Keto English Toffee Recipe – No-Sugar English Toffee

Imagine biting into a piece of English toffee: that perfect crunch, the buttery richness, the silky chocolate, and the satisfying nutty finish. It seems impossible to replicate that classic flavor without sugar, but with Keystone Pantry Allulose, it’s not only possible—it’s better for those following a keto-friendly or low-carb lifestyle. This recipe delivers the same indulgent texture and flavor as traditional English toffee, but without the blood sugar spikes.

Why We Use These Ingredients

• Salted Butter (1 cup): Butter is the backbone of any classic toffee. It provides the rich, creamy flavor and helps the allulose caramelize. Using salted butter adds a subtle savory contrast to the sweetness, enhancing the overall depth of flavor.

• Allulose Sweetener (1 cup): This is our hero ingredient. Allulose is a low-calorie sugar that does not affect blood glucose levels, making it safe for diabetics and ideal for keto diets. Unlike other sugar substitutes, allulose does not crystallize, which is critical for achieving a smooth, hard-but-chewable toffee texture. It also caramelizes beautifully, turning a light mahogany color at 310°F—perfect for authentic English toffee.

• Keystone Pantry Dark Chocolate Chips (1 cup): These chocolate chips melt evenly over the hot toffee, creating a luscious, glossy layer. Dark chocolate pairs perfectly with the buttery, caramelized allulose toffee base and balances sweetness with rich cocoa flavor.

• No-Salt Roasted Almonds, Chopped (1 cup): Almonds add crunch, texture, and a nutty flavor that complements the buttery sweetness of the toffee. Roasting enhances their natural flavor, and using no-salt ensures the toffee’s flavor is balanced without being overly salty.

Instructions

1. Prep Your Pan: Line an 8×8” (or similar) pan with foil. Smooth out wrinkles carefully—any creases can make removing the toffee harder.

2. Melt Butter and Allulose: In a small saucepan, melt the butter over low heat. Once melted, add the allulose. Increase heat to medium-high and stir continuously.

3. Cook the Toffee: The mixture will foam and darken. Cook until it reaches 310°F on a candy thermometer, turning a beautiful light mahogany color. This stage ensures a hard-but-chewable toffee texture. Remove from heat.

4. Pour Into Pan: Carefully pour the hot toffee into the foil-lined pan. Allow it to cool for about 5 minutes. Don’t worry if the butter and sweetener separate—they’ll come together as the mixture cools.

5. Add Chocolate and Nuts: Sprinkle chocolate chips evenly over the surface. Let them sit for 3–5 minutes to melt from the heat of the toffee, then spread evenly with the back of a spoon. Sprinkle chopped almonds on top.

6. Chill: Refrigerate until firm. For uniform squares, chill for 2 hours, then carefully peel off the foil and cut. Otherwise, leave it whole and break into pieces after it hardens.

7. Store Properly: Store in an airtight container in the refrigerator. The toffee reaches the perfect texture—hard yet slightly chewy—after overnight chilling.

Nutrition Facts (Per Serving: 1 piece, approx. 20g)

Note: Net carbs per piece = 0 g (Total carbs minus allulose and fiber).

FAQ – Keto English Toffee

Q: Can I use regular sugar instead of allulose?
A: Yes, but the texture and flavor will change. Regular sugar will create a harder toffee and may cause blood sugar spikes. Allulose ensures a smooth, chewy texture and keto-friendliness.

Q: Why do I need a candy thermometer?
A: Cooking the toffee to exactly 310°F ensures the perfect hard-but-chewable texture. Too low, and the toffee will be sticky; too high, and it will burn.

Q: Can I use salted or unsalted butter?
A: Salted butter adds a slight savory note that enhances the flavor. Unsalted butter works too—just add a pinch of salt if desired.

Q: Can I use other nuts?
A: Absolutely! Pecans or macadamia nuts make delicious alternatives. Avoid nuts with added sugar.

Q: How long does this toffee last?
A: Stored in an airtight container in the refrigerator, it lasts up to 2 weeks.

Q: Can I leave the toffee at room temperature?
A: For short-term storage, yes, but for the best texture and to prevent melting, refrigeration is recommended.

Q: Can I double or triple the recipe?
A: Yes, but ensure you have a large enough pan and candy thermometer to monitor cooking temperature accurately.