You can’t beat this Keto Toffee for a holiday treat. Sweet sugar free toffee baked on a layer of crisp keto crackers, all topped off with low carb chocolate and toasted pecans. It’s a healthy twist on the beloved Christmas Crack!
What’s that sound? That thumping, bumping sound? That’s the sound of jaws hitting the floor.
And that is the sound you hear when you serve your friends this buttery Keto Toffee and then tell them it’s low carb and sugar-free. You’ll may also hear a few gasps and possibly a disbelieving snort or two. Really, you’re going to hear a cacophony of startled and surprised sounds. And you are going to feel that warm inner glow of knowing you just totally crushed it. And that’s a pretty great feeling, I must admit.
Cracker toffee is a traditional holiday treat for many. And I love nothing more than re-creating holiday classics in a healthier form. It actually makes me giddy with excitement!
Overly dramatic? Perhaps, but I don’t apologize for it. I mean, we are talking about Keto Christmas Crack, how can we not be excited??? It’s a must-make keto candy recipe.
Why you will love this recipe
This toffee recipe has all the buttery, rich flavor of the original, but with no sugar and a mere fraction of the carbs. It contains only 3.6g net carbs per serving. That’s about 35g fewer carbs than in a standard toffee recipe!
And it’s almost as easy to make as the sugary kind. I say “almost” because it depends upon whether or not you choose to make your own keto crackers as the base. I often like to use my keto graham crackers, but I also provide a basic almond flour cracker in the recipe below.
But you can make them even easier by using store-bought keto crackers. When I first started making this keto toffee recipe, there was no such thing. But a number of brands have come out with them and many are quite good.
My favorite by far is RealPhat Foods crackers. They are thinner, crisper, and lower in carbs than any other pre-made brand. And you can get 10% off any order with code FOODDREAMER.
Ingredients you need
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- Keto crackers: You can use homemade crackers or store-bought crackers. Making your own is easy, although it does add time to the toffee recipe. I have a basic almond flour cracker recipe built into the recipe below. See expert tips for other options.
- Erythritol sweetener: Be aware that you won’t get crisp toffee with anything other than erythritol. I like to use a mix of Swerve Brown and Swerve Granular for a richer color and color.
- Butter: Use unsalted butter, as the crackers already have salt, and a little salt is added to the toffee as well.
- Sugar free chocolate: You can use your favorite brand of keto chocolate. Just be sure to chop it up and melt over a double boiler for a smooth consistency.
- Toasted, chopped nuts: I like the classic toasted pecans on my keto toffee, but any nuts will work. You could also try adding sugar-free sprinkles for a fun holiday twist.
- Pantry staples: vanilla, salt.
Step by Step Directions
1. Make the crackers: If you are making your own crackers, do this first and let them cool completely before proceeding with the toffee.
2. Arrange the crackers: Line a 9×13 inch pan with parchment paper and grease lightly with coconut oil spray. Arrange the crackers in a single layer so that they cover the bottom of the pan fully. Use a few broken pieces to cover any gaps.
3. Cook the toffee: In a medium heavy-duty saucepan over medium heat, combine the sweeteners and butter and stir until the sweeteners dissolve. Bring to a boil and cook without stirring until mixture darkens to deep amber, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoons of powdered Swerve Sweetener until it comes back together.
4. Bake: Pour the hot toffee immediately over the crackers as evenly as possible to cover. Bake for 5 to 6 minutes, until just bubbling. Remove and let cool while melting the chocolate.
5. Melt the chocolate: Place the chopped chocolate in a heatproof bowl set over a pan over barely simmering water. Stir until melted and smooth. Drizzle the chocolate over the cooled toffee and spread evenly. Sprinkle immediately with the chopped pecans.
6. Chill: Refrigerate 20 minutes to set the chocolate is firm and then break apart into pieces (it will typically break up along the lines of the crackers).
Use ONLY erythritol-based sweeteners. The sugar free toffee will not harden properly with any amount of allulose, xylitol, or BochaSweet. Brands that work include brands like Swerve, Lakanto, and So Nourished. “Monk fruit sweetener” is usually erythritol with a little monk fruit so those work as well. Read more in my detailed guide to keto sweeteners.
If you are making your own keto crackers, you will only need about two thirds of the recipe to cover the pan. It’s hard to make a smaller amount since the cracker recipe takes one egg. But the leftover bits and pieces are delicious on their own!
Options for keto-friendly crackers
Do be aware that almost all store-bought keto cracker brands do add some garlic and/or onion powder to the plain sea salt varieties. But you won’t really taste it in the completed keto toffee.
- Keto Graham Crackers (homemade)
- RealPhat Foods (sea salt or cinnamon)
- HighKey Snacks Sea Salt
- Keto Naturals Sea Salt
- Fat Snax Sea Salt
For a nut-free option, try my sunflower seed crackers and leave out the parmesan and rosemary.
Frequently Asked Questions
This keto toffee recipe includes erythritol sweetener, butter, sugar-free chocolate, pecans, and low carb crackers. It’s a sugar-free version of the famous Christmas Crack!
Keto cracker toffee has 7.5g of carbohydrate and 3.9g of fiber per serving. That amounts to 3.6g net carbs.
This is a great recipe for making ahead for the holidays, as it freezes really well. Simply store the cooled toffee between sheets of waxed paper in an airtight container. Freeze for up to 2 months.
Keto Cracker Toffee
Basic Almond Flour Crackers
- Preheat the oven to 300ºF.
- In a large bowl, whisk together the almond flour, salt, and baking powder. Stir in the egg and the melted butter until the dough comes together.
- Turn the dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment paper and roll out to a ⅛ inch thickness, as evenly as you can. Remove the top piece of parchment paper.
- Using a sharp knife or a pizza cutter, score the dough into 2-inch squares. Transfer the parchment to a large cookie sheet and bake 35 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove from the oven and let cool completely before breaking apart into individual crackers.
- Preheat the oven to 375ºF. Line a 9×13 inch pan with parchment paper and grease lightly with coconut oil spray. Arrange the crackers in a single layer so that they cover the bottom of the pan fully. Use a few broken pieces to cover any gaps. You will end up using about two thirds of the cracker recipe from above.
- In a medium heavy-duty saucepan over medium heat, combine the sweeteners and butter and stir until the sweeteners dissolve. Bring to a boil and cook without stirring until mixture darkens to deep amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in the vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoon of powdered Swerve Sweetener until it comes back together.
- Pour the hot toffee immediately over the crackers as evenly as possible to cover. Bake for 3 to 5 minutes, until just starting to bubble. Remove and let cool while melting the chocolate.
- Place the chopped chocolate in a heatproof bowl set over a pan over barely simmering water. Stir until melted and smooth.
- Drizzle the chocolate over the cooled toffee and spread evenly. Sprinkle immediately with the chopped pecans. Refrigerate 20 minutes to set the chocolate is firm and then break apart into pieces (it will typically break up along the lines of the crackers).