When you’re craving something sweet, but don’t want to mess up your perfect macros for the day, we like to turn to this rich and smooth chocolate coated Keto Almond Joy Recipe!
These little fat bombs store great in the fridge and have fat bomb macros so there is 0 guilt involved. If you love coconut, chocolate, and almonds; than this keto almond joy fat bomb recipe is for you.
Easy to Make Almond Joy Candy
Personally, the only candy I ever want to eat out of assorted boxes of chocolates are the coconut ones.
It’s all about the texture for me, and the almond joy recipe we’ve made has that same chewy texture with a slight bite from the hardened chocolate and the almond on top!
You also get to taste the individual flakes of coconut which is important in any good coconut candy! This easy to make healthy and delicious almond joy bar has just 1.4 net carbs (serving size 1 bar) and is ready in an hour.
No Bake Almond Joy Fat Bombs!
The best part about this recipe is that there is no real baking involved! All you have to do is allow the mixture and chocolate to set before digging in. Nothing needs to preheat, bake, or cool.
No bake anything always entices me to make it right away. These are a great option to turn to in times of needing to up your fat without sabotaging your protein or carbs levels, and wanting something small and sweet enough to satisfy your cravings.
This is even something fun to make with your kids as a healthy Halloween treat! We’ve given you a great fat bomb base where you can change up flavors or add extras, like
How to Make Keto Almond Joy Bars
Ready to make super delicious keto almond joy candy? You’re in luck because these keto almond joy bars are gonna knock your socks off!
Layers of shredded coconut and dark chocolate are the best way to create a flavorful fat bomb that actually tastes good.
Ingredients
To make these almond joy bars you will need unsweetened shredded coconut, unsweetened coconut milk (you can try coconut cream and water if preferred), coconut oil, liquid stevia, almond extract, and xanthan gum.
For their keto friendly chocolate outside you will need Unsweetened Bakers Chocolate, coconut oil, liquid stevia, and raw almonds. If you want to make mounds instead, skip the almond and instead use dark chocolate without stevia.
* Coconut cream is offered as a substitution for milk, but it is much thicker so it may change the texture. Try diluting it half cream and half water to avoid an overly thick mixture.
Making Low Carb Almond Joy Bars
To make these sugar free almond joy bars begin by heating the coconut milk in a sauce pan on low heat. Then add in the coconut oil and coconut flakes. Stir and let it cook down a bit to soften the texture.
Now add in the stevia drops and almond extract. Allow to cook on low for another five minutes and then add the xanthan gum.
Line a loaf pan with parchment paper and move the coconut mixture to the loaf pan. Continue pressing it down until it evenly covers the bottom of the pan. Place into the fridge to set for an hour.
Remove the parchment paper and cut the coconut bar into 12 pieces. Optionally if you want a homemade almond joy, now’s the time to press in your almond. Freeze again while you make the chocolate.
To make the chocolate coating melt chopped chocolate, coconut oil, and stevia in the microwave until just melted. Careful to not burn the chocolate, you can avoid this by stirring often.
Pull the fat bombs from the freezer and dip them into the chocolate coating. Store in the fridge and enjoy!
How to Store Keto Almond Joy Bars
These milk chocolate style sugar free chocolate almond joys store great for up to 2 weeks in the fridge. Make sure they are in an airtight container and the melted chocolate is set on them before stacking.
To freeze these “milk chocolate” beauties simply toss them into a zip top bag like you would with any type of keto cookies. Then freeze them for up to 3 months.
Whenever you want one, just set it on the counter to defrost for 5 minutes. Now go and enjoy the best keto fat bombs out there. Make sure you hide these homemade goodies or your family might just steal them!
Couldn’t get enough of our homemade almond joy recipe? We know just how good these low carb dark chocolate candy bars are, and want to share even more delicious candy bar style fat bombs!
Our favorite keto fat bombs are:
- 3 Ingredient Fat Bombs– Our
protein powder macadamia nut fat bombs are the perfect balance of sweet and salty. - Ice Cream Bites Snickers Fat Bombs– If you love candy bars you’re going to love these low carb snickers fat bombs with just 1.4 net carbs a serving.
