WebLow Carb Peanut Butter Protein Cookies Courtesy of Anna Sward @ Proteinpow.com Ingredients: 2 tbsp of peanut butter (smooth or crunchy, up to you) 1/2 cup of almond …
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Melt butter in a pan. Add sugar, corn syrup and salt. Heat (using a candy thermometer) until golden brown and the temperature reaches 300 degrees F. Pour the toffee mixture over the nuts, spreading it thin with a metal spatula. Immediately sprinkle chocolate on top.
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. This basic combination of cream, butter, and sweetener can be used to make all varieties of keto toffee. Nuts: Any type of nuts work!
Spread out half of the toasted macadamia nuts in a rectangular shape on the wax paper. Melt butter in a pan. Add sugar, corn syrup and salt. Heat (using a candy thermometer) until golden brown and the temperature reaches 300 degrees F. Pour the toffee mixture over the nuts, spreading it thin with a metal spatula.
Peel the toffee from the waxed paper, and cut or break into bite-sized pieces to serve. *To toast the macadamia nuts, heat a nonstick pan and dry fry them. Stir often as they will burn easily. *You may also sub sliced almonds, pecans, cashews or hazelnuts for the macadamia nuts.