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).
Expert Tips
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
Ingredients
Basic Almond Flour Crackers
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 large egg
- 2 tablespoon salted butter melted
Topping
- ½ cup Swerve Granular
- ¼ cup Swerve Brown
- ½ cup unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon powdered Swerve Sweetener if needed
Topping
- 4 ounces sugar-free dark chocolate chopped
- ¾ cup chopped toasted pecans
Instructions
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.
Toffee
- 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.
Topping
- 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).
Deborah says
This sounds wonderful – Can’t wait to try it! Can Swerve powdered be used or does it have to be the granulated sweetener? I can only get the powered Swerve at the only store that carries it here.
Carolyn says
I haven’t tried it with the powdered but I think it would work.
Andrea says
My mother made the original Christmas crack and I struggled to stop reaching for another bite. When I found your recipe, I knew I had to give it a try. And I’m pleased to say it was a SUCESS!!! Because I’m a person that needs specifics, I heated the toffee until it reached the “hardball” stage on a candy thermometer. When I poured it, I wasn’t sure it would harden but it came out perfect and delicious!! Thank you a million times over for THM-Ifying this 🙂
Carolyn says
So glad to hear it!
Jeaniemmiller says
OMG…..I thought my bestie and I were the only ones who call it Christmas Crack… we’ve been making it for 30 years. I’m so glad you mentioned using your candy thermometer it was my one question. Does the chocolate harden up in this recipe? I always found the original better if it was refrigerator.
Thanx, Happy Holidays
Christian says
Has anyone tried this with a different type of low carb flour?
Cindi says
Shut up!!! We can make toffee???? Gonna have to try this!!
Megan says
I’m so excited to make these for christmas but love to make ahead to make it less stressful. How far ahead can these be made/kept for? And would you store them on the counter or in the fridge?
Thanks!
Carolyn says
It can stay good for at least a week, if not more. I’d keep it in the fridge until you want to give it out.
Russ says
I was just wondering what a alternative to Lily’s would be don’t want to order it and can’t find around me…thanks and God Bless
Carolyn says
If you can find Lindt 85 or 90%, you can use that.
Jane says
Lily’s bars are sold in our Publix in Florida and Lindt is sold in our Walmarts. Just sayin’.
Diana says
Also you can buy Lily’s on amazon.
Betsy says
Do these freeze well? If so for how long? Anyone know? I like to make my treats ahead. Thanks for wonderful recipe!!
Carolyn says
I have not tried freezing this recipe.
Jeaniemmiller says
I always freeze mine after I make it so we don’t eat it too fast. Lol
Bernice Tornquist says
Made these twice…like them a lot. One thing I would suggest is in your recipe, please mark the difference between layer two and layer three, being the chocolate. The first time I made it I put the ingredients of the two layers together…it was too late…had to go with it. I know it is explained in the method, but this would be helpful. Thanks.
Jen Schoenbein says
I have to share a recipe mash up success with you! I made your mint chocolate star cookie recipe, minus the mint. Used it to replace the cracker in this recipe. It turned out perfect. Then, I poured and cooked on the toffee. Then I topped it with the chocolate. Then while it was soft, topped it with coffee grounds. It is unbelievably good! I call it coffee toffee, but since you developed the base to it, you get credit too. Feel free to use it!
Jen
Carolyn says
Very cool!
Eileen says
Made these last night as a fun “New Year’s Eve” treat. Really tasty! I found them to be a little too big for my taste — I’m not a big fan of foods that feature the taste and of erythritol; too sweet for me — but by simply doubling the number of crackers (1/2 the recommended size), the sweetness/richness were just right, and would be a delightful accent on a Christmas cookie tray. Kids really enjoyed them, which makes me happy.
I was impressed with the cracker portion — really tasted like saltines! I think these would be tasty (alone, not with the toffee) with peanut butter or cream cheese & low carb jam.
(Had one this am with my morning coffee, too. And it didn’t even wreck any New Year’s Resolutions! Another keeper.) 🙂
Kristin says
Eileen, can you please explain what you mean by “doubling the number of crackers (1/2 the recommended size)”? Thanks!
Beth K says
I think she means make into 1 inch squares instead of 2 inch.
Michelle says
If dairy free, do you think coconut oil instead of butter would work???
Carolyn says
I have never tried making this toffee with coconut oil so I am really not sure.
Caroline Campa-Murany says
I have seen coconut oil mixed with ghee or if you can tolerate ghee (clarified butter) I bet that would work!
