These keto almond joy bars are a coconut lover’s dream, with a gooey coconut filling and a tender shortbread crust. They are completely dairy and sugar-free, and sure to satisfy that craving for your favorite chocolate bar. Easy to make and less than 4g net carbs per serving. This post is sponsored by Bob’s Red Mill.
Can’t you just feel the joy emanating from these keto almond joy bars? And if you’re dairy-free, they are going to bring even more joy to your world!
You know, I’ve always wondered about Almond Joy. To me, it seems like it would be more aptly named Coconut Joy with a Tiny Bit of Almonds. Yes okay, there is an almond on top, I get that. But the flavor is mostly coconut, with a tiny bit of crunch from the almond.
And yes, I know that there are Mounds Bars and they are all coconut and no almond. But let’s face it, they’re really both just coconut-based candies. Why not let the names reflect that?
Then again, why do I even care? It’s not like I eat either of them anymore. Not when I have so many delicious keto desserts to be made!
A dairy-free approach to Almond Joy Bars
I have such a thing for dessert bars, particularly those with a tender shortbread crust. You will notice that the base of this almond joy recipe is similar to my Keto Key Lime Bars and my Keto Pecan Pie Bars. The main difference is that I decided to make these completely dairy-free, so the crust is made with coconut oil.
How fitting, for an Almond Joy Bars recipe! It’s all delicious coconutty goodness as it is, so why not go the distance and make the crust with coconut oil? And why not make the filling with coconut cream? And hey, while you’re at it, why not make the chocolate ganache with coconut cream too!
And of course, the shredded coconut cannot be left out. I love Bob’s Red Mill shredded coconut because it’s finely shredded and completely unsweetened. So I can use my own sweeteners to keep it keto, and the finer shreds means that the filling is more cohesive.
Tips for making Keto Almond Joy Bars
Although there are many parts to this almond joy recipe, it’s really not all that hard to make. Here are my best tips for Almond Joy Bars success:
The crust: Finely ground blanched almond flour, such as that from Bob’s Red Mill, is key here. It makes the best keto shortbread crust and nothing else really will do. I also recommend using powdered sweetener to avoid grittiness. Once it’s baked, it’s virtually indistinguishable from a conventional shortbread crust.
The crust is completely baked before the filling and topping are added. Make sure it’s light golden brown before removing it from the oven but don’t let it over-bake. It will be soft when you first take it out but will crisp up as it cools.
The filling: Coconut cream is really just the thick white part from the top of a can of coconut milk. If you are using regular coconut milk, be sure just to scoop this thick portion and only use it, discarding the thin coconut water. But if you can find just canned coconut cream (not sweetened!), then you won’t have as much thin water to discard.
You will need to melt the coconut cream in a pan over low heat in order to combine it with the sweeteners and the shredded coconut.
The sweeteners: I used primarily Swerve in the crust and the topping, but I used some Bocha Sweet in the filling for a gooier consistency. You can replace the Bocha Sweet with allulose or xylitol. Or you can use all Swerve, but it may firm up more and be less gooey.
The almonds: Here’s where the almond joy part comes in. I took 20 raw almonds and spaced them evenly over the bars, pressing them gently into the filling just a bit.
The chocolate topping: This is really a dairy-free chocolate ganache. Again, you need to melt the coconut cream in a pan and bring it to a simmer. Then add chopped chocolate and let it sit for a few minutes to melt. I found I needed to add a bit more sweetener to get the flavor I wanted. You can sweeten yours to taste.
Pour the topping over the bars while it’s still quite liquid. This way you can be sure to get good coverage over all of the coconut and almonds. I found that if I set the pan on my counter and shook it lightly back and forth, I could spread the coating all over the top easily.
Let it set! The filling is gooey and the top is chocolatey so these need at least an hour in the fridge to set properly. Don’t try to rush it, they are easier to cut into nice bars when they are properly set.
How many Almond Joy Bars does this recipe make?
I know someone is going to complain that I’ve made the serving size too small and that I am trying to deceive people.
Sorry, folks, but I believe in reasonable portion control and I am not trying to deceive anyone. When I calculated the nutritional info on these bars, they came out a bit high in carbs and calories for my taste.
Normally I cut an 8×8 pan into 16 bars, but these are rich and a smaller bar is enough to satisfy. So I opted for 20 bars to keep carbs, fat, and all the other macros in good control.
Actually, to be completely honest, I accidentally cut them into 25 bars. Because apparently I can’t count and instead of 4 rows of 5 almonds each, I did 5 rows. Completely unintentional, as I had intended to do 20 bars. Oops! So I highly recommend doing as I say and not as I do.
Now, are you ready to get all joyful with some keto almond joy bars?
More Delicious Keto Almond Joy Recipes
These keto almond joy bars are a coconut lover's dream, with a gooey coconut filling and a tender shortbread crust. They are completely dairy and sugar-free, and sure to satisfy that craving for your favorite chocolate bar. Easy to make and less than 4g net carbs per serving.
Preheat the oven to 325F and lightly grease an 8x8 inch baking pan.
In a medium bowl, whisk together the almond flour, sweetener, and salt. Add the melted coconut oil and stir until well combined.
Press the mixture firmly and evenly into the prepared baking pan and bake 15 to 20 minutes, until the edges are just golden brown. Remove and let cool completely.
In a medium saucepan over low heat, melt the coconut cream with the sweeteners, whisking until well combined. Bring to just a simmer.
Remove from heat and stir in the coconut extract, then stir in the shredded coconut. Spread over the cooled crust.
Place the almonds on the filling in 4 rows (5 in each row), evenly spaced apart. Press in lightly to adhere. Refrigerate while preparing the topping.
In another small saucepan over medium heat, bring the coconut cream to a simmer. Remove from heat and add the chopped chocolate and let sit a few minutes to melt, then add the powdered sweetener and whisk together until smooth.
Pour over the cooled bars and gently shake the pan bake and forth to cover all of the coconut and almonds. Refrigerate about 1 hour to set. Cut into 20 bars.