Back when I posted my Keto Cheesecake recipe, I whined and moaned about how so many keto dessert recipes suck. I still stand by that criticism and I have come to the realization why they suck . . . it’s because they aren’t my recipes! While I sound helplessly egotistical, hear me out. Instead of using other people’s keto recipes, I am turning more and more to using the dessert recipes I’ve made for ages and keto-fying them and I always seem to get better results. It makes me wonder if these folks posting keto recipes ever cooked or baked before trying this way of eating. I wonder?
After weeks of attacking my sweet-tooth cravings with yet another bar of Lily’s Chocolate, I went back to Google and looked for recipes to make candy and the first to pop up were toffee. If you know me, you know I know how to make toffee. Ever since I learned an oh-so simple recipe from my Mom at the tender age of 10, I’ve been making it for Christmas every year. Mostly, I’d give it out as gifts (along with fudge), because if I keep a batch of toffee in my house, I’ll eat it all and make myself sick.
My Mom’s recipe was incredibly simple: a cup of butter and a cup of sugar. You can dress it up with chopped or sliced almonds, or melt some chocolate to spread on top, which is exactly what I did for the keto version, but the simple recipe is great all by itself.
**I’d like to note that I used Swerve Granulated for this recipe and it does make the toffee a tad grainy, which I didn’t mind, but I have heard that if you use allulose, it comes out much smoother.
Keto English Toffee
Makes a lot of candy! (Try not to eat more than 2-3 pieces)
Ingredients:
1/2 C butter
1/2 C Swerve Granular
1/2 C chopped or sliced almonds
1/2 C Lily’s Semi-Sweet Chocolate Chips
1/4 C Lily’s White Chocolate Chips
Method:
Line an 8×8″ pan with parchment paper or tinfoil. This will make the candy easier to remove and break apart.
Add butter and sugar to a medium saucepan and dissolve over medium-high heat. Stirring constantly, cook the mixture until it reaches 290° (if you have a candy thermometer) or if you’re comfortable making candy, you can eyeball it till it reaches a golden brown color, ie. the color of toffee. Remove from heat and add nuts. Pour the toffee into your prepared pan and then let it set up in the refrigerator for 10-15 minutes.
Carefully melt the Lily’s Semi-Sweet Chocolate Chips in the microwave and spread over the toffee once it’s set. Return to the refrigerator for another 10 minutes. After the chocolate layer sets, melt the Lily’s White Chocolate Chips and drizzle over the top. Return to the refrigerator for another 15-20 minutes.
Lift the whole sheet of candy out of the pan and break it apart. I use a large kitchen knife and attempt to make uniform squares, but toffee likes to break how it breaks, so don’t be too upset if you get “shards” instead of squares. I especially enjoyed this candy after it sat in the refrigerator for a few hours (yep, I made myself sick). Enjoy!
