Ingredients
Units
Scale
- 1 cup almond flour
- 3 tbsp coconut oil
- 2 tbsp unsweetened almond milk
- 2-4 tbsp Lakanto Sugar
- 1/8 tsp toffee extract or caramel extract
- pinch of salt
- dash of vanilla
For the Toffee Bits
- 1 tbsp Lakanto Sugar
- 1 tsp coconut oil
Instructions
- Prepare the toffee bits by mixing 1 tbsp erythritol with 1 tsp coconut oil in a small bowl and stir to combine
- Place the bowl in the microwave and microwave for 30-second intervals, stirring in between until mixture begins to boil
- CAREFULLY remove the bowl from the microwave and pour the mixture into a soup bowl that has been lined with aluminum foil.
- Set it in the fridge for hardening
- In a medium-size mixing bowl, combine the remaining coconut oil and the sweetener
- Add in the vanilla, almond milk, toffee flavouring and salt and stir (don't worry if it does not fully mix together)
- Stir in the almond flour and set the mixture to the side
- Once the toffee has set, break into bits and stir into the cookie dough
- Place the mixture in the fridge for 10-20 minutes or until it slightly hardens
- Shape into round bite-size pieces if desired
Notes
- BE CAREFUL with the toffee as it is EXTREMELY hot when it comes out of the microwave
- use any erythritol sweetener that you have
- Prep Time: 5 minutes
- Category: Snacks, Dessert
- Cuisine: Keto, Low Carb, Gluten Free, Vegan,
Nutrition
- Serving Size: 1 Bite
- Calories: 70
- Fat: 6.9 g
- Carbohydrates: 2.2 g
- Fiber: 1.1 g
- Protein: 1.6 g
