Looking for a rich, nutty, and chewy candy that brings all the bold flavor of traditional Italian nougat—without sugar or unnecessary carbs? This Keto-Friendly Torrone is exactly what you need. With its soft almond and hazelnut base, creamy nougat layer, and rich chocolate drizzle, this low-carb version delivers all the elegance of classic Italian confections—while keeping it keto-approved.
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, and roasted nuts to bring bold Mediterranean flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love European-style candies, 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 Keto 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 powdered erythritol or monk fruit for clean finish.
- 🍫 Chocolate drizzle option : Adds indulgence without sugar or dairy overload.
- 🥣 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)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped roasted almonds
- 1/2 cup chopped hazelnuts or pistachios
Optional Chocolate Drizzle:
- 1/4 cup sugar-free dark chocolate chips (90% cacao recommended)
- 1 tbsp coconut oil (for melting)
Tip: Add dried cranberries or citrus zest for fruity flair!
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 Keto 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 Keto 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 Keto 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 keto 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 a 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 Keto 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 baking, 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 truly special.
Print
Torrone (Italian Nut and Nougat Candy) – Crunchy, Chewy & Perfectly Low-Carb!
- Total Time: 2 hrs 10 mins
Description
This delightful nougat is a perfect blend of crunchy nuts and zesty lemon.
Ingredients
2 sheets wafer paper, 8”x11”
1 cup granulated sugar 1 cup honey
2 large eggs, room temperature
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
3-4 drops lemon oil, or 1 tablespoon lemon zest 3 cups roasted almonds
1 cup roasted salted pistachios
Instructions
Combine sugar and honey in a heavy bottomed pot; a Dutch oven works best for even heat distribution. Heat over medium-low heat, stirring constantly, for about 30-40 minutes, or until honey and sugar is smooth and creamy. *It’s important to heat the mixture slowly, stir constantly, and not bring it to a boil. Use a silicone spatula to keep any sugar crystals scraped down into the mixture. Place the two egg whites and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. Use a whisk to transfer one scoop of the egg white mixture at a time into the sugar mixture on the stovetop. Continue whisking in scoops of the egg white until all of it has been mixed into the pot. Continue cooking over low heat, stirring constantly, for an additional 45 minutes. Cook until the mixture is white and quite thick. Meanwhile, roast the nuts if they are not already roasted. Spread on a sheet pan and cook at 350°F for 8-10 minutes or until golden and very fragrant. Set aside, but keep warm. After cooking the full sugar/egg white mixture for 45 minutes, remove from heat. Stir in the extracts and lemon oil or zest. Stir in the warm nuts until completely combined. Test the mixture by dropping a small blob on a piece of parchment paper. Observe if the mixture holds its shape or if it spreads out. If the mixture still spreads, go ahead and cook the whole mixture 10-20 minutes longer, stirring constantly, until the torrone is very thick. Line a half sheet pan or a 9×9 dish with plastic wrap. Place one sheet of wafer paper flat on the bottom of the pan. Trim the paper as needed to fit the pan. Pour the torrone mixture over the wafer paper. Use a spatula to push the mixture smooth and flat. Place the second sheet of wafer paper over the top. Wrap the plastic wrap tightly around the top of the torrone. Use a heavy flat pan or cutting board to apply weight to the top of the torrone and to press it flat. Allow candy to cool at room temperature for 1-2 hours. Remove the plastic wrap from the block of torrone. Use a serrated knife to slice into 1” squares.
- Prep Time: 10 mins
- Cook Time: 2 hrs
Nutrition
- Serving Size: 60 pieces
- Calories: 86
- Fat: 5g
- Carbohydrates: 10g
- Protein: 2g