Perfectly crisp and deliciously buttery, my low-carb version of the classic confection is sure to satisfy your sweet tooth while keeping you on track with your dietary goals.
Crafted with a handful of simple ingredients, including rich butter, sweet allulose, and decadent low-carb chocolate chips, this homemade toffee is incredibly easy to make. The subtle crunch of chopped almonds adds a delightful texture to every bite, making it a perfect snack or dessert for any occasion.
Follow my step-by-step instructions to create this heavenly treat in the comfort of your own kitchen. Whether you’re a seasoned keto enthusiast or new to the lifestyle, this keto English toffee is guaranteed to become a favorite among family and friends.
👍 Why You’ll Love This Recipe
Surprisingly Easy to Make- Don’t let the idea of making toffee intimidate you. This recipe is surprisingly simple and straightforward. With just a handful of ingredients and a few basic steps, you can create a batch of keto English toffee that rivals any store-bought version.
Satisfies Your Sweet Tooth Cravings- Let’s face it – following a keto diet can be challenging when those sweet tooth cravings hit. This keto English toffee is here to save the day. It’s rich, indulgent, and hits all the right notes to satisfy your dessert desires.
The combination of buttery toffee and smooth chocolate is simply irresistible. Keep a stash of this toffee on hand for those moments when you need a little something sweet, and you’ll never feel deprived again.
✨ Recipe Ingredients
To make keto English toffee you will need:
- 1 cup Low Carb Chocolate Chips (or dark chocolate chips)
- 1 cup Butter
- 1/2 cup Allulose
- 1/4 cup almonds (chopped)
👨🍳 How To Make
Follow these steps:
Step 1
Start by lining a small loaf pan with parchment paper. Spread out the chopped almonds and set aside for now.
Step 2
Combine the butter and allulose in a small saucepan. Heat on low heat until the butter is melted. Stir regularly.
Once you see that the mixture bubbles, add a candy thermometer into the center of the mixture. Continue stirring every 20 seconds until the temperature reaches 300°F. Then, remove from the heat.
Step 3
Continue stirring, and then pour into the lined pan. Let it cool for 5 minutes. Then, top with the chocolate chips, and cover with tin foil. After 7-8 minutes, use a rubber spatula to spread out the toffee in an even layer.
Step 4
Place in the fridge for one hour until firm, then break apart into pieces, and enjoy!
💡Tips
1. Let the Toffee Cool Completely Before Breaking It into Pieces
Once you’ve spread the chocolate topping over your keto English toffee and chilled it in the fridge, it can be tempting to dive right in and start breaking it into pieces. However, it’s important to let the toffee cool completely before attempting to break it up.
2. Toast the Almonds for Enhanced Flavor and Crunch
While the recipe calls for chopped almonds, taking an extra step to toast them before adding them to your toffee can make a big difference in terms of flavor and texture.
Toasting the almonds brings out their natural oils and enhances their nutty flavor, adding depth and complexity to your toffee. It also helps to make the almonds crunchier, providing a satisfying contrast to the smooth and creamy chocolate topping.
3. Use a Candy Thermometer for Precise Temperature Control
When making keto English toffee, it’s important to use a candy thermometer to ensure that the mixture reaches the right temperature. The ideal temperature for this recipe is 300°F (149°C). Reaching this temperature is essential for achieving the perfect texture and consistency of the toffee.
You’ll Love These Recipes Too
If you liked my recipe, make sure to check out these recipes as well:
- Coconut Flour Brownies
- Keto Peanut Butter Protein Cookies
- Keto Peanut Butter Chaffle
- Keto Pumpkin Roll
Keto English Toffee
- Candy Thermometer
- 1 cup Low Carb Chocolate Chips (or dark chocolate chips)
- 1 cup Butter
- 1/2 cup Allulose
- 1/4 cup Almonds (chopped)
- Start by lining a small loaf pan with parchment paper. Spread out the chopped almonds and set aside for now.
- Combine the butter and allulose in a small saucepan. Heat on low heat until the butter is melted. Stir regularly.Once you see that the mixture bubbles, add a candy thermometer into the center of the mixture. Continue stirring every 20 seconds until the temperature reaches 300°F. Then, remove from the heat.
- Continue stirring, and then pour into the lined pan. Let it cool for 5 minutes. Then, top with the chocolate chips, and cover with tin foil. After 7-8 minutes, use a rubber spatula to spread out the toffee in an even layer.
- Place in the fridge for one hour until firm, then break apart into pieces, and enjoy!
Perfect!
I have to say, I was disappointed. I expected it to turn out hard, crunchy, or at least somewhat chewy, like toffee should be, but it was more like solidified butter and “sugar” that really doesn’t hold together well when cut into squares. I kept it in the freezer after cutting it, and do enjoy the overall flavor. I just would not call it toffee at all.