Keto Toffee (Sugar Free)

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 162kcal

Author Arman Liew

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: 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