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–+ servings
Keto Christmas Saltine Toffee

Irresistible Keto Christmas Saltine Toffee for Festive Indulgence

Indulge in Keto Christmas Saltine Toffee, a perfect mix of salty and sweet for the holiday season, ready in minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Low Carb Keto Friendly
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee
  • 1 box Keto-friendly saltine crackers these serve as the crispy base for your delicious toffee
  • 1 cup Unsalted butter the rich flavor of butter enhances the toffee's creaminess
  • 1 cup Granulated erythritol this low-carb sweetener gives you that sugary sweetness without the carbs
For the Topping
  • 1 cup Sugar-free chocolate chips melts to create a smooth, rich layer on top of the toffee
  • 1 cup Chopped nuts walnuts, pecans, or almonds add delightful crunch
  • 1 teaspoon Sea salt a sprinkle at the end balances the sweetness

Equipment

  • medium saucepan
  • Baking Sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the keto-friendly saltine crackers in a single layer on the prepared baking sheet.
  2. Melt the unsalted butter in a medium saucepan over medium heat, stirring occasionally for about 2-3 minutes. Add in the granulated erythritol, mixing until smooth and fully combined. Heat until it reaches a gentle boil, bubbling for about 3 minutes until golden.
  3. Carefully pour the hot toffee mixture evenly over the arranged saltine crackers, spreading it gently with a spatula.
  4. Bake the toffee for 5 to 7 minutes, keeping an eye on it for bubbling and slight golden brown edges.
  5. Sprinkle the sugar-free chocolate chips over the hot toffee layer and let them sit for about 2-3 minutes until melted.
  6. Spread the melted chocolate evenly over the toffee layer using a spatula.
  7. Sprinkle the chopped nuts over the chocolate layer and dust with sea salt.
  8. Allow the toffee to cool completely at room temperature, or speed it up in the refrigerator for about 30 minutes.
  9. Once set, break the toffee into bite-sized pieces and store in an airtight container.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 10gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Watch the boil and ensure even layering for best results. Let the chocolate chips sit to prevent runniness and allow complete cooling to set properly.

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