LOW CARB CRACKER TOFFEE
Is it possible? Oh yeah...this low-carb Cracker Toffee has been destined to become a favorite holiday treat. Since it's sugar-free dig in! This post is sponsored by the Sweets of Lily
What is that noise? That thumping, rattling noise? That is the sound of jaws hitting the ground. And that is that the noise you tell them it is low sugar and carbohydrate and you may hear if you serve your buddies this Keto Cracker Toffee. You will can also hear several gasps and maybe 2 or a snort. You're likely to listen to a cacophony of sounds that are amazed and startled. And you're likely to feel that it was completely crushed by warm glow of knowing you.
Cracker Toffee is a holiday classic and I like nothing more than re-creating holiday classics at a much healthier form. It gets me giddy with enthusiasm. However, when you hear that I made this treat and I did not discuss it with 26, you're going to hate me.
Complete Time Is it possible? Oh yeah. . .this low-carb Cracker Toffee has been destined to become a holiday treat. Since it's sugar-free dig in!
Ingredients
- 2 cups almond milk
- 1 large egg.
- 2 tbsp grated butter melted
- Topping
- 3/4 cup Swerve Sweetener
- 1/2 cup butter
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- 4 oz Lily's Dark Chocolate chopped
- 2 tsp coconut oil or avocado oil
- 3/4 cup chopped toasted pecans
Directions
To Generate the crackers:
- Preheat the oven to 300F.
- In a large bowlwhisk together the almond milk, salt, and baking powder. Stir in the butter along with the egg until the dough comes together.
- Turn out the dough on a big piece of parchment paper and then tap into a rough rectangle. Top with another piece of paper and roll out into some 1/8 inch thickness. Remove of paper.
- With a sharp knife or a pizza cutter, score the dough to 2-inch squares. Transfer the parchment and bake 35 to 40 minutes, or till the edges are golden brown and the crackers are firm to the touch. Remove from the oven and let cool before breaking into crackers.
- To Earn the cracker toffee:
- Preheat the oven to 375F. Line a rimmed baking sheet using foil and spray with oil spray. Organize the crackers in one layer so they are touching, covering up to this sheet as possible (split them to match, if needed, and you might have some leftover crackers).
- At a moderate heavy-duty saucepan over moderate heat, combine Swerve and butter and stir fry till Swerve is dissolved. Bring to a boil and then cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may change based upon the caliber of your cookware).
- Remove from heat and stir in vanilla extract and salt. Stir in 2 tablespoons of roasted Swerve Sweetener till it comes if the mixture seems to be dividing.
- Twist the hot toffee instantly over the crackers as equally as possible to pay. Bake for 5 to 6 minutes. Let cool when melting the chocolate.
- Combine the chopped chocolate and oil in a microwave safe bowl and melt high in 30 minute increments, stirring in between. As an alternative, you can melt double boiler fashion.
- Drizzle the chocolate on the chilled toffee and disperse evenly. Sprinkle with all the pecans. Let set before the chocolate is firm then split apart into bits (it will generally divide across the lines of their crackers).
Recipe Notes
- A note about portions. . .this produces a lot and could be anywhere between 10 to 20 servings. It has a tendency to break up across the lines of their crackers and you need to receive approximately 30 pieces, should you create them two inches by two inches.