- Almonds Or Pecans - Unsalted Butter - Allulose - Erythritol-Based Sweetener - Sea Salt - Pure Vanilla - Keto Chocolate Chips
Melt the butter over low heat. Add the allulose and erythritol. Turn up the heat to medium and bring the mixture to 305 degrees, then immediately remove it from the heat to prevent burning.
Stir in the pure vanilla. Spread the nuts evenly in a parchment-lined 8x8 baking dish. Pour the butter/sweetener mixture over the nuts.
Evenly spread the chocolate chips over the toffee and cover with foil for 5 minutes to soften and melt. Remove the foil and spread out the softened chocolate with a rubber spatula.