Description
A delightful low-carb treat perfect for the holiday season, combining toffee and chocolate with a crunchy texture.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated erythritol or your preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (such as pecans or almonds)
- 1 cup sugar-free chocolate chips
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, melt the butter.
- Stir in the erythritol and sea salt, and bring to a gentle boil.
- Cook for about 5-7 minutes, stirring constantly, until the mixture turns a light golden color.
- Remove from heat and stir in the vanilla extract.
- Pour the toffee mixture onto the prepared baking sheet and spread it evenly.
- Sprinkle the chopped nuts over the top, pressing them gently into the toffee.
- Bake in the preheated oven for 10-12 minutes, or until the edges are bubbly and golden.
- Remove from the oven and immediately sprinkle the sugar-free chocolate chips over the hot toffee.
- Let them sit for a few minutes to melt, then spread the melted chocolate evenly over the surface.
- Allow the toffee to cool completely at room temperature, then refrigerate for at least 1 hour to set.
- Once set, break the toffee into pieces and serve.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 0g
- Sodium: 125mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg