Keto Toffee

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5 from 833 votes
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My keto English toffee recipe makes for buttery, crunchy toffee topped with a thick layer of melted sugar free chocolate. There’s no baking needed, and it’s made with only 4 ingredients! 3 grams net carbs. 

Looking for more keto desserts? Try my keto fudge, keto peanut butter cookies, and keto pecan pie bars next.

Keto English toffee recipe.

One of my favorite things to do over the holidays is making my family’s favorite treat: English toffee! 

But not just any English toffee; rather, sugar-free toffee made with ingredients that satisfy my low-carb family and friends. The flavor is identical to the toffee I grew up with, yet the keto ingredients help cut down on the carbs and calories tenfold. 

What is English toffee?

English toffee, as opposed to traditional toffee, is thicker, more buttery, and usually includes nuts. Over the holidays, it’s common to add a layer of chocolate.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto English toffee
  4. Arman’s recipe tips
  5. Storage instructions
  6. More of my favorite low-carb holiday recipes
  7. Keto Toffee (Sugar Free) (Recipe Card)

Why I love this recipe

  • Made with 4 ingredients. And I’m fairly certain you have them all on hand right now.
  • Fun to customize. Swap the nuts, use different chocolate, or add extra mix-ins to put your own spin on it. 
  • Easy to make ahead. Like keto bark, the beauty in this recipe comes down to its convenience. 
  • It won’t stick to your teeth. As much as I love toffee, I hate the sensation of it clinging to my teeth for hours afterward. Luckily, I don’t have that problem with my recipe.
keto toffee.

Ingredients needed

  • Butter. The quality of the butter you use makes a BIG difference in this recipe. I’ve had the most luck with grass-fed butter, but any good-quality butter will work. 
  • Granulated sweetener. Use keto brown sugar or an allulose-based sweetener. 
  • Chocolate chips. Melted on top to add more flavor. I used homemade sugar-free chocolate chips, but store-bought ones also work. 
  • Chopped nuts. Optional, but I love adding a handful of finely chopped almonds, walnuts, or pecans for some added crunch.

How to make keto English toffee

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line a small loaf pan with parchment paper and spread the chopped almonds. 

Step 2- Melt the toffee layer. In a small saucepan over medium heat, combine the butter and sweetener. Heat until the sugar has dissolved, stirring often. Once the mixture bubbles, place the candy thermometer in the pan. Continue stirring every 30 seconds until the thermometer reaches 300F, then remove it from the heat. 

Step 3- Add the toffee layer. Once the pan is off the heat, stir continuously to ensure the sugar doesn’t separate. Pour it into the lined pan and let it sit. 

Step 4- Add chocolate. After several minutes, top with chocolate chips and cover with aluminum foil. Let sit for 5 minutes, then use a rubber spatula to evenly spread the toffee. 

Step 5- Chill. Refrigerate until firm, then break apart into pieces.

sugar free toffee.

Arman’s recipe tips

  • Make it vegan. Use vegan chocolate chips (with sweetener) and high-quality vegan butter. 
  • Stir, stir, stir! It’s important to keep stirring so the caramel layer doesn’t burn. Otherwise, it’ll make a mess, and you’ll have to start over. If your burners run hot, let it simmer at low heat. 
  • Chocolate not melting? Place the dish, uncovered, under the broiler for 30 seconds or until melted. 
  • Enhance the flavor. Add one teaspoon of vanilla extract or top the mostly-cooled toffee with flaky sea salt for a salted toffee flavor. 

Storage instructions

To store: Leftover keto toffee can be stored in an airtight container at room temperature for one week or in the fridge for up to one month. 

To freeze: Place the toffee in a freezer-safe container and freeze for up to six months. Wrap each layer in parchment paper to prevent it from sticking.

sugar free toffee recipe.

More of my favorite low-carb holiday recipes

Best easy english toffee recipe

Keto Toffee (Sugar Free)

5 from 833 votes
My keto English toffee recipe makes for buttery, crunchy toffee topped with a thick layer of melted chocolate. There’s no baking needed, and it’s made with only 4 ingredients! 3 grams net carbs. 
Servings: 12 Servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients  

Instructions 

  • Line a small loaf pan or square pan with parchment paper and spread out the chopped almonds. and set aside.
  • In a small saucepan, combine your butter and sugar substitute. On low heat, heat up until the butter has melted and the sugar has dissolved. Stir regularly. Once the mixture begins to bubble, add your candy thermometer into the center of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack). Remove from the heat.
  • Once you have removed from the heat, stir continuously to ensure the butter and sugar doesn't separate. Pour into the lined pan and let sit for several minutes.
  • After several minutes, top with chocolate chips, before covering with tin foil. Let sit for 5 minutes. After 5 minutes, use a rubber spatula to spread out the toffee in an even layer.
  • Refrigerate until firm. Once firm, break apart into pieces.

Notes

TO STORE: Leftover keto toffee can be stored in an airtight container at room temperature for one week or in the fridge for up to one month. 
TO FREEZE: Place the toffee in a freezer-safe container and freeze for up to six months. Wrap each layer in parchment paper to prevent it from sticking.

