Wait, what? Can it be possible? Oh yeah…this low carb Cracker Toffee is destined to be a favourite holiday treat. Dig in, because it’s sugar-free! This post is sponsored by Lily’s Sweets.
What’s that sound? That thumping, bumping sound? Oh, ouch! That’s the sound of jaws hitting the floor. And that, my friends, is the sound you will hear when you serve your friends this Keto Cracker Toffee and then you 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 holiday classic and I love nothing more than re-creating holiday classics in a healthier form. It makes me giddy with excitement, really. But you are going to hate me when you hear that I actually made this treat LAST YEAR and I didn’t share it with you. It happens every year. I start creating low carb holiday cookies and the like so early in the season, because I love them so much. And inevitably, by the time the holidays roll around, I don’t manage to get them all published in time. So I held onto this one. I held onto it for a long time, holding it close to my chest, just waiting until the right time to bring it out again. I held it like a precious object, like Frodo with The Ring, carrying it carefully, always conscious of its existence.
Overly dramatic, much? Yeah, maybe a bit. I don’t apologize for it. I mean, we are talking about low carb cracker toffee.
Now, here’s the thing about low carb cracker toffee. Unlike our friends who consume flour and sugar, we can’t go out and pick up some crackers and whip up the toffee and throw it all together. We have to be industrious and make our own crackers. But it’s worth it, believe me. Now if you are a fan of my homemade graham crackers, you can use those here. But I whipped up some Basic Almond Flour crackers as the base for these. The recipe is actually in my cookbook, The Everyday Ketogenic Kitchen, but I am sharing it here with you today as well. Because I know you want to make this keto treat and I am not the sort of person to hold out on you!
Here’s the other thing I learned when making this: low carb toffee doesn’t work the way sugar-based toffee does. So don’t just go throwing your chocolate chips or chopped chocolate on top here because it will sink right in. I found it best to cool the the toffee/cracker combo first, and then melt my favourite Lily’s Dark Chocolate separately and spread it over. That way, I got a lovely proper toffee layer and a lovely proper chocolate layer, instead of some crazy mixed up layer.
Once again, thank goodness for Lily’s chocolate. I already have to make the crackers from scratch, and I have to make the toffee from scratch. It’s a huge relief not to make the chocolate from scratch!
Wait, what? Can it be possible? Oh yeah...this low carb Cracker Toffee is destined to be a favourite holiday treat. Dig in, because it's sugar-free!
- 2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 large egg
- 2 tbsp salted butter melted
- 3/4 cup Swerve Sweetener
- 1/2 cup butter
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- 4 ounces Lily's Dark Chocolate chopped
- 2 tsp coconut oil or avocado oil
- 3/4 cup chopped toasted pecans
- Preheat the oven to 300F.
- 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 1/8 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 375F. Line a rimmed baking sheet, about 11x17 inches, with foil and spray lightly with coconut oil spray. Arrange the crackers in a single layer so that they are touching, covering as much of the sheet as you can (break them to fit, if necessary, and you may have some leftover crackers).
- In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tbsp 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 5 to 6 minutes, until bubbling. Let cool while melting the chocolate.
- Combine the chopped chocolate and oil in a microwave safe bowl and melt on high in 30 second increments, stirring in between. Alternatively, you can melt them together double boiler style.
- Drizzle the chocolate over the cooled toffee and spread evenly. Sprinkle immediately with the chopped pecans. Let set until the chocolate is firm and then break apart into pieces (it will typically break up along the lines of the crackers).
A note about servings...this makes a lot and really can be anywhere between 10 to 20 servings. It tends to break up along the lines of the crackers and if you make them 2 inches by 2 inches, you should get about 30 pieces.
Many thanks to Lily’s Sweets for partnering with me to bring you this recipe.
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 !!!
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!
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!
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.
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!
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
Theresa says
Made it. Loved it! Thank you!!
Carolyn says
Wonderful!
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.
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.)
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
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.
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!
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!