Toffee Crackers
Toffee Crackers
Almond Flour Crackers
2 cups almond flour
1/2 tsp salt
1/2 tsp baking powder
1 large egg
2 tbsp salted butter melted
Topping
3/4 cup Swerve Sweetener
1/2 cup butter
1/2 tsp vanilla extract
Pinch salt
2 tbsp powdered Swerve Sweetener
4 ounces sugar free chocolate, chopped
1/4 cup sliced almonds
1. Preheat oven to 300F. In a large bowl, whisk together almond flour,
salt, and baking powder. Stir in egg and melted butter until the dough comes together.
2. Turn dough out onto a large piece of
parchment paper and pat into a rough rectangle. Top with another piece of
parchment paper and roll out to a 1/8 inch thickness
3. Using a sharp knife or a pizza cutter, cut
the dough into 2-inch squares. Transfer the parchment to a large cookie sheet
and bake 35 to 40 minutes, or until the edges are golden brown and the crackers
are firm to the touch. Remove from the oven and let cool completely.
4. Line a rimmed baking sheet, about 11x17
inches, with foil and spray lightly. Arrange the crackers in a single layer so
that they are touching, covering as much of the bottom as you can, breaking
them to fit if necessary.
5. Preheat oven to 375 degrees. In a medium
heavy-duty saucepan over medium heat, combine Swerve and butter and stir until
Swerve is dissolved. Bring to a boil and cook until mixture darkens to amber,
about 3 to 5 minutes.
6. Remove from heat and stir in vanilla extract
and salt.
7. Pour the hot toffee immediately over the
crackers as evenly as possible to cover. Bake for 7 to 10 minutes, until
bubbling. Let cool while melting the chocolate.
8. Place the chocolate in a microwave safe bowl
and melt on high in 30 second increments, stirring in between.
9. Drizzle the chocolate over the cooled toffee
and spread evenly. Sprinkle immediately with the sliced almonds. Let set until
the chocolate is firm and then break apart into pieces.
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