Sugar-Free Toffee Bits

Maria Calvo
10 minutes ago
2 min read

(Simple, Crunchy, and Surprisingly Indulgent)

One of the biggest misconceptions about sugar-free or low-carb cooking is that it means giving things up. In reality, modern sugar-free alternatives make it possible to recreate almost any classic recipe—often with better control over flavor, texture, and how you feel afterward.

Toffee is a perfect example.

Traditional toffee relies on sugar heated to high temperatures to create that signature crunch. But with the right sweetener and a few simple ingredients, you can achieve the same indulgent result—without the blood sugar spikes or post-dessert crash.

These sugar-free toffee bits are rich, buttery, lightly caramelized, and incredibly easy to make. Once broken into small pieces and frozen, they hold their crunch beautifully in ice cream, adding contrast and texture without overpowering the base.

Ingredients

Yield: ~½–¾ cup

Use: Ice cream mix-ins, dessert toppings, snacking (careful, they are delicious 😄)

½ cup granulated erythritol(or erythritol/monk fruit blend with erythritol as the first ingredient)
3 Tbsp butter
2 Tbsp heavy cream
1 pinch salt
½ tsp vanilla extract (optional)

Instructions

Melt & cook. Add erythritol, butter, heavy cream, and salt to a small saucepan. Heat over medium, stirring until fully melted. Bring to a gentle boil.
Cook to toffee stage. Continue cooking for 5–7 minutes, stirring frequently. The mixture will thicken and turn a light amber color.(If using a thermometer, target ~300°F / hard crack stage.)
Set. Immediately pour onto parchment paper or a silicone baking mat. Spread thin and let cool completely, about 10–15 minutes.
Break & freeze. Once hardened, break into small pieces. Freeze before using—this step is key for maintaining crunch when mixed into ice cream.