Keto Toffee


This buttery crunchy keto toffee uses only a few ingredients and has all the salty chocolate toffee flavor you love with none of the sugar!

If you love the sweet buttery crunch of toffee but hate all the sugar that comes with it, this keto toffee recipe will quickly become a holiday favorite. With only a few ingredients, you’ll have a batch of salty, chocolatey, and crunchy toffee that won’t stick to your teeth.

Candied toffee in a pile topped with chocolate and nuts.

If you’ve made other keto candies, this toffee recipe is similar to making keto caramel candies, except the mixture is heated to the hard-crack stage for a crunchy candy instead of soft caramels and I use a different sweetener which also affects how quickly the caramel mixture reaches hard crack stage.

You and your holiday guests will love this sweet toffee coated in sugar-free chocolate and sprinkled with pecans and flaked salt for the perfect salty-sweet finish.

How to make keto toffee

  1. Add butter, sweetener and salt to a saucepan and bring to a boil.
  2. Stir and cook until the temperature reads 300 degrees F on a candy thermometer.
  3. Stir in vanilla, and pour it into a baking dish that’s been lined with parchment paper, spreading it out until even.
  4. Let the toffee sit for several minutes. Then sprinkle chocolate chips evenly on top and cover with foil to help melt the chocolate.
  5. Once melted, spread the chocolate evenly over the toffee and top with flaked salt and pecans.
  6. Cover and refrigerate for at least 1-2 hours to set.

Pro Tip: If the chocolate doesn’t melt after covering it with foil, remove the foil and place the dish under the broiler for 30-60 seconds.

A dish filled with broken pieces of toffee with a creamer and milk behind.

Key ingredients & substitutions

  • Butter – I used unsalted butter for this recipe. Salted butter may lead to the recipe tasting too salty and the salt levels in many butters vary from brand to brand.
  • Brown sugar-free sweetener – I prefer the brand Swerve, which bakes just like regular brown sugar with no added calories or sugars.
  • Sugar-free chocolate chips – If needed, you can substitute a sugar-free chocolate bar that’s been crushed into bite-sized pieces.
  • Salt – You’ll need fine-grained sea salt or table salt for the low carb toffee mixture and flaked salt to use as a topping. Flaked salt is coarse and adds the perfect amount of saltiness to each sweet bite of toffee.
  • Pecans – Slivered almonds, crushed walnuts or pumpkin seeds will also work.

Keto Toffee Recipe Video

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Keto Toffee Ingredients

Keto Toffee Directions

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Grabbing a piece of caramel toffee from a clear bowl.

What is English toffee?

Toffee is a hard candy made from butter and sugar and covered in chocolate. True English toffee does not include nuts, but in most Americanized versions of the recipe, nuts are added for a fun and flavorful crunch. You’ll often find almonds, peanuts, pecans, or walnuts added to Americanized “English” toffee.

To make keto English toffee, simply remove the nuts from this recipe!

Keto chocolate

To keep the carbohydrates down in this recipe, use sugar-free chocolate. Here are a few keto-approved chocolate brands to choose from.

For a twist on the flavor, try using white chocolate or milk chocolate.

A pile of keto toffee with crushed pecans on top.

What is the hard crack stage in candy making?

Candy making is a true science, as the highest temperature you reach significantly impacts your candy’s texture. Between 300 and 310 degrees Fahrenheit, there is almost no water left in the syrup. This stage is used to make hard candies like toffee, peanut brittle, and lollipop suckers.

If you fail to reach 300 degrees Fahrenheit, the candy will be much softer and more pliable, like saltwater taffy.

This recipe and other keto candies are heated to the hard-crack stage but won’t reach the same level of hardness as traditional toffee since the sweeteners are sugar-free. It will be harder than saltwater taffy but not as hard as true toffee.

Storage information

Store your toffee in an airtight container (a cookie tin works great if given as a gift!) at room temperature for up to a week. It may last longer, but the quality will start to suffer past the one-week point. If refrigerated, it should last 2-3 weeks.

If you’re looking for longer storage, freeze your keto toffee in an airtight container for up to 3 months in an airtight container or freezer bag.

TIP: If your container has multiple layers of toffee, keep them from sticking together by separating the layers with a piece of wax paper.

Keto Toffee: FAQS

Can I substitute granulated white sugar-free sweetener instead of brown sweetener?

You can use white sugar free sweetener, but your toffee won’t have the classic golden brown color that toffee has.

Is toffee the same as caramel?

While toffee and caramel have similar flavors, they’re not the same. Caramel is made of sugar, water and cream and heated to the “firm-ball” stage of candy making, while toffee is made from sugar and butter and is heated hotter to the “hard-crack” candy stage.

What is sugar-free toffee made of?

This keto toffee recipe uses Swerve brown sugar, which is sweetened with the sugar alcohol erythritol, sugar-free chocolate, butter, pecans, and salt.

Nutritional information & Macros

Nutrition Information

Keto Toffee

Servings: 20

Amount Per Serving
Calories 143
Fat 14.5g
Protein 0.3g
Total Carbs 6g
Net Carbs 0.1g

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  1. Absolutely loved these. Candy thermometer is essential. Warning, don’t lick the wooden spoon. I burnt my lip with my enthusiasm.
    I used half the chocolate…one 90% Lindt bar (anout 3 oz.) with about 1/4 c. Splenda and a tbsp of butter. I melted the chocolate ahead of time. Just seemed easier to me.

  2. Tastes great, but didn’t come out quite right. The chocolate was harder than, and separated from the toffee when I tried to break it up. The toffee did get up to 300F. What did I do wrong?

  3. Followed with a candy thermometer but it still separated. Found a solution online- poured it all in food processor and it came together. Chilled it then just melted the chocolate and spread it on the hardened toffee in thirds to keep it speadable. Just posting this in case someone else has an issue and ya don’t think it needs to hit the trashcan. It’s delicious!

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