Nutrition

Serving: 1servingCalories: 162kcalCarbohydrates: 6gProtein: 2gFat: 12gPotassium: 1mgFiber: 3gVitamin A: 150IUVitamin C: 0.8mgCalcium: 30mgIron: 0.5mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    OMG!!! This turned out better than a heath bar! That’s what I was going for because I have been keto for a few years and thought I would never be able to enjoy this again! It’s so worth it! It was so easy but the only part that took some time was making sure that the butter and artificial brown sugar was at just the right temp! If i could do it on my first try than anybody can lol!!!

  2. 5 stars
    The recipe didn’t work for me. I made a double batch and poured it in a half baking sheet to make sure it wasn’t going to be too thick. I even brought the temperature to over 300 (almost 310) degrees but it still is too soft and not crunchy. Any suggestions? Is it best to do to one small batch at a time instead?

  3. 5 stars
    I’m assuming the allulose is the granulated form but I just wanted to clarify; mainly b/c I have the liquid type but not the granulated form. Thank you!

      1. 5 stars
        Thank you. You are correct. I tried with Stevia and it just didn’t work but I ordered some Allulose and made it earlier and just tasted it. It turned out great. Thank you!!

  4. 5 stars
    I followed recipe but had to drain off half the butter. Once I did that, it set up nicely and made a nice chewy toffee.
    But is the recipe correct? I cup butter and half a cup of allulose? Should they be equal amounts?
    What am I doing wrong?
    Thanks!

  5. 5 stars
    I have made this 3 times. The first time, it turned out wonderful. The second 2 times, the toffee didn’t set firm. What on earth could it be? I made it the same way every time.

  6. 5 stars
    I’ve made this excellent recipe with Allulose as per instructions before, but we can no longer buy Allulose in Canada. Have you tried it with other sweetners, i.e. monkfruit or stevia?
    Would be interested in comments or suggestions.
    Thank You!

  7. 5 stars
    I made this and it was amazing. I put them in silicone bar shaped candy molds (which was pretty easy). The only comment/question I have is I found the toffee to be a little too sweet… is there any way to back off the sweetness without compromising the consistency? I used your brown sugar recipe ( doubled it and made it dark with 1 cup eyrithritol,1 cup allulose, 4 Tbsp blackstrap molasses) is there something you can suggest to help me? I love your recipes. They are easy to follow and not a lot of hard to get ingredients. I’m amassing quite a keto pantry! I did find a cool new toy… Amazon has a candy thermometer in a silicone spatula that rocks this processs. You might want to link it in your video. So helpful!

  8. 5 stars
    An excellent and well explained recipe. Toffee can be tricky to make. A candy thermometer is essential and I find 300 deg on a low flame is perfect, stirring constantly and I removed from heat by 310 while the mixture was turning that rich toffee color. All good!

  9. 5 stars
    Thanks for the recipe! The taste is great but I wish I would have made it in a larger pan so it would be thinner. I knew a loaf pan was too small so I used a 6×10 Pyrex dish that I have. It was still thicker than I would have liked. I was hoping for more of a Heath bar texture but the toffee is softer than that. Next time I’ll cook it a little longer and use a larger pan. We’ll definitely eat this batch, though, because it tastes delicious!

  10. 5 stars
    This is the favorite treat at our house. Tastes so decadent but no guilt. Actually, every recipe I’ve tried of yours, we just love! Thank you so much, you’re very talented. You should post these on Allrecipes. Com, you’d gather a huge following there!

  11. 5 stars
    This is the best and is a family favorite. I do use pecans because we like them a bit better. My favorite easy candy recipe. Thank you.

  12. 5 stars
    Best keto desert ever. I’ve tried several. I used some keto chocolate with nuts crushed up on top for the chocolate and almonds crushed up in the toffee.

    A+++ definitely worth a try. What have you got to loose!

  13. 5 stars
    This is was SO YUMMY! Perfect to soothe that sweet tooth craving! Tastes just like regular toffee!! Plus it took no time at all.

  14. 5 stars
    Hi, I haven’t made this yet but really want to . I’m in England and I can’t buy monk fruit sweetener here. Can I use a different sweetener?

  15. 5 stars
    Thanks for the recipe! Great flavor! I used roasted unsalted almonds which give a super nice crunch. Next time will probably toss raw almonds in with butter and sweetener to give them a toast. Are the pictures you posted of the toffee made with the monkfruit or swerve? So often it seems the sweeteners tend to crystalize which your pictures show no sign of. I accidentally let mine get a little hot (316) and part of the candy crystalized, but some remained hard crack. I’m actually pretty impressed, but would like to avoid any crystalization. Any advice?

  16. 5 stars
    love,love,love this recipe. have made at least 12 double batches since 12/2020!! this is my go to CANDY. my 411 is, not all my batches have done this, but the last 3-4 batches do not keep the chocolate chip coating on top when I cut or break it up. it cracks off. Any thoughts on this, I am not doing anything different from my first batch back in 2020. it still tastes wonderful, but when i plan on giving as a gift, which i frequenly do, I would like it to “look” as good as it tastes. I read other recipes, and one recipe said to blot the top of the toffee mixture before adding choc. chips to remove excess butter? Any thoughts or suggestions? Thx in advance

  17. 5 stars
    This looks beautiful. I tried a different recipe and after having serious separation problems, I’d like to try yours…is it really a full cup of butter to 1/2 cup of erythritol sweetener?? That ratio is really heavy on the butter (or light on sweetener) compared to all the other recipes I’ve seen. Thanks so much for all you do!

