How to make the best keto salted caramel toffee

Keto Salted Caramel Toffee

Keto, Sugar-free, Low carb, LCHF, Flourless
Prep Time 5 mins
Cooling time In freezer 30 mins
Servings 16 pieces


  • 30 g Erythritol 2 tablespoons
  • 20 g Inulin 2 tablespoons
  • A pinch of Sea salt
  • 45 g Butter 3 tablespoons
  • 80 g Unsweetened dark chocolate
  • 30 g Pecans 16 pecan halves
  • Sea salt to taste


  • In a small saucepan, mix erythritol, inulin and salt together.
  • On a medium high heat, let the mixture melt without touching or stirring. Occasionally you can shake the pan back and forth to distribute the heat equally.
  • When they are completely melted, take the saucepan from the heat off and add the butter.
  • Mix until the butter is completely melted and well combined. 
  • Replace the caramel into a milk jug, leaving a tablespoon of the caramel still in the saucepan.
  • Into the saucepan, add the unsweetened dark chocolate and let it melt with the remaining heat. 
  • Prepare 16 mini liners in size of ø26mm.
  • Pour first the melted chocolate, equally divided into each liner. Use up all the chocolate until the last drop.
  • Pour in the caramel, aiming the center of the chocolate. Try your best to divide equally, using up all til the last drop.
  • Top with toasted pecans and sea salt to taste.
  • Chill them in the freezer for about 30 minutes.
  • Enjoy!



🔶Where to find the ingredients 
Unsweetened dark chocolate
Lupin flour 
Psyllium Husk 
🔶Find the tools
Baking Silikon Mat
Pastry Roller
Hand mixer
Measuring cups
Measuring spoons
Coffee and Spice Grinder (you can grind erythritol to powder too!)
Hand Blender 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support!
🔶Macronutrients per one toffee (1/16)
Carbohydrates: 0.6g
Protein: 0.7g
Fats: 6.9g
Calories: 71kcal

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