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
Almond Joy Bars
Ingredients
Crust:
- 1 ¼ cups almond flour
- ⅓ cup powdered Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup melted coconut oil
Coconut Filling:
- 1 cup coconut cream
- ⅓ cup powdered Swerve Sweetener
- ⅓ cup Bocha Sweet (or allulose or xylitol)
- 1 teaspoon coconut extract
- 2 cups shredded coconut
- 20 whole almonds
Chocolate Glaze:
- ⅓ cup coconut cream
- 3 ounces sugar-free dark chocolate chopped
- 2 tbsp powdered Swerve Sweetener
Instructions
Crust:
- 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.
Coconut Filling:
- 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.
Chocolate Glaze:
- 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.
marjie says
I’m very new to KETO, and am just learning all about the sugar substitutes. My significant other won’t eat Swerve because it’s not “natural”. I want to use Stevia in the Raw–is this a more natural alternative to Swerve? Or is it just as unnatural and all hype? He also thinks I could use egg whites instead of Bocha Sweet…? Any comments before I give up?
Carolyn says
NO! Tell your significant other that they are very wrong. Swerve is all natural (erythritol is a naturally occurring substance) and Stevia in the Raw contains maltodextrin which is not good stuff, not natural, and spikes blood sugar. I am also extremely confused as to how anyone could think that egg whites could replace Bocha Sweet. One is a sweetener, one is… well one is egg whites!
Carolyn says
BTW, sorry to sound harsh… I didn’t mean to come on that way, it’s just I don’t want you to make these mistakes, since you say you are so new. I’m emphatic, not angry! 🙂
Kathy says
These are delicious, however the ganache looks nothing like the one in the picture. Mine is light(I used the dark chips called for in the recipe) and dried out looking and tasting. I’m new to everything sugar free. Any idea why this happened?
Carolyn says
What brand of chips did you use? Also, what sweetener?
kathy says
For the ganache I used Monkfruit sweetener and Lily’s dark chocolate baking chips.
kathy says
I apologize…for the glaze I used Swerve confectioners.
Carol Moore says
I’m not dairy conscious, so can butter be substituted for the coconut oil? Same amount?
Leslie Whitney says
can you melt chocolate chips instead of using a bar?
thank you!
Carolyn says
Sure thing!
Stephanie says
I really want to make these right now, but I do not have coconut extract. Could I use a little of something else. Vanilla or almond. I know, I know…. it won’t be the same. But, I can’t wait. 🙂
Carolyn says
Sure! A change in extracts doesn’t change the consistency, just the flavor.
Marcia says
I need to make a smaller batch or store some. There’s just two of us and 20 bars would be too tempting. Could I freeze some?
Carolyn says
I would think it would freeze okay.
Sue Crossman says
This is absolutely one of my favorite types of cookies, I just made your fudgy brownies and oh my goodness they are amazing 🙂 I just wanted to ask can you add the gelatin to a recipe like this to make it more gooey like it made the brownies more fudgy?
Carolyn says
To the filling? No, it would only thicken it which you wouldn’t want.
Linda says
Hi Carolyn,
I made this last week and they were fabulous. Not sure why, but my crust was not quite moistened enough and it was very crumbly. I’m making again this weekend and I was wondering if too dry again if I should add a little more oil or just a little water. Any thoughts on this?
Thanks!
Linda
PS-can’t wait for your latest book to arrive!!
Carolyn says
Yes, it can depend on your flour sometimes so if yours was crumbly, add another tbsp of oil. Don’t add water, it can make it stick to the pan.
Linda says
Thank you so much for the quick response!! 🙂
Becky Hardin says
These are the bomb! A huge hit at my house.
Beth Pierce says
These were easy and delicious! Made them for a bake sale at my daughter’s school and they were a hit! Yum!
Tara says
My fave candy bar made keto-friendly — thank you!
Toni says
These were really addictive! Can’t wait to make it again!
Julie Blanner says
Love this! Almond joys are so good, but I never liked the added sugar and calories. So I’m glad I have these to make!
Stephanie Deal says
I made these this weekend and they were delicious. I used sliced almonds instead of whole almonds and simply scattered them across the coconut filling. YUM! Also, I found that my chocolate ganache was too “goopy” to spread so I simply added a couple of tbs of water and that did the trick. I served them at a party and even my non low-carb friends loved them. Thanks for another GREAT recipe.
Linda says
Carolyn,
Do you happen to know if we can swap out the dark chocolate for the coating with a milk chocolate bar (including the step where we add the coconut cream), or will the fact that the milk has a lower cocoa content not work with the coconut cream?
I’ll be using Lily’s, btw.
Thanks,
Linda
Carolyn says
It should work but sometimes milk chocolate like Lily’s doesn’t quite melt as well and can seize. Just be sure that your coconut milk is no longer boiling or simmering before you add.
Linda says
Hi Carolyn,
I’ve been having great success melting lily’s milk in the microwave for my peanut butter cups and such (I’ve even made it and added coconut oil during the melting) just wasn’t sure if the coconut cream would cause a problem. I’ll let you know how it goes as I’m making them tonight, and thanks for getting back so quickly!
Best,
Linda
Mel says
Hi! Excited to try this. Quick question, how is Bocha sweet different from Swerve? Do I really need a different sweetener for the coconut portion? Thanks!
Carolyn says
Simply put, Bocha Sweet helps keep things softer and doesn’t firm up as much. You don’t NEED it but your filling won’t be gooey.