KETO TOFFEE POPS
Do you love Toffee Pops but hate the sugar & carbs that come with them? These low carb keto Toffee Pops like the real thing minus the carbs, sugar, wheat & gluten & so easy to make. Recipe created by Brydie Taylor 
Keto Cookie base:
30g butter softened
Low Carb Keto Caramel Filling:
200g butter
4 tablespoons Justine's Erythritol
1 cup pouring cream
2 tablespoons blackstrap molasses
Low Carb Keto Chocolate Layer:
1 tablespoon coconut oil
200g Justine's Keto Dark chocolate baking chips (or use the keto low white chocolate ones to make white chocolate toffee pops - yum!!)
Method:
Stir the keto cookie base ingredients together in a large bowl.
Press down into silicone cupcake molds remember this is a biscuit base so don't make these too thick.
Bake at 180° fan bake for 5-12mins (depending on how thick you've made them and on your oven)
Press out and allow to cool to the side while you continue with your other ingredients.
Low Carb Keto Caramel Layer:
Add all ingredients into a pot on a low-med heat keep stirring until brown and caramel has become thicker. Be patient as this can take some time. Don't leave this unattended as it can split very quickly. If it does remove from heat and using a hand whisk stir hard and fast to combine ingredients back together again. Set aside allow to cool.
Low Carb Keto Chocolate Layer:
Combine ingredients in a microwave safe bowl and heat at 30secs each. Give it a stir until all has melted.
To assemble:
Add melted low carb keto chocolate on the layer of our silicone cupcake moulds. Allow to set in the freezer for 5mins.
Add in your cooled down biscuit base on top of your chocolate layer and then add your caramel on the top of your biscuit. Lastly add more melted low carb keto chocolate on top. Place back into the freezer for 5-10mins or until set.
Enjoy!