This Low-Carb English Toffee Crunch delivers all the buttery, crunchy, chocolate-covered goodness of classic English toffee without the added sugar. Made with simple ingredients and topped with rich chocolate and toasted almonds, it’s the perfect guilt-free treat for satisfying sweet cravings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 25 minutes
- Servings: 12 pieces
Nutrition (Per Serving)
- Calories: 165 kcal
- Protein: 4g
- Carbohydrates: 5g
- Net Carbs: 2g
- Fat: 15g
Ingredients
For the Toffee Base
- 1 cup unsalted butter
- ⅔ cup granulated monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
For the Topping
- 100g sugar-free dark chocolate, chopped
- ⅓ cup toasted almonds, finely chopped
- 1 tbsp crushed pecans (optional)
Instructions
1. Prepare the Pan
Line a small baking dish or tray with parchment paper.
Set aside.
2. Make the Toffee
In a heavy-bottom saucepan over medium heat, melt the butter.
Add the monk fruit sweetener and salt.
Cook while stirring continuously for 8–10 minutes until the mixture turns a deep golden color and reaches a toffee consistency.
Remove from the heat and stir in the vanilla extract.
3. Spread and Cool
Immediately pour the hot toffee mixture onto the prepared tray.
Spread evenly using a spatula.
Allow it to cool for 3–5 minutes.
4. Add the Chocolate
Sprinkle the chopped sugar-free chocolate over the warm toffee.
Let it sit for 2 minutes until melted.
Spread into an even layer.
5. Add the Crunch
Sprinkle the toasted almonds and pecans evenly over the chocolate.
Gently press them into the surface.
6. Chill
Refrigerate for 1 hour or until completely firm.
Break into rustic pieces before serving.
Storage Tip
Store in an airtight container in the refrigerator for up to 2 weeks for the best texture and crunch.
