Description
A delightful low carb treat perfect for the holidays, combining rich toffee with a crunchy texture.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup erythritol sweetener
- 1 cup chopped nuts (like pecans or almonds)
- 2 cups sugar-free chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat.
- Add erythritol and stir until combined and dissolved.
- Pour the mixture onto the prepared baking sheet, spreading it evenly.
- Bake for 10-15 minutes until golden brown, then remove from oven.
- Sprinkle chocolate chips on top and let them melt, then spread evenly.
- Top with chopped nuts, salt, and vanilla extract.
- Let cool completely before breaking into pieces.
Notes
- This toffee crunch is best stored in an airtight container.
- Feel free to customize with your favorite nuts or sugar-free toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg