- Base: 2 cups almond flour, 1 large egg, 1/2 tsp baking powder, 1/4 tsp salt, 3 tbsp melted butter, 2 tbsp allulose
- Toffee layer: 1/2 cup butter, 1/2 cup brown sugar replacement (keto-friendly), 1 tsp vanilla
- Chocolate layer: 1 cup sugar-free chocolate chips, 1 tbsp coconut oil
- Topping: 1/4 cup crushed sugar-free peppermint candies
- Prepare the almond base: Mix almond flour, egg, baking powder, salt, and melted butter. Roll thin between parchment to ~1/8″ thickness.
- Bake the base: Sprinkle allulose evenly and bake at 300°F (150°C) for ~25 minutes until deep golden brown.
- Make keto toffee: In a saucepan melt butter and brown sugar substitute; simmer until thickened and amber, then stir in vanilla.
- Layer toffee: Pour hot toffee over the baked base and spread evenly. Chill 15 minutes to set.
- Chocolate layer: Melt sugar-free chocolate chips with coconut oil; spread over chilled toffee.
- Peppermint crunch: Sprinkle crushed sugar-free peppermint candies on top. Chill 1 hour then break into pieces.
Notes
Tips & Science
- Allulose caramelizes similarly to sugar—other sweeteners like erythritol won’t behave the same.
- Brown-butter toffee deepens flavor; watch closely to avoid burning.
- Chill between layers for clean separation and crisp texture.
Nutrition
- Calories: 180
- Fat: 16g
- Protein: 4g
