Ingredients:
- 1 cup unsalted butter
- 1 cup granulated erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sugar-free dark chocolate chips
- 1/2 cup chopped nuts (almonds, pecans, or walnuts)
Instructions:
- Prepare the Pan: Line a baking sheet with parchment paper or a silicone baking mat.
- Melt Butter and Sweetener: In a heavy-bottomed saucepan, melt the butter over medium heat. Add the granulated erythritol, salt, and stir continuously.
- Cook Toffee: Continue to stir the mixture constantly as it bubbles and turns golden brown. Use a candy thermometer if available; the mixture should reach 300°F (149°C). Be careful not to burn it.
- Add Vanilla: Once the desired temperature is reached, quickly stir in the vanilla extract.
- Pour and Spread: Immediately pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly.
- Add Chocolate Chips: Sprinkle the sugar-free chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread the chocolate evenly over the toffee using a spatula.
- Add Nuts: Sprinkle the chopped nuts over the melted chocolate.
- Cool and Break: Allow the toffee to cool completely at room temperature or in the refrigerator until set. Once hardened, break into pieces.
Nutritional Information (per piece, based on 20 pieces):
- Calories: 110
- Fat: 11g
- Protein: 1g
- Total Carbohydrates: 4g
- Fiber: 1g
- Net Carbohydrates: 3g