Craving a festive treat without the sugar crash? Look no further than this easy keto English toffee recipe! It’s bursting with flavor, incredibly addictive, and secretly low-carb and sugar-free. Perfect for gifting or enjoying at home during the holidays!
What is English Toffee?
Think of thicker, chewier, butterier candy compared to traditional toffee, often with nuts and a decadent chocolate layer. This keto version keeps the classic taste without compromising your dietary needs.
Only 4 Ingredients Needed!
This recipe is incredibly simple to make, requiring just a handful of ingredients:
- High-quality butter: Grass-fed or high-quality regular butter works best.
- Sweetener: We recommend a homemade brown sugar substitute for optimal results.
- Keto chocolate chips: Top your toffee with your favorite keto-friendly chocolate for an extra layer of deliciousness.
- Chopped nuts (optional): Add a delightful crunch with finely chopped almonds or pecans.
Tips for Success:
- Candy thermometer: This is a must-have tool to ensure perfect toffee consistency without burning or separation.
- Non-stick saucepan: Ensures even heating throughout the cooking process.
Easy Instructions:
- Prep your pan: Line a small loaf pan with parchment paper and sprinkle with chopped nuts (if using).
- Combine butter and sweetener: In a saucepan, heat the butter and sweetener on low, stirring frequently. Once bubbling, add your candy thermometer and cook until it reaches 300°F (hard crack stage).
- Remove from heat and whisk: Take the pan off the heat and whisk vigorously to prevent separation.
- Pour and cool: Pour the mixture into the prepared pan and let it sit for a few minutes.
- Chocolate magic: Top with chocolate chips, cover with foil for 5 minutes, then spread the chocolate with a spatula.
- Refrigerate and enjoy! Once firm, break into pieces and savor your delicious keto treat.
Storing Your Toffee:
- Room temperature: Store in a sealed container for up to a week.
- Refrigeration: Extends shelf life to a month.
- Freezing: While possible, freezing can affect the texture. Wrap in parchment paper and store in a ziplock bag.
Dietary Options:
- Paleo: Use grass-fed butter and sugar-free chocolate chips.
- Vegan: Opt for dairy-free butter and chocolate chips.
Enjoy this guilt-free indulgence this holiday season! With its simple preparation, delicious taste, and low-carb benefits, this keto English toffee is sure to be a crowd-pleaser.
Keto, Vegan, Paleo English Toffee Recipe
This holiday season, delight in this simple and delicious English toffee, tailored for a keto, vegan, and paleo diet. With just 4 ingredients, this "toffee crack" is a guilt-free indulgence. It's also gluten-free!
Ingredients
- 1 cup butter use vegan butter for a vegan option
- 1/2 cup allulose or brown sugar substitute
- 1 cup keto-friendly chocolate chips
- 1/4 cup finely chopped raw almonds
Instructions
- Line a small loaf or square pan with parchment paper. Spread the chopped almonds in the pan and set aside.
- In a saucepan, combine the butter and sugar substitute. Heat on low until the butter melts and the sugar dissolves, stirring regularly.
- When the mixture starts bubbling, insert a candy thermometer. Stir every 30 seconds, heating until it reaches 300°F (hard crack stage). Remove from heat immediately.
- Continue stirring off the heat to prevent separation. Pour the mixture over the almonds in the prepared pan. Let it sit for a few minutes.
- Sprinkle chocolate chips over the toffee. Cover with foil and let sit for 5 minutes. Then, spread the chocolate evenly using a rubber spatula.
- Refrigerate until the toffee is firm. Break it into pieces before serving.
Notes
Storage Tips
- Room Temperature: Store in a sealed container for up to a week.
- Refrigerator: Keeps well for at least a month.
- Freezer: Wrap in parchment and store in a ziplock bag. Note that texture may change upon thawing.
- Calories: 162 kcal
- Carbohydrates: 6 g
- Protein: 2 g
- Fat: 12 g
- Potassium: 1 mg
- Fiber: 3 g
- Vitamin A: 150 IU
- Vitamin C: 0.8 mg
- Calcium: 30 mg
- Iron: 0.5 mg
- Net Carbs: 3 g
