• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Gluten Free » Almond Joy Brownies

    Published: Feb 18, 2016 · Modified: Jun 17, 2022 by Carolyn

    Almond Joy Brownies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.9K shares

    Creamy coconut filling, whole almonds and rich chocolate ganache, all atop low carb, grain-free brownies. Almond Joy gets a healthy makeover!

    Low Carb Almond Joy Brownies

    Pin It Button

    Oh yeah, I went there. I not only went there, I went very far into “there” as well. I took a famous and well-loved American candy bar and I turned it into brownies. Not only did I turn it into brownies, I made it healthy, sugar-free and grain-free to boot. Sacrilege! How could I dare to mess with an American classic? Well, I dared because I have a sweet tooth. It’s a chocolate tooth and a coconut tooth and an almond tooth and it was crying out for almond joy goodness. It didn’t take much crying for me to give in. I am a sucker like that.

    But Almond Joy was made for brownies. Brownies are like a blank slate. Well, perhaps more like a chocolate slate, and they are crying out to be adorned with toppings and fancy glazes and such. And what is fancier than a creamy coconut filling, whole almonds and a rich chocolate ganache topping?

    Low carb chocolate ganache being poured over almond joy brownies. Grain-free!

    I had such fun with these low carb Almond Joy Brownies. I made them as the finale to a Super Bowl get together and they were a hit. And I made absolutely sure to pay homage to the original and get one whole almond per brownie.

    They are so rich and delicious, you won’t miss the real thing!

    Sometimes you feel like a nut! Low Carb Almond Joy Brownie Recipe

    Please see my Low Carb Almond Joy Brownies on Swerve Sweetener

    (and be sure to read the whole blog post, I was cracking myself up writing it!).

    Makes 30 brownies. Each brownies has 3.2 g NET CARBS.

    Food energy: 223kcal
    Total fat: 20.26g
    Calories from fat: 182
    Cholesterol: 58mg
    Carbohydrate: 6.40g
    Total dietary fiber: 3.20g
    Protein: 4.35g

    8.9K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kim Lorenz Blower says

      March 05, 2021 at 1:10 pm

      Question, in the recipe it says unsweetened chocolate. Is it really unsweetened or no sugar chocolate! Thanks, these look greaat!

      Reply
      • Carolyn says

        March 05, 2021 at 5:54 pm

        Unsweetened means 0 sweetener at all. “Sugar free” or “no sugar added” means chocolate that is sweetened without real sugar.

        Reply
        • Kim Lorenz Blower says

          March 05, 2021 at 8:59 pm

          Thanks, I will def try these! Well, as soon as I can get some unsweetened chocolate! 🙂

          Reply
    2. Pegi Fuller says

      December 17, 2019 at 9:32 am

      So frustrated! Love your recipes but can’t get to the one I want! Almond Joy Brownies
      I have read the blog I have clicked on the Swerve site. Where the heck is the recipe.
      You shouldn’t make it so difficult to actually get a recipe,
      I am about to give up!

      Reply
      • Carolyn says

        December 17, 2019 at 10:31 am

        Sorry, not sure what’s up with the Swerve website. Here you go: https://swervesweet.com/recipes/almond-joy-brownies

        Reply
    3. Y says

      January 12, 2019 at 2:14 pm

      I like that you respond to everyone. Your great….

      Reply
      • Carolyn says

        January 12, 2019 at 5:31 pm

        Thanks!

        Reply
    4. Annalise says

      January 08, 2019 at 3:24 pm

      Where is the recipe????

      Reply
      • Carolyn says

        January 08, 2019 at 6:17 pm

        Click the link that says “Please see my…”

        Reply
    5. pam says

      December 14, 2018 at 12:48 pm

      I attempted to access the link, but it said it was broken. I’d love to see this recipe, but unfortunately you didn’t put it on this page.

      Reply
    6. Elisabeth says

      April 15, 2018 at 4:07 pm

      I’ve made this once before, about a year ago. If memory serves me correctly, it wasn’t a hit – I overcooked the brownie portion and my ganache didn’t cover the entire pan. Well, I made it again today, and the difference was night and day!

      For the brownie portion, I used 1/2 cup granular Swerve and 1/2 cup erythritol, for no other reason than economy (I have a 3 lb bag of erythritol). I baked it for exactly 22 minutes – the center was still a tad jiggly after 20.

