No-Sugar English Toffee

Buttery, crunchy, chocolate-topped toffee—without the sugar spike. This classic candy gets a keto-friendly glow-up using allulose for that perfect snap-then-chew texture.

Ingredients

• 1 cup salted butter

• 1 cup Fit Lane allulose sweetener

• 1 cup Lily’s dark chocolate chips (no sugar added)

• 1 cup roasted almonds, chopped (no salt)

Directions

1. Line an 8×8 pan with foil and smooth it flat (wrinkles = sticky spots).

2. In a small saucepan with a candy thermometer, melt butter over low heat. Stir in allulose.

3. Increase heat to medium-high and cook, stirring constantly, until foamy and 310°F. Color should be light mahogany.

4. Remove from heat and carefully pour into prepared pan.

5. Let sit 5 minutes (separation is normal—trust the process).

6. Sprinkle chocolate chips over the warm toffee. After 3–5 minutes, spread smooth.

7. Top with chopped almonds and refrigerate until firm.

8. Once fully chilled, cut into squares—or break into rustic shards. Store airtight in the fridge.

Candy Tip 🍬
Stir nonstop and watch the thermometer—pulling at the right temp is the secret to toffee that’s crisp and pleasantly chewy.

✨ Made with Fit Lane Nutrition Allulose — available on Amazon & Walmart.