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Saturday, May 4, 2013



High protein toffee with a delicious caramel flavor.  There is almost as much protein in one piece of toffee as there is in one egg. I have another chewy chocolate toffee recipe in one of my earlier cookbooks that was my favorite treat for a couple of years.  This reminds me a bit of that one.  Maybe I should make that recipe again and post it soon.  It's amazing how whey protein gives confections that sticky, chewy consistency.  Because of the high protein and fat content in one piece of toffee, it's actually very satiating.  It's tastier than a fat bomb and actually they have proven that both protein and fat satiate the appetite (ironically high fat combined with carbs does not satiate well - in fact, it stimulates the appetite!).  Adequate protein (not necessarily high protein) is essential for calming the appetite.  I like Dr. Michael Eades' Protein Power book because it actually helps one to understand this concept and also how much protein is adequate and how to calculate it for yourself personally.  The average woman (not very tall) needs about 60 grams of protein a day.

1/cup granulated erythritol (125 mL)
  (or half erythritol and half xylitol*)
1 tsp molasses (5 mL)
1/cup whipping cream (125 mL)
2 tbsp butter (30 mL)
1 cup vanilla whey protein (250 mL)
2 tbsp butter (30 mL)
2 tbsp whole milk, OR skim milk powder (30 mL)
1/tsp vanilla extract (2 mL)
1/tsp molasses, OR to taste (2 mL)
1/cup vanilla whey protein (125 mL)
1 oz cocoa butter, melted (30 mL)  OR for a different confection use 1 block/square of baker's unsweetened

In nonstick saucepan, stir erythritol (or alternative sweetener combination) and 1 tsp (5 mL) molasses over medium heat until the erythritol dissolves and bubbles.  Remove from heat and stir in cream and 2 tbsp (30 mL) butter.  Stir until smooth.  Return to heat and boil until caramel is bubbling up and golden brown.  Let cool 2 minutes.

Pour into food processor fitted with sharp blade and add 1 cup (250 mL) vanilla whey protein, 2 tbsp (30 mL) butter, whole milk powder, vanilla extract and molasses.  Process until smooth.  Add 1/cup (125 mL) vanilla whey protein.  Process.  Add melted cocoa butter and process until smooth.  Work quickly to remove sticky toffee and place in lightly greased 9 x 5 x 3-inch (2 L) glass loaf pan or if you prefer in 2 mini loaf pans which was what I used*.  Keep in the freezer.  Cut into small squares after about an hour or as soon as it is hardening enough to be able to do so. 

Helpful Hints:  *The sticky toffee is somewhat tricky to remove.  One has to use a dinner knife. Make sure you use old mini loaf pans otherwise use a glass dish.  Nuking the toffee 10 to 20 seconds could help with removal or keeping the toffee in the refrigerator.  *Xylitol is deadly poison for dogs.

Yield:  20 pieces

1 toffee

79.0 calories

5.2 g protein

6.1 g fat

1.1 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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