract over esence.

Salt: optional. But I love a bit of salt in mine, it add some extra depth to the flavour. easy

How to make These Low-carb seed brittle clusters:

Preheat the oven to 320 °F (160 °C).
Mix coconut sugar and honey until combined.
Add the vanilla and water and mix well to integrate.
Add the seeds all at once and mix well until all seeds are evenly coted with the honey syrup.
Arrange spoonfulls of even size over your sheet pan linned with parchment paper.
Bake for x to x minutes, or until nice and golden.
IMPORTANT! Leave them to cool completly once out of the oven. They will not peel off easily from the parchment paper if they are warm. Peel them off when completly cool.

Health Benefits of SEEDS

Pumpkin seeds: high in minerals, Vitamin K, Vitamin E, Vitamin B Group, Zinc and Protein. They are Anti-Inflamatory, and can prevent kidney stone formation.

Sesamee seeds: high in Fiber, healthy Fats, Protein, Vitamin B Group and Antioxidants .They may help reduce cholesterol, inflamation and blood ressure.

Sunflower Seeds: high in vitamin E, Magnesium, Protein and Linoleic fatty acids. They may help reduce cholesterol and blood preassure

Frequently ask Questions

How to store them ?

I recomend to store these Low-Carb seed brittle clusters in an airtight container at room temperature. Do not store them in the fridge, they will soften if you do so.

Can I Replace coconut sugar and honey with low carb sweeteners ?

I personally didn’t try it myself, I believe such small quantities of unrefined sugar like in this recipe won’t do any harm, you will end up with only 1 gr Net Carbs per piece. I can easily fit a few in my low carb lifestyle. But if you try to make it with a low carb sweetener I would love to know how it goes. It is always good to know!

How to store seeds to keep them at their best?

I like to store seeds such as sunflower, pumpkin and sesame in glass jars in the freezer. I like glass jars as they won’t absorb any of the chemichals find in plastic. Storing seeds in the freezer extend their shelf life up to one year.

Net Carbs in theses Low-carb seed brittle clusters

Yield: 12 pieces / Net Carbs Per Piece: 1 gr

Please note: values are calculated with food package labels and my fitness pal, so they may not be 100% accurate.

Some Flavor variations

I love to play around with different flavors in this recipe. Adding some cinnamon or orange zest are two simple ways. Another good way is to mix and match different seeds or add in some nuts if you are not allergic to them. Almonds with pumpkin seeds and orange zest is one of my favourites lately.