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Sunday, May 12, 2013


Remember my Sticky Caramel Toffee?  Here is another toffee recipe for you.

High protein, sticky toffee used to be one of my favorite sweet treats until chocolate decided it didn't like me!! 5 Pieces will give you more protein than 2 eggs.  It is also so quick and easy to make.  Check the recipe below which you will need to double - add the melted chocolate and wallah you have sticky chocolate toffee.  Work quickly as it hardens very fast.  Guess how I melt chocolate squares these days?  I pour boiling water over them in a glass dish.  Pour the water off.  Repeat.  When the chocolate is soft to the tip of a pointy knife, it is ready to use once you pour the water off again.  It's seems very counter-intuitive and I've had other wonderful cooks disbelieve me. LOL  Oh well, try it and see.  The chocolate will not seize!

Vanilla Whey Frosting, (below) page___
  (double the recipe but also use 24
  SPLENDA® packets (OR Stevia))  - Please feel free to use your own preferred sweetener to equal 1 cup sugar (250 mL) 
2 oz unsweetened chocolate (60 g) 

In medium bowl, prepare Vanilla Whey Frosting (recipe below). In cereal bowl, microwave chocolate 2 minutes; stir until completely melted.  Add melted chocolate to frosting and blend until smooth.  Turn out into 8-inch (20 cm) square glass baking dish.  Cover dish with plastic wrap (do not place plastic in contact with toffee).  Freeze.  Microwave 15 to 20 seconds to enjoy.

Variations:  Sticky Vanilla Caramel Toffee:  Use 2 oz (60 g) cocoa butter, melted, instead of unsweetened baking chocolate. Use Caramel Da Vinci® Sugar- Free Syrup. Very sticky business – work quickly!  (1.2 g Carbs)

Sticky Coconut Milk Chocolate Toffee:  Use 1 oz (30 g) cocoa butter and 1 oz (30 g) unsweetened baking chocolate, melted and substitute Da Vinci® Sugar- Free Coconut Syrup in the frosting.  (1.4 g Carbs) 

Yield:  36 squares
1 square
43.1 calories
3.1 g protein
2.9 g fat
1.5 g carbs            

Condensed-milk and toffee-like.

3/ cup vanilla whey protein (175 mL)
3 tbsp skim milk powder, OR (45 mL)
  whole milk powder
6 SPLENDA® packets (use your own preferred sweetener to equal 12 tsp sugar)
1/4  cup Da Vinci® Sugar Free (60 mL) OR see alternative below
  French Vanilla or Vanilla Syrup
3 tbsp butter, melted (45 mL) 

In medium bowl, combine vanilla whey protein, whole or skim milk powder and SPLENDA®.  With metal spoon, stir in Da Vinci® Sugar Free French Vanilla or Vanilla Syrup and butter.  Blend smooth in blender.  This frosting gets poured on, rather than spread on the cake, however, some spreading is possible with a flat knife, before it sets.  Work quickly.

Variations:  Create-a-Flavor Whey Frosting:  Use any flavor whey protein with Da Vinci® Sugar Free Syrup of choice.  For example, use vanilla whey protein with Da Vinci® Sugar Free White Chocolate Syrup for a White Chocolate Whey Frosting.

Chocolate Vanilla Whey Frosting:  Use vanilla whey protein, Da Vinci® Sugar Free Chocolate Syrup, 1 tbsp (15 mL) whole milk powder and 2 tbsp (30 mL) Dutch cocoa.  (1.1 g/0.8 g carbs)

Da Vinci® Alternative:  Use 31/2 tbsp (52 mL) water, 1 tsp (5 mL) vanilla extract and an extra SPLENDA® packet, or to taste.

Helpful Hint: For a Bundt Cake, double the frosting for a truly decadent topping.

Yield:  12/16 servings
1 serving
56.1/42.4 calories
4.6 g/3.4 g protein
3.6 g/2.7 g fat
1.5 g/1.1 g net carbs

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

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

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