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.
Could I make a toffee layer and top with chocolate without adding the second chocolate layer? I guess I’m asking if this approach would be bad due to the consistency or if it could be ok. Thanks for all your great recipes!
Yes. Enjoy!
I know you said refrigerate, but can I freeze these if I make them ahead of time for for my assorted Christmas cookies & treats or will it affect taste/consistency? I usually make about 10 types of sugar filled goodies, but I’m currently in ketosis and want to stay in for the holidays. I try to make 1 or 2 types of treats per week and freeze them starting now.
These are good in the fridge for months. If you freeze them the chocolate might bloom. I’d just refrigerate.
COULD I MAKE THE TOFFEE SOFTER AND NOT HARD?.
Try this recipe: https://joyfilledeats.com/salted-caramel-cups/
What size pan did you use?
It’s 7 x 10.
So happy to find this recipe!! Haven’t tried it yet, but I have a recipe I’ve made for many years now, for the chocolate I would shave Hersey candy bars, sprinkle that on the bottom, then pour toffee mix on top, then another sprinkle of shaved chocolate…it all melts nicely adhering together!!
Here’s my questions … will that method work with this toffee?? I don’t see why not!! I’ll try it and see, soon!! What I know is this stuff doesn’t last too long in the house…I usually only make it at Christmas for a special treat!!! But sugar free…that’s going to be the bomb!!!🙌🏽🙌🏽 Thanks again!!
Shaving the chocolate sounds like a great idea! Let me know how it turns out.
I just made these today!! I used part swerve and part monk fruit sweetener. The recipe made 24 perfect rounds in my mini muffin pan! Delicious! Thank you for the recipe!
would monk fruit work?
Maybe. Sorry, I can’t guarantee it without testing. But a blend with erythritol like Lakanto might work. It’s hard to substitute sweeteners in candy recipes. If you try please let us know how they turn out.
Do you know if you could add baking soda at the end to make it like honey comb candy?
I’m sorry but I have no idea. I’ve never made that before. If you try please let me know if it works!
I made this toffee last week and unfortunately it didn’t turn out well. I might have overcooked it, plus the chocolate didn’t adhere to the second side. I tried again tonight, cooking it less and only putting chocolate on one side. It looks much better and I can’t wait for it to cool. My question is, what’s the best way to store it? Should it be kept in the fridge?
It’s fine at room temperature for up to a week. I store it in the fridge for longer periods of time. I hope it’s perfect this time! 😀
Well I was delighted to find this yummy bark, as I also have been missing my sweets… One question??? Not sure what I did wrong, when I began cutting into squares, it broke apart on me… Wondering where my error was… It’s still my favorite since I’ve in the zone… Keto that is… Thanks for sharing…
You could cut it while it is still warm next time. Using a serrated knife can also help. Glad you like it!
I was wonder if this could be done in silicon muffin pan, then once set dip them in the chocolate?? I may do a test run with just few.
Yes, I think that would work! Lmk how they turn out 😀
YUM!!! I am surprised this is so good and sugar free! I subbed the walnuts for almonds, and it was AMAZING! I didnt have xylitol, so I used a blend of swerve erythritol, monk fruit, and stevia and it still came out so yummy. I also only used half the recommended chocolate and poured it over just one side (an attempt to cut down a little on calories). This is a brilliant recipe and I’m so glad I found it!!
I’m glad to hear it worked with those sweeteners!
You do realize swerve is also erythitol? Lol you just doubled it.
Swerve also has oligosaccharides and natural flavors.
Would this work with monkfruit? Can’t wait to try it!
If you mean a blend that also has erythritol, like lakanto, I think so but have not tested it.
SO happy to have found this recipe just in time for the Holidays. My daughter is so happy snacking on some right now. I used Pyure and it turned out perfectly. I subbed pecans for the walnuts because that’s all I had. I will be making this often!
I used Pyure the first time i made it and the butter separated plus it had a terrible bitter aftertaste, so the next time i used a combination of monkfruit sweetner and swerve and it came out perfectly. My new favorite!!
Woah. Thank you thank you thank you thank you! Nut toffee is pretty much my dream candy, and with Christmas approaching and me being on a low-sugar diet, I thought I would have to miss out. Nope!
Flavor is out of this world, creamy and nutty and sweet. I used Pyure sweetener and so I have yet to see how it will set up overnight, but I really don’t care because even at it’s current texture after an hour in the fridge, it’s firm enough to cut.