Toffee Almond Chocolate Bar

Toffee Almond Chocolate Bar

5 from 1 vote
Recipe by Steve @ SeriousKeto Course: Desserts, Fat BombsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

267

kcal
Total Carbs

16

grams
Net carbs

4

grams
Fat

24

grams
Protein

8

grams

My three favorite flavors when it comes to a dessert — whether it’s a cookie, ice cream, or a candy bar — are chocolate, almond and toffee. This keto candy bar / fat bomb brings all three together in a wonderful “grown up” candy bar. This recipe uses another recipe of mine, toffee almonds / brittle.

Ingredients

  • 6 TB crushed toffee almonds (60g)

  • 1/2 cup sugar free milk chocolate chips (90g)

  • 6 TB almond butter (90g)

  • 1-2 TB MCT oil (15-30 mL)

  • 1 squirt English toffee liquid stevia (optional)

Directions

  • Fill a six cavity silicone mold with my crushed toffee almonds — one tablespoon per cavity. Set this aside.
  • In a double boiler, melt the chocolate chips and almond butter. If it is too thick, add a tablespoon or two of MCT oil.
  • If you want to amp up the English toffee flavor, add a squirt or two of English toffee flavored liquid stevia.
  • Pour melted chocolate over the almonds and using a butter knife, “rake” through through the almonds so that the chocolate gets in every nook can cranny. You can also shake the mold to get any air bubbles to pop.
  • Place the silicon mold in the freezer for an hour to firm up, then pop the candy bars out of the mold. These are best stored in the freezer to keep them from melting on your finger tips.

Recipe Video

Notes

  • Macros assume that you are using 2 TB of MCT oil. This only affects the fat content.

Products used in this recipe:

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