      For the filling, I made 50% more than the recipe called for. I prefer Mounds to Almond Joy so I skipped the almonds.

      For the ganache, I made 25% more than the original recipe. There was plenty to cover the entire pan, plus some left over to dip some cooked bacon slices in and have chocolate covered bacon. 🙂

      The end result was heavenly!! Very rich and decadent! I’m so glad that I tried the recipe again – it’s officially become my favorite low carb dessert!

      Reply
      • Carolyn says

        April 15, 2018 at 5:42 pm

        Well so glad to hear it! Thanks for sticking it out. 😉

        Reply
    7. jackie says

      August 19, 2017 at 3:43 pm

      I am new to THM and am trying to collect some recipes to get started…would this be THM compatible? Maybe an S? These look so yummy!!!

      Reply
      • Carolyn says

        August 19, 2017 at 4:35 pm

        Yes, it would. Almost everything I do is an S Recipe. 🙂

        Reply
    8. Amy says

      April 20, 2016 at 10:51 pm

      Hi there 🙂 I have made the recipe and it came out amazingly well! The whole family absolutely loved it, the only problem was that it made so much! I’d really like to halve the recipe and I’m not sure whether to use 2 or 3 eggs. Conversely if I make up a full batch can part of it be frozen? If so that would solve the egg problem as have no doubt the kids approve of a stash of frozen brownie slices awaiting their convenience.

      Thanks for the recipe!

      Amy

      Reply
      • Carolyn says

        April 21, 2016 at 6:32 am

        When I want to halve a recipe like this, I usually do something like 2 eggs and one egg white. That might work. But I think they should be able to freeze well too.

        Reply
    9. Estrela says

      April 09, 2016 at 6:03 am

      Hi Carolyn. I guess one could use xylitol instead too?

      Reply
      • Tracy says

        April 17, 2016 at 10:45 am

        I would love to know the answer to this as well, thanks

        Reply
        • Carolyn says

          April 17, 2016 at 11:57 am

          I don’t know, I didn’t try it. It’s certainly worth a try.

          Reply
    10. Sandra says

      February 29, 2016 at 12:56 pm

      I made the Almond Joy Brownies last night using 1/3 of the recipe. It was delicious. Caroline, thank you for the wonderful recipe.

      The number of eggs needed came into question since the recipe called for 5 eggs. (Should I use 1 egg and more water, 2 eggs and less water, or 1 egg and 1 yolk?) I used 2 eggs. The brownie was lighter than many brownies, more cakey. It was delicious.

      A note to people reducing the recipe for fewer servings: Something fun about making 1/3 of this recipe was the new pan that I used. It was a really odd size. I had never seen one like it before I found this one at the back of a shelf. It was 2 ¾” by 12 ¼”. – – Close to 1/3 the size of the 9” by 13” the original recipe uses. It was perfect for this recipe. The pan brand is Borcam. It is probably a European brand. The user’s guide referred to use in a cooker or gas hob.

      Reply
    11. Hope says

      February 28, 2016 at 1:56 pm

      I would like to thank you for posting this recipe on my 50th birthday! I know we’re now a week+ past, that’s okay I’m going to make this little gift today for Oscar Night and enjoy being fifty and fabulous!

      Reply
    12. Paul says

      February 24, 2016 at 3:14 pm

      Good on you and your choco/coco/almond tooth!

      Reply
    13. Linda says

      February 24, 2016 at 11:36 am

      Carolyn, these that’s amazing. This is the first chocolate/brownie recipe that I’ve tried, that has a balance of sweetness and texture. Thanks so much for sharing this recipe. Linda.

      Reply
    14. Meritxell says

      February 21, 2016 at 10:20 am

      Hi Carolyn, I’m new on LCHF and I’m not still used at things like xantham gum. I’m pretty sure that I can bought it on the Internet but here, in a small village in Catalonia) I could not find it. May I use gelatin instead?

      Reply
      • Carolyn says

        February 22, 2016 at 9:54 am

        Not sure that gelatin would give you the right consistency. It should be thick but still creamy…not gelled.

        Reply
    15. Lauren Kelly Nutrition says

      February 18, 2016 at 4:45 pm

      You, my friend are an absolute genius! These look amazing and I can’t believe they are low carb! Great job!

