Crunchy, buttery keto toffee made with sugar-free sweetener and optional chocolate topping. Low-carb and gluten-free.

Scale

1 cup unsalted butter

3/4 cup powdered keto sweetener

1 teaspoon vanilla extract

Pinch of salt

1/2 cup sugar-free chocolate chips

1/4 cup chopped pecans or almonds

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1. Melt butter in heavy saucepan over medium heat.

2. Stir in keto sweetener and salt.

3. Cook while stirring until mixture reaches 285–300°F.

4. Remove from heat and stir in vanilla.

5. Pour onto parchment-lined baking sheet.

6. Sprinkle chocolate chips and spread when melted.

7. Add nuts if desired and refrigerate until firm.

8. Break into pieces and serve.

Use a candy thermometer for best results.

Stir constantly to prevent burning.

Store in refrigerator for maximum crunch.