• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Castle in the Mountains
  • All Recipes
  • Resources
  • Keto Tips
  • Subscribe
  • Stories
menu icon
go to homepage
  • All Recipes
  • Resources
  • Keto Tips
  • Subscribe
  • Stories
subscribe
search icon
Homepage link
  • All Recipes
  • Resources
  • Keto Tips
  • Subscribe
  • Stories
×

Home » Dessert

Highland Toffee - Ketofied Christmas Candy.

· As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.

Low Carb Highland Toffee Pins (2)

I am so excited that I have finally gotten around to sharing this recipe.

I have been making this for a awhile but it never quite tasted the way I wanted until I started using Allulose in place of monk-fruit.

This tastes like real candy and couldn't be easier to make.

Chilled and served toffee
Jump to Recipe

🥘Ingredients:

  • 1 cup butter
  • 1 cup Allulose
  • 1 cup Sugar Free chocolate chips
  • ½ cup Chopped Nuts: Peanuts, almonds, cashews or hazelnuts all go great with this toffee. See post.

👩🏾‍🍳How to Make the Highland Toffee:

  1. Line an 8*8 inch pan with foil.

Don't go much smaller than this size pan or your candy will be too thick and hard to eat.

2. Chop the nuts you'll be using for the topping. I made several batches using different nuts. All of them are good.

Cashews have more net carbs than almonds, hazelnuts or peanuts.

Extra nuts are used in photos because they make the candy look pretty. If you want your candy to look just like this...add more.

3. On low heat, melt butter.

Then add allulose and whisk until combined. Turn up heat to Medium/High and whisk until the mixture turns golden brown and reaches 310F / 154.4C. This took me about 8 minutes at high altitude.

4. Turn off heat and whisk continuously to keep the butter and sugar from separating.

Pour into the lined pan and let sit for about five minutes to cool slightly. The butter and sugar will separate a little - don't worry, it will come back together in the next step.

5. Top with chocolate chips once slightly cooled.

After about 3-5 minutes, use a rubber spatula to spread out the chocolate in an even layer.

6. Top with chopped nuts immediately after spreading chocolate - while the chocolate is still warm so they stick.

Chill until firm and break apart into pieces. Store in the fridge until gone.

📋Tips & FAQ's:

Isn't this English Toffee? Why is it called Highland Toffee?

Because I'm Scottish and that's what I call it. Here are a few of my favorite sayings so you can get in the mood too...

Can I make this candy ahead of time?

Absolutely! It will keep as long as you need it to in the fridge.

The longest we have ever had it is a week. Mostly because it got pushed to the back and everyone thought it was gone.

Why isn't there any extract in this recipe?

It doesn't need it but you can still add some if you like. Just let it cool for a bit before adding it.

Extracts don't fare well in high heat situations and it will bubble, pop and hiss when you add it.

Plus, you will lose a lot of the flavor to evaporation if the toffee is still too "burny burny" when it's added. Don't use your expensive vanilla.

This is great! Do you have other low carb candy recipes?

Yes! The dark chocolate Keto Almond Bark is delicious and will save you a lot of money.

It's super easy to make too.

That's All for the Low Carb Highland Toffee!

I hope you love this candy and that it makes your life easier.

Squashing cravings right away with good, low carb food that you have on hand is a great way to be kind to yourself.

As always, please leave your questions, comments and amazing additions below!

Soraidh,

Brandy

More Recipes to Love:

  • Keto Chocolate Strawberries
  • Peanut Butter Cups
  • Keto Creme Brulee
  • Key Lime Cheesecake Bites

Low Carb Highland Toffee

Bran
Buttery holiday toffee covered in low carb chocolate and nuts. This is an amazing sugar free candy to keep the season burning bright. Bonus: It only takes about ten minutes of your time.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 6 mins
Cooling time 45 mins
Total Time 53 mins
Course candy
Cuisine American, Keto
Servings 10 servings
Calories 301 kcal

Equipment

Candy Thermometer
Sauce Pan

Ingredients
  

  • 1 cup butter
  • 1 cup Allulose granulated - or use sweetener of your choice.
  • 1 cup Sugar Free chocolate chips
  • ½ cup Chopped Nuts Peanuts, almonds, cashews or hazelnuts all go great with this toffee. See post.

