Easy Keto Toffee with Chocolate & Almonds
This easy keto toffee combines buttery crunch, sugar-free chocolate, and toasted almonds for a delicious low-carb dessert.
Ingredients
Toffee Base
- 1 cup butter good quality
- 1/2 cup allulose or brown sugar
Toppings
- 1 cup keto chocolate chips or sugar-free chocolate chips
- 1/4 cup raw almonds finely chopped
Instructions
- Line a small loaf pan or square baking dish with parchment paper. Scatter the finely chopped almonds evenly across the bottom.
- Add the butter and allulose or brown sugar to a small saucepan. Cook over medium-low heat, stirring often, until the butter and sweetener melt together.
- Once the mixture begins bubbling steadily, continue stirring constantly so the toffee does not scorch or burn on the bottom of the pan.
- Remove the saucepan from the heat and immediately pour the hot toffee mixture over the chopped almonds. Let it sit undisturbed for a few minutes.
- Sprinkle the chocolate chips evenly over the warm toffee. Cover the pan loosely with foil and let it rest for about 5 minutes so the chocolate can soften.
- Remove the foil and use a spatula to spread the softened chocolate into an even layer across the entire surface.
- Refrigerate the toffee until completely firm. Once set, break it into rustic pieces and serve.
Notes
Stir the toffee constantly while it cooks to prevent scorching. For salted toffee, sprinkle flaky sea salt over the chocolate before refrigerating. Store in an airtight container at room temperature for about 1 week, in the refrigerator for close to 1 month, or freeze for several months.