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All Day I Dream About Food

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December 19, 2017

Low Carb Cracker Toffee

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Low Carb Cracker Toffee Recipe

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.

 

Keto Cracker Toffee Recipe

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.

Delicious sugar-free 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!

Happy Holidays! Enjoy this low carb and grain-free Cracker Toffee

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!

Healthy Cracker Toffee

5 from 12 votes
Healthy Cracker Toffee
Print
Low Carb Cracker Toffee
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

 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!

Course: Dessert
Cuisine: Dessert
Servings: 15
Calories: 229 kcal
Ingredients
Almond Flour Crackers
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 large egg
  • 2 tbsp salted butter melted
Topping
  • 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
Instructions
To make the crackers:
  1. Preheat the oven to 300F.
  2. 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.
  3. 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.
  4. 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.
To make the cracker toffee:
  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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. 
  6. 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).
Recipe Notes

 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. 

Nutrition Facts
Low Carb Cracker Toffee
Amount Per Serving (2 pieces)
Calories 229 Calories from Fat 193
% Daily Value*
Fat 21.46g33%
Carbohydrates 7.07g2%
Fiber 3.64g15%
Protein 4.58g9%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to Lily’s Sweets for partnering with me to bring you this recipe.

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Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: almond flour, chocolate, toffee

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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.

Reader Interactions

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    Recipe Rating




  1. Renee says

    December 19, 2017 at 9:54 am

    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 !!!

    Reply
  2. Joan Snydmiller says

    December 19, 2017 at 1:04 pm

    You’re hilarious! Your blog is the only one where I read the preamble before the recipe! Thanks for this recipe!!! Merry Christmas Caroline!

    Reply
    • Joan Snydmiller says

      December 19, 2017 at 1:07 pm

      Carolyn! Sorry

      Reply
    • Carolyn says

      December 19, 2017 at 3:56 pm

      That makes me happy!

      Reply
    • Mrs. King says

      April 10, 2020 at 7:50 pm

      What did I do wrong? My ‘toffee’ was liquid and just sat as puddles. What texture SHOULD it have been?

      Reply
      • Carolyn says

        April 10, 2020 at 9:08 pm

        What sweetener did you use?

        Reply
        • jen says

          December 22, 2020 at 6:03 pm

          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.

          Reply
          • Carolyn says

            December 22, 2020 at 6:36 pm

            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!

  3. Karen says

    December 19, 2017 at 2:35 pm

    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).

    Reply
    • Carolyn says

      December 19, 2017 at 3:55 pm

      Let me know what you think!

      Reply
  4. Terri says

    December 19, 2017 at 6:11 pm

    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!

    Reply
    • Carolyn says

      December 19, 2017 at 8:41 pm

      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.

      Reply
  5. Jen says

    December 19, 2017 at 10:13 pm

    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 🙂

    Reply
    • Carolyn says

      December 20, 2017 at 8:37 am

      Possibly! I didn’t try it that way but I can’t see why not.

      Reply
    • Margriet says

      December 23, 2017 at 7:56 pm

      I was thinking the same thing. It eliminates a big step. I’m going to give it a try!

      Reply
      • Nikki says

        December 12, 2019 at 6:08 pm

        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.

        Reply
        • Carolyn says

          December 12, 2019 at 6:28 pm

          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.

          Reply
    • Gjeanieg says

      December 24, 2017 at 9:42 pm

      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.

      Reply
      • Tonia says

        March 19, 2018 at 11:50 am

        5 stars
        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

        Reply
  6. Theresa says

    December 21, 2017 at 11:09 am

    Made it. Loved it! Thank you!!

    Reply
    • Carolyn says

      December 22, 2017 at 9:49 am

      Wonderful!

      Reply
  7. Karen Peterson says

    December 22, 2017 at 10:58 pm

    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

    Reply
    • Carolyn says

      December 24, 2017 at 9:09 am

      Swerve is erythritol and oligosaccharides. It’s the only one where I don’t get an aftertaste but every palate is different.

