WebI am Annissa Slusher, DC, ND and cofounder of Simply So Healthy, LLC. I believe that eating low-carb can be enjoyable as well as healthy. I spend my days in the kitchen creating recipes for savory main courses, satisfying vegetables, and tasty treats so I can share …
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WebAt Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn't mean giving up your favorites! Here at Easy Low Carb® we provide straightforward …
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Make homemade DIY keto English toffee with this easy recipe. Line a 9”x9” baking pan with parchment, leaving overhangs by the sides for easy removal. Combine butter, erythritol, and salt in a saucepan. Cook over medium heat until temperature reaches 285F. Pour into the prepared pan. then pour over the caramel. Sprinkle chopped almonds on top.
Add butter, sweetener and salt to a saucepan and bring to a boil. Stir and cook until the temperature reads 300 degrees F on a candy thermometer. Stir in vanilla, and pour it into a baking dish that’s been lined with parchment paper, spreading it out until even. Let the toffee sit for several minutes.
For best results, I like to use allulose over erythritol. It just gives a smoother keto toffee and sets less hard or grainy. You can use powdered erythritol, powdered Swerve, Bocha Sweet or a brown sugar golden monk fruit sweetener if you prefer to get more of an keto english toffee brittle.
Buttery holiday toffee covered in low carb chocolate and nuts. This is an amazing sugar free candy to keep the season burning bright. Bonus: It only takes about ten minutes of your time. 1 cup Allulose granulated – or use sweetener of your choice. ½ cup Chopped Nuts Peanuts, almonds, cashews or hazelnuts all go great with this toffee. See post.