Festive Keto Toffee Crunch
Indulge in this delicious and healthy Festive Keto Toffee Crunch, a perfect sugar-free and low-carb treat for your holiday celebrations! Featuring a crisp almond flour cracker base, rich buttery toffee, dark chocolate, and crunchy pecans.
Equipment
- Oven
- Large Bowl
- Parchment Paper
- Sharp knife or pizza cutter
- Large Cookie Sheet
- 9x13-inch baking pan
- Medium Heavy-Bottomed Saucepan
- Heatproof Bowl (for double boiler)
Ingredients
For the Keto Crackers
- 2 cups almond flour
- 1/2 teaspoon salt for crackers
- 1/2 teaspoon baking powder
- 1 large egg
- 2 tablespoons salted butter melted, for crackers
For the Toffee Base
- 1/2 cup erythritol granular sweetener
- 1/4 cup erythritol brown sweetener
- 1/2 cup unsalted butter for toffee
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt for toffee
- 2 tablespoons powdered erythritol sweetener optional, if needed
For the Topping
- 4 ounces sugar-free dark chocolate chopped
- 3/4 cup chopped toasted pecans
Instructions
1. Prepare the Keto Crackers:
- Start by preheating your oven to 300°F (150°C).
- In a large bowl, whisk together the almond flour, 1/2 teaspoon salt, and baking powder.
- Stir in the egg and the melted salted butter until a dough forms.
- Place the dough on a piece of parchment paper, pat it into a rough rectangle. Cover with another piece of parchment and roll it out evenly to about 1/8 inch thick.
- Carefully remove the top parchment paper. Using a sharp knife or pizza cutter, score the dough into 2-inch squares.
- Transfer the parchment with the dough to a large cookie sheet and bake for 35 to 40 minutes, or until the edges are golden brown and the crackers feel firm. Let them cool completely before gently breaking them apart.
2. Make the Toffee Base:
- Increase your oven temperature to 375°F (190°C).
- Line a 9x13 inch baking pan with parchment paper and lightly grease it with coconut oil spray.
- Arrange about two-thirds of your cooled keto crackers in a single layer at the bottom of the pan, filling any gaps with smaller pieces.
- In a medium-sized, heavy-bottomed saucepan over medium heat, combine the granular erythritol, brown erythritol, and unsalted butter. Stir until the sweeteners are fully dissolved.
- Bring the mixture to a boil and cook without stirring for about 5 to 7 minutes, or until it darkens to a rich amber color.
- Remove the pan from the heat. Stir in the vanilla extract and 1/4 teaspoon salt. If the mixture seems to be separating, quickly stir in 2 tablespoons of powdered erythritol sweetener until it comes back together.
- Immediately pour the hot toffee mixture evenly over the crackers in the baking pan.
- Bake for 3 to 5 minutes, just until you see it lightly bubbling. Remove from the oven and let it cool while you prepare the chocolate.
3. Add Chocolate and Pecans:
- Place the chopped sugar-free dark chocolate in a heatproof bowl. Set this bowl over a pan of barely simmering water (creating a double boiler). Stir until the chocolate is completely melted and smooth.
- Drizzle the melted chocolate evenly over the cooled toffee layer and spread it out.
- Immediately sprinkle the chopped toasted pecans over the melted chocolate.
- Refrigerate the toffee for about 20 minutes, or until the chocolate is firm.
- Once set, break the toffee into pieces (it often naturally breaks along the cracker lines). Enjoy your delicious, healthy holiday treat!
Notes
Nutrition Information (per serving):
Calories: 246 kcal
Total Carbs: 7.5g
Net Carbs: 3.6g
Fats: 23.3g
Protein: 4.4g Enjoy this delicious and healthy Festive Keto Toffee Crunch, perfect for your holiday celebrations!
Calories: 246 kcal
Total Carbs: 7.5g
Net Carbs: 3.6g
Fats: 23.3g
Protein: 4.4g Enjoy this delicious and healthy Festive Keto Toffee Crunch, perfect for your holiday celebrations!
