Description
This easy keto toffee bark delivers that classic crunchy, buttery candy experience with zero sugar. We use toasted pecans for a rich, nutty base that pairs perfectly with the smooth chocolate top.
Ingredients
Scale
- 1 cup pecans (chopped and lightly toasted) (approx. 110g)
- 1 cup unsalted butter (2 sticks) (approx. 227g)
- 3/4 cup allulose (approx. 144g)
- 1 cup keto-friendly chocolate chips (e.g., Lily’s) (approx. 170g)
- 1 tbsp water
- 1/4 tsp salt
- 1/8 tsp cream of tartar
Instructions
- Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, allowing the paper to overhang on the sides (this creates “handles” to lift the toffee out later). Spread the chopped, toasted pecans in an even layer on the bottom of the pan.
- Make the Toffee Base: In a medium, heavy-bottomed saucepan, combine the unsalted butter, allulose, water, salt, and cream of tartar. (The water and cream of tartar help prevent the sweetener from crystallizing).
- Cook to Hard Crack: Place the saucepan over medium-low heat. Stir constantly with a whisk or heat-resistant spatula until the butter is melted and the sweetener has dissolved. Once the mixture begins to bubble, attach a candy thermometer, making sure it doesn’t touch the bottom of the pan.
- Continue Cooking: Continue cooking, stirring frequently to prevent scorching, until the thermometer reaches 300°F (150°C), which is the “hard crack” stage.
Doneness Test: To verify without a thermometer (or to double-check), carefully drop a small spoonful of the hot mixture into a bowl of ice water. It should instantly harden and become brittle. If it is still chewy, continue cooking for another minute and test again. Safety Tip: Be extremely careful. The hot sugar mixture is over 300°F (150°C) and can cause severe burns.
- Pour and Set: Immediately remove the saucepan from the heat. Carefully and quickly pour the hot toffee mixture evenly over the chopped pecans in the prepared pan.
- Melt the Chocolate: Let the pan sit for 2-3 minutes. Sprinkle the keto chocolate chips evenly across the top of the hot toffee. Cover the pan with aluminum foil or a large lid and let it sit undisturbed for 5 minutes. The residual heat will melt the chips.
- Spread and Chill: Remove the foil. Use a rubber spatula or an offset spatula to spread the melted chocolate into a smooth, even layer.
- Chill and Serve: Place the pan in the refrigerator for at least 30 minutes, or until the chocolate and toffee are completely firm. Once set, use the parchment paper handles to lift the entire bark out of the pan. Break it into 12 rough pieces.
Notes
- Net Carbs (per serving): 1.4 g*
- Allergy Alert: This recipe contains dairy (butter) and tree nuts (pecans).
- Storage: Leftover keto toffee can be stored in an airtight container at room temperature for up to one week or in the fridge for up to one month.
- Variation: For a different crunch, you can substitute the toasted pecans with chopped walnuts or sliced almonds.
- To Make This Vegan & Paleo (Not Keto): Use 1 cup refined coconut oil in place of the butter. Swap the allulose for 3/4 cup coconut sugar. Ensure you use paleo-friendly, dairy-free chocolate chips (like those sweetened with coconut sugar). Please note this version will not be low-carb or keto.
Nutrition
- Serving Size: 1 piece (approx. 1/12th of batch)
- Calories: 261
- Sodium: 50
- Fat: 26.9
- Saturated Fat: 13.3
- Carbohydrates: 20.3
- Fiber: 4.5
- Protein: 2
- Cholesterol: 41