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This Christmas Cracker Toffee is a sugar free, THM friendly remake of the amazing “Christmas Crack” toffee using saltine crackers! Think layers of cracker submerged in caramel with a smooth chocolate ganache layer on top. Add some sprinkles or flaky salt if you’re feeling fancy! If the Wasa crackers take some getting used to, give the toffee candy a few days in the fridge to soften up and I think you’ll be pleasantly surprised. It’s very more-ish! THM S, sugar free
CLICK HERE for an Instagram reel of this recipe if you have questions about how to make it!
I haven’t tried this, but I wonder how it would work to toast a few low-carb tortillas and try layering them in the pan in place of the crackers (maybe 2-3 layers since they’re thinner?). Maybe they would give a texture closer to the original saltines? If someone is brave enough to try this, let me know how it goes! I don’t know that my waistline can handle testing this recipe again this year. XD
It’s very rich, which is why I cut it into 24 pieces, but I was actually pleasantly surprised at the calorie count. You can find nutritional info below the recipe, including a note about net carb count at the very bottom!
Looking for more healthy Christmas recipes? I actually have a whole CHRISTMAS archive right here!
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Christmas Cracker Toffee
- Total Time: 37 minutes
- Yield: 24 servings
Description
This Christmas Cracker Toffee is a sugar free, THM friendly remake of the amazing “Christmas Crack” toffee using saltine crackers! Think layers of cracker submerged in caramel with a smooth chocolate ganache layer on top. Add some sprinkles or flaky salt if you’re feeling fancy! If the Wasa crackers take some getting used to, give the toffee candy a few days in the fridge to soften up and I think you’ll be pleasantly surprised. It’s very more-ish! THM S, sugar free
Ingredients
Caramel sauce:
- 1 stick (1/2 cup) salted butter
- 1 cup heavy whipping cream
- 1 tablespoon THM Super Sweet Blend (or more, to taste)
- 2 teaspoons molasses
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum (do not use glucomannan)
6 Light Rye Wasa crackers
Chocolate ganache:
- 1/2 cup heavy whipping cream
- 1/2 cup sugar free chocolate chips (I used Lily’s semisweet)
- Pinch of salt
Instructions
Make the caramel. In a nonstick saucepan over medium heat, whisk together all the caramel ingredients (sprinkle the xanthan gum in while whisking so it doesn’t clump). Bring to a boil, then turn the heat down to low and simmer the caramel for 7 minutes with the saucepan covered, whisking occasionally. The end result should be thick but pourable – a dark golden brown color.
Arrange 6 Light Rye Wasa crackers in the bottom of a 9×13 inch pan so they are not overlapping. Pour the hot caramel sauce over them and bake at 400* F for 15 minutes or until a darker caramel color and bubbly. Let cool on the counter completely before making the ganache.
Make the ganache right before you’re planning to use it, otherwise it will solidify and not look as nice when you try to drizzle or spread it (ask me how I know). Heat the cream until almost boiling, then take it out of the microwave (or off the burner) and pour in the chocolate chips. Let the cream and chocolate stand for 5 minutes so the chips can melt from the heat of the cream. Whisk the ganache just until it comes together – smooth and glossy. I like to add a pinch of salt while whisking.
Drizzle or spread the ganache over the cooled caramel crackers. Be decorative or just spread it out in one layer with an offset spatula. Feel free to top with decorative sprinkles if you like (probably not THM friendly, but I don’t mind). Some flaky salt on top would be awesome if you’re feeling fancy!
Transfer the toffee to the fridge to chill completely before cutting into 24 pieces. Store in the fridge for the perfect soft caramel bite. (The freezer probably works as well for longer term storage if you don’t want to eat it all right away).
CLICK HERE for an Instagram reel of this recipe if you have questions about how to make it!
Notes
I used Lily’s semisweet sugar free chocolate chips (I get mine from Walmart) for the ganache, but you can find the original ganache recipe using unsweetened baker’s chocolate in my first cookbook, Necessary Food, on page 305. I didn’t add any additional sweetener to the ganache because I prefer my desserts not as sweet as some folks do, but if you want a sweeter ganache feel free to try adding some powdered sweetener such as THM Gentle Sweet. This may make the ganache more gritty.
Trim Healthy Mama recommends using the Light Rye Wasa crackers in a THM S setting because they’re the lowest in carbs of the Wasa crackers, but I actually usually use the multigrain variety because that’s all I can find at Walmart. Some traditional grocery stores might have more Wasa options, or you can find them online.
I haven’t tried this, but I wonder how it would work to toast a few low-carb tortillas and try layering them in the pan in place of the crackers (maybe 2-3 layers since they’re thinner?). Maybe they would give a texture closer to the original saltines? If someone is brave enough to try this, let me know how it goes! I don’t know that my waistline can handle testing this recipe again this year. XD
This recipe was originally published Dec 14, 2015. It got a little update in December 2025! You can find the original on page 305 of my first cookbook, Necessary Food.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Candy
- Method: Baked
- Cuisine: THM S, low carb, sugar free
This recipe was originally published Dec 14, 2015. It got a little update in December 2025! You can find the original on page 305 of my first cookbook, Necessary Food.
