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Chocolate Toffee Crunch is one of the many names given to a classic Christmas time candy. This decadent treat, also known as Keto crack or Keto candy bark, is one of those desserts that I see year after year, but never actually made myself…until now.
De-carbing a Classic Candy
When I de-carbed this classic recipe I really only had to modify a few ingredients. And following a low carb lifestyle you tend to already have those few special items on hand. Lakanto Monkfruit Sweetener and Lily’s stevia sweetened chocolate chips seemed totally weird at first, but then they become staples in your pantry.
Be mindful of the size for carb count…
Once you have your layers cooled you can break apart the Chocolate Toffee Crunch or slice it nicely into squares. Each 2″ square has been calculated by the nutrition automator at 1g net carb. Remember that the carb count will change if you cut to different sizes.
Kids LOVE it
My teenaged daughters sometimes have a hard time finding any treats in the house. I just don’t buy it anymore. But this Chocolate Toffee Crunch is a fav. You can read all about my daughter’s view here…
So here’s the deal on this Chocolate Toffee Crunch, yes there’s some cooling time in between each step, but once you have this made you can keep it in the freezer for weeks.
The Steps for Chocolate Toffee Crunch
A Great Keto Hostess Gift
When you put all the steps together, they all are quite simple to get a whole platter full of Chocolate Toffee Crunch. This is a great item to bring to a cookie exchange or a holiday party. Chocolate Toffee Crunch is sure to be a hit with everyone.
- In a small sauce pan melt the butter over medium heat. While the butter is melting chop the pecans into a small chop and set aside. Add the sweetener to the melted butter and bring to a boil. As soon as you hit a boil turn it down to a slow simmer. Stir the chopped pecans into the melting butter and sweetener mixture.
- Let the pecans and butter mixture simmer for up to 5-7 minutes. Once the butter starts to thicken and is turning to an amber color remove from the flame. Stir in the vanilla extract and pinch of salt.
- Line a 9×12 rimmed baking sheet or casserole dish with parchment paper. Pour the pecan and butter mixture onto your parchment lined dish and spread evenly. Place your pecan and butter mixture into fridge to cool completely for an hour or more.
- Once the toffee has set it’s time to melt the chocolate. Pour 6oz (about ⅔ of a 9oz package) of Lily’s stevia sweetened chocolate chips into a microwave safe bowl and drizzle with olive oil. Using a spoon toss the chocolate chips in the oil to fully coat. Melt the chocolate chips in the microwave in 30 second increments, stirring in between to smooth the chocolate.
- When the chocolate is fully melted pour evenly over the cooled pecan toffee. You can drag a fork lightly over the chocolate for a beautiful finish…or just spread it over with a spoon. Place baking sheet back in the fridge for about an hour.
- Once the toffee and chocolate is fully chilled and set carefully peel off the parchment paper and cut into 2”x2” squares (about 25 pieces) or break into shards of mismatched bark.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.