Christina says
I just wanted to throw in here that in all of the recipes where we have to “roll out” dough for thin crackers and the like, I have started using my tortilla press. I can control the thickness and it is a consistent thickness. Works like a charm!
Chrissy says
Great idea, thanks for that
Anita says
What a great idea. I am not familiar with a tortilla press. Do you think a pasta rolling machine would also work?
Melissa says
A pasta roller works well too!
Spaceranger says
I made this tonight. It’s delicious! (And I didn’t cut any of the crackers up as I made it, so I have one giant sheet of goodness, that I’m just breaking off into random shaped pieces.)
Karen Peterson says
Hi Carolyn
Love your recipes! Your cookies are the first I’ve made that I actually had to have a second and third. Question about Swerve. Is it just erythritol? Can I use pure erythritol, maybe mixed with something? I use blends because I can taste erythritol and especially stevia, but not as much when combined.
Thanks
Karen Peterson
Carolyn says
Swerve is erythritol and oligosaccharides. It’s the only one where I don’t get an aftertaste but every palate is different.
Karen Peterson says
Thanks. I just ordered some Swerve. Pyure seems to work Ok for me, but I have to be careful with all these items not to use too much, or I’ll get the dread aftertaste. I’m a super taster. Everything tastes too strong or too bitter to me, or in the case of erythritol, too cold. And, of course, Stevia is way bitter. I’ve had to throw things away.
Kim says
have you tried allulose? it’s a game changer for me. I taste all sweeteners and hate them. swerve gives me the cooling effect but not the aftertaste. I dont like the cooling effect.
Theresa says
Made it. Loved it! Thank you!!
Carolyn says
Wonderful!
Jen says
Would it work to make just one big cracker right in the big rimmed sheet pan instead of cutting the dough into little squares? And then just leaving it in there or taking it out to cool and then putting it back in, and pouring the toffee over the whole thing? I’m lazy 🙂
Carolyn says
Possibly! I didn’t try it that way but I can’t see why not.
Margriet says
I was thinking the same thing. It eliminates a big step. I’m going to give it a try!
Nikki says
Not sure what I did wrong but mine is all flour. I used 2 cups of almond flour ended up adding 2 extra tablespoons of butter and an extra egg and it’s still doesn’t stick together.
Carolyn says
Something is not right… what kind of almond flour are you using? Is it the super dry, powdery, “defatted” kind? Because that’s what it sounds like. Or you are using coconut flour instead.
Gjeanieg says
Please let us know if that works, for those who have tried it. I am concerned that the very middle of the large cracker will not bake properly.
Tonia says
It might also be a bit challenging to count the carbs if it’s not already precut. Very easy to indulge and not notice. Lol
Terri says
I made my own chocolate using your recipe in the cook book(love it), could I use that for the chocolate bar? Would I still add the extra sweetener? I am loving my low carb treats this season, so thank you!
Carolyn says
Sure, you can use my chocolate for the top. There is no extra sweetener in the chocolate part of this recipe, I just use Lily’s so sub in my chocolate recipe as is, but add the extra oil to help it melt smoothly.
Karen says
Holy Schnikeeeeees. One of my favorite, all-time holiday treats. Thought I had given up it’s crispy, buttery, chocolately, rich deliciousness forever. OM Goodness – can’t wait to make this. Doubtful I will share. HA. Just kidding… (maybe).
Carolyn says
Let me know what you think!
Joan Snydmiller says
You’re hilarious! Your blog is the only one where I read the preamble before the recipe! Thanks for this recipe!!! Merry Christmas Caroline!
Joan Snydmiller says
Carolyn! Sorry
Carolyn says
That makes me happy!
Mrs. King says
What did I do wrong? My ‘toffee’ was liquid and just sat as puddles. What texture SHOULD it have been?
Carolyn says
What sweetener did you use?
jen says
My toffee did the same. I used a combination of sweeteners (Pyure, Monkfruit, coconut sugar) as I was trying to avoid the cooling effect that I usually experience with erythritol. After everything hardened, it tasted good, but there was more like a toffee coating than a layer.
Carolyn says
Right well… when you use other ingredients than specified, I can’t guarantee results. Your toffee is not exactly right because of your choice of sweeteners. But as long as it tastes good, go with it!
Renee says
You are my HERO.
yes, I do hate you for keeping these quiet for an -entire year-!!! But I forgive you. Thanks for sharing… making these TONIGHT !!!