Easy Keto Chocolate Toffee Bars {Vegan, Paleo}

The holiday season is in full swing and you NEED to make these easy keto chocolate toffee bars! A delicious, shortbread base topped with a chewy toffee and topped with chocolate! Secretly healthy and completely sugar free, it’s low carb, paleo and has vegan options!

Easy keto chocolate toffee bars recipe

When it comes to the holidays, I am ALL about quick and easy desserts. My big caveat is that these desserts MUST look and taste impressive. We’ve had the Keto English Toffee, Pecan Pie Bars, and chocolate pecan pie bars.

Now? These English Toffee Bars are my new obsession.

A delicious, buttery shortbread crust, a thick and chewy toffee center and all topped with chocolate. Sounds decadent and impressive, and it is SO quick and easy to make. It reminds me so much of my favorite Graham Cracker Toffee Crack, but so much better.

For such a decadent sounding dessert, you’ll be surprised that it is actually healthy. Naturally ketogenic, low carb, paleo, and gluten-free, it can also easily be made vegan.

I mean, if you already have the shortbread crust baked, it pretty much is a no bake dessert. 

How to make chocolate toffee bars

While this recipe requires a 3-step process, I promise it is worth it and requires minimal ingredients!

The Ingredients

  • Coconut Flour. For a thick and sturdy shortbread base. It will be crumbly, but it adds to the texture. Do not substitute this with any other flour. 
  • Coconut Oil. Gives the shortbread crust a delicious, buttery flavor and helps hold it together. 
  • Keto Maple Syrup. Keto Maple syrup provides sweetness and helps hold the base together. If you don’t follow a strict ketogenic diet, you can use maple syrup or agave nectar. 
  • Butter. A good quality butter is necessary to ensure the toffee holds together (and doesn’t separate from the sugar). 
  • Monk Fruit Sweetener. Golden monk fruit is keto-friendly and sugar-free but tastes like real sugar. You can use table sugar or brown sugar if you don’t follow any specific diet. 
  • Keto Chocolate Chips. Stevia sweetened chocolate chips for the glorious chocolate layer! 

The Directions

  1. Start by preheating the oven to 180C/350F. Line an 8 x 8-inch square pan (or a loaf pan) with parchment paper and set aside.
  2. Prepare your shortbread crust by combining your coconut flour, coconut oil, and syrup. Mix well until crumbly. If the batter is a little too crumbly, add some extra syrup or a dash of milk of choice.
  3. Bake the shortbread in the oven for 17-20 minutes, or until it starts to get golden on top. Set aside.
  4. When the shortbread has cooled, prepare your toffee. In a small saucepan, combine your butter with sugar and heat on low. Stir regularly. When it starts to bubble, place your candy thermometer in the center. Stir every 20-30 seconds, until it reaches 300 C on the candy thermometer (hard crack). Remove from the heat and keep stirring for around 30 seconds, to ensure the butter and sugar doesn’t separate.
  5. Pour the toffee mixture on top of the shortbread crust. Let sit for several minutes. After 5 minutes, top with chocolate chips. Cover with tin foil for around 5 minutes. After 5 minutes, use a rubber spatula and spread out the chocolate over the toffee.
  6. Refrigerate for several hours, to firm up. Once firm, use a knife and cut it into pieces.

Vegan English Toffee Bars Recipe

Chocolate Toffee Bars Recipe Variations

  • No Bake Toffee Bars. In a high-speed blender or food processor, combine 2 cups raw almonds, 1/2 cup unsweetened shredded coconut, 2 tablespoons coconut oil and 2 tablespoons of maple syrup. Blend very well, until combined. Transfer into the lined pan and press into place. 
  • Vegan Chocolate Toffee Bars. Use a good quality vegan butter (I’ve only tried the Flora brand) and use vegan chocolate chips
  • Paleo Chocolate Toffee Bars. Use dairy-free chocolate chips instead of keto chocolate chips. 
  • Almond Toffee Bars. Top 1/4 cup of chopped almonds over the shortbread. Once the chocolate has been spread out, top with extra almonds. 
  • Pecan Toffee Bars. Sprinkle chopped pecans over the melted chocolate before refrigerated. 
  • Graham Cracker Toffee Bars. If you don’t follow any specific diet, replace the shortbread crust with graham crackers. 
  • Toffee Bars with crackers. Replace the shortbread crust with a generic cracker, like saltines or similar. 

Storing and Freezing Chocolate Toffee Bars

  • To store. Store these chocolate toffee bars in a sealed container, at room temperature. It will keep fresh for at least 2 weeks. You also have the option to refrigerate it, and refrigerated toffee bars will keep for at least 4 weeks. 
  • To freeze. Chocolate toffee bars are freezer friendly and can be stored in the freezer. Place the toffee bars in a ziplock bag or shallow container. Frozen toffee bars will keep fresh for at least 6 months. 
  • To thaw. From frozen, allow toffee bars to thaw at room temperature or in the fridge overnight. 

More healthy holiday dessert recipes

Paleo Vegan English Toffee Bars Recipe

Recommended Tools to make Chocolate Toffee Bars

  • Rubber Spatula. Perfect to spread the chocolate evenly over the top of the toffee.
  • Candy Thermometer. A MUST to ensure the candy is the perfect temperature, and that the butter and sugar don’t separate. 
  • Non-stick saucepan. A good quality non-stick saucepan ensures the butter/sugar mixture doesn’t burn on the pan. 
English toffee bars recipe

Easy Keto Chocolate Toffee Bars {Vegan, Paleo}

Quick and easy keto chocolate toffee bars made with a keto and low carb shortbread base, topped with toffee and lots of chocolate! Secretly vegan, paleo and gluten-free!
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Christmas
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9 Bars
Calories: 203kcal
Author: Arman

Ingredients

For the shortbread crust

For the chocolate toffee

Instructions

  • Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.
  • In a large mixing bowl, combine your shortbread crust ingredients and mix well. If the batter is super crumbly, add a dash of extra syrup or milk of choice.
  • Transfer the batter into the lined pan and press firmly into the base. Bake for 17-20 minutes, or until it begins to get golden. Remove from the oven and allow to cool.
  • While the shortbread crust is cooling, prepare your toffee. In a non-stick saucepan, combine your monk fruit and butter and heat on low, stirring regularly. Once the mixture begins to bubble, insert your candy thermometer into the center. Stir every 30 seconds or so. Once the thermometer reaches 300C (hard crack), remove it from the heat. Continue stirring briskly for around 30 seconds, before pouring on top of the shortbread.
  • Let the toffee sit for several minutes. After that, top with chocolate chips. Cover with tin foil for 5 minutes. After 5 minutes, spread out using a rubber spatula. Refrigerate for several hours, until firm. Slice into bars.

Notes

  • To store. Store these chocolate toffee bars in a sealed container, at room temperature. It will keep fresh for at least 2 weeks. You also have the option to refrigerate it, and refrigerated toffee bars will keep for at least 4 weeks. 
  • To freeze. Chocolate toffee bars are freezer friendly and can be stored in the freezer. Place the toffee bars in a ziplock bag or shallow container. Frozen toffee bars will keep fresh for at least 6 months. 
  • To thaw. From frozen, allow toffee bars to thaw at room temperature or in the fridge overnight. 

Nutrition

Serving: 1Piece | Calories: 203kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Potassium: 3mg | Fiber: 4g | Vitamin A: 3% | Vitamin C: 3% | Calcium: 3% | Iron: 3%
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