This keto almond joys recipe is sponsored by llinea monk fruit, a brand I use and love! Thank you for supporting the brands that support Stem and Spoon.
Keto almond joys are everything you'd expect them to be, and more! A crunchy almond set in a soft and chewy coconut filling with a rich milk chocolate coating is an irresistible combination. And what's even better is these decadent homemade almond joys are so easy to make!
These have all the makings of the beloved Almond Joy candy bar I grew up eating: a soft, coconut-filled center, crunchy almonds, and a sweet chocolate shell. They were a favorite candy bar of mine for years.
But these keto almond joy bars go a step beyond- they have all the flavor of the original candy bars but are low in net carbs and won't spike your blood sugar!
This low carb version is made with whole ingredients and topped with coconut or sea salt flakes for extra yumminess- a grown-up almond joy, if you will. And a thousand times better than the original.
why this recipe works
Sweetened with all-natural llinea monk fruit, these keto almond joys are free of refined sugar, fillers, and processed junk.
Llinea monk fruit is a one-ingredient, zero-calorie and zero glycemic index sweetener made from the monk fruit melon, and it's extra concentrated sweetness means a little bit is all you need to sweeten these.
My favorite thing about this liquid sweetener is that it doesn't have a weird aftertaste, which is often the case with other keto-friendly sweeteners. You can add it to almost anything for some extra sweetness!
These homemade almond joys are:
- low carb and keto diet friendly
- vegan / dairy free (choose vegan dark chocolate)
- gluten free and grain free
- easy to make with under 30 minutes of prep time!
- kid-approved (my picky, six-year-old son now requests these for dessert!)
They are perfect for any occasion, whether you're searching for a low-sugar treat for the holidays or you're looking to satisfy a candy craving.
To be honest, I've lost track of how many batches we've devoured in the past few weeks- let's just say homemade almond joys are almost too easy to make. 😉
These keto almond joys only require seven simple ingredients! They're packed with a sweet, coconut flavor and healthy fats.
To make them, you will need:
- almond flour
- shredded, unsweetened coconut
- unsweetened coconut cream (the thick cream at the top of a can of coconut milk)
- llinea monk fruit
- vanilla extract (can also use almond flavor or coconut flavor)
- keto-friendly chocolate chips or chocolate bar (for dairy-free or vegan, make sure you're using a vegan chocolate)
- whole almonds (I use roasted/salted almonds)
- sea salt flakes (optional)
an easy keto almond joy recipe
I started out by blending the filling, but it's not necessary. You can easily combine all of the filling ingredients in a bowl, and it doesn't change the texture too much. Go with what you prefer- a blender, food processor or a bowl- and whichever is easiest for you.
To make the sugar-free almond joys, follow these simple steps and check out the full recipe card at the bottom of the page. (I also shared a short video on Instagram!).
- Make the filling. In a blender or a mixing bowl, combine the almond flour, shredded coconut, llinea monk fruit sweetener, vanilla extract (and other flavors if you're using coconut or almond extract), and coconut cream. Stir or pulse to combine- it will form a thick dough, almost paste-like.
- Shape the keto almond joys. Spoon out about a tablespoon of the coconut mixture. Use your hands to shape it into a flat oval, about half an inch thick, and press slightly into the center to make an indent (for the almonds). Place the keto almond joys on a freezer-safe tray/dish/cutting board lined with parchment paper or wax paper. Gently press 1-2 almonds onto the top of each oval and freeze.
- Cover the almond joys with chocolate. Melt the sugar-free chocolate and transfer it to a shallow dish. Place each almond joy into the chocolate and use a spoon or spatula to cover it in melted chocolate. Gently lift it out, dripping off any excess chocolate, and sprinkle sea salt or shredded coconut on top. Repeat. Freeze for 30 minutes.
- Serve and store. You can enjoy these homemade almond joy bars right after the chocolate is set. If they are too frozen, transfer them to the refrigerator to defrost a bit, or let them sit out for 20 minutes or so. I recommend storing these in the refrigerator in an air-tight container lined with parchment paper.
tips for the best results
- Please use parchment paper or wax paper (or a silpat mat), otherwise your chocolate-covered coconut bars may stick to the plate or dish.
