Keto Chocolate Toffee Bars
Keto Chocolate Toffee Bars

Tin 20cm x 20cm / 8inch x 8inch

Shortbread Base

112g Coconut Flour
3 tbsp Keto Maple Syrup
64g Coconut Oil

Chocolate Toffee Top

250g Butter
95g Erythritol
175g Sugar Free Chocolate

Yields: 12 Bars
Calories: 152
Carbs: 5
Fat: 14
Protein: 2.3

Shortbread Base

  1. In a bowl add the Coconut Flour, Coconut Oil, Keto Maple Syrup and mix to combine

  2. Add the base mix to a lined tin and press down firmly

Chocolate Toffee Top

  1. In a pan add the Butter, Erythritol and start to heat slowly

  2. On a low heat keep stirring every 30 seconds

  3. Once you start to see bubbles test start to take the temperature

  4. Once the temperature hits 300°F bring off the heat and constantly stir

  5. Pour the toffee over the base

  6. Allow the toffee to set for around 15-25 minutes

  7. Once the toffee is hard place the Sugar Free Chocolate over the top and cover with tin foil

  8. Allow to sit for 10 minutes and then uncover and spread the chocolate

  9. Now refrigerate for 2 hours for everything to completely set

Check out these great Keto Chocolate Chip Cookie