      Reply
    • Karen Peterson says

      December 25, 2017 at 9:12 pm

      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.

      Reply
      • Kim says

        October 27, 2019 at 10:01 pm

        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.

        Reply
  8. Spaceranger says

    December 25, 2017 at 1:09 am

    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.)

    Reply
  9. Christina says

    December 27, 2017 at 10:11 pm

    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!

    Reply
    • Chrissy says

      January 1, 2018 at 1:53 am

      Great idea, thanks for that

      Reply
    • Anita says

      January 2, 2019 at 1:28 am

      What a great idea. I am not familiar with a tortilla press. Do you think a pasta rolling machine would also work?

      Reply
    • Melissa says

      December 22, 2019 at 9:14 pm

      A pasta roller works well too!

      Reply
  10. Michelle says

    December 31, 2017 at 9:44 am

    If dairy free, do you think coconut oil instead of butter would work???

    Reply
    • Carolyn says

      January 1, 2018 at 9:20 am

      I have never tried making this toffee with coconut oil so I am really not sure.

      Reply
    • Caroline Campa-Murany says

      August 15, 2018 at 11:33 am

      I have seen coconut oil mixed with ghee or if you can tolerate ghee (clarified butter) I bet that would work!

      Reply
  11. Eileen says

    January 1, 2018 at 9:18 am

    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.) 🙂

    Reply
    • Kristin says

      January 6, 2018 at 10:43 am

      Eileen, can you please explain what you mean by “doubling the number of crackers (1/2 the recommended size)”? Thanks!

      Reply
      • Beth K says

        October 29, 2018 at 2:39 pm

        I think she means make into 1 inch squares instead of 2 inch.

        Reply
  12. Jen Schoenbein says

    January 5, 2018 at 11:07 am

    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

    Reply
    • Carolyn says

      January 5, 2018 at 12:20 pm

      Very cool!

      Reply
  13. Bernice Tornquist says

    September 15, 2018 at 9:59 am

    5 stars
    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.

    Reply
  14. Betsy says

    October 21, 2018 at 8:48 am

    5 stars
    Do these freeze well? If so for how long? Anyone know? I like to make my treats ahead. Thanks for wonderful recipe!!

    Reply
    • Carolyn says

      October 21, 2018 at 11:14 am

      I have not tried freezing this recipe.

      Reply
    • Jeaniemmiller says

      November 26, 2019 at 9:39 pm

      I always freeze mine after I make it so we don’t eat it too fast. Lol

      Reply
  15. Russ says

    December 12, 2018 at 5:48 am

    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

    Reply
    • Carolyn says

      December 12, 2018 at 10:16 am

      If you can find Lindt 85 or 90%, you can use that.

      Reply
    • Jane says

      December 16, 2018 at 1:03 pm

      Lily’s bars are sold in our Publix in Florida and Lindt is sold in our Walmarts. Just sayin’.

      Reply
    • Diana says

      February 26, 2019 at 7:09 pm

      Also you can buy Lily’s on amazon.

      Reply
  16. Megan says

    December 13, 2018 at 12:27 pm

    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!

    Reply
    • Carolyn says

      December 13, 2018 at 12:43 pm

      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.

      Reply
  17. Cindi says

    December 19, 2018 at 12:39 pm

    5 stars
    Shut up!!! We can make toffee???? Gonna have to try this!!

    Reply
  18. Christian says

    December 20, 2018 at 8:24 am

    Has anyone tried this with a different type of low carb flour?

    Reply
  19. Andrea says

    December 22, 2018 at 12:18 am

    5 stars
    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 🙂

    Reply
    • Carolyn says

      December 22, 2018 at 11:52 am

      So glad to hear it!

      Reply
    • Jeaniemmiller says

      November 26, 2019 at 9:43 pm

      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

      Reply
  20. Deborah says

    December 22, 2018 at 1:24 pm

    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.

    Reply
    • Carolyn says

      December 22, 2018 at 1:59 pm

      I haven’t tried it with the powdered but I think it would work.

