AILI Nutty Chocolate Chewy Toffee

Makes: 12 Servings.
Serving Size: 1 bar, 188 calories, 18g fat, 2g Net Carbs, 3g protein


  • 5 Tbsp salted butter (TOFFEE)
  • 1 Cup Walnuts, chopped (TOFFEE)
  • 1/3 Cup And I Like It™ FirstRate™ (TOFFEE)
  • 4 Tbsp Heavy Whipping Cream + 1 TBSP (separate) (TOFFEE)
  • 1/4 tsp Xanthan Gum (TOFFEE)
  • 1 Cup dark chocolate (at least 70% cacao) (TOPPING)
  • 1 Tbsp And I Like It™ FirstRate™ (TOPPING)


  1. Melt the butter in a saucepan over medium heat until just golden.
  2. Add the walnuts & stir frequently for 5 minutes.
  3. Add 4 Tbsp heavy cream & FirstRate, stir until incorporated. Cook, stirring continuously until thickened, about 2 min.
  4. Remove from heat, add the Xanthan gum & stir vigorously until smooth & thickened.
  5. If it looks too thin, return to heat & simmer stirring constantly until thick (be careful not to burn almonds).
  6. Add in 1 Tbsp heavy cream & stir.
  7. Pour into a lined & greased baking pan (loaf size is fine)
  8. Cool in the fridge for 30 minutes.
  9. To make the topping, microwave the chocolate in 30 second increments, until melted.
  10. Stir in the FirstRate until fully incorporated, break down any clumps.
  11. Pour half of the chocolate over the cooled toffee, spread until smooth, & freeze for 10 min.
  12. Once solid, flip the toffee over in the pan & pour the remaining chocolate onto the toffee, spread until smooth. Freeze for 10 minutes.
  13. Cut the toffee into 12 bars.
  14. NOTE 1: You can substitute pecans or almonds for the walnuts, be sure to adjust your macros.
  15. NOTE 2: If you want the toffee to be soft & chewy leave it at room temperature. If you want it to be firm and crack-able, store in the fridge or freezer.
Keto, Gluten free, low carb Nutty Chocolate Chewy Toffee