Toffee and keto I hear you saying it “that can not work” my friend this Keto Chocolate Toffee Bars recipe will change everything.
While making the toffee may feel like a little bit of a faff it is so worth the effort. You have the buttery biscuit base that is so easy to do followed by the divine toffee.
The toffee is chewy and sweet I just can’t get over that it is sugar-free and low carb. Then you have the chocolate topping that you don’t even need to melt as the toffee does all the work for you.
I really enjoyed the process of making the toffee sauce and while it takes a little time making something that would normally be bursting with carbs that have virtually zero is so satisfying.
The keto toffee sauce can be used in so many different ways and doesn’t have to be used as I have here. Storing it and drilling over keto ice cream would be perfect.
How would or have you used this keto toffee sauce? Can you think of other keto desserts this could be used with?
Keto Chocolate Toffee Bars Ingredients
Shortbread Base
112g Coconut Flour
3 tbsp Keto Maple Syrup
64g Coconut Oil
Chocolate Toffee Top
250g Butter
95g Erythritol
175g Sugar Free Chocolate
How to Make Keto Chocolate Toffee Bars
Shortbread Base
- In a bowl add the Coconut Flour, Coconut Oil, Keto Maple Syrup and mix to combine
- Add the base mix to a lined tin and press down firmly
Chocolate Toffee Top
- In a pan add the Butter, Erythritol and start to heat slowly
- On a low heat keep stirring every 30 seconds
- Once you start to see bubbles test start to take the temperature
- Once the temperature hits 300°C bring off the heat and constantly stir
- Pour the toffee over the base
- Allow the toffee to set for around 15-25 minutes
- Once the toffee is hard place the Sugar Free Chocolate over the top and cover with tin foil
- Allow to sit for 10 minutes and then uncover and spread the chocolate
- Now refrigerate for 2 hours for everything to completely set
Keto Chocolate Toffee Bars
Equipment
- 1 Tin 20cm x 20cm / 8inch x 8inch
Ingredients
Shortbread Base
- 112 g Coconut Flour
- 3 tbsp Keto Maple Syrup
- 64 g Coconut Oil
Chocolate Toffee Top
- 250 g Butter
- 95 g Erythritol
- 175 g Sugar Free Chocolate
Instructions
Shortbread Base
- In a bowl add the Coconut Flour, Coconut Oil, Keto Maple Syrup and mix to combine
- Add the base mix to a lined tin and press down firmly
Chocolate Toffee Top
- In a pan add the Butter, Erythritol and start to heat slowly
- On a low heat keep stirring every 30 seconds
- Once you start to see bubbles test start to take the temperature
- Once the temperature hits 300°C bring off the heat and constantly stir
- Pour the toffee over the base
- Allow the toffee to set for around 15-25 minutes
- Once the toffee is hard place the Sugar Free Chocolate over the top and cover with tin foil
- Allow to sit for 10 minutes and then uncover and spread the chocolate
- Now refrigerate for 2 hours for everything to completely set
Video
Notes
If you have made these Keto Chocolate Toffee Bars why not let us know how you found them did you love the toffee center? Drop a comment below and let us and our fellow readers how it tasted for you. We like nothing better than your feedback.
I love to hear if you changed anything in the recipe and if it made them nicer or not. Did you change the recipe completely? We would love to know how it turned out.