      Reply
  21. Deborah says

    December 22, 2018 at 3:59 pm

    Great! Thanks so much for your quick reply. May you and your family have a blessed and Merry Christmas!

    Reply
  22. Kat says

    December 24, 2018 at 1:32 pm

    Does this recipe use regular granulated swerve or the brown sugar kind?

    Reply
    • Carolyn says

      December 24, 2018 at 7:08 pm

      Well, when I first created it, there was no Swerve Brown. But I think it should work if you wanted to try it.

      Reply
      • Esther says

        December 24, 2019 at 2:12 pm

        I just made this with 2/4brown sugar swerve and 1/4 granular and I just took the toffee and crackers out of the oven and it looks like the crackers are floating in a puddle of liquid. Not sure it should look like that or if I’ve ruined the whole recipe. Most of the sugar has run off and is floating on the sides of my pan 😭

        Reply
        • Carolyn says

          December 24, 2019 at 5:04 pm

          It doesn’t sound right, if they are floating. But it may harden and come together in the end. I’ve never used Brown Swerve for this recipe.

          Reply
  23. Rebecca says

    January 5, 2019 at 7:14 pm

    5 stars
    Best low carb dessert I have made. Delicious. Will definitely make again. Thank you for sharing this recipe!!

    Reply
    • Carolyn says

      January 5, 2019 at 7:55 pm

      So glad to hear it!

      Reply
  24. Kathy says

    January 19, 2019 at 3:14 pm

    The only sweeteners i use are coconut sugar, honey, and maple syrup. Could any of these be used instead of the swerve? I would love to give this a try! Thanks

    Reply
    • Carolyn says

      January 19, 2019 at 8:24 pm

      No, none of those will work. They don’t harden up enough.

      Reply
  25. SimplyMe says

    January 25, 2019 at 11:29 am

    If I want to sub erythritol for the swerve would I use the same amount or less or more?

    Reply
    • Carolyn says

      January 25, 2019 at 12:01 pm

      You should be able to do it in the same amount.

      Reply
  26. Jackie says

    February 3, 2019 at 10:43 am

    Carolyn,
    If I just poured your toffee mixture on to some parchment and baked it….could I end up with some toffee I could smash up a bit, to get some toffee sprinkles to use for other recipes? Do you think that would work out?
    Thanks!

    Reply
    • Carolyn says

      February 3, 2019 at 12:10 pm

      🙂 I already have a toffee recipe like that. It’s good but it does have a sandier texture than sugar-based toffee, and that’s just the nature of erythritol.

      Reply
  27. Deedee says

    August 24, 2019 at 12:25 pm

    There’s sound perfect, however, I have but allergy. Can this be made using all purpose gluten-free flour??

    Reply
    • Deedee says

      August 24, 2019 at 12:26 pm

      NUT allergy! So sorry Siri really hates me.

      Reply
    • Carolyn says

      August 24, 2019 at 1:49 pm

      Or you can try sunflower seed flour for a lower carb option.

      Reply
  28. Rachel says

    November 25, 2019 at 10:02 pm

    5 stars
    So
    Good!

    Reply
  29. Maryse says

    December 8, 2019 at 2:54 pm

    5 stars
    Wow, wow, wow, I finally made this today and it’s pretty darn good!! I made Christmas Crack at Thanksgiving for my inlaws that are not on Keto and I couldn’t help to have a taste … What a good recipe it is, thank you!!!

    Reply
    • Carolyn says

      December 8, 2019 at 4:21 pm

      So glad!!!

      Reply
  30. Krista Smith says

    December 8, 2019 at 3:20 pm

    Can you use monk fruit instead of swerve? If so how much?

    Reply
    • Carolyn says

      December 9, 2019 at 8:41 am

      The question is… what do you mean by monk fruit? Do you mean a mostly erythritol based sweetener such as Lakanto?

      Reply
    • Liz says

      December 11, 2019 at 7:00 am

      It will only work if it is an erythritol/monk fruit blend. Pure monk fruit does not chemically behave the same way as sugar, i.e. reaching the hard crack stage. Erythritol is the great equalizer in getting sugar substitutes to behave like sugar.

