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!
- 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
- 1 cup dark chocolate chips I used Lily’s brand
- 2 Tbsp Butter
Prepare a cookie sheet by lining with waxed paper or foil (I prefer foil for this)
In a non-stick heavy bottomed saucepan add butter for toffee and sweetener.
Stir continuously over medium heat until sweetener is completely dissolved.
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)
Once mixture is at the correct temperature remove from heat add vanilla and stir
Quickly spread mixture into prepared cookie sheet and set aside to cool
Bring water to a boil in double boiler add butter and allow it to melt completely
Add chocolate chips to melted butter and stir until chocolate is melted
Spread melted chocolate over toffee mixture
Set aside and allow to set.
Once candy is set you can cut or break into pieces
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!!!