candy, Uncategorized

Yes Toffee!

One of my favorite treats at Christmas time has always been my Auntie’s English Toffee. I didn’t know when I started on this adventure if it would be possible to make a low carb version. Toffee is that wonderful concoction that happens when you heat butter and sugar until it caramelizes to a nice hard crack. Well, I had no idea if keto friendly sweeteners would work in the same way. To clarify, I honestly don’t know if it will work with Erythritol or not. But it did work with Allulose. If one of you tries it with Swerve, or Lakanto, or any other of the keto friendly sweeteners and it works, please do post in the comments below.

Now, a small disclaimer, when I say this is low carb toffee, it is still candy and can add up on you, as one piece is a little over 2 net carbs each. But, this is meant to be a treat, not a meal.

I am pretty excited about this recipe and hope you all enjoy it too!

Keto English Toffee
Prep Time
10 mins
Cook Time
20 mins
cool
1 hr
Total Time
30 mins
 
Course: Candy
Cuisine: Keto
Servings: 30 Pieces
Calories: 60 kcal
Ingredients
Toffee
  • 1/2 cup salted butter
  • 3/4 cup keto friendly sweetener I used allulose
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp baking soda
Chocolate topping
  • 1 cup dark chocolate chips I used Lily’s brand
  • 2 Tbsp Butter
Instructions
Toffee
  1. Prepare a cookie sheet by lining with waxed paper or foil (I prefer foil for this)

  2. In a non-stick heavy bottomed saucepan add butter for toffee and sweetener.

  3. Stir continuously over medium heat until sweetener is completely dissolved.

  4. Now without stirring bring temperature of mixture up to 300 degrees (I use a candy thermometer, if you don’t have one then let it boil until it changes to amber, but be careful not to go to the point of burning)

  5. Once mixture is at the correct temperature remove from heat add vanilla and stir

  6. Quickly spread mixture into prepared cookie sheet and set aside to cool

Chocolate topping
  1. Bring water to a boil in double boiler add butter and allow it to melt completely

  2. Add chocolate chips to melted butter and stir until chocolate is melted

  3. Spread melted chocolate over toffee mixture

  4. Set aside and allow to set.

  5. Once candy is set you can cut or break into pieces

Recipe Notes

Macros are based on cutting candy into about 30 equally sized pieces, if you choose to break into pieces adjust your macros accordingly.

total fat 6.0 g

net carbs 2.5 g

protein 0.5 g

On my other projects: 

Saturday December 15th from 9 am-3 pm, CJOK Kitchen will have an open booth at the Winter Haven Market. Dry mixes that will be for sale:

Low Carb Brown Bread Mix $ 5.80/each

Low Carb Snickerdoodle Cookie Mix $5.80/each

Low Carb Chocolate Cake Mix $6.80/each

Low Carb Cupcake/Muffin Mix $6.80/each

Low Carb Pancake/Waffle Mix $14.70/each

There is a discount for buying 4 or more mixes. If you live in the Orlando area or will be in the Orlando area, if you contact me at info@CJOK-Kitchen.com and pre-order what you want for pick up.

In other exciting news, Friday we will be touring a commercial kitchen (incubator), if CJOK Kitchen is accepted, this will allow us to offer the dry mixes for sale online, and not just locally. Scary but exciting!!!

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