A delicious keto treat! Everyone’s favorite Almond Joys get a keto makeover. A chewy coconut layer is wrapped in a thin layer of dark chocolate, and then topped with almonds.
How to Make Keto Almond Joy Candy
My favorite candy growing up was always an Almond Joy. Something magic happens when coconut and chocolate are combined.
This healthier, low carb version is full of healthy fats, medium chain fatty acids (hello, coconut!), and made with either a dark chocolate or sugar free chocolate base. Top them with almonds, and a healthier version of this classic candy bar is complete!
This makes a perfectly portioned treat and makes putting these together a breeze.
Ingredients in Keto Almond Joy Candy
- Dark chocolate (I use 88%) or stevia sweetened chocolate chips.
- Unsweetened coconut, these work better with the small shreds.
- Almond flour
- Coconut oil
- Coconut cream or thick coconut milk
- Agar agar (a thickening agent that keeps these held together without sugar).
- Almonds (or leave them out for more of a “Mounds Bar”
How to Make Almond Joys
- Use a silicone mini muffin pan for the easiest method. First, melt the chocolate with the coconut oil, and drizzle 1 teaspoon into the bottom of each space. Place the mini muffin pan in the freezer to set while making the coconut mixture.
- Add the ingredients for the coconut layer into a food processor. The agar agar powder helps give these a chewier texture without adding sugar.
- Scoop a scant tablespoon of the coconut mixture into each cavity over the chocolate layer. Press it down lightly, and then drizzle the leftover chocolate on top of each.
- Add two almonds to the tops of each candy.
Variations for Homemade Keto Candy
Having a keto compliant sweet treat in the freezer is a total lifesaver some days! Made with healthy coconut, dark chocolate, and almonds, these will definitely hold you over until a meal is made when you come home starving.
They also are great at helping to combat sweet cravings without actually giving in to a sugar filled treat. I like to keep these on hand when I know there will be temptation — birthday parties or holidays.
- Need these to be nut free? Omit the almond flour and the almonds. They will work fine without those two ingredients, and will make more of a “Mounds Bar.”
- Choose your favorite nut. These can also be topped with pecans, walnuts, or chopped macadamia nuts.
- Need to lower the net carb count? I keep these as very occasional treats in my diet, so I use my favorite dark chocolate, which is the 88% dark chocolate from Equal Exchange. If you’d like to lower these to 1 net carb per treat, use Lily’s stevia sweetened chocolate chips.
Keto Almond Joys
Dark Chocolate Coating
- 2 ounces 85% dark chocolate or stevia sweetened chocolate chips
- 1/2 tablespoon coconut oil
Dark Chocolate Coating
- Add the chocolate and coconut oil to a small bowl, and microwave in 20-30 second intervals, stirring in between, so melt the mixture.
- Use a silicone mini muffin pan for the best results with these almond joys. Add 1 teaspoon of the chocolate mixture to the bottom of each section, and then put the pan in the freezer to set the chocolate while making the coconut mixture. There should be about 1/4 of the chocolate mixture left over to drizzle over the tops.
- To a food processor bowl, add the coconut, almond flour, coconut milk, coconut oil, monk fruit sweetener, and agar agar. Process for 1-2 minutes, until the it is a sticky mixture but still has a lot of texture from the coconut.
- Use a half tablespoon to scoop out some coconut, pack it tight, and invert it onto the chocolate in the base of each muffin hole. Repeat until all 12 cookies are formed.
- Drizzle the coconut with the remaining chocolate, and top each candy with 2 almonds. Refrigerator or freeze to set.
- For best results, store in the refrigerator for up to 2 weeks, or the freezer wrapped tightly for up to 3 months.