Chewy Keto Toffee
User Reviews
5
Chewy Keto Toffee
Description
The toffee is prepared by melting butter with allulose and salt over medium-low heat, stirring until the mixture reaches a caramel color and 270°F (132°C). After removing from heat, vanilla extract is stirred in before pouring into a lined baking tray. Once partially cooled, sugar-free chocolate chips are sprinkled on top and allowed to melt under foil. The chocolate is then spread evenly and topped with toasted chopped almonds and optional sea salt flakes.
This process results in a chewy sugar-free toffee rather than a hard brittle, due in part to the amount of allulose used. The toasted almonds add crunch and deepened flavor, while the chocolate layer adds richness. After cooling and refrigeration to set, the toffee is cut into squares.
The recipe notes caution against reducing the sweetener amount, as it impacts texture, but increasing it up to one cup is possible for a sweeter result. Roasting the almonds before use enhances their flavor, and methods include pan roasting or oven roasting at 400°F (200°C electric, 180°C fan) for 6-8 minutes. The toffee contains 8g net carbs per serving and makes about 16 pieces.
Ingredients
- 1 cup butter 225g, cut into pieces, unsalted
- 5.8 oz allulose 165g / ¾ cup plus 1 tbsp
- ⅓ teaspoon sea salt + more for sprinkling on top
- 1 teaspoon vanilla extract
- 1 cup chocolate chips 180g, sugar free
- ¼ cup almonds 25g, chopped, toasted
Instructions
- Line a 7 x 7 x 1 inch baking tray with greaseproof paper.
- Add the butter, sweetener and salt to a pan. Heat over a medium-low heat, stirring frequently with a spatula, until the butter melts and the allulose dissolves.
- Continue heating, stirring occasionally, until the mix reached 270°F / 132C and has turned a rich caramel colour. When it turns the right colour immediately remove from heat and stir in the vanilla. Be careful - it will sizzle.
- Wait 2 minutes and pour the mixture into your baking tray. Wait another 3 minutes to cool, then sprinkle with the chocolate chips and allow to sit for 10 minutes covered with tin foil so the chips melt.
- Spread the melted chocolate chips with a spatula and sprinkle with chopped toasted almonds and an optional sprinkle of flaked sea salt. Let the toffee cool, then place in the fridge to completely set. Cut into pieces and enjoy.
Notes
- This recipe makes 16 keto toffee squares with about 8g net carbs each.
- Roasting the almonds before adding them enhances their flavor; you can pan roast or oven roast at 400°F/200°C electric for 6-8 minutes.
- Do not reduce the specified amount of sweetener, as it affects the texture; you may increase it up to 1 cup to adjust sweetness.
- Powdered erythritol can be used as a 1:1 substitute for the allulose to achieve a keto-friendly brittle texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Total Carbohydrates | 5.2g | 2% |
| Protein | 1.3g | 3% |
| Fat | 15.4g | 24% |
| Saturated Fat | 9.2g | 46% |
| Fiber | 3.4g | 14% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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