Keto Homemade Toffee Crisp
Indulge guilt-free with this irresistible Keto Homemade Toffee Crisp, a low-carb twist on the classic treat. Perfectly crafted with creamy unsalted butter, granulated erythritol, and a hint of vanilla, this toffee layer strikes the ideal balance of sweetness and richness. Combined with crunchy keto-friendly cereal and topped with a luscious layer of sugar-free dark chocolate, every bite delivers a satisfying crunch and decadent flavor. Ready in under 30 minutes and featuring pantry staples like peanut butter and coconut oil, this easy no-bake recipe is ideal for meal prep or a special dessert. Whether you're following a ketogenic diet or simply looking for a healthier alternative to satisfy your sweet tooth, these homemade toffee crisps are your answer.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated erythritol
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 0.5 cup Unsweetened peanut butter
- 2 cups Keto-friendly cereal
- 1 cup Sugar-free dark chocolate chips
- 2 tablespoons Coconut oil
Instructions
Line an 8x8 inch baking pan with parchment paper, ensuring the edges overhang for easy removal.
In a medium saucepan over medium heat, melt the unsalted butter.
Add granulated erythritol to the melted butter, stirring continuously until it is fully dissolved.
Slowly pour in the heavy cream, stirring constantly to combine with the butter mixture.
Bring the mixture to a gentle boil. Continue to stir until the mixture thickens slightly and takes on a light golden color, about 5 minutes.
Remove the pan from heat and stir in the vanilla extract and sea salt.
Allow the toffee mixture to cool slightly before mixing in the unsweetened peanut butter until fully combined.
Fold in the keto-friendly cereal until everything is evenly coated with the toffee mixture.
Pour this mixture into the prepared baking pan and spread it out evenly. Press down lightly with a spatula to compact it.
Melt the sugar-free dark chocolate chips and coconut oil together in a double boiler or microwave, stirring until smooth.
Pour the melted chocolate over the toffee and cereal mixture, spreading it evenly with a spatula.
Chill the pan in the refrigerator for at least 1 hour, or until the chocolate is firmly set.
Once set, lift the toffee crisp out of the pan using the overhanging parchment paper, and cut into 12 bars.
Store in an airtight container in the refrigerator for up to 1 week. Enjoy your Keto Homemade Toffee Crisp!
Nutrition Facts
Calories |
4808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.4 g | 509% | |
| Saturated Fat | 182.8 g | 914% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 89.5 g | 320% | |
| Total Sugars | 18.4 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
