Name: Homemade Almond Roca {Keto, Vegan, Paleo}
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup butter; 1/2 cup golden monk fruit sweetener; 1 cup keto chocolate chips; 1/2 cup raw almonds (Chopped roughly)

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This easy recipe for homemade almond Roca tastes JUST like the holiday dessert, but easy to make at home! A toffee base, loaded with almonds, and topped with chocolate and crushed almonds. Made with less than 4 ingredients, it’s completely paleo, vegan, keto and sugar free.

Checking out all the grocery stores around me, I see more and more packages of Almond Roca popping up.

For those of you who haven’t had almond Roca before, you are missing out! Almond Roca is a toffee filled with chopped almonds and topped with crunchy almond chocolate. It differs from English Toffee, as it has a more brittle flavor, and contains some almond crunch.

Almond Roca is perfect for edible holiday gifts, holiday parties or those office potlucks when you are on dessert duty.

How to make homemade almond Roca

Making almond Roca is ridiculously simple and follows an easy 4-step process, and only needs 4 ingredients.

The Ingredients

Butter. Please use a good quality butter, as this can greatly affect the outcome of the toffee base. If your butter is of the cheaper variety, it can sometimes contain added water, which will separate from the sugar at high heat.
Golden Monk Fruit Sweetener. Golden Monk Fruit Sweetener is a fantastic keto and sugar-free brown sugar substitute. It contains zero calories but has the same taste and texture of brown sugar. You can also use erythritol, but the texture is a little lighter in color.
Chocolate Chips. Sugar-free chocolate chips are best to top the warm toffee, before spreading over. You can also use a keto chocolate bar, that is finely chopped.
Chopped Almonds. Raw, unsalted almonds. Roughly chop them, for added texture.

The Instructions

In a small loaf pan or non-stick square pan, place parchment paper. Spread out half the almonds all over.
In a non-stick saucepan, place your butter and monk fruit sweetener.
On low heat, heat them together until melted and combined. Once combined, regularly stir every 30 seconds. Once the mixture begins to bubble, place your candy thermometer into the center. Once it reaches 300F (hard crack), remove from the heat.
Once removed from the heat, whisk very, very well, to ensure the butter and sugar substitute does not separate. Pour into the lined pan, covering the chopped almonds. Let sit for 5 minutes.
After 5 minutes, top with chocolate chips all over the top. Cover the pan with aluminum tin foil for 5 minutes. Once 5 minutes is up, remove the foil and spread out the chocolate chips using a rubber spatula all over the top. Top with remaining almonds.
Refrigerate the almond Roca toffee for at least 2 hours, or overnight.
Once firm, use a sharp knife and slice into pieces.

Storing, Freezing and Thawing Almond Roca

How long can you store homemade almond Roca? Almond Roca can be stored at room temperature, in a sealed container. You can store homemade Almond Roca at room temperature for at least 2 weeks. You can also refrigerate it and it will keep for up to 2 months.
Can you freeze homemade almond Roca? This Almond Toffee Recipe can be stored in the freezer. Wrap pieces in parchment paper and place them in a ziplock bag or shallow container. They can be kept frozen for up to 6 months.
How to thaw Almond Rocca. Thaw Almond Roca at room temperature or in the fridge overnight.

Ingredient Swaps and Dietary Substitutions

Vegan Almond Roca Toffee. To make this almond toffee bars vegan-friendly, swap out the butter for a good quality vegan butter. I’ve only tried using the Flora brand, and cannot vouch for other brands. For the chocolate chips, replace the keto ones with these dairy-free chocolate chips.
Golden Monk Fruit Sweetener. You can replace this with coconut palm sugar or any table sugar.

More holiday dessert recipes

Tools to Make the BEST Homemade Almond Roca Recipe

Candy Thermometer. You MUST use a candy thermometer to make this Almond Roca, or it will burn, overheat and not combine the butter and sugar correctly.
Non-Stick Saucepan. My favorite non-stick saucepan which cleans easily and never has sear or burn marks.