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prep time
1 h 0 min
cook time
7 min
ready time
1 h 7 min
Keto Cracker Toffee Brittle
It is an understatement to say this brittle is addictive! You will not believe there is no sugar in here and the crunch is so wonderful! The sugar takes on a brown sugar/caramel flavor and the chocolate is the perfect pairing! This is really the best toffee around.
Net Carbs
3 g
Fiber
3.9 g
Total Carbs
33.9 g
Protein
6.6 g
Fats
22.5 g
265 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
2 cup
Coarse Kosher Salt by Morton
½ tsp
Baking Powder
½ teaspoon
Egg
1 large
Butter
2 tablespoon
The Ultimate Icing Sugar Replacement by Swerve
¾ cup
Butter
2 tablespoon
Vanilla Extract
½ teaspoon
The Ultimate Icing Sugar Replacement by Swerve
¾ cup
Chocolate Chips, Sugar Free
4 ounce
Coconut Oil
2 teaspoon
Almonds
¼ cup, chopped
Coarse Kosher Salt by Morton
½ tsp
Recipe Steps
steps 9
1 h 7 min
Step 1
Preheat an oven to 300 F. In a large bowl mix together the almond flour,½ t salt, baking powder, egg and melted butter. I used a fork to mix this, mixing egg within the bowl and then combining it with the other ingredients until well mixed.Step 2
Place between two pieces of parchment paper and roll until ⅛” thick.Step 3
Score the crackers with a pizza cutter or knife into 2” squares. Bake for 35 minutes until lightly golden and firm to the touch. Allow crackers to cool.Step 4
Once crackers are cooling, combine ½ cup of butter and ¾ cup of sweetener in a small saucepan. Melt the butter on low heat.Step 5
Once butter is melted, bring mixture to a boil and boil for 7 minutes or so until the butter is an amber color and is putting off a delicious smell.Step 6
Preheat the oven to 375 F. While butter mixture boiling, break the crackers and place them onto a 10” x 15” rimmed baking sheet lined with foil and sprayed with coconut oil. Line the crackers up the best you can, breaking crackers if you need to in order to line the baking sheet with them.Step 7
Once mixture is amber colored, turn off the heat and add vanilla and ¼ t kosher salt. Pour evenly onto crackers using a small offset spatula to spread the mixture if it doesn’t cover the crackers evenly. Bake for 5-7 minutes or until the mixture is bubbling. Be careful as you remove from the oven as it will be liquidy. Let cool slightly then place in the fridge to cool the rest of the way.Step 8
In the meantime, combine the coconut oil and chocolate chips together in a microwave safe bowl and heat in 30 second increments until the chocolate is all melted. Pour over the crackers and spread evenly with a small offset spatula. Sprinkle with sliced almonds.Step 9
Return to the fridge to chill until firm enough to break into pieces! Keep store in an airtight container in the fridge.
Comments
Maiden Minnesota 2 years ago
I remember this recipe! Did we used to make it with graham crackers or soda crackers? Not as good as just plain toffee, but I ate it anyway. Might try this.
ValerieJ_103 2 years ago
I’ve always made it with saltine crackers. I want to try this one, too!
Jennie 3 years ago
This is a must try for me! I use to make this for Christmas every year using soda crackers and sugar. I'm so glad I found the Keto version.
Anonymous 4 years ago
Can we sub the almond flour with coconut flour?
Anonymous 5 years ago
LOVE this recipe!
Nikkiclicks 5 years ago
Love love love the cracker portion, it tastes like shortbread... I will 100% use that as a base for keto shortbread. :) But minus one star - it's way too much sweetener for the recipe. I've made these the traditional sugar-way in the past (I swear, this recipe circulates everyone's email inboxes close to the holidays lol), so I was hoping the butter & swerve mixture would replicate what I know and love... This is a great treat, but it doesn't seem to translate well unless you're okay with the sugar-free sweetener aftertaste. Based on the need for the proper quantities of "sugar and butter" to make that toffee, I don't think decreasing the amount will help much... But will definitely make a smaller batch at some point to try to tweak it.
MauiSunsetz 6 years ago
I was so excited by the picture that I had to make these right away. If you roll out to 1/8 inch per the directions, you get way more crackers than will fit-had to put in larger pan size. As a result, the liquid barely was enough to get some on each cracker and there was no depth to this layer. Recipe probably needs adjusting to less cracker, thicker crackers, or more liquid. It ended up making 32 squares for me which is about 3 squares per serving (recipe says 10 servings). Sticks to foil even though coated with coconut oil per directions-had to painstakingly peel them off square by square while trying not to break them. Was a time consuming recipe, but the taste is pretty good for keto. I probably won’t make it again though.
EatWellLiveHappy 6 years ago
I’ve done conventional toffee crackers with parchment paper. Perhaps that would work instead of foil?
Suomi 6 years ago
Can you sub all the butter with coconut oil? It looks delicious!
recipewriter 6 years ago
The recipe will still work with coconut oil but the butter is so important for the flavor because it browns in the cooking step! Though give it a try!