  18. Can you make a video? I feel like a video would make it easier to understand how I should be making the toffee, every time I’m cooking it on low, it stays grainy or it starts burning or doesn’t get to a caramel state. I’m more of a visual learner. And when I keep it on low, it takes forever to get to 300.

  19. 5 stars
    Hey,
    I was wondering if I could use powdered xylitol (morningpep brand because it’s from birch bark) as I am allergic to all corn products like erythritol, which is made from corn?

  20. 5 stars
    I made the toffee and it tasted amazing 😻. Couldn’t stop myself from eating more than 1 piece or more 😉. Thanks for your wonderful recipes.

  21. This looks and sounds delish! I don’t have Golden Monkfruit just regular (didn’t know there was a difference). will regular Monkfruit work too? 2nd question: is Hershey Sugar Free chocolate chips considered Keto? I think it’s sweetened with sucralose. Thank you.

  22. 5 stars
    I am famous for my Holiday Toffee but always made it with real sugar. What is the brand of the monk fruit you used? Going Keto and this is one of the last “hurdles” to accomplish!

  23. 5 stars
    Make sure to use an 8×8 pan to insure the toffee hardens correctly. Anything else makes it too thick and chewy rather than crunchy.

  24. I’ve been a meat and potato person all my life. Farm raised. However, with Agent Orange diabetes I’m looking forward to trying your candy recipies.

  25. hello! this tasted fantastic. mine turned out with a sandy texture and kind of soft. i used a candy thermometer to the temp of 300. should i have cooked it a little longer? thanks for your imput.

    1. Hi Shellie. It should be thick and creamy and it firms up when chilled. Perhaps whisk it a little longer once removed from the heat.

  26. 5 stars
    Made this with a little vanilla and did not include the chocolate since I made them as a treat for my mom who came to visit today(she is very strict with keto); we absolutely LOVED it. She said it tasted like Heath Toffee, which was her favorite treat before starting keto. Trying this undercooked as a coffee flavoring next

  27. 5 stars
    I made it with lakanto monk fruit sweetener and it had a gritty texture and crumbled easy. I’m thinking it might have crystallized

  28. 5 stars
    This sounds great! However, I am a bit confused about the pan size. (Small loaf pan or square pan) Could you be more specific as to the pan size, perhaps in inches? Thank you.

  29. 5 stars
    I’ve got this in the fridge right now! It smells divine! Hoping it sets up … wish me luck

  30. 5 stars
    Just finished making this and really excited to try it. I would add to the instructions that you need to melt the chocolate before just adding the chips on top of the toffee. It’s confusing the way it’s worded and this novice baker had to consult friends who baked.

  31. Unfortunately it never fully hardened and it’s been in the fridge for a few days. It’s delicious and soft like a caramel but I was really hoping for that crunch 😕

  32. My toffee tastes incredible but it never got hard. It stayed chewy. I cooked to 300 degrees. Should I have cooked it longer?

    1. 5 stars
      If your toffee stays chewy, it needed to cook longer. Try to aim for a peanut butter like color.

  33. 5 stars
    I have a silly question, if using Splenda brown(from my understanding it does not measure cup to cup as regular sugar) so would I adjust the amount to 1/4 cup?

      1. Can I use any other sweetener than allulose? I’m having a difficult time finding any I can get today .. I have lakanto brown sugar, Will that work?

  34. 5 stars
    Mine didn’t turn out. The butter is white not a nice brown color and it’s like butter not like toffee, I won’t be breaking pieces. It’s more like fudge 🤣👎🏻😩

  35. Hi, thanks for this recipe. Traditionally my family has always made a sugar version of this and it is to die for. So I made your recipe and tweaked it a bit and oh, I have died and gone to heaven. I only had plain monk fruit, so I added 1/2 T or molasses, 3/4 c total of slivered almonds, and 1t of salt. Added almonds and salt after it started to boil. Topped it with Lily’s Milk Chocolate baking chips. My grandma recipe has salt in it and I just love the sweet and salty aspect of toffee. Thank you so much!

  36. Always love your recipes! And share with friends whenever possible. My favourites are your mug cake recipes… easiest for not over indulging!

    In your toffee directions above… #4. Should probably read… “After 5 minutes, use a rubber spatula to spread out the *chocolate* in an even layer.”

  37. I think this turned out pretty good, but the actual toffee was kind of crumbly. I brought it up to 302ish (302 is what the thermometer said was hard crack), poured it in the pan, and let it sit. Maybe I didn’t let it sit long enough, either on the counter or in the fridge? I still liked the end result, though maybe a little different than the picture.

    1. Hi! I placed it on my floor (the most even temperature surface) and let it sit, but it should be a thick caramel state 🙂