I’m allergic to rye. Can you think of a substitute for the wasa crackers?
Wasa has some other cracker options…not sure if those have rye or not, but would be worth checking into. Some of them are slightly higher in carbs than the Light Rye version but would still be a healthy choice.
I realize I’m a latecomer… but have embarked on making these for a Super Bowl halftime treat. It takes me 7 1/2 Wasa crackers to cover a 9×13. Should I be putting space between just 6 crackers, or should I go ahead and add a couple so they cover the bottom edge to edge?
I’m obviously late to answer this, but for future reference, I’d just use whatever it takes to cover your pan.
What does the xanthum gum do? I need to get some because I sooo want to make this asap!!!
It’s important for thickening the caramel. 🙂
Brianna, I’ve been reading a lot of your newer blog posts to get to know you better and I am just delighted that you’ve joined the ranks of wife-hood and motherhood! 🙂
My husband is type 2 diabetic and I’m wanting to make him treats he can really enjoy this Christmas, that won’t make his blood sugar skyrocket. I had fun making this! The caramel and ganache by themselves were SO GOOD… now I’m trying to think of ways I can use that ganache for other things because I could (did) eat it with a spoon! And so easy! The bars are chilling and I can’t wait to try them. Thank you so much for all the work you’ve done developing these wonderful, healthful recipes. You are a blessing! Merry Christmas!
I have tried quite a few THM/Keto/Sugar free desserts & this is the BEST tasting one I have tried so far. Yummy!!😋
Made it today and it is FABULOUS! Because I’m also in major PMS I sprinkled course sea salt on top. Now I just have to leave the house (and possibly the state) to avoid eating it all. Merry Christmas to me! Turned out perfectly. Thanks for the amazing recipe!
Just made this recipe this week. It is very good. Might sprinkle some pecans on the next batch before adding ganache. My crackers got a little soggy though. Do you find that happening too?
No, my crackers usually aren’t soggy. You could try cooking the caramel a little longer before pouring it over the crackers next time and/or baking for a longer time (perhaps at a higher temperature) and see if that helps. 🙂
If you are gluten intolerant you can use schar crackers for this recipe.
Any ideas for a cracker substitute to make this gluten free?
I’m afraid I don’t have much experience with storebought gluten-free crackers and don’t know of any off hand that are THM friendly, but you could try searching for a homemade basic gluten-free, low-carb cracker recipe on Pinterest. It would have to be baked pretty crispy before using in this recipe, though, and I don’t know for sure if something like that would hold up to the caramel or not. I’m sorry!
One of my favorite recipes ever!
Is there a way to substitute the wasa crackers to make these gluten free?
I’m sorry – I haven’t tried it with any gluten-free cracker options. You might be able to make your own gluten-free crackers and use those (I know there are some recipes in the THM cookbooks), but I’m not sure how well they would hold up in this recipe.
Hey Brianna! Love your recipes!!! I made this one last night & my caramel didn’t set up and almost broke. What did I do wrong?? They’re still delicious, but I would love to know how to fix the caramel. Any thoughts?
Hi Autumn! Did you use xanthan gum? I’ve heard that substituting glucomannan into caramel sauce recipes doesn’t work, so maybe that’s the issue? If not, I’m not quite sure what to tell you, other than to maybe try cooking it at a lower heat for a longer period of time. I’m sorry!
Oh don’t be sorry! Like I said, still delish!!! I just ate one! It just requires more finger licking LOL! Thanks for all of your amazing recipes!!
HI Briana,
I made this today. It was really good! I could not stop eating it!
I used full fat coconut milk to make the caramel and the ganache, since cream gives me problems. Are the Wasa crackers supposed to stay crispy, or get really soft, caramel infused and chewy? I got the later result, and I know it must be because of my substitutions. I thought I would ask anyways.
Thanks! I make recipes from your book almost every day!
This candy is more soft than crispy, but upon refrigeration should firm up pretty well. 🙂
Hey I subbed the was with gf matzah to make Passover matzah toffee! Yum!! I thubk it spills over into S helper territory, but still waaay healthier than the other stuff! Thanks for recipe!
For gluten free, you could use GF matzo crackers!
Thanks for the suggestion! (For those of my readers following the THM plan, most, if not all, gluten free matzo crackers would not be on plan.)
Do you think half and half would work instead of cream? I’m out of cream and wanted to make these before I get a chance to go to the grocery store. Thank you! This recipe sounds delicious!
I’m afraid I wouldn’t recommend that. I doubt it would thicken up as well.
