Keto chocolate butter pecan toffee

Servings: 12 
Prep Time 10 minutes 
Cook Time: 15 minutes
Set Time: 2 hours
Total Time: 2 hours 25 minutes 

 Keto chocolate butter pecan toffee

(Serving Size: 12)
  • 5 tbsp salted butter *cubed
  • 1/2 cup chopped raw pecans *You can use any raw nuts of choice or omit them. If you prefer the nuts on top, you can roast the nuts in the oven, or purchase roasted.
  • 5 tbsp heavy cream divided
  • 1/2 cup powdered monk fruit sweetener
  • 2 tbsp inulin powder (*this is optional, but will help lessen the crystallization of the sweetener)
  • 1/2 tsp vanilla extract
  • 1/2 tsp vanilla extract



Step #1: Start by lining an 8x8 baking pan with parchment paper. * Spraying your pan with nonstick spray first will help the parchment paper adhere to the pan better.


Step#2: Add butter to a medium, heavy-bottomed saucepan, and heat over medium-low heat until a rich golden color, this should only take a few minutes. Add the raw nuts and continue cooking an additional 5 minutes to roast the nuts and brown the butter. *If you are not adding nuts, or want to top your chocolate with nuts, just continue cooking the butter for 5 minutes until it begins to brown.


Step #3: Once the butter has browned, add 4 tablespoons of heavy cream, the powdered monk fruit sweetener, and the inulin. Stir until well combined and sweetener and inulin have dissolved. Continue cooking until the mixture thickens, this should take around 8-12 minutes.


Step #4: Once the mixture has thickened, remove from heat, and very carefully add the remaining tablespoon of heavy cream, and vanilla. Stir well to combine and to help lessen the crystallization of the sweetener as it cools. Pour the mixture into your prepared pan, and allow the mixture to sit undisturbed for 20 minutes.


Step #5: After the toffee has set, melt the chocolate. This can be done carefully in the microwave at 50% power stirring every 30 seconds, or in a bowl over simmering water. Simply place a glass or metal bowl over a pot of barely simmering water (bowl should NOT touch the water), add the chocolate and stir until melted. Pour melted chocolate over the toffee and spread with the back of a spoon or spatula. *If you're adding nuts to the top of your candy add now, and gently press so that they stick to the candy after it's hardened.


Step #6: Place the toffee in the refrigerator for at least 2 hours. Once hardened, break or chop into desired pieces and store in the refrigerator.


Step #7: You know the drill, ENJOY!

Keto chocolate butter pecan toffee

By: The Low Carb Contessa

Leave a comment

Please note, comments must be approved before they are published