This is a revised version of the Original Christmas Crack recipe. I made this in 2019 and is a non-cracker Keto version.


1 1/2 sticks unsalted butter

3/4 c brown Swerve

1 7oz bag Lily's SF Chocolate chips

*(Optional toppings: chopped almonds, sprinkles, crushed peppermint candy)


- In saucepan, melt butter. Add brown Swerve. Mix together thoroughly till well combined and bubbly. Be careful not to overcook. It will separate. About 5 minutes.

- Pour into an 11"x13" pan.

- Melt chocolate chips in microwave at 30 second intervals - stirring in between.

- Pour melted chocolate over toffee mixture. Spread across to cover all sides.

- Add desired topping(s)

- Refrigerate 2 hours

*This is a non-bake version. It will be slightly chewy.

- Cut in small 1 inch squares and serve in small candy cups.

MAKES approximately 40

MACROS *(plain):

Calories: 40 Fat: 3.7g Carb: 1g net Protein: .3g

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