- If you're a fan of Bounty bars, skip the almond and go with just the coconut and chocolate combo.
- I love Maldon sea salt flakes on top of these, but coconut flakes or even chopped almonds work nicely too.
- If you have little ones and want to make these an extra special treat, modify this easy recipe by sliding a thin popsicle stick in each of the almond joys before freezing them to turn them into "lollipops." This will make it easier to coat with chocolate (especially if your kiddos are helping), and there's no limit to all the creative and fun ways you can decorate these candy pops!
This homemade almond joy recipe will satisfy any sweet tooth (and also successfully curbs my kids' sugary candy cravings)! I'm in love. And I know you will be too.
you might also love...
- Keto pumpkin cheesecake bars for a low-carb, low-sugar and dairy-free take on a delicious pumpkin recipe!
- Keto peanut butter fudge, a five-ingredient recipe that results in a rich and decadent chocolate fudge.
- This low-carb red sangria recipe, a fruity and delicious adult beverage that works year-round!
- Savory almond flour scones with cheddar and chives are a great option if you're in search of a low-carb, savory breakfast or snack.
Keto Almond Joys (Sugar Free, Vegan)
A soft coconut filling, crunchy almonds and a low-carb chocolate shell make these keto almond joys irresistible! Homemade Almond Joys have never been easier, and these are low-sugar and low-carb. Vegan, gluten-free, and only seven ingredients required!
- 1 cup blanched almond flour
- ¾ cup unsweetened, shredded coconut (if using a blender, see recipe notes)
- ½ cup unsweetened coconut cream
- 1-½ teaspoons llinea monk fruit (plus a few more drops to taste, if needed)
- 1 teaspoon vanilla extract
- 1-½ cups sugar-free chocolate chips (like Lily's)
- 20-24 whole almonds, roasted and salted
- 1 teaspoon sea salt flakes or shredded coconut for topping (optional)
- In a mixing bowl, combine the almond flour, shredded coconut, coconut cream, llinea monk fruit, and vanilla. Mix until all of the ingredients are well incorporated and turn into a thick dough, almost paste-like. (See notes if using a blender).
- Spoon out about one tablespoon of the dough. Use your hands to shape it into a flat oval, about ½-inch thick, and create a slight indent in the center with your finger (for the almonds).
- Place the keto almond joys on a freezer-safe dish or cutting board lined with parchment paper or wax paper. Gently press 1-2 almonds onto the top of each oval. Freeze for at least an hour.
- With a double boiler setup on the stovetop (or your own version- I use a small pan on top of a pot of boiling water), melt the chocolate chips in the top pan. As the chocolate melts, stir it frequently, and remove it from the heat as soon as all the chocolate is melted. Pour the chocolate into a shallow dish.
- Remove the almond joys from the freezer. Place one at a time into the melted chocolate and use a spoon or spatula to smooth the chocolate over the entire candy. Lift it out, letting any excess chocolate drop off, and place it back onto the parchment-lined surface. Sprinkle sea salt or shredded coconut on top.
- Repeat with each of the keto almond joys. Return them to the freezer for at least 30 minutes to set and harden the chocolate.
- Store them in an air-tight container in the refrigerator.
You can also mix the filling in a blender, but be sure to set aside about half of the shredded coconut. Stir the remaining half in after blending so that the shreds of coconut don't break down in the blender.
Make sure to use parchment or wax paper (or a baking mat) to line your tray/plate/cutting board before freezing the almond joys. This helps prevent the chocolate from sticking to the surface.
- ½ teaspoon of coconut flavor or almond flavor for the vanilla (or addition to the vanilla)
- I love Maldon sea salt flakes on these, but coconut flakes or chopped almonds are delicious too
Fun for kids: To make almond joy "pops," insert a thin popsicle stick into each of the almond joys before freezing them. Coat with chocolate and decorate!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 16gNet Carbohydrates: 6gFiber: 10gSugar: 2gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!