**English Toffee Keto**

**Ingredients:**

– 1 cup butter
– 1/2 cup allulose or brown sugar substitute
– 1 cup keto chocolate chips
– 1/4 cup raw almonds, finely chopped

**Instructions:**

1. Line a small loaf pan or square pan with parchment paper and spread out the chopped almonds. Set aside.

2. In a small saucepan, combine butter and sugar substitute. Heat over low heat until the butter has melted and the sugar has dissolved. Stir regularly.

3. Once the mixture begins to bubble, insert a candy thermometer into the center of the mixture. Continue to stir every 30 seconds until the thermometer reaches 300°F (hard crack stage). Remove from heat.

4. Stir continuously to ensure the butter and sugar do not separate. Pour the mixture into the lined pan and let it sit for several minutes.

5. After several minutes, sprinkle the chocolate chips over the toffee, then cover with tin foil. Let it sit for 5 minutes, then use a rubber spatula to spread out the toffee and chocolate in an even layer.

6. Refrigerate until firm. Once firm, break the toffee into pieces.

**Notes:**

– To store, place the English toffee in a sealable container. They will remain fresh for at least a week. They can also be refrigerated for up to a month.

– To freeze, wrap the toffee in parchment paper and place it in a ziplock bag. Note that the texture may not be the best once thawed.

**Nutrition:**

– Serving: 1 Piece
– Calories: 162 kcal
– Carbohydrates: 6g
– Protein: 2g
– Fat: 12g
– Potassium: 1mg
– Fiber: 3g
– Vitamin A: 150IU
– Vitamin C: 0.8mg
– Calcium: 30mg
– Iron: 0.5mg
– Net Carbs: 3g

Ingredients

• ▢1 cup butter
• ▢1/2 cup allulose or brown sugar
• ▢1 cup keto chocolate chips
• ▢1/4 cup raw almonds chopped finely

Instructions

• Line a small loaf pan or square pan with parchment paper and spread out the chopped almonds. and set aside.
• In a small saucepan, combine your butter and sugar substitute. On low heat, heat up until the butter has melted and the sugar has dissolved. Stir regularly. Once the mixture begins to bubble, add your candy thermometer into the center of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack). Remove from the heat.
• Once you have removed from the heat, stir continuously to ensure the butter and sugar doesn’t separate. Pour into the lined pan and let sit for several minutes.
• After several minutes, top with chocolate chips, before covering with tin foil. Let sit for 5 minutes. After 5 minutes, use a rubber spatula to spread out the toffee in an even layer.
• Refrigerate until firm. Once firm, break apart into pieces.

Notes

• To store. Store English toffee in a sealable container. They will keep fresh for at least a week. You can also refrigerate them, and they will keep for at least a month.
• To freeze. You can freeze English toffee, but the texture will not be the best once thawed. Wrap toffee in parchment paper and place it in a ziplock bag.

Nutrition

Serving: 1PieceCalories: 162kcalCarbohydrates: 6gProtein: 2gFat: 12gPotassium: 1mgFiber: 3gVitamin A: 150IUVitamin C: 0.8mgCalcium: 30mgIron: 0.5mgNET CARBS: 3g