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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.
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
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.
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.
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.
More of my favorite low-carb holiday recipes
Keto Toffee (Sugar Free)
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.
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?