- 6 tbsp butter, softened
- 1/2 cup Swerve Granular
- 1/2 tsp caramel extract
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1 tbsp coconut flour
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 3/4 cup toffee bits, divided
1 recipe Swerve English Toffee (minus the chocolate topping and the nuts)
- 3 ounces sugar-free dark chocolate, chopped
- 2 tsp coconut oil
- Prepare the English toffee according to the directions, skipping the chocolate and the nuts.
- Once cool, take a sharp knife and chop into tiny pieces. (You will only need 3/4 cup for this recipe, so you can keep the rest of the toffee just for eating or for future baking!).
- In a large bowl, beat the butter with the Swerve until light and fluffy. Beat in the extracts.
- Add the almond flour, coconut flour, xanthan gum and salt and beat until the dough comes together. Gently fold in 1/2 cup of the the toffee bits.
- On sheets of waxed paper, roll the dough into 2 logs, about 1 1/2 inches in diameter. Freeze 1 hour (don’t freeze too long or the dough will shatter as you slice it).
- Preheat the oven to 325F and line two baking sheets with silicone mats or parchment paper. Slice the dough into 1/3 inch thick slices. Place on the prepared baking sheets and bake 5 minute. Remove from the oven and gently press down with a flat bottomed glass to about 1/4 inch thick.
- Return to the oven and bake another 10 to 15 minutes, until golden around the edges and just firm to the touch. Remove and let cool completely.
- In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the coconut oil. Stir until smooth.
- Dip the cookies about halfway into the chocolate and set on a waxed paper lined tray. Sprinkle each with a few of the remaining toffee bits.
- Chill until the chocolate is set.
Serving Size 2 cookies
|Total Fat 15g|
|Total Saturated Fat 7g|
|Total Carbs 18g|
|Dietary Fiber 3g|
|Added Sugar 0g|
|Net Carbs: 4g|