Keto Candy! BEST Low Carb Keto Almond Roca Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly – Gluten Free

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Keto almond roca you won’t be able to stop eating!

A super easy and yummy low carb keto candy recipe that you will want to make.

A crunchy layer of toffee followed by a layer of chocolate and a sprinkle of nuts.

This is such a delicious keto candy recipe that everyone will love.

With only 2 net carbs per serving you can’t go wrong with this tasty and delish low carb keto candy recipe.

Make for keto desserts, keto snack or for sweet treats when a craving strikes.

This is a great low carb candy to make and take to parties.

People who don’t follow a ketogenic diet will love this candy too!

Almost like copycat Almond roca candy but better as it is homemade not store bought and keto friendly.

Are you ready to learn how to make keto candy?

Follow the step by step instructions for the BEST low carb keto almond roca candy!

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Combine the butter, Swerve sugar substitute

heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined.

Continue to cook down the mixture until it has thickened and become golden brown.

Remove the mixture from the heat and stir in the vanilla and almond extracts.

Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin.

Place the baking sheet into the freezer to set until the toffee layer has hardened.

In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil.

Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred.

Let the chocolate mixture cool a bit.

Pour the cooled chocolate mixture into the toffee layer on the baking sheet, and spread it into an even layer on top.

Sprinkle the chopped almonds on top of the melted chocolate layer, and place the baking sheet back into the freezer to set.

Once the chocolate layer has set, break the almond roca into pieces, and serve.

Store uneaten almond roca in an airtight container in the freezer.

Enjoy

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Keto Almond Roca
Ingredients

Instructions

Combine the ½ C. butter, ½ C. Swerve sugar substitute and ¼ cup heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined.
Continue to cook down the mixture until it has thickened and become golden brown. Remove the mixture from the heat and stir in the vanilla and almond extracts.
Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin.
Place the baking sheet into the freezer to set until the toffee layer has hardened.
In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred.
Let the chocolate mixture cool a bit.
Pour the cooled chocolate mixture into the toffee layer on the baking sheet, and spread it into an even layer on top.
Sprinkle the chopped almonds on top of the melted chocolate layer, and place the baking sheet back into the freezer to set.
Once the chocolate layer has set, break the almond roca into pieces, and serve. Store uneaten almond roca in an airtight container in the freezer.

Recipe Notes

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Net Carbs: 2 net carb per serving