These Keto Almond Joy Brownies embody the best of your favorite candy bar in a healthy, sugar-free dessert. Only 4g net carbs per serving!
Sometimes you feel like a nut, sometimes you don’t. Isn’t that how the jingle goes? If you’re an Almond Joy fan, you will be joyous over these keto brownies!
But if you prefer Mounds, you can make them that way too. Skip the almonds on top and make the base with coconut flour brownies, and away you go!
Either way, this delectable low carb brownie recipe is a sure-fire hit. Tender brownies topped with a gooey coconut filling and smothered in keto chocolate ganache. Need I say more?
Baking with Allulose
I originally created this recipe for Swerve Sweetener about 8 years ago. You can still see that recipe HERE. But so many things have changed in the intervening years, I decided to give it an update.
As a bit of an experiment, I used the new Allulose sweetener from Swerve in the brownies themselves, as well as the coconut topping. I made my standard chewy keto brownies exactly as written, simply changing the sweetener.
If you follow me, you know I always say that a change in sweeteners may affect the texture of your keto baked goods. And, as expected, the brownies came out differently. They had a spongier texture than the original, which was more like cake and less like classic brownies.
They were still delicious, though. So delicious that they got devoured by my fellow gym-goers when I brought them to class.
I also used allulose in the coconut filling, but that was a deliberate choice as I know it makes things gooier. That part came out exactly as I was expecting!
Ingredients you need
- Keto brownies: Any good keto brownie recipe will do as the base of these bars. You can even use a pre-made mix, if you like.
- Heavy whipping cream: Heavy cream helps make the filling thick and a little gooey. You can also use coconut cream for the filling.
- Coconut: Use finely shredded, unsweetened coconut.
- Almonds: Feel free to skip the almonds if you want Mounds Brownies instead!
- Sweetener: Allulose helps make the filling gooier and more like real Almond Joy. But you can use other sweeteners and simply thicken the filling more. Check out the Expert Tips for sweetener options.
- Thickener: I prefer glucomannan for thickening this recipe but xanthan gum works as well.
- Unsweetened chocolate: I like to make my chocolate ganache with unsweetened chocolate as it thickens more easily. I then sweeten it myself with some powdered sweetener.
- Vanilla and/or coconut extract
Step by Step Instructions
1. Prepare the brownies: Make the brownies first and let them cool completely. You do want to line the pan with parchment paper to make it easier to lift them out of the pan.
2. Simmer the cream: In a medium saucepan over medium heat, whisk together the cream and sweetener. Bring to simmer and reduce the heat to medium low. Continue to cook, whisking frequently, 5 to 10 minutes or until the mixture is a little more syrupy.
3. Stir in the coconut: Remove from heat and whisk in the glucomannan, then stir in the shredded coconut and the extract until well combined. At this point, the mixture should have a frosting consistency. If it’s too thin, whisk in another ¼ teaspoon of glucomannan.
4. Top the brownies: Spread the filling evenly over the cooled brownies, all the way to the edges. Press 16 almonds into the filling at evenly spaced intervals. Chill 30 minutes to help firm up the filling.
5. Make the chocolate ganache: In a medium saucepan over medium heat, bring the cream to a simmer. Once simmering, remove from heat and add the chopped chocolate. Let sit 5 minutes to melt. Add the sweeteners and vanilla extract and whisk until smooth.
6. Pour over the filling: Pour the ganache over the coconut filling, spreading evenly to cover the almonds. Refrigerate 30 to 60 minutes, until the chocolate topping is set.
Expert Tips
You are not tied to using my brownies for this recipe. You can use any you want, including a boxed mix if you have one you like. Just make sure to line the pan with parchment paper and watch the brownies carefully so they don’t get over-baked.
Dairy Free Option: Use coconut oil or another non-dairy oil in the brownies. Then use coconut cream (the thick white portion from a can of coconut milk) for both the filling and the topping.
Nut-free Option: Use a nut-free brownie base, such as my keto coconut flour brownies. Then skip the almonds and enjoy some delicious Mounds Brownies!
Sweetener Options
As noted, the brownies do have a different texture when you use a different sweetener. But it’s absolutely possible to do so, and you can use whatever you like best. Do note that if you use allulose, you will likely not have to add any additional liquid to the batter.
I highly recommend allulose for the filling, as it provides the right soft, gooey texture, but you could also use BochaSweet. If you use something like Swerve Confectioners, the filling will set more firmly, although it will still be delicious.
Other sweeteners can be used in the chocolate ganache as well but again, the consistency could change. I have found that using only allulose can make it become gloppy and not smooth, so I used a combination.
