Do you miss eating toffee on a ketogenic diet?

Unfortunately, the sweet and buttery crunch of your favorite toffee is loaded with carbs that will spike your blood sugar and knock you out of the Keto Zone.

Toffee originated in early 19th century England. In fact, the word “toffee” was first mentioned in the Oxford English Dictionary in 1825.

Since then toffee has spread throughout Europe and the United States as a decadent candy treat.

In America, toffee recipes began to include ingredients such as chopped nuts and chocolate.

Today, toffee is often enjoyed over the Winter holidays such as Christmas and New Years.

Now you can enjoy a delicious low-carb ketogenic toffee while still burning fat in the Keto Zone!

Ingredients

3/4 cup non-GMO erythritol
1/2 cup grass-fed butter
1/2 teaspoon organic vanilla extract
1/2 teaspoon sea salt
2 tablespoons non-GMO erythritol
1/2 cup sugar-free chocolate, melted
1/2 tablespoon grass-fed butter
1/2 cup toasted pecans, chopped

Instructions

1. Cover a 9×13 inch pan with parchment paper.
2. Heat a medium saucepan over medium heat.
3. In the saucepan, combine 3/4 cup erythritol and 1/2 cup butter.
4. Stir until sweetener dissolves.
5. Without stirring, bring the mixture to a boil.
6. Remove mixture from heat.
7. Add in vanilla extract and salt.
8. Stir until well combined.
9. Pour the mixture on to the parchment lined pan.
10. Allow to cool completely.
11. In a small saucepan, melt chocolate and butter.
12. Add in 2 tablespoons erythritol to chocolate mixture and whisk until well combined.
13. Spread chocolate mixture over the cooled toffee.
14. Sprinkle with chopped pecans.
15. Place in the freezer for 1-2 hours or until fully set.
16. Remove from freezer.
17. Serve and enjoy!

Nutrition Facts

Servings: 12

Per Serving:

Calories: 160 kcal

Fat: 15 g

Total Carbohydrates: 5 g

Fiber: 2 g

Net Carbs: 3 g

Protein: 2 g

How did your toffee turn out? Let us know in the comments below!

Recipe adapted from swervesweet.com