Sugar-Free Toffee


  • 5 tablespoons butter
  • 1 cup walnuts, chopped
  • 5 tablespoons heavy cream, divided
  • pinch salt
  • 3/4 cups Swerve sweetener
  • 7 ounces unsweetened baking chocolate


  1. Line an 8-by-8-inch baking pan with foil, then with a piece of wax paper.
  2. In a saucepan, melt butter over low-medium heat until it starts to turn golden.
  3. Add the walnuts and cook for about 5 minutes, until they are slightly toasted.
  4. Add the Swerve and 4 tablespoons of the cream, and cook until thickened and golden, about 10 minutes.
  5. Remove immediately from the heat and add the salt and remaining cream, and stir until smooth.
  6. Spread the mixture into the bottom of the lined baking pan, and refrigerate until firm to the touch (about 45 minutes).
  7. Melt the chocolate in a glass measuring cup or small glass bowl in the microwave, stirring every 30 seconds.
  8. Remove the toffee from the refrigerator and pour half of the chocolate on top, spreading to cover the entire surface.
  9. Place the pan in the freezer for about 5 minutes to help solidify the chocolate.
  10. Flip the toffee bark over and peel off the wax paper.
  11. Return the foil back onto the pan, and put the toffee back in, chocolate side down.
  12. Pour the remaining melted chocolate on top, and freeze until firm.
  13. Remove the toffee from the pan and cut into pieces.
  14. Store in an air-tight container in the refrigerator or freezer.

The original recipe for this tasty toffee can be found here.

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