Ingredients
Toffee Base
1 cup unsalted butter
1 cup granulated erythritol (or allulose for smoother texture)
¼ tsp salt
1 tsp vanilla extract
Toppings
½ cup sugar-free chocolate chips (Lily’s or ChocZero)
½ cup chopped almonds or pecans (optional)
Instructions
- Prepare the Pan
Line a small baking sheet with parchment paper.
Lightly grease it with butter or coconut oil to prevent sticking.
- Make the Toffee
In a heavy-bottomed saucepan, melt the butter over medium heat.
Add erythritol and salt, stirring constantly with a silicone spatula.
Bring to a gentle boil and continue stirring until the mixture turns a deep golden color and reaches about 295°F (hard crack stage) on a candy thermometer.
Remove from heat and stir in vanilla extract.
- Pour and Top
Quickly pour the toffee onto the prepared parchment sheet and spread evenly with the spatula.
Sprinkle sugar-free chocolate chips over the hot toffee. Wait about 1 minute, then spread the melted chocolate smoothly.
Sprinkle chopped nuts over the top if using.
- Cool and Break
Let cool completely at room temperature or refrigerate until firm.
Once hardened, break into pieces and store in an airtight container.
Nutrition (Per Serving, Approx. 12 Servings)
Calories: ~190
Fat: 18g
Protein: 1g
Net Carbs: 2g
enjoy