Keto Christmas Crack
This Keto Christmas Crack has a buttery toffee layer and a coat of dark chocolate over crunchy almond flour crackers, and each piece has about 2 grams of net carbs. We make a big batch of this sugar free Christmas crack every December to give as gifts.
Ten minutes of hands-on work gets it in the oven: line the pan, boil the butter and brown sugar Swerve for 3 minutes, and pour. While it bakes, the kitchen smells like caramel, and the chocolate melts right on the hot toffee. The fridge does the rest, so it’s an easy one to make ahead for the holidays.
For more keto sweet treats, be sure to also try my healthy pb cups, keto chocolate peanut butter fudge, or easy keto cheesecake fat bombs.
What You’ll Love About This Keto Christmas Crack
Keto Cracker Toffee Ingredients
You’ll need the following ingredients to make this Sugar Free Christmas Crack:
Ingredient Notes
Brown Sugar Swerve: This is what turns the butter into toffee. It’s made from erythritol, so it has zero net carbs and still caramelizes like brown sugar. You can find it in most grocery stores or on Amazon. Lakanto brown monk fruit sweetener also works, and so does any brown monk fruit sweetener blend. Use the same amount.
Butter: I use salted butter because that little bit of salt is what makes Christmas crack taste so good. If you only have unsalted butter, add a pinch of salt to the saucepan.
Lily’s Dark Chocolate Chips: Lily’s dark chocolate chips are my pick here. They’re sweetened with stevia and erythritol, so there’s no sugar added, and they melt smooth on the hot toffee instead of turning grainy. ChocZero chips are a good swap. If you’re not strict keto, Lily’s milk chocolate chips make a sweeter, creamier top.
Almond Flour Crackers: I use the original Phat Almond Flour Crackers from Real Phat Foods. They’re thin, crisp, and hold up under the toffee. They sell out sometimes, so I’ve listed my backup picks below. One box has plenty for this 7×11-inch pan, and the rest are great with cheese.
Pecans: They’re optional, but they add a nice crunch. Toast them in a dry skillet for 3 to 4 minutes first; toasted pecans taste even nuttier. Walnuts or almonds work too.
Keto Christmas Crack Variations
Add Vanilla: Stir ½ teaspoon vanilla extract into the toffee right after it comes off the heat. It tastes even more like caramel.
Sea Salt on Top: Sprinkle a pinch of flaky sea salt over the chocolate while it’s still soft for a salted caramel version.
White Chocolate Drizzle: Melt a handful of sugar free white chocolate chips in the microwave in 30-second bursts and drizzle them over the dark chocolate. Swirl with a toothpick for a marbled look.
Peanut Butter Swirl: Drop small spoonfuls of natural peanut butter onto the melted chocolate and swirl them through. It tastes like a peanut butter cup.
Festive Toppings: Swap the pecans for unsweetened coconut flakes or chopped almonds. For a Christmas look, finish it with sugar free sprinkles.
How to Bake Sugar Free Christmas Crack
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Line the Pan: Line a 7×11-inch pan with parchment paper and lay the almond flour crackers in a single layer.
Step 2: Boil the Toffee: Melt the butter and brown sugar Swerve in a small saucepan, then let it boil for 3 minutes.
Step 3: Pour and Bake: Pour the toffee over the crackers, spread it out, and bake at 350°F for 10 minutes.
Step 4: Melt the Chocolate: Scatter the chocolate chips over the hot toffee and spread them once they melt.
Step 5: Top and Chill: Add pecans, refrigerate for 2 hours until firm, and break into pieces.
What Crackers Are Keto Friendly?
Regular saltines are made from wheat flour, with about 2 grams of carbs in every cracker, so they’re out for keto. The crackers that work are made from almond flour, seeds, or cheese. For this recipe, you want a thin, flat cracker that stays crisp under the toffee, so almond flour crackers are the best fit. Most are gluten free too, but check the label if that matters for you.
Phat Almond Flour Crackers are my go-to. Simple Mills almond flour crackers are easier to find and work fine, but they also have cassava and tapioca, so they’re a little higher in carbs. Want to make your own? Maya from Wholesome Yum has 2-ingredient keto crackers made with almond flour and egg that work well here.
