Maybe you've seen recipes for crack toffee, especially around the holidays. There's a reason, it's easy to make and highly addictive! The original recipe uses saltine crackers (hence the name crack toffee) as the foundation, followed by gooey caramel, then topped with melted chocolate. Our daughter asked if it was possible to make these keto and now we can all enjoy this treat once again, thanks to our easy pie crust layer. Enjoy!
Keto Pie Crust
1 1/4c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
2T butter, softened
2T cold water
1. Preheat oven 350°. In a small mixing bowl, combine flours and butter until it resembles crumbs. Add water and stir until dough forms a ball.
2. Press into a parchment lined 8x8 pan. Bake for 10-12 minutes, or until golden brown. Set aside and prepare the caramel sauce.
Tip: (1) Use a fork to poke holes in the crust before baking, this allows the caramel to seep into the crust. (2) Cut the crust when it comes out of the oven, it will make it easier to break into pieces at the end.
They don't call it crack candy for nothing!
Keto Caramel
1T butter
2c heavy whipping cream
1c sweetener (we use Splenda)
1 tsp vanilla or caramel extract (optional but we use Grandma's Pure Vanilla)
1. Melt butter in a wide saucepan until it browns on medium heat, be careful not to burn it.
2. Add sweetener and heavy whipping cream, stir until combined. It will be pale. Simmer on medium heat for 15-20 minutes or until it reduces by at least half and darkens.
3. Remove from heat, add vanilla and stir well.
4. Pour over hot crust. Bake for 10 minutes (also at 350°).
TIP: If you cook it too long it will break or separate. Don’t throw it out! Add another tablespoon of heavy whipping cream and whisk on low until combined.
Chocolate Topping
1/2c sugar-free chocolate chips, milk or dark (we use ChocZero or Let's Bake Believe)
1 tsp coconut oil (solid kind)
1. Melt chocolate and coconut oil in double boiler or microwave at 30 second intervals until completely melted.
2. As soon as the caramel layer has been baked, pour the melted chocolate over the top. Spread it out evenly. coating the entire surface. Place in freezer for 10-15 to harden the chocolate.
3. Remove from pan and break into pieces. Store in an airtight container.
OPTIONAL ADD-IN: Sprinkle 1-2T chopped nuts (we like almonds, similar to English Toffee) over the caramel immediately after removing from the oven or on top of the melted chocolate before chilling.
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