Looking for a rich, chewy, and nutty confection that brings the bold flavors of Italy to your kitchen—without refined sugar or unnecessary carbs? This Homemade Torrone is exactly what you need. With its silky honey base, toasted almond richness, and optional chocolate drizzle, this traditional Italian nougat delivers all the elegance of classic European candies—while staying low-carb and keto-friendly.
Perfect for holiday treats , gift-giving , or when you’re craving something sweet but staying in ketosis, this easy-to-make recipe uses simple ingredients like egg whites, erythritol-sweetened honey, and roasted hazelnuts to bring bold Mediterranean flavor into your healthy lifestyle. Whether you’re doing strict ketosis , following a low-carb diet , or simply love artisanal sweets, this homemade torrone will quickly become a favorite in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto torrone from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of rich, crunchy, old-world confectionery magic!
Why You’ll Love This Homemade Torrone
This isn’t just any old nougat—it’s a crunchy-chewy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully.
Here’s why it stands out:
- 🥜 Bold nut flavor : Made with almonds, hazelnuts, and pistachios for deep richness.
- 🍯 Naturally sweetened : Uses honey or monk fruit syrup for clean finish without sugar.
- 🍫 Chocolate drizzle option : Adds indulgence without dairy overload or carbs.
- 🥣 Easy to make : Just whip, fold, pour, and chill—no candy thermometer needed!
- ⏱️ Ready in under 30 minutes
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and a tray = easy prep!
Whether you’re making it for yourself, your family, or guests at a holiday party, this keto torrone will quickly become a go-to treat for special occasions.
Ingredients You’ll Need
For the Nougat Base:
- 2 large egg whites
- 1/4 cup honey or monk fruit syrup (or maple-flavored allulose syrup for vegan option)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped roasted almonds
- 1/2 cup chopped hazelnuts or pistachios
Optional: 1/4 tsp orange zest or a few drops of almond extract for extra depth
For the Chocolate Drizzle (Optional):
- 1/4 cup sugar-free dark chocolate chips (90% cacao recommended)
- 1 tbsp coconut oil (for melting)
Optional: Crushed nuts or edible gold dust for garnish
Step-by-Step Instructions
Step 1: Prepare Your Tools
Line an 8×8-inch baking dish or silicone mold with parchment paper.
Lightly grease the parchment paper if using a glass or metal pan.
Pro Tip: Have all ingredients prepped before starting—nougat works best when done quickly!
Step 2: Whip the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites on medium-high speed until stiff peaks form.
Gradually add the powdered sweetener while continuing to whip.
Add vanilla and salt and continue whipping for 2–3 more minutes , until glossy and firm.
Note: The mixture should be thick, fluffy, and hold a stiff peak.
Step 3: Fold in the Nuts
Gently fold the chopped almonds, hazelnuts, and/or pistachios into the whipped egg white mixture.
Mix until evenly distributed and no streaks remain.
Pro Tip: Work quickly before the meringue starts to deflate.
Step 4: Pour Into Pan
Transfer the nougat mixture to the prepared pan and smooth the top with a spatula.
Press gently to compact everything into a firm bar.
Let sit at room temperature for 10–15 minutes before chilling.
Step 5: Chill Until Set
Place the pan in the fridge and chill for at least 2 hours , or overnight for best texture.
The torrone will firm up and develop a perfect chewy-crunchy texture.
Step 6: Melt the Chocolate Drizzle (Optional)
Melt sugar-free chocolate chips with coconut oil in a microwave-safe bowl or double boiler.
Drizzle over the chilled torrone using a spoon or piping bag.
Let set in the fridge for another 30 minutes .
Step 7: Slice and Serve!
Once fully chilled, lift the torrone from the pan using the parchment overhang.
Cut into small 1-inch bars or break into irregular pieces for rustic charm.
Enjoy every rich, nutty bite of your Homemade Torrone !
Nutritional Information (Per Serving – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~4 g |
| Cholesterol | ~0 mg |
| Sodium | ~30 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Homemade Torrone
- Use room temperature egg whites – They whip better and give a fluffier texture.
- Chop nuts finely – Ensures even distribution and prevents crumbling.
- Don’t overmix once folding – Keeps the nougat light and airy.
- Chill thoroughly before slicing – Helps maintain shape and texture.
- Store properly after cutting – Wrap tightly or place in an airtight container.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Swirl Torrone
Fold in mini sugar-free chocolate chunks or cocoa nibs for extra richness.
Fruit Lovers’ Version
Add freeze-dried raspberries or strawberries for tart-sweet contrast.
Vanilla Bean Torrone
Scrape seeds from a vanilla bean instead of extract for deeper flavor.
