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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.
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.