Name: Keto Salted Caramel Toffee
Prep time: 5 min
Ingredients: 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)

Keto Salted Caramel Toffee

Keto, Sugar-free, Low carb, LCHF, Flourless

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Prep Time 5 mins

Cooling time In freezer 30 mins

Servings 16 pieces

Ingredients

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

Instructions

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!