Sugar Free Toffee Candy
Homemade keto toffee is so easy but so satisfying. It looks and tastes like the expensive bark in fancy chocolate shops. My buttery walnut sugar free toffee candy has only 5 ingredients plus salt and takes minutes. Even if you’ve never made candy before you can make this.
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99% of the time I make a recipe because there is something I want to eat. I love food. Since I don’t have any healthy candy in the house I had to make something yummy (before I cave into the Snickers bars in the grocery check out).
When I first shared this back in 2016, I had my Facebook followers vote on which post I should share immediately and this one won by a landslide. I’m not surprised because it is so good I hid this homemade low carb English toffee recipe in the back of the fridge. And made another dessert for a party so I didn’t have to share these.
Ingredients
Sweetener – I use a blend of xylitol, erythritol, and stevia in my recipes. Using either xylitol or erythritol on their own should work as well but I don’t test all the possible combinations. Candies can be tricky so I do recommend using the sweetener listed in this.
Cream – Heavy cream or heavy whipping cream are needed for this recipe.
Butter – I use salted butter. The bit of salt in the butter helps balance the sweetness of the candy.
Nuts – Walnuts are the nut I use most often in this recipe but any nut will work.
Chocolate – Choose a sugar-free milk, semisweet, or dark chocolate that melts easily. 85% dark chocolate can also be used.
How to Make Keto Toffee
Toffee is fairly easy to make. If you’ve ever made any kind of cooked candy before you can make this!
First Step: You cook the sweetener, cream, and butter until it is thickened and golden brown. I add the nuts in the cooking stage so they get toasted right in the caramel. Pour the toffee on a greased foil lined pan.
Expert Tip: Cooking the sugar free toffee to the perfect point can be tricky! I highly recommend watching the video in this post before making this. It is only 1 minute long and very helpful!
Second Step: Cool the keto English toffee until it firms up, then pour on the melted chocolate.
Third Step (optional): If you want chocolate on both sides chill the toffee and then flip it over. Peel off the foil and cover the second side with more melted chocolate.
Fourth Step: Cut into squares and eat your toffee candy!
Storing Homemade Toffee
You can store sugar free toffee at room temperature for a day or two. At room temperature, it will be softer and more caramelly. For it to get crisp like a real English toffee chill it. You can see the difference between my video and photos. In the video, the toffee was room temperature. In these photos, it has been chilled first.
Tips for Making Sugar Free Toffee
I have had readers simplify this by putting the melted sugar free chocolate in a muffin tin with aluminum liners. Chill the chocolate, put the warm toffee on top, chill again, and then top with more chocolate. You get cute little circles that way and don’t need to flip the toffee over or cut it. That method can also help with portion control.
Substitutions & Tweaks
This basic combination of cream, butter, and sweetener can be used to make all varieties of keto toffee.
Nuts: Any type of nuts work! We love this with pecans. With pecans, it tastes like cracker toffee aka Christmas crack. Almonds, macadamia nuts, and cashews are all great choices. Make it with peanuts and it tastes like snickers!
Coffee: Mix in a teaspoon of instant coffee when you add the final tablespoon of cream for a mocha flavor.
Seeds: If you can’t have nuts pepitas (pumpkin seeds) give a nice crunch in place of the walnuts.
White Chocolate: Now that sugar-free white chocolate chips are more readily available go ahead and try some in place of the dark chocolate!
Cranberries: Add in some sugar-free dried cranberries with the last tablespoon of the heavy cream. They give a nice, tart contrast to the sweetness of the toffee.
Video
Keto Toffee
Ingredients
- 5 tbsp butter
- 1 cup chopped walnuts or nuts of your choice
- 5 tbsp heavy cream
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- pinch salt
- 7 oz sugar free or very dark chocolate***
Instructions
- Line a small baking pan with foil and spray with cooking spray.
- Melt butter over low medium until it starts to turn golden. Add nuts and cook for about five minutes until they are slightly toasted. Add 4 tbsp of the cream and the sweetener. Cook until thickened and golden. This takes about 10 minutes. If it doesn’t seem to be thickening you can turn up the heat to medium or medium high but stir constantly. It can burn quickly. Remove immediately from the heat and add the salt and reserved cream. Stir until smooth. Pour onto the foil lined tray and refrigerate until firm to the touch (about half an hour).
- Melt the chocolate. I do this in a glass bowl in the microwave stirring every thirty seconds. Add sweetener if needed. Pour half of the chocolate on top of the toffee. Put in the freezer for a few minutes until the chocolate is solid. Flip over the toffee bark and peel off the foil. Put the foil back on the tray and put the toffee on the chocolate side down. Pour the rest of the chocolate on top. Refrigerate or freeze until firm.
- The filling stays soft like caramel at room temperature but hardens like a toffee overnight or after refrigerating.
