Butter and brown sugar are magical together. And it turns out that butter and brown sugar replacement are pretty magical too! These Keto Toffee Bars prove it beyond a shadow of a doubt. Rich and tender, they taste like English toffee in an easy-to-make cookie bar.
I love making dessert bars of all kinds, as they typically come together quite easily. Recipes like Keto Magic Cookie Bars and Keto Sugar Cookie Bars are among my favorites. No need to fuss over shaping individual cookies and they always make plenty of servings.
I also adore toffee flavors so when I spotted a recipe for Old-Fashioned Toffee Bars recently, I knew they were perfect for a makeover. My friends loved them so much, I’ve decided to give them a coveted spot on my keto holiday cookie tray!
Why You Will Love These Toffee Bars
- Easy to make: These bars take a handful of basic keto ingredients and come together quickly. The hardest part is waiting for them to cool!
- Tender cookie base: The crust has a shortbread-like texture that simply melts in the mouth.
- Rich toffee flavor: Nothing beats that sweet combination of butter and brown sugar (replacement!).
- Low carb and gluten-free: As with all of my keto desserts, these are free from added sugars or grains.
- Make ahead recipe: You can easily make these in advance and freeze for later.
Ingredient Notes
- Butter: A good toffee starts with butter! Use unsalted butter as the recipe takes some additional salt.
- Sweetener: For these bars to have the proper texture, you really do need an erythritol-based sweetener.
- Egg: You will only need one egg yolk for this recipe. Keep the egg whites for making recipes like Keto Angel Food Cake. Did you know you can freeze egg whites for several months?
- Keto flours: This recipe uses mostly almond flour, with a little coconut flour to help firm it up.
- Sugar free chocolate chips: You can use your favorite brand of keto chocolate chips.
- Toasted nuts: I like the classic toasted pecans on my keto toffee bars, but any nuts will work.
- Pantry staples: Vanilla extract and salt.
How to Make Keto Toffee Bars
- Combine the wet ingredients: Beat the butter with the sweetener until well combined. Beat in the egg yolk and vanilla extract.
- Add the dry ingredients. Add the almond flour, coconut flour, and salt and beat until a cohesive dough forms.
- Bake the crust: Press the dough into the bottom of a greased baking pan and bake until the edges are becoming golden brown and the top is just firm to the touch.
- Add the chocolate chips: Sprinkle the top with the chocolate chips, let them melt and then spread evenly across the bars.
- Chill the bars: Sprinkle with the chopped pecans and refrigerate until firm before cutting into bars.
Tips for Success
Make sure to soften the butter properly. It will combined much better with the brown sweetener, and you won’t have any lumps. It also helps to have the egg yolk at room temperature.
I recommend my homemade brown sugar replacement, but some store-bought ones will work as well. Just make sure it doesn’t contain any allulose or xylitol, as they will prevent the bars from crisping up properly.
Allow the crust to cool, rather than adding the chocolate chips right away. The crust is still really soft when it’s warm, and the chocolate chips press into it rather than spreading easily. But once you add the chips, return the bars to the warm oven to help them soften properly.
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Keto Toffee Bars Recipe
Equipment
Ingredients
- 12 tbsp (170.42 g) butter, softened
- 3/4 cup (150 g) brown sugar replacement, erythritol-based
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups (280 g) almond flour
- 2 tbsp (14.2 g) coconut flour
- 1/2 tsp salt
- 5 ounces (141.75 g) sugar free chocolate chips
- 2/3 cup (66 g) chopped, toasted pecans
Instructions
- Preheat the oven to 325ºF and lightly grease a 9×13 inch metal baking pan.
- In a large bowl, beat the butter with the brown sweetener until well combined. Beat in the egg yolk and vanilla extract.
- All at once, add the almond flour, coconut flour, and salt. Beat until a cohesive dough forms.
- Press the dough firmly and evenly into the bottom of the prepared baking pan. Smooth out the top as much as possible.
- Bake 25 to 30 minutes, or until the edges are becoming golden brown and the top is just firm to the touch. Remove and let cool 20 minutes in the pan.
- Sprinkle the top of the bars with the chocolate chips. Place back in the still-warm oven until the chips are melty, then spread evenly across the bars.
- Sprinkle with the chopped pecans. Refrigerate for 10 minutes or so to firm up the chocolate before cutting into bars.
Notes
Nutrition
Frequently Asked Questions
This keto toffee bar recipe has 5.4g of carbs and 3.4g of fiber per serving. That comes to 2.0g net carbs per bar.
You can store the bars on the counter in a covered container for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for several months.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I absolutely love them and so easy to make
I don’t usually have any negative comments, but I had to say that with being from the UK. These tasted nothing like our toffee. They tasted rather bland and reminded me of your shortbread crust but with chocolate and nuts on top. My hubby said they were okay, but love so much more of your other squares and bars. Especially your twix bars and Nanaimo bars. Yum!
Loved these bars, and hubby did too, so that is a plus. The dough was a little dry and hard to pat into the pan, and it was just a tad crumbly when cut into after chilling these. Is there anything i can add (or omit the coconut flour?) next time i make these to make them less crumbly? I used a monk fruit/erythritol brown sugar, if that might make a difference?
Not quite sure what happened, it shouldn’t be that dry. But yes, if you feel that removing the coconut flour would help, feel free to do so.
I make keto desserts for one of my sons. This has been my favorite one so far. Easy to make and so yummy. The consistency was very good.
I’ll make this again.
Great to hear!
Made these yesterday. Delicious!😋
Great to hear!
Thank you for including weight measures in this recipe. Weighing ingredients is much more efficient than using numerous volume measures.
Easy to make