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.
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.