Keto Toffee
This rich, buttery keto toffee is the perfect low-carb treat, with a crispy base, smooth chocolate coating, and a satisfying almond crunch. It's sugar-free, quick to make, and great for gifting or indulging yourself.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 12 pieces
Calories 120 kcal
- 1 cup 227g Butter (salted or unsalted)
- 1/2 cup 100g Allulose or keto brown sugar
- 1 cup 170g Keto chocolate chips (Lily’s or ChocZero)
- 1/4 cup 30g Raw almonds, finely chopped
- Optional: Flaky sea salt for sprinkling 1/2 teaspoon vanilla extract, pinch of cinnamon
Prepare Your Workspace: Line an 8x8-inch square pan with parchment paper and evenly distribute chopped almonds across the bottom.
Create the Toffee Base: In a heavy-bottomed saucepan, melt butter and combine with allulose over low heat. Stir gently until the butter is fully melted and the allulose dissolves. Use a candy thermometer and continue stirring until the mixture reaches 300°F (149°C) for the hard crack stage.
Pour and Set: Remove from heat once the correct temperature is reached. Stir for 30 seconds, then pour the toffee mixture evenly over the prepared almonds. Allow the toffee to cool for 3-5 minutes until the glossy appearance fades.
Add the Chocolate Layer: Sprinkle keto chocolate chips over the warm toffee and cover the pan with aluminum foil. Let it sit for 5 minutes to gently melt the chocolate. Spread the melted chocolate into an even layer with a spatula. Sprinkle with sea salt if desired.
Final Chill and Break: Refrigerate for at least 1 hour until firm. Once set, lift the toffee out using the parchment paper and break into irregular pieces.
Storage: Keep in an airtight container in the refrigerator for up to 3 weeks for optimal freshness. For long-term storage, freeze the pieces for up to 3 months. Alternative Nuts: Replace almonds with toasted coconut flakes, sunflower seeds, or pumpkin seeds if desired. 
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