Chewy Sugar Free Keto Toffee Recipe (2024)

FAQs

Why did my toffee turned out chewy? ›

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Sugar free creamy toffees with sweeteners

Ingredients: sweeteners (maltitol, isomalt, sorbitol syrup, sucralose), palm fat, butter (milk)(4.4%), cream (milk)(3.9%), flavourings, salt, emulsifier: soya lecithin, colour: ammonia caramel.

Many sugar-free candies are sweetened with stevia, erythritol, or xylitol sweeteners instead of sugar, which do not spike blood sugar levels or count towards net carbs. The options are vast when it comes to low carb and keto-friendly candy alternatives, so let's dive into some of our favourites…

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.

Toffee Making Tips + Troubleshooting

Your toffee is better off overcooked than undercooked! Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

Sugar Free Assorted Toffee: Sugar Free Sweets

A wonderful mix of wrapped assorted toffee, all sugar free, all creamy and delicious. You'll find liquorice, banana, mint, Devon and more in the mix. Excessive consumption of sugar free products can cause laxative effects.

Bottom line. Yes, children and adults with diabetes can and do eat candy. The key is moderation and making sure to track the number of carbohydrates and calories eaten. Sugar-free candies can be better for blood sugar levels, but they still contain carbs and calories.

To ensure you're eating dark chocolate, choose chocolate with at least 70 percent cocoa. Next, scrutinise any added ingredients: caramel, toffee and other sugary ingredients should be avoided. Those will unnecessarily spike up the sweetness and could wreak havoc on blood sugar levels.

A bite from a candy bar? Yes, temporarily. High insulin levels kick you out of ketosis. But you may find that after an extended fast, where your body has become fat adapted, even after all a meal, your body may continue to produce ketones for a while.

Does sugar-free stop ketosis? ›

A keto lifestyle means avoiding sugary drinks like juices, flavored coffees or anything that can take you out of ketosis. The good news is that sugar-free energy drinks are perfectly acceptable on the keto diet.

Yes, you can still have it, but it really does need to be in moderation, and you need to stay under your daily carb threshold to ensure you remain in a state of ketosis. For some people, their carb threshold can be as low as 20 - 30 grams.

1. Sugar-Free Chocolate: Look for dark chocolate with a high cocoa content and little to no added sugar. 2. Stevia or Erythritol-Sweetened Treats: Use sweeteners like stevia or erythritol to make keto-friendly desserts, such as cheesecakes, brownies, or cookies.

Stevita Naturals Hard Candy

They come in four flavors — cherry, grape, orange, and strawberry. They're naturally sweetened with stevia and isomalt, a sugar alcohol derived from sugar cane. Best of all, they're free from net carbs, making them a suitable treat for those following a keto diet.

If you're on keto, then you know sugar is a no-go—the ultra-restrictive diet calls for slashing your daily carb intake to under 50 net grams a day. If you're looking for some sweetness to add to coffees or treats, you'll need to go with a sugar alternative that's low-carb and keto-friendly. Yes, they exist!

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Our answer

The butter, sugar and syrup are melted together and should form a smooth sauce. When the sauce cools it should remain amalgamated. If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.

According to Blakeslee, if a candy appears extremely sticky or has a grainy texture, then it has most likely expired due to temperature abuse and the crystallization of sugar. As a result, she said, it may develop an off flavor, have a change in color or turn moldy if it contains fruits or nuts.

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.