LOW CARB CRACKER TOFFEE
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.
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:
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.
To make the cracker toffee:
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).
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.