Keto Chocolate Toffee Crunch
I use pecans most of the time, but almonds or macadamia nuts work well too.

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A favorite

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.

Toffee cooled and ready for chocolate

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…

LIFE WITH A KETO MOM

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Keto Chocolate Toffee Crunch

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.

Keto Chocolate Toffee Crunch

Keto Chocolate Toffee Crunch

When you give up sugar but still want a little candy, my Keto Chocolate Toffee Crunch hits the spot.
Prep Time: 3 minutes
Cook Time: 20 minutes
Cooling Time: 3 hours
Total Time: 23 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, keto dessert
Servings: 25 2″ squares
Calories: 100kcal
Author: The Kellie Kitchen

Ingredients

Instructions

  • 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

Calories: 100kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 149mg | Potassium: 55mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2.4% | Vitamin C: 0.1% | Calcium: 0.8% | Iron: 2.9%
Tried this recipe?Tag it on Instagram! #thekelliekitchen

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.

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9 Comments

  1. Diane December 30, 2018 at 1:26 am

    Did you use salted or unsalted butter?

    1. KELLIE LOGSDON December 30, 2018 at 5:40 pm

      Hi there!! I use salted butter for almost everything I make. You can use either salted or unsalted butter, however you can add a sprinkle or two of salt based on your own taste buds. I tend to like saltier, so…I use salted butter AND I add a little more salt if a recipe calls for it. As a “faster and a low-carber” I tend to need more salt….but everyone is different.

  2. Tammy January 2, 2019 at 8:28 pm

    Can you use granular stevia?

    1. KELLIE LOGSDON January 13, 2019 at 2:54 pm

      Hi there! I’ve never tried to use granular stevia. Odds are that your granular stevia is a blend as stevia by itself does not have much bulk. Check the package for the details. If the stevia is blended with erythritol, then my answer is yes. If your stevia is a blend of traditional sugar you can use that, knowing that traditional sugar will spike your blood sugar.

  3. Sheri May 29, 2019 at 7:32 pm

    I tried this last night with granular Swerve because I only had golden Lankato, and really wasn’t happy with the taste. I could live with the texture, although it was gritty. I think it will be awesome made as the recipe directs and cannot wait to try it again.

    1. KELLIE LOGSDON May 29, 2019 at 9:23 pm

      Yes…the thing about pure Erythritol (Swerve) for me is the cooling mouth feel. I do not like this and will pass on any keto dessert with just erythritol. The Lakanto Monkfruit Sweetener is partly erythritol, but the monkfruit blended in really helps with that mouth effect. Also, Lakanto is finer grain so you don’t get that grittiness. You can grind any granular sweetener in a coffee bean grinder into a powder quite easily…it’s just another step.

      So glad you tried it. Let me know how it goes in the future. Thank you!

  4. Jen Carriere May 31, 2019 at 5:32 pm

    I’m veer excited to try this recipe as I’ve missed toffee over the last 8 months with Keto! I am not a hue pecan fan though. Do you think substituting almonds would work just as well?

    1. KELLIE LOGSDON May 31, 2019 at 5:50 pm

      Of course! This picture shown actually uses almonds. Delicious!

      Let me know how it goes.
      xoxo
      Kellie