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This holiday season, you will LOVE this easy recipe for homemade keto English toffee! Made with 5 ingredients, it’s sweet, addictive and secretly low carb and sugar free! Perfect for all your holiday parties and gifts!
Toffee crack, Christmas crack, and old fashioned English toffee candy- Whatever you call it, it’s a classic Christmas recipe that ALWAYS appears during the holidays.
I’ve been meaning to try a sugar free and low carb version for ages, but always seem to put it off until the next holiday season. This time, I was prepared and ready to give the classic English toffee a keto and low carb makeover!
What is English Toffee?
English toffee, as opposed to traditional toffee, is thicker, more buttery and often can include nuts. Traditional holiday style English toffee often has a layer of chocolate, making it the perfect dessert or portable gift.
It can sometimes be said that traditional toffee uses white sugar and English toffee uses brown. I’ve tried with both keto options (swerve and golden monk fruit) and both work.
How to make easy keto English toffee
Making English toffee is deceptively easy, provided you have a candy thermometer. Using one solves the issue of how to stop the butter and sugar from separating.
The Ingredients
- Butter. The quality of the butter you use makes a HUGE difference. I’ve used grass-fed butter and good quality traditional butter and they have been great. Some dairy-free butter will work too, but any of the cheaper ones tend to contain water and can affect the toffee.
- Granulated Sugar Substitute. Homemade brown sugar substitute should be used. I cannot vouch for any other sugar substitutes. If you can tolerate sugar, table sugar and brown sugar will work.
- Chocolate chips. Chocolate chips to top the warm toffee with and melt beautifully to form a gorgeous layer.
- Chopped nuts of choice. Optional, but I love adding a handful of finely chopped almonds or pecans for some added crunch.
The Instructions
- Line a small loaf pan or square pan with parchment paper. Place some of the optional nuts over the bottom and set aside.
- In a small saucepan, combine your butter and sugar. On low heat, heat up the mixture, stirring regularly. Once it starts to bubble, add your candy thermometer and keep an eye on it. Stir every 30 seconds, until it reaches 300F.
- Remove from the heat and whisk very, very well, to ensure the mixture doesn’t separate. Gently pour into the lined pan and let sit for a few minutes.
- After the toffee has sat for several minutes, top with chocolate chips in an even layer and cover with tin foil for 5 minutes. After 5 minutes, use a rubber spatula to spread the chocolate over the top.
- Refrigerate until firm, before breaking up into pieces.
Dietary Substitutions
- Paleo English Toffee. Be sure to use good quality. grass-fed butter and refined sugar free chocolate chips on top.
- Vegan English Toffee. Use dairy-free butter and dairy-free chocolate chips on top.
How long can you keep homemade toffee?
- To store. Store English toffee in a sealable container. They will keep fresh for at least a week. You can also refrigerate them, and they will keep for at least a month.
- To freeze. You can freeze English toffee, but the texture will not be the best once thawed. Wrap toffee in parchment paper and place it in a ziplock bag.
More healthy holiday dessert recipes
- Walnut Brownies
- Peanut Butter Cookies
- Almond Butter Cookies
- White Chocolate Macadamia Nut Cookies
- Pecan Pie Bars
- Chocolate Pecan Pie Bars
Tools to make the best easy English Toffee recipe
- Candy Thermometer. A MUST for ensuring perfect toffee, without the fear of it burning or separating!
- Non-stick saucepan. A good quality saucepan ensures even heating throughout.
English Toffee {Keto, Vegan, Paleo}
Ingredients
- 1 cup butter
- 1/2 cup allulose or brown sugar
- 1 cup keto chocolate chips
- 1/4 cup raw almonds chopped finely
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. Store English toffee in a sealable container. They will keep fresh for at least a week. You can also refrigerate them, and they will keep for at least a month.
- To freeze. You can freeze English toffee, but the texture will not be the best once thawed. Wrap toffee in parchment paper and place it in a ziplock bag.
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!!!
FYI Allulose is not government approved in Canada or the UK and therefore is not available.
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?
Hi Jennifer- that is odd- it shouldn’t go over that temp. What sweetener did you use?