I absolutely love the recipe! Thank you so much for posting yummy recipes for us to try! I did substitute coconut milk for the almond milk (due to nut allergy) and it turned out great! Thanks again!
If I use Truvia…how much should I use? I need specific instructions 😉 I am not one for winging it!!
I’m not sure, Lori. I’ve only made it with stevia and was just giving the Truvia as an option because someone reported back that they made it with Truvia and it worked. She didn’t tell me how much she used. I would check the THM Sweetener Conversion Chart for help in converting. 🙂
Can’t thank you enough! These were a Christmas favorite in my family and now I can continue the tradition. Do you think I can substitute guar gum for xanthan gum?
I’ve never used guar gum, so I’m afraid I’m not sure how it acts compared to xanthan gum.
This year I confirmed that guar gum and xanthan gum are interchangeable. I had all the ingredients set out, then realized there were Lilly’s Chocolate Chips in the cupboard so when I took the crackers out of the oven I just swirled the chips into the hot toffee the way my pre-THM recipe had it. YUM. Thanks again for this recipe that allows me to keep up the tradition!
Could I use Maple Extract Flavor/Caramel extract instead of the molasses? I make a lot of THM recipes for my son & I and he can’t have molasses. Thanks for taking time to create this recipe!
Sure!
CINNAMON ROLLS!!! They are the one treat I always go off plan for! And my birthday is next week…! 😉
These treats look amazing!!! Can’t wait to try them later this week!
Err, duh….CINNAMON ROLLS. Lol.
Serioulsy now, the Wasa crackers…Sweet Genius!!!
I made your cracker toffee last night. You are a genius. Thanks.
Thanks so much for making it!
CINNAMON ROLLS!!!! Please…. 🙂
This looks amazing! However the offer of a truffles recipe is something I look forward to. Thank you for all your recipes, I’ve enjoyed so many. Have a blessed Christmas season.
Thanks, Briana! This looks wonderful; I can’t wait to try it. Where can the crackers be found – in stores or ordered online? I have never seen them anywhere.
Hi Mary Beth! “Wasa crackers can usually be found at local grocery stores, and I often find them at discount grocery stores as well.” I’ve also included links in the post to where you can buy them from Amazon.
Good Morning Brianna,
would it change the recipe to use the flax was a crackers instead?
Thanks for all you do to make this journey more yummier. =)
I’ve never had those so I don’t know how they taste, but I don’t think that would be a problem. 🙂
I would love the jalapeno popper dip!!!!!!
I’m sooo excited! I vote for cinnamon rolls next!!! Thanks for your yummy treats!!
Definitely the cinnamon rolls!!!! I thoroughly enjoy your blog and your recipes. They are explained so well and are YUMMY!!! Thank you! ?
Now.. How are we supposed to help with THAT decision?? We (selfishly) want them ALL yesterday!!? I guess if I HAVE to prioritize, I would vote truffles and then peanut butter fudge. Of course, the savory jalapeño popper dip sounds amazing and I always need help with the appetizer course. But then again, the peppermint pops… Yeahhhhh… I’m sorry, I can’t help.?
YES! This recipe was my downfall last Christmas! I’ve been doing THM for 2 years and never thought of THMing this! Thank you!!!
Def the peanut butter fudge/balls and the Cinn rolls.
If you’re looking for peanut butter balls (buckeyes), I have a recipe for those here: https://www.briana-thomas.com/healthy-buckeyes/
The fudge I made is based off of the filling. 🙂
Please, the cinnamon rolls and peanut butter fudge! Can’t wait! I love your devotional type posts, too. You are very insightful and I really enjoy them. Plus, you are just a great cook. Because I found your recipes, I’ve been able to stick with THM for almost 4 months -my husband is willing to eat THM meals now. All credit to you & a couple of other bloggers. Merry Christmas and a Blessed New Year.
I vote for either of the peppermint recipes!
Oh Sister! Thank you!❤️
Can’t wait to try this! Please, please post a cinnamon roll recipe! I make them every Christmas and need a THM version!!!!
These look fabulous! I am going to try tomorrow. Yummy! All you upcoming recipes ßound good but I’m dying for a cinnamon roll recipe. The peanut butter fudge too! ?
Can’t wait to try this. It’s one of my Christmas favorites! Thank you for the note on gluccie. It was wondering about that.
Usually xanthan and gluccie can be substituted 1:1, but in certain instances they don’t have quite the same properties. 🙂
definitely the cinnamon rolls! And your version of this recipe is the first time I have wanted to try it! Thank you!
Ohhhhhhhh, ehhhhmmmmm, geeeeeeeee. I have seen this recipe out there for sooooo longggg, and I have always wanted to make it. Bless you for this.
Would you get mad if I said I wanted ALL the recipes right now? Okay, fine. BRING ME CINNAMON ROLLS! (AND THE WOOKIE!!!)(haha, see what I did there….)
Yes, cinnamon rolls!!