Notes
Nutrition
Looking for other easy keto candy recipes? Try my:
Salted Chocolate Almond Brittle Bark
Dark Chocolate Raspberry Truffle Bark
Chocolate Chip Cookie Dough Bark
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Originally Published August 19, 2016. Revised and Republished with video October 3, 2020.
can’t wait to try to make these!
Hello!! These look amazing. I have a question – when I entered in the information, I got almost 200 calories per 1/12 of the recipe using the same ingredients as you, except for hazelnuts. The Lindt 90% bars seem to be the problem – 2 of them (3.5 oz each) are 1200 calories total. Did you get the same results? I can’t figure out what is causing the discrepancy.
Yes, that is correct. I just have the serving size set smaller. I have it set at 24 servings at 100 calories a serving. At the top of my recipe box it says Servings: 24.
I totally missed that! Thank you so much. I made them tonight in a silicone square mold and got 20 servings. They are seriously delicious!
just made this and it looks fabulous!!!! thanks for all the wonderful recipes you make…….5 stars for sure!
Am I understanding the serving size for the buttery walnut toffee correctly? The recipe makes two servings and the macros for each serving is 21.9 grams of fat, 2.6 net carbs, 4.8 grams of protein, and 211 calories?
No, the recipe makes about 12 servings. The nutrition is calculated for 1/12 of recipe. It depends how big you cut the pieces. You can make 12 big pieces or 24 or 36 small ones. I prefer cutting it smaller and eating a few little pieces.
Would the new gentle sweet work? It is Xylitol free
Yes, it should.
Oh no what do I do.. I tried making this tonight.. I added and the ingredients like so including the walnuts.. the mixture was kinda sticky with some loose butter still running when I layered it in the pan. Is this right??
I’m a little confused. So, you are saying some of the butter separated from the toffee? If that’s what you mean it should be fine.
I had exactly the same situation, I think I cooked it too high and it burned. Ive made caramel/candy before and usually have a creamier/thicker result but this was dark with more residue and the butter separated. Im pretty sure it is not going to end up toffee like but more likely chilled butter with residue in it. I should have known better as I had a nice thick result and then all of a sudden it thinned and separated. Its a delicate dance that toffee!
…surprisingly, despite the separation, after hanging out in the fridge for a while, the toffee still came out nice and crunchy, but there was a bit of separated butter (no much). I am pretty confident I overcooked it, but Im excited it is still edible and it tastes great. I might add a touch of vanilla the next time around.
I’m glad it worked and thanks for the 5 stars 🙂
This was fantastic. You would never know that it was sugar free. I substituted chopped almonds since that is what I had on hand which led to a lighter coloring in the caramel. I used 1 bar of unsweetened baking chocolate for a top layer (omitted the bottom layer) with 3 packages of truvia to the chocolate. I think this is so good you could make it without the chocolate. This candy would be heavenly chopped up and added over no-sugar added ice cream. Thank you so much for this recipe.
Thanks for the delish’ recipe. Reynolds is now making Stick Free Foil (on one side) I picked some up the other day…….now this recipe will be my first time testing it!
My mom and I have some major food challenges she’s diabetic and I’m deathly allergic to soy, red dye and food processing. So, for ur recipe i tweeked it just a little. I used stevia and black walnuts in the brittle and mixture of sugar free dye free soy free 75% carob chocolate which I melted in a metal mixing bowl over boiling water in my stock pot. Added a little cinnamon and some cayenne pepper some sea salt and 1/4 tsp of coconut oil. And then I made some caramel from scratch, drizzled that on under the chocolate. Tasting as I went. Can’t wait to serve it to my students tonight. Thank you for posting this.
Oh my, what did I do?? Used erythritol and ended up with something the consistency of a praline. Sugary and grainy. Didn’t cook for the whole 10 minutes but still burned it. So I tried to melt my Lilly’s chocolate chips and it won’t melt. Again grainy and thick. I’ll eat it anyway. Tastes kind of ok. Sure it isn’t the recipe and I’m just not meant to make this. Lol. Anything I could have done differently?
Erythritol does get grainy. I think the blend of xylitol and erythritol works better in candies. How did you melt the chips? In the microwave? If even a drop of water is in the bowl they will seize and get grainy.
We have a walnut allergy in our house but she’s ok with all other nuts. Which one do you think would be best with this, pecans?
Yes, pecans are my top choice 🙂
If I only have erithitol, swerve, liquid stevia and Splenda. What can I use and how much. Thanks
I would use erythitol and add a few drops of liquid stevia if it’s not sweet enough.
I cannot have dairy. Could I use coconut milk or coconut cream? Thanks
What size tray did you use?
It is about 7 x 11.
What is your sweetener?
http://Www.joyfilledeats.com/sweetener