      Reply
    16. Katie says

      February 18, 2016 at 2:48 pm

      Just wondering if these freeze well? Thanks in advance!

      Reply
      • Carolyn says

        February 18, 2016 at 2:54 pm

        They will do pretty well, but I think the ganache might recrystallize a bit. CAn’t say for sure because we didn’t freeze them, we ate them too fast!

        Reply
    17. Hanna says

      February 18, 2016 at 10:24 am

      Wow your recipes Carolyn, sooo good!
      It´s such a shame that when you post your recipes on swerve sweetener they cant be printed or saved, can’t you tell them to sort their website out? 😉

      Reply
      • Carolyn says

        February 18, 2016 at 2:54 pm

        You can easily cut and paste, but I also know that they are working on a new site design so why don’t you email them and put in that request? They love reader emails!

        Reply
      • Vicki says

        February 19, 2016 at 4:24 pm

        This link has a printable version: http://www.swervesweetener.com/recipes/almond-joy-brownies/

        Unfortunately it doesn’t have Carolyn’s great intro. And it confused me at first, since it has another name (Sarah?) on the top of the page.

        Reply
        • Vicki says

          February 19, 2016 at 4:28 pm

          * Sorry, I meant the original link on this page seemed to have another name on the page.

          Reply
    18. Kate says

      February 18, 2016 at 8:39 am

      OMG Carolyn, I have relatives in Canada that have lived there for a generation on one side, and generations on the other, and they say they feel like they’re from another “planet”, so don’t feel bad ! You crack me up 🙂 I really do look forward to your blog email every morning. Not only do I get something fun to make, but you always make me laugh.

      This looks great ! I think I have everything I need to make this over the weekend.

      For the heavy/whipping cream gal; in the US, they’re the same thing. In Canada, (like UK), maybe not so much, lol !

      Reply
      • Carolyn says

        February 18, 2016 at 9:24 am

        Thanks, Kate. I still think Almond Joy is a complete misnomer!

        Reply
      • Vicki says

        February 19, 2016 at 3:48 pm

        That explains why people ask if they can use heavy vs. whipping cream. I am from the US and always wondered why, since I have always considered them the same thing.

        Reply
    19. Julie says

      February 18, 2016 at 7:39 am

      Since you are not actually whipping the cream for the ganache, does it really matter if you use heavy cream rather than whipping cream? Simplifying the shopping list, buying bigger volumes of one item rather than two are good goals. Bigger volumes are often cheaper and certainly fridge space is at a premium, with the taller larger volume taking up half the shelf space in the fridge than 2 separate products would.

      Will be trying this today!

      Reply
      • Carolyn says

        February 18, 2016 at 9:23 am

        No, sorry. I have a tendency to use those two interchangeably so either is fine in both filling and topping.

        Reply
    20. Julius Minor says

      February 18, 2016 at 6:00 am

      These look delicious!… Quick question… I see the sweetener is being sold on amazon. If I wanted to make these today, can I use Stevia instead? If so, how much should I use? i guess I feel like a nut today…lol… Thanks!

      Reply
      • Carolyn says

        February 18, 2016 at 9:23 am

        Swerve measures like sugar so you can replace it with however much of your stevia equals sugar. The problem is that your filling and your topping may be on the thin side with stevia. For the ganache topping, you could add a tbsp or two of cocoa powder to thicken. The filling may need a touch more xanthan gum. I personally find stevia a little bitter when on its own with chocolate so this would not be my choice as a sweetener.

        Reply
      • Vicki says

        February 19, 2016 at 3:56 pm

        Julius, I’ve always bought Swerve online, but I just saw a mention of them being available in Stop N Shop supermarkets (I think on their website). I never remember seeing it there, but last night I looked around and found 1 lb. bags of granulated Swerve in the Natural Foods/Gluten free aisle. This was in NJ, but maybe it’s available in your area somewhere?

        Reply
        • chris says

          November 07, 2019 at 3:20 pm

          I usually buy most of my food items, other than produce of course, on Vita-Cost. However, Walmart has the cheapest price on swerve that I have found anywhere. They even beat Vita-Cost, so I buy it there now. Can’t wait to try these brownies!

          Reply
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023