Bake Believe’s Keto Friendly Pumpkin Seed Dark Chocolate Toffee

Yield: 6 servings

  • Prep Time: 40 minutes
  • Cooling Time: 20 minutes
  • Total Time: 1 hour


For the Toffee Layer

  • ½ cup granulated sugar alternative like Swerve
  • 4 tablespoons unsalted butter
  • 1 cup shelled pumpkin seeds

For the Topping


  1. Line a cookie sheet with parchment paper.
  2. In a medium saucepan, combine the granulated sugar alternative and butter. Place over medium heat. Bring to a boil, then reduce to a simmer over low heat and cook until golden in color, about 2-3 minutes. Immediately stir in the 1 cup pumpkin seeds and pour the hot mixture onto the prepared cookie sheet. Set aside to cool for 20 minutes or until completely hardened.
  3. Place the dark chocolate chips in a medium heat-proof bowl and microwave in 30 second intervals, stirring in between, until melted.
  4. Pour the melted dark chocolate over the hardened toffee and sprinkle with the 2 tablespoons pumpkin seeds and sea salt (if using). Set aside at room temperature until the chocolate is hardened.
  5. Cut the toffee into pieces and serve or store in an airtight container until ready to serve. Enjoy.