- 1 cup butter
- 1/2 cup golden monk fruit sweetener, granulated
- 1 cup keto-friendly white chocolate chips (we used the Lily's brand)
- 1 1/2 - 2 tsp Teahouse Ceremonial Grade Matcha (you can also use our Culinary Grade Matcha)
- (optional) toppings: maldon salt flakes, chopped nuts, sprinkles, candied black sesame seeds
- We used candied black sesame seeds :)
Additional items needed:
- Candy thermometer
- Parchment paper
- Small square pan or loaf pan
- Line a small square or loaf pan with parchment paper, set aside.
- In a small sauce pan on low heat, combine butter and sugar substitute. Heat until butter is completely melted and sugar has dissolved. Stir frequently until mixture begins to bubble. Place candy thermometer in the pan and stir regularly until temperature reaches 300°F (hard crack).
- Remove from heat and continuously stir to ensure the butter and sugar do not separate. Pour mixture into the base of your lined pan. Allow to set and cool for 10-15 minutes.
- Set up a double boiler. Simply add 2-3 inches of water into the small pan you were using and place a heatproof glass bowl or pot on top of the pan with water. Heat to medium-high, allow water to steam up. Add white chocolate chips to the top portion of the double boiler, allow to melt completely - stir as needed. Add matcha powder to melted chocolate, stir until combined.
- Pour melted matcha white chocolate on top of the hardened toffee portion. Use a rubber spatula to spread the melted chocolate evenly across toffee. Add toppings onto melted chocolate, if desired. Refrigerate until firm.
- Once firm, break toffee into pieces and enjoy!
- Store in an airtight container up to 1 week.