- You can’t beat this Keto Toffee for a holiday treat. Sweet sugar free toffee baked on a layer of crisp keto crackers, all topped off with low carb chocolate and toasted pecans. It’s a healthy twist on the beloved Christmas Crack!
PREPARATION TIME:
- Servings: 12 servings
- Calories: 246 kcal
Ingredients
Basic Almond Flour Crackers
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 large egg
- 2 tablespoon salted butter melted
Topping
- ½ cup Swerve Granular
- ¼ cup Swerve Brown
- ½ cup unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon powdered Swerve Sweetener if needed
Topping
- 4 ounces sugar-free dark chocolate chopped
- ¾ cup chopped toasted pecans
Instructions
Crackers
- Preheat the oven to 300ºF.
- In a large bowl, whisk together the almond flour, salt, and baking powder. Stir in the egg and the melted butter until the dough comes together.
- Turn the dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment paper and roll out to a ⅛ inch thickness, as evenly as you can. Remove the top piece of parchment paper.
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Using a sharp knife or a pizza cutter, score the dough into 2-inch squares. Transfer the parchment to a large cookie sheet and bake 35 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove from the oven and let cool completely before breaking apart into individual crackers.
Toffee
- Preheat the oven to 375ºF. Line a 9×13 inch pan with parchment paper and grease lightly with coconut oil spray. Arrange the crackers in a single layer so that they cover the bottom of the pan fully. Use a few broken pieces to cover any gaps. You will end up using about two thirds of the cracker recipe from above.
- In a medium heavy-duty saucepan over medium heat, combine the sweeteners and butter and stir until the sweeteners dissolve. Bring to a boil and cook without stirring until mixture darkens to deep amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in the vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoon of powdered Swerve Sweetener until it comes back together.
- Pour the hot toffee immediately over the crackers as evenly as possible to cover. Bake for 3 to 5 minutes, until just starting to bubble. Remove and let cool while melting the chocolate.
Topping
- Place the chopped chocolate in a heatproof bowl set over a pan over barely simmering water. Stir until melted and smooth.
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Drizzle the chocolate over the cooled toffee and spread evenly. Sprinkle immediately with the chopped pecans. Refrigerate 20 minutes to set the chocolate is firm and then break apart into pieces (it will typically break up along the lines of the crackers).
Notes
Yield: This can make anywhere between 12 to 16 servings, depending on how you break it up. It often breaks up along the lines of the crackers, but not always. If it does, you should get at least 24 pieces of toffee.
Storage Information: Store the toffee in a covered container on the counter for up to 7 days, or in the fridge for two weeks. To freeze, layer the cooled toffee between sheets of waxed paper in an airtight container. Freeze for up to 2 months.
Nutrition Facts
Keto Cracker Toffee
Amount Per Serving (2 pieces)
Calories 246Calories from Fat 210
% Daily Value*
Fat 23.3g36%
Carbohydrates 7.5g3%
Fiber 3.9g16%
Protein 4.4g9%