Instructions
 

  • Line an 8*8 inch pan with foil.
    Foil
  • Chop the nuts you'll be using for the topping. I made several batches using different nuts. All of them are good.
    Chopped Nuts
  • On low heat melt butter. Then add allulose and whisk until combined. Turn up heat to Medium/High and whisk until the mixture turns golden brown and reaches 310F / 154.4C. This took me about 8 minutes at high altitude. It should turn a deep golden brown.
    Simmering Toffee
  • Turn off heat and whisk continuously to keep the butter and sugar from separating. Pour into the lined pan and let sit for about five minutes to cool slightly. The butter and sugar will separate a little - don't worry, it will come back together in the next step.
    Poured toffee mixture
  • Top with chocolate chips once slightly cooled. After about 3-5 minutes, use a rubber spatula to spread out the chocolate in an even layer.
    Topping toffee with choclate chips
  • Top with chopped nuts immediately after spreading chocolate - while the chocolate is still warm so they stick.
    Topping toffee with nuts
  • Chill until firm and break apart into pieces. Store in the fridge until gone. See post.
    Chilled and served toffee

Notes

This recipe makes about 10 servings of 2 ounces each.
Store in the fridge for a hard toffee. If you store at room temp it will be a chewier, caramel type of candy. Good either way!

Readers Made These Low Carb Recipes Next:

  • Keto Candy, What Makes it Sweet
  • Hot Buttered Rum - How to make Christmas in a Cup!
  • 5 Easy Keto Christmas Treats!
  • 12 Days of Keto Christmas Recipes

Readers' Favorite Categories:

  • Bread
  • Dessert
  • Meals

Nutrition

Serving: 2ozCalories: 301kcalCarbohydrates: 9gProtein: 3gFat: 32gSodium: 162mgFiber: 6gNet Carbs: 3gFat Ratio per Serving: 95.68%Protein Ratio per Serving: 3.99%Carb Ratio per Serving: 3.99%
Keyword 10 Minute Recipe, gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb Highland Toffee is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

More Recipes for Keto Desserts:

  • Pecan Pie Smoothie Recipe
  • Instant Keto Chocolate Mousse Recipe
  • 5 Easy Keto Christmas Treats!
  • Keto Chocolate Crinkle Cookies

About Bran

I'm the Queen B here @ Castle in the Mountains. BSN, MBA. I am a keto enthusiast and food blogging coach.

Reader Interactions

Comments

  1. Brenna

    February 08, 2021 at 7:35 am

    Thanks Sue! I am so happy that you liked it!

  2. Sue

    February 05, 2021 at 1:59 pm

    5 stars
    I followed your recipe as written and this turned out AMAZING!!!!! It is totally addictive and my entire family loved it! If you’re a toffee lover then this is a definite “must make” recipe.
    Thank you for sharing this recipe.

  3. Brenna

    January 07, 2021 at 9:17 am

    Hi Barbara! So Sorry that it too this long to answer you. It took awhile to get through the holiday comments (apologies). Yes, the erythritol also needs to be taken to about 310F (until its a deep golden brown color). You'll still need to refrigerate the final product to get the crunch of toffee though. If you leave it out it at room temp it will be more like taffy (still good). I hope this helps!

  4. Barbara A Chen

    December 31, 2020 at 1:29 am

    Hi Brenna, this looks amazing! I'm wondering about the crystallization of allulose compared to erythritol. Does it get as hard/crunchy with allulose as with erythritol? Also, when you made it with erythritol based sweeteners, did you still take the temperature up to 310 degrees? Thanks for the recipes...I will spend more time on your site!

  5. Brenna

    November 09, 2020 at 3:32 pm

    Hi Patricia! I suppose it would depend on what other types of sweeteners you wanted to use. The recipe needs granulated allulose so that it recrystallizes into a hard candy. Allulose is a little sweeter than erythritol and I have only made this candy with the monkfruit/erythritol blend and granulated allulose. I used the same amount of the blend and it was good. Allulose is my favorite sweetener by far. Cheers!

  6. Patricia Brown

    November 08, 2020 at 7:53 am

    This looks yummy! Is the Allulose granulated or liquid? Also, if you use a different sweetner would you use less because Allulose is 60% sweet as other sweetners?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

WELCOME!

Castle in the Mountains Family

This is us...Bran, Ada & Thom

We develop and share easy, healthy and delicious low carb recipes. You can read more here...

Footer

↑ back to top

Castle in the Mountains

  • About Us
  • Join the Newsletter
  • Recipe Index
  • Contact
  • Privacy Policy
  • Disclaimer

Keto Recipes

  • Keto Bread
  • Keto Desserts
  • Meals
  • Sides
  • Drinks
  • Keto Recipe Lists

Keto Tips

  • Getting Started on Keto
  • Lose 10 Pounds in 7 Days
  • Holiday Stress and Keto
  • Keto Sweeteners
  • Keto and Imbibing
  • Budget Keto
  • All Keto Tips

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Castleinthemountains.com