1 cup = 240 ml almond flour; 1/3 cup = 80 ml vanilla-flavored whey protein; 6 tablespoons = 3 oz = 85 g unsalted organic butter, softened 3 tablespoons erythritol crystals; …
Preview
See Also: Egg RecipesShow details
Line a small loaf pan or square pan with parchment paper and spread out the chopped almonds. and set aside. In a small saucepan, combine your butter and sugar substitute. On low heat, heat up until the butter has melted and the sugar has dissolved.
If you’re not sold yet, the best part of this almond butter toffee is that it’s ridiculously easy to make. Butter, water, corn syrup and sugar just get boiled together until they reach 300 degrees F at which point some vanilla and roasted almonds are added.
Cover with a lid and cook without stirring until the sugar is dissolved. Remove the pot from the heat and stir in the vanilla and half of the almonds. Pour the butter toffee onto your lined baking sheet and spread into a 1/4-inch thick sheet. Be very careful as the toffee is a hot and sticky!
In a medium size sauce pan combine the coconut oil and the almond butter over medium low heat. As the mixture begins to melt stir until well combined. Stir in the cocoa powder, vanilla (if using) and the sweetener. Increase heat to medium. Stir the mixture occasionally as it melts.