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Keto English Toffee Recipe
Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.
Posted by William Lang on Dec 22 2024
Keto English Toffee Recipe
No-Sugar English Toffee
It seems like it would be impossible to make toffee without any sugar, but it’s not! This recipe uses allulose sweetener rather than sugar, which is low-calorie and diabetic-friendly. Allulose is a simple sugar (a monosaccharide) naturally found in small quantities in raisins, wheat, jackfruit, figs, and a few other plants. Though it is a sugar and is sweet, allulose does not affect glucose levels, making it safe for diabetics and keto-friendly. Unlike some other sugar alternatives, like monk fruit and erythritol, allulose does not crystalize, making it ideal for caramels, toffees, and things like pecan pie. It also has a nice mild sweetness, so it’s not too overpowering and doesn’t have an aftertaste. You can find allulose sweetener in the baking section at the Co-op. This English Toffee recipe has a texture and flavor that is so spot-on, no one would guess it was made without sugar. Just try only eating one piece!
Ingredients
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1 cup salted butter
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1 cup allulose sweetener
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1 cup no-salt roasted almond (chopped)
Directions
- Line an 8×8” (or similarly sized) pan with toil. Try to make it as smooth as possible as any prominent wrinkles will make detaching the toffee harder.
- Set up a small saucepan with a candy thermometer attached. Over low heat, melt your butter, then add the allulose. Turn the heat to medium-high and continue to cook while stirring continuously.
- As you cook, the toffee will get foamy and start to darken. Cook until the temp reaches 310° F. The toffee should be a light mahogany color. Turn off the heat and continue stirring as you bring the toffee to the foil-lined pan. Pour the toffee into the pan.
- Let the toffee cool slightly for 5 minutes. The butter and sweetener might separate a little, but don’t worry, it will come together as it cools.
- After 5 minutes, distribute the chocolate chips over the surface. Let them sit for 3-5 minutes, allowing the heat from the toffee to melt the chocolate. Use the back of a spoon to smooth the melted chocolate over the surface, then distribute the chopped almonds over the top.
- Put the toffee in the refrigerator to chill.
- If you would like to cut the toffee into uniform squares, remove it from the refrigerator after 2 hours. Turn the toffee onto a cutting board, nut side down, and carefully peel the foil off. Turn the toffee over again and cut it into the desired size.
- Put the toffee pieces in an airtight container and refrigerate overnight. They will achieve the perfect hard but chewable toffee texture after that.
- You can also leave the whole toffee overnight and break it into jagged pieces after it has hardened. Store the toffee in an airtight container in the refrigerator.