Keto Chocolate Pecan Toffees

Sugar-free toffee? Yes, siree!

These chocolate pecan toffees taste so incredibly guilty, I could barely stop myself from eating them.

Ingredients

3/4 cup golden monkfruit sweetener
1/2 cup and 1 Tbsp butter, divided
4 Tbsp sugarfree chocolate chips
1 Tbsp 35% cream
1/2 tsp vanilla extract
Pinch of kosher salt
Dozen pecan halves

Yields: 12 servings / toffees
Per serving*:
Calories: 106
Net carbs: less than 1
Protein (grams): less than 1
Fat (grams): 11

Prep time: 10 min
Cook time: 12 min
Total time: 4.5 hours

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, melt 1/2 cup butter over medium heat. Stir in the monkfruit sweetener and bring the mixture to a boil, stirring constantly.

Add the cream, and continue stirring until the mixture browns, about 5-8 min.

Remove the saucepan from heat, then stir vanilla extract and kosher salt. Pour and divide the mixture between 12 silicone muffin molds, and refrigerate until set, about 3-4 hours.

Unmold the hardened toffee and top each one with a whole pecan.

In a microwave safe bowl, combine remaining butter and the chocolate chips. Microwave twice at 15 sec increments, stirring in between, until melted.

Drizzle the melted chocolate over pecans and toffee, then allow it to set.

Store the toffees in the fridge, where they will harden further.

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Keto Chocolate Pecan Toffees

Yield: 12

Author: Georgiana Elias

Prep time: 10 MinCook time: 12 MinInactive time: 4 HourTotal time: 4 H & 22 M

Sugar-free toffee? Yes, siree! These chocolate pecan toffees taste so incredibly guilty, I could barely stop myself from eating them.

Ingredients

• 3/4 cup golden monkfruit sweetener
• 1/2 cup and 1 Tbsp butter, divided
• 4 Tbsp sugarfree chocolate chips
• 1 Tbsp 35% cream
• 1/2 tsp vanilla extract
• Pinch of kosher salt
• Dozen pecan halves

Instructions

1. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in the monkfruit sweetener and bring the mixture to a boil, stirring constantly.
2. Add the cream, and continue stirring until the mixture browns, about 5-8 min.
3. Remove the saucepan from heat, then stir vanilla extract and kosher salt. Pour and divide the mixture between 12 silicone muffin molds, and refrigerate until set, about 3-4 hours.
4. Unmold the hardened toffee and top each one with a whole pecan.
5. In a microwave safe bowl, combine remaining butter and the chocolate chips. Microwave twice at 15 sec increments, stirring in between, until melted.
6. Drizzle the melted chocolate over pecans and toffee, then allow it to set.
7. Store the toffees in the fridge, where they will harden further.

Calories

106

Fat (grams)

11

Net carbs

1

Protein (grams)

1

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator