Easy Keto English Toffee Recipe
This homemade keto English toffee recipe is so satisfying to make and packs a big crunch of delicious buttery toffee and chocolate topped with pecans and flaked salt. Made with butter, these keto sugar-free toffee squares are decadent, easy, and quick to prepare, and will give you the perfect keto English butter pecan crunch.
Ingredients
- 1 cup unsalted butter 2 sticks
- 1/2 cup allulose sweetener
- 1/2 cup erythritol sweetener
- 5 teaspoons water
- 1 cup dark chocolate chips sugar-free
- 1 teaspoons vanilla extract
- 3/4 cup pecan bits
- 2 teaspoons flaked salt
Instructions
- Grease the bottom and sides of a 13″ x 9″ baking pan with pan oil spray, then line it with parchment paper and set aside.
- In a medium-sized bowl combine the allulose and erythritol and whisk together.
- Add the butter, combined sweeteners, and water in a large nonstick saucepan and bring to a boil stirring occasionally, then insert the candy thermometer and continue to cook stirring until it reaches a hard crack state of 300°F (150°C).
- Hard crack stage
- Once the mixture reaches the temperature stir in the vanilla extract and the toffee mixture into the lined baking pan.
- Using an off-set spatula even the surface of the toffee so that it’s level. The toffee will be slightly transparent.
- Allow the toffee to cool down for one minute, you will notice it begin to darken and become opaque.
- At this stage sprinkle the chocolate chips over the top and cover it with aluminum foil for 5 minutes.
- Once the chocolate has melted, spread it over the toffee with a spatula, then sprinkle the flaked salt and pecan bits.
- Place into the refrigerator covered for 2-3 hours or until completely set.
- Remove from the refrigerator and cut into square bars or pieces.
- Enjoy!
