Keto Toffee With Pecans
This keto toffee recipe is sugar-free, made with pecans and other low-carb ingredients. This layered sugar-free holiday candy is sweetened with monkfruit sweetener or your favorite low-carb sweetener. It is easy to make and great to give as a gift!
What Is Toffee?
Toffee is the process of boiling butter, cream, and sugar (sweetener) to a heat point that will cause it to become hard when it cools. Toffee is a popular treat around the Christmas holiday. Sometimes its served just as toffee, but many times it is a layered treat with chocolate on top.
In this keto Christmas candy, instead of using sugar we use monkfruit sweetener. If you’ve never used monkfruit before, learn more about it here.
Monkfruit sweetener is a low-carb and keto-friendly sweetener that is made from a mixture of monkfruit and erythritol. It has zero net carbs and measures 1:1 like sugar. It also has a zero glycemic impact which means it is a great sweetener for diabetics. Lakanto is the brand that I prefer and they make golden, white, and powdered versions. Many enjoy the golden variety as a substitute for brown sugar. The powdered variety is 2x sweeter than sugar, so you don’t need to use as much.
Ingredients for this Sugar-free Keto Toffee
The ingredients for this keto toffee recipe are actually very simple! Many of the ingredients are staples that you keep on hand already.
- Butter
- Heavy Cream
- Pecans (finely chopped)
- Vanilla Extract
- Monkfruit Sweetener
- Sugar-Free or Low Sugar Chocolate
- Garnish: More chopped Pecans & Flaky Salt
How To make this Keto English Toffee Recipe?
Making The Toffee
Surprisingly, toffee is not difficult to make. It just takes some technique and a bit of time! You CAN make toffee if you have these ingredients and if it doesn’t work for you the first time, don’t give up!
To make the toffee you’ll need a heavy-bottomed pan and a digital (or candy) thermometer. The thermometer is important in helping you not burn the toffee but also making sure it boils to the point where it will create a hard keto toffee candy.
Prepare a heat-safe dish (metal or glass) by lining it with foil. Spray the foil with non-stick spray
To begin, you’ll dry toast your pecans for a few minutes. This will give the pecans a deeper flavor in the toffee bark. Add the butter and allow that to melt. Then you’ll add the cream, salt, vanilla, and monkfruit sweetener.
Mix this and allow it to come to a medium boil, stirring frequently. This is when you need the digital thermometer! The temperature needs to reach 285°F. If it doesn’t reach this temp, the toffee might not set and you’ll be sadly disappointed.
At this point, you’ll pour the toffee into the prepared pan and chill it until it hardens. This usually hardens quickly
Adding the chocolate layer to this keto Toffee Christmas Bark
This layer is super simple. Use as much or as little chocolate as you’d like. I opted for 3.5 oz for the whole recipe which is a small amount. If you’d like to double that, it is up to you.
You’ll want to melt the chocolate in the microwave starting with 25-30 seconds then stir it. Heat for additional 15-second increments, stirring in between. It shouldn’t take too long to melt.
Pour the melted chocolate over the toffee and return it to the fridge. It may take a while for all of the chocolate to nearly harden. You don’t want to garnish the chocolate while it is melted, but you also don’t want to wait until its completely hard. Check every 5 minutes to see how firm the chocolate is.
Once the chocolate is becoming firm (soft to the touch) you’ll want to garnish it. Sprinkle more chopped pecans over it and flaky sea salt.
The combination of pecans, chocolate, toffee, and salt is basically perfection. It will have a very rustic look when it breaks since it is a hard sheet candy.
How to Store This Sugar-free Low Carb Toffee?
This toffee needs to be stored in an air-tight container in the fridge. It will last for 1-2 weeks but definitely needs to be chilled so that the chocolate won’t melt.
Easy Keto Christmas Gift Idea
If you’d like to make an easy Christmas gift, fill a jar with this keto toffee and tie ribbon or string around it. Your sugar-free friends will appreciate this gift so much!
What Kind of Chocolate works for this Keto Toffee Bark Recipe?
You can use any low-carb chocolate option as the top layer of this toffee recipe. If you prefer using dark chocolate, use one that has very little sugar added (like Lindt dark) or you could use something like Lily’s chocolate. Either chocolate bars or chocolate chips will work. If you use chocolate bars, make sure you break them up into small pieces so that the chocolate melts easily.
The Lily’s chocolate is sweetened with low carb sweeteners but the Lindt chocolate will have a small amount of sugar in it. If you use only one bar of chocolate it will add
Other Options for this Keto Toffee Recipe
If you don’t prefer pecans, you could swap almonds or walnuts or even peanuts for this recipe. Just make sure they’re chopped in small pieces.
If you prefer milk chocolate instead of dark chocolate (as pictured), use any low-carb chocolate that you enjoy in this keto Christmas chocolate recipe.
More Low Carb & Keto Christmas Candy Recipes
Salted Caramel Cups
Chocolate Cream Cheese Truffles
Keto Peppermint Patties
Salted Raspberry Chocolate Bark
Connect with Yellow Glass Dish
Did you make this recipe? Make sure to join the @yellowglassdish community on
You can also join the YGD Facebook community! Also, get awesome low carb recipe inspiration on Pinterest.
For THM friends, this is an (S)
Keto Toffee With Pecans
Ingredients
- 5 tbsp Butter
- ⅓ cup Heavy cream
- ½ cup Monkfruit sweetener
- 3/4 cup Chopped pecans
- 1 tsp vanilla extract
- 2 pinches Salt
- 3-4 oz Sugar-free chocolate like lily’s or extra dark chocolate*
- Flaked salt for garnish
- Chopped pecans for garnish
Instructions
- Line a baking dish (9×12 or similar) with foil, spray the foil with non-stick spray.
- In a thick-bottomed saucepan on medium-low, dry toast the pecans for 3 minutes then add the butter and allow it to melt. Next, add the cream, salt, vanilla, and sweetener. Bring to a medium-low boil (6-9 minutes), stirring frequently. Using a digital or candy thermometer, allow the temperature to reach 285°F then remove the pan from heat.
- Pour the toffee into the prepared dish and chill until firm (30+ minutes).
- Melt chocolate in the microwave (15-second increments) then pour over the candy. Return to the refrigerator to chill a bit then add some chopped pecans and flaky salt as a garnish before it has completely hardened (this allows the garnish to stick).
- Remove the foil from pan and the toffee crunch from the foil. Use a knife to break the toffee, It will break in its own way (no perfect lines).
Notes
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Sooo good, but sooo addictive!!! I could NOT stop eating this!!!
Hey Pat! I’m so glad you enjoyed this!!
The recipe says 24 servings, but doesn’t specify what a serving measures to. Is there a specific measurement?
Hi Kelly,
I generally break the toffee into about 24 pieces. Similar to a cookie recipe that makes two dozen, one piece is a serving 🙂
I made this and my toffee turned grainy. Still tastes ok but not the same as the last time I made it. What did I do wrong?
Hi Diane, Sorry for the late reply. It’s hard to tell what would make it grainy. Sometimes if you overheat the toffee it can be grainy.