Okay, my mother makes this stuff every year … Christmas Crack. It is inexpensive and just a tradition everyone looks forward to getting a piece of. Well, I didn’t because it really is like crack and I can’t have much of it anyway. However, I think … think I say … may have found a way to adjust this stuff so that I might be able to have a little bit. And for sure it will be better for me than the original stuff.
Keto Christmas Crack
Preheat oven to 400F.
First, line a sheet pan (that has sides) with buttered aluminum foil. Then line that with almond crackers (or rice crackers maybe though they seem a little delicate) rather than saltines like the original recipe calls for. Next mix 1 cup of real butter and 1 cup of Swerve brown “sugar” in a non-stick pot and bring it to a rolling boil, stirring constantly to keep it from boiling over and/or burning. You pour that “candied” mess over the crackers.
CAREFULLY put the sheet pan in the oven for five minutes. This causes the crackers to suck up the faux caramel and bring it to the hard crack candy stage.
CAREFULLY remove from oven and allow to cool down just a little. On top of that sprinkle “sugar free” chocolate chips or just the dark chocolate chips, allow them to melt, and then spread it around.
You can stop there and let everything harden up and then break it into pieces or before the mess completely solidifies you can add sprinkles … regular or holiday type for decoration … and then let it cool completely before breaking it into pieces.
No one is saying you can suddenly eat an entire batch of the stuff, but it certainly seems to be … um … healthier? … than the original recipe was. I’ve been trying out the brown sugar version of Swerve and it really wasn’t bad though it has a more molasses like flavor in my opinion that regular brown sugar does.
Keto Christmas Crack
Preheat oven to 400F.
First, line a sheet pan (that has sides) with buttered aluminum foil. Then line that with almond crackers (or rice crackers maybe though they seem a little delicate) rather than saltines like the original recipe calls for. Next mix 1 cup of real butter and 1 cup of Swerve brown “sugar” in a non-stick pot and bring it to a rolling boil, stirring constantly to keep it from boiling over and/or burning. You pour that “candied” mess over the crackers.
CAREFULLY put the sheet pan in the oven for five minutes. This causes the crackers to suck up the faux caramel and bring it to the hard crack candy stage.
CAREFULLY remove from oven and allow to cool down just a little. On top of that sprinkle “sugar free” chocolate chips or just the dark chocolate chips, allow them to melt, and then spread it around.
You can stop there and let everything harden up and then break it into pieces or before the mess completely solidifies you can add sprinkles … regular or holiday type for decoration … and then let it cool completely before breaking it into pieces.
No one is saying you can suddenly eat an entire batch of the stuff, but it certainly seems to be … um … healthier? … than the original recipe was. I’ve been trying out the brown sugar version of Swerve and it really wasn’t bad though it has a more molasses like flavor in my opinion that regular brown sugar does.
