Prep Time: 10 minutes
Cook Time: 12–15 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Difficulty Level: Easy
Intensity Level: Moderate heat (stovetop candy-making stage)
Servings: 16 pieces

---

Ingredients

For the Toffee Base:

• 1 cup unsalted butter (2 sticks)

• ¾ cup powdered erythritol or monk fruit sweetener

• 1 teaspoon vanilla extract

• Pinch of sea salt

For the Chocolate Layer:

• 1 cup sugar-free chocolate chips (70–85% cocoa recommended)

• ½ teaspoon coconut oil (optional, for smoother melting)

Toppings (Optional but Recommended):

• ½ cup chopped pecans or almonds

• Flaky sea salt

• Unsweetened shredded coconut

---

Equipment Needed

• Medium heavy-bottom saucepan

• Silicone spatula

• Candy thermometer (recommended but optional)

• Parchment paper

• 9×9-inch baking pan

• Offset spatula or spoon

---

Step-by-Step Instructions

Step 1: Prepare the Pan (Low Intensity)

Line a 9×9-inch baking pan with parchment paper, leaving extra on the sides for easy lifting later. Set aside.

Intensity: No heat
Time: 5 minutes

---

Step 2: Make the Keto Toffee (Moderate–High Intensity)

In a heavy-bottom saucepan over medium heat, melt the butter completely.

Once melted, add the powdered sweetener and stir continuously to combine.

Bring the mixture to a gentle boil, stirring constantly to prevent burning. Allow it to bubble for 10–12 minutes, or until it reaches 285–300°F (hard crack stage) on a candy thermometer.

If you don’t have a thermometer, look for:

• Deep golden brown color

• Thickened texture

• Slight nutty aroma

Remove from heat immediately and stir in vanilla extract and a pinch of salt.

⚠️ Important: The mixture is extremely hot. Avoid touching or splashing.

Intensity: Medium-high heat
Time: 12–15 minutes

---

Step 3: Pour and Spread (Low Intensity)

Quickly pour the hot toffee into your prepared pan. Spread evenly using a spatula before it starts to set.

Let it cool for 3–5 minutes—just enough to firm slightly but still remain warm.

Intensity: No heat
Time: 5 minutes

---

Step 4: Add the Chocolate Layer (Low–Moderate Intensity)

Sprinkle sugar-free chocolate chips evenly over the warm toffee.

Let them sit for 2–3 minutes to soften from residual heat.

Use a spatula to gently spread the melted chocolate into an even layer.

If needed, place the pan in a warm (not hot) oven for 1–2 minutes to help melt the chocolate fully.

Intensity: Very low heat (residual warmth)
Time: 5 minutes

---

Step 5: Add Toppings (Low Intensity)

Sprinkle chopped nuts, flaky sea salt, or coconut evenly over the chocolate layer.

Gently press toppings into the chocolate so they adhere.

Intensity: No heat
Time: 3 minutes

---

Step 6: Chill and Set (Passive Time)

Transfer the pan to the refrigerator and chill for at least 1 hour, or until fully hardened.

Once set, lift out using parchment paper and break into pieces using your hands or a knife.

Intensity: No heat
Time: 1 hour

---

Tips for Perfect Keto Crack Candy

1. Use a Heavy-Bottom Pan

Prevents scorching and ensures even heat distribution.

2. Don’t Rush the Toffee

The hard crack stage is crucial for proper texture. Under-cooking may result in soft candy.

3. Watch for Sweetener Crystallization

If your mixture looks grainy, lower heat slightly and stir consistently.

4. Store Properly

Store in an airtight container:

• Refrigerator: Up to 2 weeks

• Freezer: Up to 3 months

---

Flavor Variations

🍫 Peanut Butter Swirl

Drizzle melted natural peanut butter over chocolate before chilling.

☕ Mocha Crunch

Add ½ teaspoon espresso powder to melted chocolate.

🎄 Holiday Spice

Mix cinnamon and nutmeg into the toffee for a festive twist.

🥥 Almond Joy Style

Top with shredded coconut and sliced almonds.

---

Nutrition Information (Per Serving – 1 Piece)

Based on 16 servings. Values are approximate and may vary depending on brands used.

• Calories: 165

• Total Fat: 17g

• Saturated Fat: 9g

• Carbohydrates: 4g

• Fiber: 1g

• Net Carbs: 2–3g

• Protein: 1g

• Sugar: 0g

• Sugar Alcohols: 2g