I love toffee, and luckily I found a LCHF-version of it….

For 24 pieces of LCHF Toffee you need

• 400 ml cream
• 100 g butter
• 1 EL Xylit or Xucker or any other sweetener
• 1 TL Fleur de Sel if you want to give it a salty note…..

Preparation:

1. Bring the cream to boil with the butter
2. Add the sweetener and stir
3. Cook in a pan for approx 1 hour, stir gently every 10 min to avoid that the mixture separates again
4. If it starts to thicken, stay with the pan and stir gently
5. Within 10 min the mixture thickens
6. Pour in a bowl or on a plat (line with baking paper) and put in the fridge
7. It hardes overnight – enjoy!!!!