Keto Almond Joy Brownies
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!
Servings 16 servings
Calories 259kcal
Equipment
Ingredients
Brownies
- 1 recipe ultimate keto brownies (omit the chocolate chips)
Coconut Filling
- 3/4 cup heavy whipping cream
- 1/3 cup allulose sweetener
- 1/4 tsp glucomannan or xanthan gum
- 1 3/4 cup finely shredded coconut
- 1/2 tsp coconut extract or vanilla extract
Chocolate Topping
- 1/2 cup heavy whipping cream
- 3 ounces unsweetened chocolate chopped
- 2 tbsp Swerve Confectioners
- 1 tbsp allulose sweetener
- 1/4 tsp vanilla extract
Instructions
Brownies
- Preheat the oven to 350ºF. Line a 9x9 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 1/4 tsp 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.
Video
Notes
Storage Information: Store the brownies in a covered container in the fridge for up to a week. I like them best at room temperature so I let mine sit out for 15 minutes before serving. You could also freeze the brownies, tightly wrapped up, for 2 to 3 months.
**Please read the section entitled Sweetener Options if you would like to swap in different sweeteners.
Nutrition
Serving: 1brownie | Calories: 259kcal | Carbohydrates: 7.7g | Protein: 4.1g | Fat: 24.5g | Fiber: 3.7g