Keto Toffee Bars Recipe

Keto Toffee Cookie Bars piled up on a gold colored plate.

These rich, buttery Keto Toffee Bars are an effortless low carb dessert. The tender shortbread crust complements the sweet chocolate topping and toasted pecans to perfection.

Course Dessert

Cuisine American

Keyword toffee bars

Prep Time 25

Cook Time 30

Total Time 55

Servings bars

Calories 168kcal

Equipment

1 9x13 inch metal pan

Ingredients

12 tbsp butter softened
3/4 cup brown sugar replacement erythritol-based
1 large egg yolk room temperature
1 tsp vanilla extract
2 1/2 cups almond flour
2 tbsp coconut flour
1/2 tsp salt
5 ounces sugar free chocolate chips
2/3 cup chopped, toasted pecans

US Customary - Metric

Instructions

Preheat the oven to 325ºF and lightly grease a 9x13 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

Storage Information: Store the bars in a covered container on the counter for up to 5 days or in the fridge for up to a week. They can also be frozen for several months.

Nutrition