Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 24
Make this satisfying sugar-free toffee at home with this easy and quick recipe. Buttery and tastes expensive, just like the ones you can buy in fancy chocolate shops. A must-try Keto Toffee recipe to keep!
Ingredients
5 tablespoons butter
1 c. chopped walnuts or nuts of your choice
5 tablespoons heavy cream
½ c. Joy-Filled Eats Sweetener (or see the option in notes)
pinch salt
7 ounces sugar-free or very dark chocolate
How to make Keto Toffee
Step 1: using foil, line a small baking pan, then grease with cooking spray.
Step 2: On ow medium heat, melt the butter until it begins to turn golden. Add the nuts and continue to cook for another 5 minutes until slightly toasted. Then, add 4 tbsp cream and sweetener and cook for 10 minutes more until the mixture has thickened and golden. Adjust the heat to medium or medium-high while stirring constantly if the mixture doesn’t seem to be thickening. Keep an eye on the mixture as it burns quickly.
Step 3: When done, quickly remove the pan from the heat. Stir in the salt and the reserved cream until smooth. Then, onto a foil-lined tray, pour the mixture and place in the fridge for at least an hour or until firm.
Step 4: In a glass bowl, place the chocolate and microwave, stirring every 30 seconds. If needed, add the sweetener.
Step 5: Over the toffee, pour half of the melted chocolate. Place in the freezer for a couple of minutes until the chocolate is solid.
Step 6: Peel the foil off after flipping over the toffee bark. On the tray, place the foil back. On the chocolate, put the toffee side-down, then pour the remaining chocolate over. Return to the freezer or refrigerate until firm. Note the filling at room temperature stays soft like caramel but it hardens like a toffee overnight or when refrigerated.
Notes:
For the chocolate, I used two 3.5 ounces of Lindt 90% bars with ⅓ cup sweetener. You can use any variety of chocolate you like. If using very dark or unsweetened chocolate, make sure to sweeten it according to taste.
Remember that substitutions might not work in this recipe.
If desired, you can use a blend of xylitol, erythritol, and stevia. Note that this is twice as sweet as sugar and comparable to Trim Healthy Mama Gentle Sweet and Truvia.
You can use 1.5 times the amount of sweetener to replace Swerve or Lakanto Monk Fruit.
Or half an amount of the sweetener to swap Pyure or Trim Healthy Mama Super Sweet.
Nutrition Facts:
Calories: 105 | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 92mg | Fiber: 1g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1.6mg
Ingredients
- 5 tablespoons butter
- 1 c. chopped walnuts or nuts of your choice
- 5 tablespoons heavy cream
- ½ c. Joy-Filled Eats Sweetener (or see the option in notes)
- pinch salt
- 7 ounces sugar-free or very dark chocolate
Instructions
How to make Keto Toffee
Step 1: using foil, line a small baking pan, then grease with cooking spray.
Step 2: On ow medium heat, melt the butter until it begins to turn golden. Add the nuts and continue to cook for another 5 minutes until slightly toasted. Then, add 4 tbsp cream and sweetener and cook for 10 minutes more until the mixture has thickened and golden. Adjust the heat to medium or medium-high while stirring constantly if the mixture doesn’t seem to be thickening. Keep an eye on the mixture as it burns quickly.
Step 3: When done, quickly remove the pan from the heat. Stir in the salt and the reserved cream until smooth. Then, onto a foil-lined tray, pour the mixture and place in the fridge for at least an hour or until firm.
Step 4: In a glass bowl, place the chocolate and microwave, stirring every 30 seconds. If needed, add the sweetener.
Step 5: Over the toffee, pour half of the melted chocolate. Place in the freezer for a couple of minutes until the chocolate is solid.
Step 6: Peel the foil off after flipping over the toffee bark. On the tray, place the foil back. On the chocolate, put the toffee side-down, then pour the remaining chocolate over. Return to the freezer or refrigerate until firm. Note the filling at room temperature stays soft like caramel but it hardens like a toffee overnight or when refrigerated.
Notes:
For the chocolate, I used two 3.5 ounces of Lindt 90% bars with ⅓ cup sweetener. You can use any variety of chocolate you like. If using very dark or unsweetened chocolate, make sure to sweeten it according to taste.
Remember that substitutions might not work in this recipe.
If desired, you can use a blend of xylitol, erythritol, and stevia. Note that this is twice as sweet as sugar and comparable to Trim Healthy Mama Gentle Sweet and Truvia.
You can use 1.5 times the amount of sweetener to replace Swerve or Lakanto Monk Fruit.
Or half an amount of the sweetener to swap Pyure or Trim Healthy Mama Super Sweet.
Notes
Nutrition Facts: Calories: 105 | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 92mg | Fiber: 1g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1.6mg
