Keto Toffee

Keto Toffee

Olena Islamkin on how to cook real keto toffee, absolutely sugar free! Sticky, melting in your mouth and no danger of teeth cavity!

I nearly lost my mind during the last months of my pregnancy. Found some soft toffy candies in the supermarket next to my house. With sea salt. This perfect stickyness! This perfect ratio of sweet and salty. I was crying. Crying while I ate them. And I was crying even more when my husband didn’t bring them home, because I asked him not to, in any case, even if I cry and plead. When he brought toffees home, I cried, because he didn’t strive to help me get fit.

As you see, there was virtually no solution to my problem. My husband brought me toffees or didn’t bring them, he was stoic in handling my tears. Luckily, pregnancy only lasts 40 weeks (39 plus a few days in my case), I gave birth to Zoya and forgot about toffee.

But not completely. I saw toffee in my dreams. Keto-toffee, that would be perfectly sticky, but without any danger of diabetes or teeth cavities.

But there’s a nuance. You’re gonna need allulose — a sweetener from iHerb. My recommendation is to put an alert on it. It’s expensive, but worth a try. It doesn’t get metabolized, same as erythritol, and it doesn’t raise your glucose levels (even blocks the metabolization of it from other stuff). But the main thing about allulose is its taste. It’s a dream of any culinary lover. When you get your hands on allulose, make this keto toffee snickers with salted caramel.

It’s especially tasty to mix eating it with kissing that one person who’s ready to bring you toffees, take them away, and be there when you make your own toffees, no matter the weather, no matter the crisis or pandemic or just anything else.

Keto Toffee

With the perfect caramel sauce
Pin Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Охладить: 2 hours
Course: Dessert
Cuisine: American
Keyword: caramel, LCHF of the peoples of the world, no eggs, snickers, toffee
Servings: 8 servings
Carbohydrates: 4g


  • 150 gr allulose
  • 500 ml heavy cream
  • 150 gr nuts
  • 1 pinch соль
  • 75 gr 99% chocolate


  • Mix a cup of allulose with two cups of heavy cream in a cooking pan on a small heat. Let it reduce, making the mix 2-3 times smaller, stir without letting the mix boil.
  • Toast nuts in the oven (I used a mix of hazelnuts and peanuts) or in the frying pan, chop them into large bits.
  • Line your cooking pan with a cooking film, and cover the bottom with nuts. Salt them and pour the caramel.
  • Melt the chocolate in a steambath. Pour it into your pan and put the pan into a fridge. Let everything freeze and solidify, chop into pieces – and that's it! Enjoy.


Serving: 1serving | Calories: 268kcal | Carbohydrates: 4g | Protein: 2.3g | Fat: 25g

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