Keto / Low Carb Pecan Toffee Crunch

Keto / Low Carb Pecan Toffee Crunch…yep, you heard me right!  If there is one thing I have a hard time resisting it’s buttery, crunchy toffee.  Do not judge.  I know what you’re thinking…a sweet pork rind…YES!!  When you take an inconspicuous pork rind and coat it in sugar free toffee and pecans, you have a crunchy snack that is somewhere between toffee popcorn and these amazing candied corn nuggets that I used to go crazy over….in one word AMAZING!  If you are a toffee lover like me…prepare yourself!

keto / Low Carb Pecan Toffee Crunch


 

Pork rinds are my new obsession or at least inspiration!  You should see the looks I get when I buy them by the case, but they are great for a crunchy, salty low carb snack…or even sometimes a making sweet one!!  Guys, if you are counting the pork rind as something that can only be savory…you are missing out!  Yes… they are savory, but they are pretty much neutral in the flavor department.  They have a little bit of salty taste that just matches perfectly with sweet!

After creating my irresistible Low Carb Muddy Buddies or Puppy Chow with pork rinds…I realized the possibilities are pretty much endless.  I began dreaming about all the crunchy, sweet coated treats I loved in the past and one of the first things that came to mind was toffee crunch popcorn and these little toffee coated corn nuggets that we used to snack on when the Cowboy and the girls and I were on a road trip.  The texture of the pork rind really reminded me of the crunch and texture of the corn nugget…so off the kitchen I went to create a low carb / keto version to satisfy my obsession with buttery toffee!   These beauties were the result…Keto / Low Carb Pecan Toffee Crunch!

keto / Low Carb Pecan Toffee Crunch

For the toffee, I used Lakanto Golden Monkfruit Sweetener.  It’s difficult to find in stores but you can order it here.  It really adds great caramel notes to the toffee and has no weird aftertaste…it’s definitely a keto / low carb kitchen staple!  After subtracting the sugar alcohol, there is only .1g of carbs per serving!

Pecan Toffee Crunch is a low carb /keto treat that will blow your ever-loving mind!  Sweet, buttery, caramel-ly, sugar free toffee, paired with the richness of the pecans and the perfect crunch of the pork rind is so good you won’t believe your biting into a pork rind…I promise.   They stay perfectly crunchy for days, so they are great to pack up in smaller servings to put in a lunchbox or for traveling.  Movie night, poolside snack, lunchbox treat…the possibilities are endless and incredibly delicious!

keto / Low Carb Pecan Toffee Crunch

4 from 37 votes
keto / Low Carb Pecan Toffee Crunch
Low Carb / Keto Pecan Toffee Crunch
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Pecan Toffee Crunch is a low carb /keto treat that will blow your ever-loving mind! Sweet, buttery, caramelly, sugar free toffee, paired with the richness of the pecans and the perfect crunch of the pork rind is so good you won’t believe your biting into a pork rind…I promise. They stay perfectly crunchy for days, so they are great to pack up in smaller servings to put in a lunchbox or for traveling.

Course: Dessert
Cuisine: American
Keyword: crunch, easy, keto, low carb, pecan, pork rind, snack, sugar free, toffee, treat
Servings: 12
Ingredients
  • ½ cup butter
  • ¼ cup + 2 Tbsp Lakanto Golden Sweetener
  • ¼ cup finely chopped pecans
  • Pinch Himalayan or sea salt
  • ½ tsp vanilla
  • 4 cups pork rind pieces
Instructions
  1. Line a sheet pan with parchment and set aside. Place pork rind pieces in a medium bowl and aside. 

  2. In a small saucepan, combine sweetener and butter and melt over medium heat. Bring to boil stirring constantly. Turn heat down to medium low and continue to boil for about 5 minutes. Add the pecans to the butter mixture and continue to cook for another 1-2 minutes or until you can smell the toasty pecans. Remove the butter mixture from the heat and stir in vanilla and salt.
  3. Pour or spoon half of the butter mixture over the pork rinds and toss to coat. Repeat with the remaining butter mixture. Pour the pork rinds onto the prepared pan and let cool, you can also place them in the fridge to harden. Store at room temperature in a sealed container and enjoy!
Recipe Notes

After subtracting for the sugar alcohol, a serving has 8.1g fat, .1g carb and 6.7g protein!

Nutrition Facts
Low Carb / Keto Pecan Toffee Crunch
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.




25 thoughts on “Keto / Low Carb Pecan Toffee Crunch”

  • This recipe blows my mind. I never would have thought of using pork rinds in a sweet way. I am definitely going to buy some Lakanto to try this.

    • Judy- It’s hard to say…I have never tried Sukrin Gold in this recipe. Sukrin gold is erythritol and the Lakanto is a blend of monk fruit and erythritol. I would think that the texture of the coating may be a little different but it should work. If you try, let me know how it turns out!

  • How do you keep it from getting soggy/stale. I made it and it tastes amazing, but after one night they were not nearly as fresh and it was like the caramel soaked in. Any thoughts??

  • The taste is delicious but my nut mixture just clumped up and didn’t stick to the pork rinds. Do you have an idea of what I might have done wrong?

        • I have never used sukrin gold for this recipe although I do know some who use it with great success. I would try to do everything as quickly as possible and slowly drizzle with hot liquid over the pork rinds since the mixture does start to crystallize faster than the traditional toffee.

    • The toffee mixture does harden pretty quickly once it starts to cool. Make sure to have your pork rinds ready in a bowl or on a parchment lined pan when the toffee mixture is ready to be poured and pour immediately, slowly and evenly over the pork rinds. This mixture cools and crystallizes much quicker than a sugar based toffee. I am thinking about doing a demo video for this recipe…would that help?

  • Wait wait wait … are you saying these are something like the flat-tailed, buck-toothed mammal nuggets from large fueling station wonderlands this fellow Texan can’t keep her sticky paws out of????

    • 😂😂 Amanda if you’re referring to beaver nuggets…I think you may be my long lost soul sister…lol!! YES…that was my inspiration for them! Not exactly the same but definitely as addictive!!

  • I just made this recipe & had a similar issue as Susan. My toffee mixture is very thin (not sticky) and when I poured it onto the pork rinds the pecans clumped & did not stick. Is the toffee texture supposed to be runny or did I mess up somewhere? I followed the recipe exactly & used Lakanto granulated sweetener. Any help would be appreciated! 🙂

    • Brandy- Sorry you had problems! The toffee mixture will be thinner since you are not making a true toffee. The mixture will crystallize quickly so make sure the pork rinds are ready to go before you cook the topping. You will have some clumps of pecans that don’t stick to the pork rinds but some should. The pecans should be chopped fine that will give them a better chance of sticking. I hope this helps…I will work on a video for this recipe…maybe that will help!

  • I couldn’tt wait to try it. I didnt have the sweetener you used, so my results were not the same. The toffee nut mixture didnt stick to the pork rinds. I believe the causes were that I didnt fine chop the pecans and the wrong sweetener.
    Even then everyone loved it. I will make them again. Thanks for sharing your recipe.

    • I typically use plain pork rinds like Macs or the brand I find at Aldi’s…they just have salt. You don’t want to use cracklins though! Hope this helps!

  • These are so good! I modified slightly by adding some maple extract, as well as the vanilla. Also, I added some cinnamon. I boiled the caramel for 7 or 8 minutes then baked on parchment in a 200*F oven for 15 minutes, stirring every 5. Finished under low broil for a few minutes to get a little more crispy. I seriously am addicted! Thank you for a totally crave worthy keto snack!

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