Almond. Coconut. Chocolate. Such a great combination. And absolutely no reason why it can’t be low carb. These keto almond joy bars have all the flavors of the original but with only 2.5 net carbs each!
I’m not the hugest candy bar girl– never have been, really. But sometimes I just get in the mood, and you know I’m not about living a life of deprivation.
So instead of giving in and picking up some sugar-filled candy while waiting at checkout, I made these lovelies instead. I get all the flavor without the nasty side effects of sugar!
Keto Almond Joy Bars
So most of the recipes out there for homemade almond joy bars (keto or conventional) use sweetened condensed milk. There are recipes out there for low carb sweetened condensed milk, but I’m lazy, friends.
This recipe uses coconut milk instead of dairy, and we make up a condensed milk substitute super quickly in a skillet.
Using coconut milk here means that these are totally dairy free, so they’re suitable for anyone avoiding dairy. This also makes them vegan (as long as you use vegan chocolate!)
Combine full-fat coconut milk with low carb sweetener and boil for about 5 minutes, whisking consistently. It will thicken up and become somewhat translucent. Take it off the heat and add the other ingredients.
We need shredded coconut for the filling. Make sure you find unsweetened. A medium shred is preferable here and I find the Trader Joe’s brand to be perfect for this application.
I think it would work fine to use the finely shredded kind (it can be easier to find) but the texture will be slightly different than the original.
The filling consists of the quick condensed milk, shredded coconut, a little coconut butter (to help firm it up a little), vanilla, and salt.
Coconut butter can be expensive, but you can use this creamed coconut (it’s the exact same thing!) to save money, or you can make some yourself by blending dried coconut in a food processor until it becomes the texture of nut butter.
Press into a small baking dish (these are the ones I use) lined with parchment paper. Arrange 24 almonds evenly across the filling (3×8 in this size pan.) Press down slightly on each almond, then place in the freezer for about 30 minutes.
Once the filling has firmed up, remove from the pan using the parchment, and cut into 24 pieces.
Place back in the freezer while you melt the chocolate. I use 85% dark chocolate, but you can also use sugar-free chocolate.
Dip each candy into the melted chocolate to coat completely. Tap off excess chocolate before setting on parchment or wax paper to set.
That’s it! Then you’re done and you can treat yo’self. Did I mention these beauties only have 2.5 net carbs each? Super easy to fit into your ketogenic diet!
- In a skillet over medium-high heat, whisk together coconut milk and sweetener. Bring to a boil, then simmer for about 5 minutes or until thickened and somewhat translucent.
- Remove from heat and add coconut butter, vanilla, salt, and shredded coconut. Mix thoroughly.
- Press into parchment-lined 10x6" pan. Line almonds evenly across filling and press lightly.
- Place in the freezer for 30 minutes.
- When filling is completely firm, remove from pan using parchment and cut into 24 pieces (one almond per piece.)
- Place cut bars in the freezer again while melting chocolate.
- Chop chocolate and melt in a double-boiler or in short intervals in the microwave, stirring frequently to prevent burning.
- Dip each bar into melted chocolate to coat compeltely, using a fork. Tap fork on the edge of the bowl to remove excess chocolate before placing coated bars onto parchment or waxed paper to set.
- Allow chocolate to set completely before serving.
- Bars may be stored in an airtight container at room temperature for a week or may be frozen up to 3 months.
Amount Per Serving: Calories: 92Total Fat: 7.4gSaturated Fat: 5.2gSodium: 29mgCarbohydrates: 4.4gNet Carbohydrates: 2.5gFiber: 1.9gSugar: 1.7gProtein: 2.6g