In the US "low carb English toffee" is basically a buttercrunch that's topped with chocolate and nuts - it's a popular holiday candy. You only need 6 ingredients to make this easy low carb toffee recipe: Butter: The main ingredient. It should be unsalted. Allulose: I chose allulose as my sugar free sweetener.
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.
This keto toffee recipe uses Swerve brown sugar, which is sweetened with the sugar alcohol erythritol, sugar-free chocolate, butter, pecans, and salt. A keto cookies that really impresses, these Christmas tree cookies will delight friends and family with some holly jolly that's sugar free!
Toffee can be chewy or crunchy, but Engish toffee is usually crunchy. This recipe is crunchy with a small amount of chewiness at the end. If you would like it chewier, simply leave out the erythritol-based sweetener and store it in the refrigerator instead of the freezer.