Low Carb Irish Toffee Shortbread

 

 

 Shortbread, Toffee, and Chocolate. All Low Carb Ingredients. Make it today

 

 Irish Toffee Shortbread

 

1-1/2 sticks butter, softened

2 cups King Arthur KETO flour

3/4 cup Truvia

 

Preheat oven to 350oF

 

Cream the Butter with the 3/4 cup Truvia, then add the flour.

Put this mixture into a small square lightly greased pan.

Bake 25 mins. Let cool.

 

1 can Splenda condensed milk
1 cup brown Allulose
1/2 cup FiberYum Syrup (low carb corn syrup alt)
1/2 cup heavy cream
1 stick butter

Vanilla
1/2 t Salt 

While its in the oven melt butter with the brown allulose, FiberYum, Vanilla, cream and condensed milk.

Simmer on low-medium till it reaches 239F  Pour this over the cooled shortbread. 

Let set and cool completely

 

4 bars Lilys dark chocolate or 1 bag Lilys Dark Chocolate Chips

Melt the chocolate in the microwave for 30 seconds, stir, microwave 15, stir. When 2/3rds the chips are melted, keep stirring and dont microwave any further (watch how to temper chocolate) and then pour over the toffee and let harden and cut and serve.