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.

Are sugar-free candies keto-friendly? Many sugar-free candies are keto-friendly. But it's always important to read the nutrition label to determine how many total and net carbs a product contains to decide if it can fit your dietary needs. One sugar substitute to limit while on a keto diet is maltitol.

Answer: Jolly Ranchers Sugar-Free are not keto due to their non-keto sweeteners. Jolly Ranchers Sugar-Free have zero net carbs, though they're sadly still not keto. They contain isomalt and polyglycitol syrup, both of which are non-keto sweeteners.

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.

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).

Sweeteners like stevia, sucralose, erythritol, xylitol, monk fruit, and yacon syrup can easily fit into a low carb or ketogenic diet. However, you may need to limit your intake of other sweeteners high in carbs or sugar on a low carb diet.

In conclusion, sugar can kick you out of ketosis and prevent your body from burning fat for energy. If you're following a ketogenic diet, it's important to limit your intake of sugar and opt for keto-friendly sweeteners. This will help you to reach your weight loss or health goals and maintain optimal health.

Sugar free candies are made with types of sugar alcohols. Sugar alcohols are not sugar so they don't count as sugar. Sugar alcohols are carbohydrates so they do count as carbs.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

Does MCT oil stop sugar cravings? ›

MCT oil, rich in medium-chain triglycerides, may help curb sugar cravings on a keto diet. These fats are rapidly converted into ketones, providing a quick and sustained energy source. However, individual responses vary. It's essential to incorporate MCT oil mindfully, starting with small amounts to assess tolerance.

Is Cool Whip Keto? If you're looking solely at carb content, then technically yes, store bought cool whip is keto friendly. However, the real problem with store bought cool whip is that it is full of junk ingredients. Hydrogenated oil is like the first thing listed followed by high fructose corn syrup!

Stevita Naturals Hard Candy

Real keto hard candy can be pretty hard to find, making these Stevita hard candies fantastic. They're sugar-free, all-natural, and, best of all, have zero net carbs! Plus, they come in strawberry, cherry, grape, and orange flavors.

Allulose, monk fruit, stevia, and erythritol are all keto sweeteners that taste and bake like sugar, without the negative health impacts. In fact, these low-carb sweeteners (all of which can be found right here at Splenda) have health benefits. You'll feel good about eating your keto cookie.

ISOMALT is the number one sugar replacer worldwide in hard candies. It made by a two-stage production process: i) an enzymatic sucrose treatment and ii) hydrogenation. The resulting molecule, ISOMALT has a sweeting profile almost equal to sucrose, but with half the calories.

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

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.

With the texture issue, something is crystallizing the sugar. Try using your ingredients with the more classic method.

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.