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!
Yes, granulated!
Can I use Stevia or Monkfruit instead of allulose? If so, how would I adjust the amount? Thank you!
Neither of those will work properly 🙂
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!!
This was amazing!!!
Super easy and delicious! Thank you!!
This was absolutely amazing! Such a foolproof recipe, already made 4 batches.
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!
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.
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!
I was also curious about monkfruit sweetener. Has anyone tried it?
Could I use organic coconut sugar in this recipe?
Yes absolutely!
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!
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!
Best dessert ever, low carb perfection.
Ten Stars Amazing
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!
Awesome healthy sweets!! Thank you!
Amazing work, just everything, I can’t wait for a new one 👏👏👏👏👏
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!
Just made these and I’m afraid I’ll eat the whole batch before Christmas! So good!
Any thoughts on using coconut sugar for this?
Works well!
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.
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!
This tastes like the real deal. Beautiful toffee with a chocolate topping. Love it!
This is was SO YUMMY! Perfect to soothe that sweet tooth craving! Tastes just like regular toffee!! Plus it took no time at all.
This was the best keto english toffee ever!
Hey, is the center suppose to be soft? And will harden after toasting individual slices?
I made this exactly according to recipe and it was incredible!!!
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?
Allulose!!
This is just too good!!
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?
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
And alternative for one who doesn’t have a candy thermometer?
I wouldn’t try, as this recipe isn’t very forgiving.
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!
I have Natvia Gold Sweetener, brown sugar substitute.
Would it be ok for this one as well?
This is just too good!!! It’s TOO good!!
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.
Yes! On the books 🙂
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?
Try allulolose
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.
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.
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!
Used allulose 🙂
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.
You commented that you use Flora dairy free butter. Never heard of it. Where do you get it?
Supermarkets.
It tastes great, but the texture was grainy and a bit crumbly. Is it supposed to be solid, like a Heath bar?
Can I use greek yogurt in place of any of the butter? Thanks
Can I use swerve brown sugar in substitute for monk fruit?
I don’t see why not 🙂
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.
Hope you enjoy them, William!
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.
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.
Hi,
Would it be possible to switch. Onkfruit for maple syrup or honey or a combination?
Nope, but you can use white sugar or brown sugar.
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
I made it with lakanto monk fruit sweetener and it had a gritty texture and crumbled easy. I’m thinking it might have crystallized
Oops, I missed the 12 servings at the top!
How do you measure 1 piece?
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.
I’ve got this in the fridge right now! It smells divine! Hoping it sets up … wish me luck
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.
This is so good!
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 😕
My toffee tastes incredible but it never got hard. It stayed chewy. I cooked to 300 degrees. Should I have cooked it longer?
Hi Korey- try chilling it longer 🙂
If your toffee stays chewy, it needed to cook longer. Try to aim for a peanut butter like color.
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?
I’d keep it the same 🙂
If I use monkfruit sweetener will it taste like monkfruit .I just don’t really like the taste of it
The one I used tastes just like sugar.
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?
Would coconut sugar work instead of the monk fruit sugar?
Yes!!!
Hi! Is it 6 net carbs per piece? Looks wonderful!
Any thoughts on using coconut oil? I know, I know, you’ve already given like 4 different alternatives 😆…
No idea! Feel free to experiment and see!
This was so tasty and fast.
This was such an easy recipe- candy thermometer is a must!
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 🤣👎🏻😩
This was so tasty!!
Thank you for sharing this recipe. It was very well explained and simple to succeed. Delicious!
You are so welcome, Evelyne!
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!
The substitutions sound fabulous, Laura!
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.”
Ahhh thank you!!! Will amend it 🙂
Do u know if I could use Brown Monk Fruit/Allulose blend?
I don’t see why not!
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.
Hi! I placed it on my floor (the most even temperature surface) and let it sit, but it should be a thick caramel state 🙂
Never mind, I found where the almonds are! Sorry! My bad!
I didn’t see when to put the almonds in?
Ok, so it says this is vegan, but the recipe says butter. Do you mean vegan butter?
Hi Kathy, the post includes an option tested with vegan butter (the Flora brand)