No-Bake Energy Bites
Roll the mixture into balls and coat in shredded coconut or cacao powder.
Vegan Option
Use aquafaba (chickpea brine) instead of egg whites and plant-based chocolate.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per piece , it fits perfectly within a ketogenic lifestyle.
Can I use other nuts?
Yes! Walnuts, pecans, macadamia, or cashews work well as substitutes or additions.
How do I store leftover torrone?
Store cooled portions in an airtight container in the fridge for up to 2 weeks . Freeze for longer storage.
What kind of sweetener works best?
Monk fruit syrup or erythritol blended into a fine powder gives the best results.
Can I bake it?
No baking required! Torrone sets naturally when chilled—baking can cause collapse or burning.
Why This Recipe Works So Well
This Homemade Torrone works because of its perfect balance of textures and bold flavors:
- The egg whites create a light, marshmallow-like base , mimicking traditional meringue-based nougat.
- The roasted nuts deliver crunch and depth , enhancing overall mouthfeel.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your homemade torrone beyond just a square? Here are some ideas:
In Gift Boxes
Wrap in clear cellophane with ribbon for thoughtful homemade gifts.
On Dessert Boards
Arrange with keto brownie bites, macarons, and truffles for elegant entertaining.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Over Greek Yogurt
Crush one and sprinkle over full-fat yogurt for parfait-style dessert.
As Holiday Treats
Include in cookie boxes, advent calendars, or stocking stuffers for festive flair.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this candy special:
Almonds
Packed with vitamin E, fiber, and healthy fats—supports heart health and satiety.
Hazelnuts
Rich in antioxidants and monounsaturated fats—great for brain function and energy.
Egg Whites
High-quality protein source that supports muscle repair and appetite control.
Even though this is a sweet treat, it’s packed with nutrients that make it more than just a snack—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Nut Lovers
This Homemade Torrone proves that going low-carb doesn’t mean missing out on rich, European-style desserts. With its chewy nougat base, crunchy nut finish, and optional chocolate topping, it’s the kind of candy that turns a simple bar into something magical.
Whether you’re new to keto, looking for a portable snack idea, or want to impress with homemade flair, this torrone deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Homemade Torrone – Italian Nut Nougat Candy with Almonds & Honey!
- Total Time: 4 hrs 45 mins
Description
A delightful blend of honey, nuts, and citrus flavors awaits you!
Ingredients
2 sheets wafer paper, cut to fit baking pan 12 ounces honey (pale acacia for light color) 1 ⅔ cups granulated sugar 3 egg whites, at room temperature 1 pinch salt 1 tablespoon vanilla extract (clear for light color) 1 tablespoon lemon zest 3 cups roasted nuts (almonds, pistachios, hazelnuts, or pecans)
Instructions
Prepare a 9-inch square baking dish (or similar size) by lining it with plastic wrap, ensuring the bottom and sides are fully covered. Cut both sheets of wafer paper to fit the size of your baking dish. Place one sheet of the wafer paper into the bottom of the dish, set the other piece aside for later.
Take the room temperature egg whites and beat them with a dash of salt in a stand mixer until you achieve soft peaks. Keep them in the stand mixer for later.
Take a medium to large sized heavy-bottomed pot, and add your honey and sugar in. Stir this mixture on medium heat until it has reached 300 degrees F.
Once your sugar mixture has reached 300 degrees, remove from heat and immediately bring it over to the stand mixer.
With the mixer on medium high stream in about 3 tablespoons of the hot sugar mixture, let it fully combine with the egg whites and whip for a few moments before slowly streaming in the remaining sugar mixture.
Add in the lemon zest and vanilla extract. Pay close attention to how thick the mixture is getting as it cools, continue to whip it until the sides of the bowl are cool enough to keep your hand on it for 10 seconds. It takes about 30 seconds to cool down.
When this happens, add in the nuts and give it one good mix to combine then shut it off. If the mixture is getting too thick before the bowl is cool enough to keep your hand on it, add the nuts in and stop mixing at any point.
Working quickly, pour the mixture into your prepared baking dish, on top of the wafer paper. Gently spread as evenly as possible. You can use a lightly greased spatula to spread the nougat if needed.
Top the nougat with the second wafer paper sheet. Gently press everything down tightly and flat, trying to get as flat and level of a top as you can – you can use the bottom of a cup or ramekin to help smooth it out if needed.
Let cool at room temperature.
When ready, carefully turn the torrone out onto a cutting board. Remove the plastic wrap and use a long serrated knife to cut the torrone into desired sizes.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
Nutrition
- Serving Size: 12
- Calories: 415
- Fat: 19g
- Carbohydrates: 61g
- Protein: 7g