Recipe Tips and Tricks
Use an offset spatula to spread the toffee. The hot mixture can push the crackers around, and a gentle spread keeps them evenly spaced so every piece gets the same amount.
Stir only until the sweetener dissolves. The sweetener is the tricky part of any keto toffee recipe. Erythritol sweeteners can crystallize and turn grainy if you keep stirring once the toffee is boiling, so stir gently just enough to keep it from sticking. Medium heat and a heavy-bottomed saucepan help too.
Watch the last few minutes of baking. Ovens vary, and the edges can burn quickly once the toffee is bubbling all over. Pull it out when the edges look golden brown.
Let the chips sit before you spread them. Give the chocolate 2 to 3 minutes on the hot toffee to soften so it spreads smooth instead of streaky. If a few chips don’t melt, put the pan back in the warm oven for 1 minute.
Break it cold. Pieces snap cleanly once the chocolate is firm from the fridge. If it’s still soft, the chocolate smears and the toffee bends.
How to Store, Freeze, and Gift Christmas Crack
Keep it in an airtight container in the fridge for up to 1 week. The toffee stays crisp and the chocolate stays set, so don’t leave it out on the counter for long.
Yes, you can freeze Christmas crack! Freeze the pieces in a single layer on a baking sheet until solid, then move them to a freezer bag for up to 1 month. Eat them straight from the freezer or let them sit for 10 minutes first.
It’s my favorite keto Christmas candy to give, and we give it as gifts every year. Line a holiday tin or cellophane bag with parchment, stack the pieces, and keep it in the fridge until you hand it off. For more treats to box up for friends and neighbors, check out my healthy Christmas treats.
Frequently Asked Questions
Each piece has about 65 calories and 5 grams of carbs, with 3 grams of fiber, so about 2 grams of net carbs. The nutrition in the recipe card is for one of 24 pieces, using the brands listed. Most of the calories in this Christmas crack come from the butter, chocolate, and crackers, since the sweetener has almost none. Different crackers or chips will change the numbers a little.
You can, but it won’t be keto anymore, since saltines are made with wheat flour. With saltines and sugar free toffee and chocolate, you get a lower sugar version of the classic that’s still a little salty. Bake it the same way.
It has no sugar added, since the toffee is made with Swerve and the chips are sweetened with stevia and erythritol. That makes it a healthy Christmas crack option if you’re cutting back on sugar. If you’re managing blood sugar for a health reason, check with your doctor about sugar alcohols. For another festive treat, try my christmas protein balls.
If you make this keto Christmas crack recipe for gifts this year, leave a comment and a star rating below. I’d love to hear who got a tin!
More Keto Dessert Recipes
Sugar Free Christmas Crack
Ingredients
For the toffee
- 1/4 cup salted butter
- 1/2 cup brown sugar Swerve packed
For the crackers and topping
- 28 almond flour crackers I use Phat brand
- 1/2 cup Lily’s dark chocolate chips
- 1/4 cup chopped pecans optional
Instructions
- Heat the oven to 350°F. Line a 7×11-inch baking pan with parchment paper, leaving a little hanging over the sides so you can lift it out later.
- Lay the 28 almond flour crackers in one flat layer in the pan with the edges close together.
- Add the ¼ cup butter and ½ cup brown sugar Swerve to a small saucepan over low heat. Stir until the butter melts and the sweetener dissolves.
- Turn the heat up to medium and bring it to a rolling boil. Boil for 3 minutes, watching so it doesn’t bubble over.
- Pour the hot toffee slowly over the crackers and gently spread it with an offset spatula so they’re all covered and stay in place.
- Bake for 10 minutes, until the toffee is bubbling across the whole pan.
- As soon as it comes out, scatter the ½ cup chocolate chips over the top. Wait 2 to 3 minutes, then spread the melted chocolate into an even layer.
- Sprinkle the ¼ cup chopped pecans over the chocolate, if using, and press them in lightly.
- Refrigerate for 2 hours, until the chocolate is firm. Lift it out with the parchment and break it into about 24 pieces.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data