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!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 12
Calories 162 kcal
- 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
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.
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.
Nutritional Information (per piece)
- 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