These Almond Joy Bars are just as delicious as the original candy bars. Imagine sweet coconut bars topped with a crispy almond and submerged in a dark chocolate coating. These keto coconut bars are a no-bake sugar-free dessert, incredibly easy to make with 7 ingredients and only 3 grams net carbs.
You guys know that I have a weakness for coconut and chocolate. Growing up, I used to love bounty bars (mounds), and almond joy bars. They come in a two bars packet, and I was never able to eat just one – I ate both and enjoyed each bite. Can you relate to this?
The homemade almond joy recipe has the same texture as the original bar, with a dense coconut filling and a crunchy almond in the middle. Dark chocolate, coconut, and almonds are the perfect pair in this delicious homemade dessert.
I didn’t realize that’s so easy to make these kinds of bars at home with less sugar and carbs until I tried them. It takes less than 20 minutes to whip everything up, and about 1-2 hours of waiting for them to set.
Watch this quick step-by-step video to see exactly how easy it is to whip up the incredible Coconut Bars:
Reasons You’ll Love These Almond Joy
- A sugar-free copycat of the popular candy bar that’s healthier
- Made with just 7 simple ingredients
- Perfect if you are a coconut lover
Ingredients for Keto Almond Joy Candy Bars
For this recipe, you’ll need only need 7 ingredients. Just as the original, this recipe requires chocolate, coconut, almonds, and sweetener.
- Heavy cream – or use canned full-fat coconut cream.
- Sweetener – use your favorite low carb sweeteners such as Erythritol or Monkfruit.
- Almond extract – or vanilla extract.
- Shredded coconut – choose unsweetened dedicated coconut that is grated in smaller pieces.
- Whole almonds – This recipe makes 14 almond bars, so you’ll need an almond bar for each one.
- Dark chocolate – I always choose a sugar-free chocolate bar or unsweetened chocolate chips.
- cocoa butter or coconut oil
How to Make Homemade Almond Joy Bars
To make these low carb coconut treats, I start by bringing the heavy cream to a boil and then add the sweetener. I continue stirring until I get a slightly thickened sauce.
When that’s ready, I mix in shredded coconut and almond or vanilla extract.
Wait about 10 minutes until the mixture cools down, and you can form small coconut bars.
I place my keto coconut bars on a baking sheet lined with parchment paper and with try to shape them into ovals. You can shape them into Easter Eggs and enjoy them with your friends and family.
After that, I place an almond on top of each bar and freeze them for about one hour, so everything stays in place.
It’s time to make the chocolate coating. I melt dark chocolate, cocoa butter using a double boiler.
After that, I coat them well in melted chocolate using two forks to get rid of the chocolate excess.
Return the bars to the freezer for another 15 minutes and enjoy!
Dairy-Free Paleo Almond Joy Bars
I love that his recipe can be easily transformed into a vegan or paleo treat. Just replace the heavy cream to coconut cream.
Also, use a paleo-approved sweetener such as Monk Fruit, Stevia or Raw Honey.
If you’re allergic to dairy, make sure to choose a dairy-free chocolate too. It’s best to double-check to be sure even if most dark chocolate out there is dairy-free.
Storing Almond Joy Candy Bars
You can store these no bake almond joy bars for up to one month in the fridge in a covered container.
To store them for longer, freeze them for up to 6 months and defrost for 30 minutes before serving.
Other Delicious Chocolate Recipes
- Simple Chocolate Keto Chia Seed Pudding
- Low Carb & Keto Chocolate Mousse
- Flourless Almond Butter Double Chocolate Chip Cookies
- Easy Chocolate Pecan Keto Fudge
- Keto Dark Chocolate Almond Clusters
Dark Chocolate Almond Joy Candy Bars
- Line a baking sheet with parchment or waxed paper.
- In a medium saucepan over medium heat, add the heavy cream and bring to a boil. Simmer for 2-3 minutes, whisking constantly.
- Add the sweetener and continue cooking for about 4-5 minutes until the cream starts to thicken.
- Remove from the heat and add the shredded coconut and almond extract. Let the mixture cool for about 15 minutes.
- Scoop out about 1 tbsp (about 20 grams each) of mixture onto the prepared baking sheet. I made 14 molds). Wet your fingers and shape them into ovals or egg shapes.
- Press one almond on top of an easy coconut bar. Place them into the freezer for about 1 hour to slightly harden.
- Meanwhile, melt the chocolate and cocoa butter using a double boiler method or in the microwave stirring every 30 seconds. Melt until smooth and well incorporated.
- Once firm, dip each coconut bar into the melted chocolate. Use toothpicks or two forks to completely cover the bars into the chocolate. Carefully remove excess chocolate, as shown in the step by step video.
- Place the cholate bar onto the baking sheet and repeat with all the bars.
- Refrigerate for at least 15 minutes to set the chocolate coating.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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