Easy Peasy Low Carb Freezer Toffee

Low Carb Freezer Toffee

Low Carb Freezer Toffee

I was really wanting some toffee.  Like crunchy Heath Bar kind of toffee.  But I didn’t want the full-sugar kind because then I could only have a little and it would leave me wanting.

I looked online for a sugar-free toffee recipe, but didn’t really find what I wanted.  There were a couple, but they had ingredients that weren’t things the average person would have in their pantry.  So, I experimented.  The result?

Delicious~!!  Easy, tasty, gluten-free, and not gonna last long because I keep getting these gleeful “there’s toffee in the freezer!!” thoughts.


1 cup butter
1 cup Truvia
1 cup finely chopped almonds
1 tsp vanilla extract
1 dash sea salt
1 cup chocolate chips


Melt butter in a heavy 2-quart sauce pan on low heat. Add Truvia and chopped nuts. Stir constantly and slowly increase temperature over a period of 5 minutes to medium-low, or until a very slow boil (candy thermometer should read 250-275 degrees. Mixture should be frothy and there should be small bubbles that rise and pop pop from the bottom). When candy thermometer reaches 300 degrees, remove pan from stove and stir in the vanilla and dash of salt. Pour quickly onto a baking sheet covered in foil and sprayed well. Spray a rubber spatula and spread toffee mixture across the pan. Let cool 5 minutes, then sprinkle chocolate chips across the top. Allow another 5 minutes, then spread the chocolate to cover the toffee. Cool for 30 minutes, then freeze overnight. Break frozen toffee into pieces and store in a freezer bag.


Nutritional value:  serving size, 4 pieces approximately 1″x1″ square.  Servings per pan: 20.  Calories, 161; Carbs, 11; Fat, 14; Protein, 1; Fiber, 1.


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