More delicious brownie creations
Keto Almond Joy Brownies
Equipment
Ingredients
Brownies
- 1 recipe ultimate keto brownies (omit the chocolate chips)
Coconut Filling
- ¾ cup heavy whipping cream
- ⅓ cup allulose sweetener
- ¼ teaspoon glucomannan or xanthan gum
- 1 ¾ cup finely shredded coconut
- ½ tsp coconut extract or vanilla extract
Chocolate Topping
- ½ cup heavy whipping cream
- 3 ounces unsweetened chocolate chopped
- 2 tablespoon Swerve Confectioners
- 1 tablespoon allulose sweetener
- ¼ teaspoon vanilla extract
Instructions
Brownies
- Preheat the oven to 350ºF. Line a 9×9 inch metal baking pan with parchment, leaving overhanging sides for easy removal. Lightly grease the parchment.
- Prepare the brownie batter as directed and pour into the prepared pan, spreading to the edges. Bake about 15 minutes, until the edges are set but the center still seems a tiny bit wet.
- Remove and let cool completely in the pan.
Coconut Filling
- In a medium saucepan over medium heat, whisk together the cream and sweetener. Bring to simmer and reduce the heat to medium low. Continue to cook, whisking frequently, 5 to 10 minutes or until the mixture is a little more syrupy.
- Remove from heat and whisk in the glucomannan, then stir in the shredded coconut and the extract until well combined. At this point, the mixture should have a frosting consistency. If it's too thin, whisk in another ¼ teaspoon of glucomannan.
- Spread the filling evenly over the cooled brownies, all the way to the edges. Press 16 almonds into the filling at evenly spaced intervals. Chill 30 minutes to help firm up the filling.
Chocolate Topping
- In a medium saucepan over medium heat, bring the cream to a simmer. Once simmering, remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
- Add the sweeteners and vanilla extract and whisk until smooth. If it's very thin, give it a few moments to thicken up a bit. Then pour over the coconut filling, spreading evenly to cover the almonds.
- Refrigerate 30 to 60 minutes, until the chocolate topping is set.
Renata Sorace says
I would like to try this recipe, but I am a bit confused, sorry. Your recipe for the brownie batter calls for an 8×8 pan but this recipe is for 9×9. Will the recipe for the brownies be okay in a 9×9 and and how long do they bake for?
Carolyn says
Right… the original recipe for brownies is 8×8, but this one is modified to be 9×9 so follow the instructions in THIS recipe.
Tracey M. says
Is it 3/4 cup of unsweetened coconut or 1 and 3/4 cups? Going to make if for the first time and was unsure. thank you!
Carolyn says
1 3/4 translates to one and three quarters.
Hope says
These Brownies are worth all the steps to make them! I’ve tried .any of your recipes, declaring each one my “newest favorite”. But this one takes them all! My teeth aren’t strong enough to bite into whole almonds so I fixed that by sprinkling sliced almonds over the chocolate topping. My neighbors couldn’t tell they were gluten and sugar free. I hope there’s a a potluck soon, so I can impress everyone.
Debra Hudson says
These are absolutely amazing! I made them for my 6 year old grandson’s birthday and he loved them! So did my daughter, husband and I. The chewy coconut layer was so delicious. All of the flavors blended beautifully. It was my first time using allulose and I can definitely recommend it.
Marcia says
Would it work to add some cream cheese in place of glucomannan or xanthan gum? I done have any of the other on hand & in the past when I’ve used xanthan gum the end result was “slimy” 🤮!
PS. I get your daily emails & have an entire recipe box of your recipes that I rely on! I’ll add this one if there is a 3rd alternate for thickening! 🤞
🤗🙃🤗
Carolyn says
I am not sure how you’d get it to combine but feel free to try.
Elizabeth says
Hi Carolyn,
I absolutely love your Almond Joy Brownies! They’re Devine! I especially like the brownie layer. Today, I don’t have any coconut, but would like to make the brownie portion of the recipe as a stand alone. Would it work to put all the brownie batter in a 9×9” pan for thicker brownies? I’m assuming I’d have to increase the bake time, but have no idea how long to bake.
Thanks for the incredible recipes you share!
Carolyn says
I haven’t tried them this way… it will work but you will need to keep your eye on it.
sonogal says
hi – why does your nutritional info say 6.4 carbs, but swerve site says 17??
thanks! they look delish
Carolyn says
Because they are counting the “carbs” from erythritol, which have zero impact on blood glucose. Please make sure to read my nutritional disclaimer.
Sonogal says
Ah, ok thank you.
Helene says
The recipe is not available when I click on the link
Carolyn says
Sorry about the broken link… here you go! https://swervesweet.com/recipes/almond-joy-brownies
Shelly says
Just made these for company tomorrow, but of course I had to sample them. Delicious! Thanks for another great recipe, Carolyn.