This chewy keto toffee recipe is so easy to make! It's buttery, contains the perfect amount of sweetness, and is mixed with chocolate and toasted almonds. Only 1.8g net carbs and gluten free.
Table of contents
Missing a good toffee? This low carb keto toffee is going to satisfy those cravings and then some. Buttery and just on the right side of sweet, it won’t send your blood sugar levels soaring like the traditional stuff.
My sugar free toffee is mixed with chunks of dark chocolate and topped with toasted almonds for a little something special. Cut it into cubes and store in a Tupperware for when you need a little pick me up.
This English toffee recipe is chewy rather than brittle, but despite that I'd still like to call it "English" because it was created right here in London.
In the UK, toffee can be both chewy and hard and it's more of a general term for all candy made with sugar and butter. In the US "low carb English toffee" is basically a buttercrunch that's topped with chocolate and nuts - it's a popular holiday candy.
Sugar free toffee ingredients
You only need 6 ingredients to make this easy low carb toffee recipe:
Butter: The main ingredient. It should be unsalted.
Allulose: I chose allulose as my sugar free sweetener. Allulose is a rare sugar that's not absorbed by our bodies, making it zero carb. The benefit over erythritol is that it does not re-crystallise or get gritty. It's thanks to the allulose that this keto toffee stays chewy and super smooth and creamy.
Allulose is easy to get in the US. Elsewhere, you can get it here (worldwide shipping).
Salt and vanilla extract: For extra taste.
Sugar free chocolate chips: If you're based in the US, use Lily's sugar free chocolate chips. If you cannot get hold of sugar free chocolate, a dark chocolate with 90% cocoa solids such as Lindt is also an option. Or use my homemade sugar free chocolate chips.
Almonds: These should be chopped and toasted for extra flavour. They are optional - you can leave them out as well or replace them with any other nuts you like.
How to make easy keto toffee
Add the butter, sweetener and salt to a pan. Heat over a low to medium heat, stirring frequently with a spatula, until the butter melts and the allulose dissolves.
Continue heating, stirring occasionally, until the mix reached 270°F 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 a baking tray lined with parchment paper.
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. This allows the chocolate to sink into the caramel mix...
...and sprinkle with chopped toasted almonds and an optional sprinkle of flaked sea salt.
Let the toffee cool to room temperature, then place it in the fridge to completely set. Cut into pieces and enjoy.
Recipe notes and variations
First, let's talk sweetener. For best results, I like to use allulose over erythritol. It just gives a smoother keto toffee and sets less hard or grainy. You can use powdered erythritol, powdered Swerve, Bocha Sweet or a brown sugar golden monk fruit sweetener if you prefer to get more of an keto english toffee brittle.
This recipe provides a chewy sugar free toffee. This is in part because of the allulose, but also because I used as little sweetener as possible. DO NOT use less sweetener than specified. I have tried that and it does not work. You can, however, use MORE if you prefer - up to 1 cup. Simply taste and adjust to your preference.
Use a candy thermometer to make sure the caramel is at the right temperature. If you don’t have one, just make sure it’s golden.
I recommend roasting the almonds and allowing to cool before adding to the chocolate for the best flavour. Either pan roast (no additional fat needed) or roast in the oven, which is my favourite method. I roasted mine at 200C / 400F for 6 - 8 minutes.
Make sure you let the toffee cool to room temperature before you place it in the fridge to fully set. If the temperature difference is too sudden, you can get a thin buttery layer on top of the chocolate. This does not happen at all when you use 1 cup of sweetener, by the way - I think the sweetener helps bind the butter. However, I still prefer using as little sweetener as possible over a sickly sweet toffee!
Instead of the almonds you could use different nuts such as pecans or hazelnuts - or even sugar free dried cranberries!
Dairy free toffee
I don't think it's as easy as replacing the butter with vegan butter. A little internet research revealed that this will cause the mix to split - check out this post. I would probably try using half vegan butter and half coconut cream. I made a great dairy free keto caramel using all coconut cream, and I think if you were to continue reducing it you'd end up with a pretty decent toffee.
Cut into cubes and store in the fridge for up to 2 weeks. Alternatively, freeze for up to 3 months.
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Chewy Keto Toffeefrom sugarfreelondoner.com
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- 7 x 7 inch baking pan
- 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.
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