Sugar Free/Keto Toffee

Keto Upgrade
4 hours ago
5 min read

A recipe that has been so close for so long, I just needed to stop trying to make it exactly like a regular recipe. Finally got a delicious crunchy toffee that I made into a heath bar.

Toffee is very simple, just butter and sugar so I started there but allulose is the only sweetener that will cooks and caramelize and will not recrystallize when it cools but it can only handle so much butter. So unfortunately I couldn't use the same ratios as a regular toffee recipe that is normally equal parts butter and sugar. So I tested until I got it right. You also have to cook allulose to a higher temperature to get it to the hard crack stage.

I used ground pecans in the toffee to mimic a Heath bar which has ground almonds in it. But you can easily make it like a normal toffee recipe that has the chopped pecans on top of the melted chocolate.

The keto chocolate you use will determine the carb count on the toffee. I chose a semi-sweet chocolate that is one net carb per half ounce. Usually keto milk chocolate has a little higher carbs.

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Sugar Free/Keto Toffee

3oz./3/4 Stick/84g- Salted Butter

160g/about 1 Cup Allulose

1/4 tsp. Liquid Stevia (optional)

56g/About 1/2 Cup Pecan Halves- Ground fine

2.5oz./about 1/2 Cup Keto chocolate Chips

If you want to make full Chocolate Coated Bars-

4oz./about 1 Cup Keto chocolate (will only use about 3.5 oz.)

1 tsp. Coconut Oil

Instructions:

Place butter into a small sauce pot and begin melting over medium heat, weigh out the allulose and add it to the melted butter
Stir to moisten and melt the allulose, once the allulose is melted, turn to medium low and stir by swirling the pan while taking the temperature with a laser thermometer
While that is cooking, measure and grind up the pecans and add them to the bottom of a silicon 8x8 pan, if using glass or metal, line with parchment paper then add the pecans
Get the liquid stevia ready to add if using, once everything is ready to go you can increase the temperature to just below medium and keep a close eye on it
Continue to swirl and take the temperature of the allulose/butter mixture until the laser thermometer hits 350 degrees, as soon as you see 350 pull it off the heat and continue swirling and add the stevia if using
Pour over the pecans and let sit until it reaches about 200 degrees then add the chocolate chips on top in an even layer and let melt
Once they start melting spread them out evenly over the entire top of the toffee, make a zigzag design in the chocolate if wanting to look like heath bars, let sit on the counter until it is below 90 degrees then place in the refrigerator to set up completely
If you aren't making bars out of the toffee, remove from pan and crack into pieces, store in the refrigerator so the toffee doesn't get too sticky (will last months)

If making bars-

Once set remove from pan and place on a cutting board to come close to room temperature and melt the 4oz. of chocolate with the coconut oil on 50% power, trying to not go above 90 degrees
To cut the toffee I warmed my knife a little with my stove and cut the bars 4x2 to get 8 bars, wiping and rewarming between each cut
Get a pan with parchment paper ready to land the bars, dunk each bottom in the melted chocolate and push it around to coat the edges, flip onto the parchment paper and make a zigzag design if desired to look like a heath bar
Set in the fridge until solid then transfer to a ziplock bag to store for over a month in the fridge

Macros: Making Bars Using Bake Believe Semi-Sweet Chocolate Chips

1 of 8 Bars

230 Calories

21g Fat

15g Total Carbs

8g Fiber

5g Sugar Alcohol

2g Protein

Just Toffee without the extra chocolate- 1/8 of the pan about 46g

170 Calories

17g Fat

7g Total Carbs

4g Fiber

2g Sugar Alcohol

1g Protein

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