Sugar Free Low Carb English Toffee Recipes

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SUGAR-FREE LOW CARB ENGLISH TOFFEE



Sugar-Free Low Carb English Toffee image

Here is a delicious sweet treat. Great for the holidays, or great anytime. Super simple to make, these would also make a great holiday gift for friends and family.

Provided by CJ

Categories     Dessert

Number Of Ingredients 8

3/4 Cup Erithritol Sweetener (Swerve) (We use the "So Nourished" brand)
1/2 Cup Butter
1/2 Tsp Vanilla extract
1/2 Tsp Pinch of salt
2 Tbsp Powdered Eryritol (If you dont have powdered trying blending your granular sweetner in a food processor or coffee grinder)
1/2 Cup sugar-free dark chocolate chips (We strongly suggest using Lily's Stevia/Erythritol chips *zero Maltetol )
1/2 Tbsp Butter
1/2 Cup Toasted chopped macadamia nuts (Or other toasted nuts, that you prefer. We used roasted pecans)

Steps:

  • Line a 8x 8 or 9x13 inch pan with foil.In a medium heavy-duty saucepan over medium heat, combine your sweetener and butter and stir until your sweetener is dissolved.Bring to a boil and cook without stirring until the mixture darkens to a deep amber color (about 5 - 7 minutes)
  • Remove from burner and stir in your vanilla extract and salt (be careful on this step). If the mixture appears to be separating, stir in 2 tbsp of powdered sweetener until it comes back together.Pour mixture into prepared pan.Let cool completely

Nutrition Facts : ServingSize 6 oz, Carbohydrate 8 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 72 mg, Fiber 5 g, Sugar 1 g, Calories 72 kcal, UnsaturatedFat 3 g

CHEWY KETO TOFFEE



Chewy Keto Toffee image

Missing a good toffee? This Keto Toffee is going to satisfy those cravings and then some. Buttery and just on the right side of sweet, it won't send your blood sugar levels soaring like the traditional stuff.

Provided by Katrin Nürnberger

Categories     Dessert

Time 15m

Number Of Ingredients 6

1 cup unsalted butter (225g, cut into pieces)
5.8 oz allulose (165g / 3/4 cup plus 1 tbsp)
1/3 teaspoon sea salt + more for sprinkling on top
1 teaspoon vanilla extract
1 cup sugar free chocolate chips (180g)
1/4 cup toasted almonds (25g, chopped)

Steps:

  • Line a 7 x 7 x 1 inch baking tray with greaseproof paper.
  • Add the butter, sweetener and salt to a pan. Heat over a medium-low heat, stirring frequently with a spatula, until the butter melts and the allulose dissolves.
  • Continue heating, stirring occasionally, until the mix reached 270°F / 132C and has turned a rich caramel colour. When it turns the right colour immediately remove from heat and stir in the vanilla. Be careful - it will sizzle.
  • Wait 2 minutes and pour the mixture into your baking tray. Wait another 3 minutes to cool, then sprinkle with the chocolate chips and allow to sit for 10 minutes covered with tin foil so the chips melt.
  • Spread the melted chocolate chips with a spatula and sprinkle with chopped toasted almonds and an optional sprinkle of flaked sea salt. Let the toffee cool, then place in the fridge to completely set. Cut into pieces and enjoy.

Nutrition Facts : Calories 155 kcal, Carbohydrate 5.2 g, Protein 1.3 g, Fat 15.4 g, SaturatedFat 9.2 g, Fiber 3.4 g, Sugar 0.1 g, ServingSize 1 serving

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