      Reply
  31. Katie says

    December 9, 2019 at 9:22 pm

    5 stars
    Your blog HANDS DOWN has the absolute best keto recipes. They keep us in check on trim healthy mama and I can always count on Your recipes Being amazing!!
    Your thin mints have always been our favorite but THIS might top it. Made it exactly as you have it written, absolutely fantastic. Thank you so much for all the time and hard work you put into your recipes!

    Reply
    • Carolyn says

      December 9, 2019 at 9:47 pm

      I am so happy to hear it! Thank you.

      Reply
  32. Sirah says

    December 27, 2019 at 5:23 pm

    O.my.word. these are absolutely fabulous. Went straight to number 1 of my favourite cookies. I mean, they looked like a mess, there was toffee everywhere in the baking sheet ( except on top of the crackers), I have chocolate all over my fingers after eating just 1 peace and it’s very hard to keep with just 1 peace a day. But man are these nice!!! Worth all fuss and living up to the expectations the name implies.

    Reply
    • Carolyn says

      December 27, 2019 at 9:40 pm

      So happy to hear it. Messy is good!

      Reply
  33. christin knechtges says

    January 10, 2020 at 4:49 pm

    5 stars
    This stuff is awesome! Made a double batch for coworkers and another double batch for family. Making it regularly to have on hand for a little something sweet. Thank you!

    Reply
    • Carolyn says

      January 10, 2020 at 7:24 pm

      Hooray!

      Reply
  34. Bernice Tornquist says

    January 13, 2020 at 10:02 pm

    This recipe is fabulous…have made it numerous times. One thing I would like to point out is that it would be more clear if the recipe was in 3 parts, instead of two. The first time I made it, I put all the ingredients together after the crackers were in the pan….everything from the topping to the chocolate was put together. If the chocolate mixture was pointed out to be the 3rd part, it would be more clear. Would like to reach Carolyn to tell her about it, but don’t know how. Thank you.

    Reply
  35. Cassie says

    May 2, 2020 at 8:35 pm

    5 stars
    I love this recipe so much! I just made it tonight and it’s so easy and delicious. I missed these after I started keto as well and it tastes just like the non-keto version. This will definitely be a dessert staple in my household. Thank you so much for sharing you’re amazing. ❤️

    Reply
  36. Kim says

    November 28, 2020 at 7:39 pm

    I bought the almond flour crackers from Do you think they would work?

    Reply
  37. LISA says

    November 30, 2020 at 3:23 pm

    HI CAROLYN, CAN YOU PLEASE CONFIRM THAT WE’RE NOT SUPPOSED TO STIR THE TOFFEE WHILE IT’S COOKING? I WAS JUST WONDERING IF IT WAS PERHAPS A TYPO AS I’VE ALWAYS STIRRED TOFFEE WHILE MAKING IN PREVIOUS RECIPES. THANK YOU!!!

    Reply
    • Carolyn says

      November 30, 2020 at 8:53 pm

      No, this isn’t sugar so it’s different.

      Reply
      • Lisa says

        December 4, 2020 at 11:17 am

        5 stars
        Thank you! I kept worrying that I’d screwed it up but they are now my favourite keto treat! You’re the best!

        Lisa

        Reply
  38. Carrie J says

    December 5, 2020 at 2:08 pm

    Mine is not bubbling in the oven…?

    Reply
    • Carolyn says

      December 12, 2020 at 10:04 am

      Sorry, I missed this earlier. How did it turn out?

      Reply
  39. karen says

    December 20, 2020 at 3:09 pm

    Will granulated stevia work. Can’t get erythritol

    Reply
    • Carolyn says

      December 20, 2020 at 5:02 pm

      No, sorry. Stevia will not crisp and harden. Looks like you are in Canada, and I know for certain you can get Swerve there. Not sure where you are but all Loblaws stores carry it.

      Reply

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