- Cookie Dough Bites– Almond flour cookie dough is an amazing keto fat bomb because it’s super high fat and packed with
chocolate chips . - Mini Brownie Bites– Brownie bites are delicious served with a drizzle of melted chocolate or some salted peanuts. Get creative and dress up this tasty low carb fat bomb.
If you tried this recipe and decided you were craving even more keto fat bombs, this is the place to start! They are all sugar free, low carb keto friendly, and packed with healthy fats to keep you on track.
Almond Joy Recipe For Fat Bombs!
With Almond Joy and Mounds being two of my favorite candies, I must say this is my favorite fat bomb recipe to date.
These chewy, chocolate, perfect macro fat bombs have won me over! Who knew keto almond joy bars could taste so close to the original I loved growing up!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Almond Joy Fat Bombs”
Keto Almond Joy Recipe | No Bake Fat Bombs
Ingredients:
Coconut Filling
- 1 cup unsweetened coconut flakes
- 1/4 cup unsweetened coconut milk
- 2 tbsp coconut oil
- 20 drops Liquid Stevia
- 1/2 tsp almond extract
- 1/4 tsp xanthan Gum
Chocolate Coating
- 2 oz Unsweetened Bakers Chocolate
- 4 tbsp coconut oil
- 20 drops Liquid Stevia
- 12 almonds, raw
Instructions:
Coconut filling
- Heat a saucepan on low heat and add coconut milk to the pan.
- Add in the coconut oil and coconut flakes, and stir letting it cook down a bit.
- Add in stevia drops and almond extract, stir and let it cook on low for 5 minutes.
- Add in xanthan gum and stir.
- Line an 8×4 loaf pan with parchment paper and pour the coconut mixture into the pan. Press it out evenly over the parchment paper (1/2 inch thick) and let set in fridge for one hour.
- Pull out the parchment paper and cut the coconut bar into 12 even pieces.
- Optional: Place an almond on top and gently press down into center.
- Place almond joys in the freezer as you make the chocolate coating
Chocolate Coating
- Chop the chocolate up and add to a microwave safe bowl.
- Add the coconut oil and stevia to the bowl and microwave until fully melted.
- Pull the almond joys out of the freezer and dip them into the chocolate coating either fully or partially coating them.
- Store in fridge and enjoy!
Video:
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I’m knew to the keto program. I’m still researching. I may try leaving the coconut in the pan, add a nut and pouring the chocolate
over that, then slicing when cool.
I just had another thought. After cutting into pcs, put a paper in muffin cups, smush, then add the nuts and chocolate.
Thanks for the recipe.
Okay, my next step question. My coconut stuff all fell apart when I cut it. It didn’t stick together at all. Any suggestions on what I did wrong? Was my heat too high? Maybe half a minute too long? I thought when I added the xanthan gum it was going to all of a sudden get sticky or something, but nothing happened. I got out my mini cupcake mold to make them in and made the mistake of putting too much coating in the bottom, so there wasn’t enough to seal them. Oh, well, at least they should be yummy!
I have a question. Is there an equivalent for liquid stevia that comes out in squirt? I hate this container as it is, but what are you to do? I haven’t been on this long enough to have used it up. I’ll be glad when it’s gone and I can buy a different brand. I hope these don’t end up too sweet or too bitter. I tried 8 in the coconut and I think I’ll scale back to 6 for the chocolate coating so it won’t be at too high a risk of seizing from too much liquid. I like dark chocolate anyway!
Hey Becca, I have the squirt kind also and have learned to squirt a little in a tbsp and then take a dropper, pull from the stevia and drop into the mixture. I learned my lesson also because I waste it this way but the squirts are a pain!
Sounds delicious, but can you use granular stevia or sweve instead of the liquid? If so, do you know how much you would use?
I’ve made these twice and they have a bitter taste what did i do wrong?
Thanks Angela
Hi, just wondering what the purpose of xanthun gum is? Also can’t stand the taste of stevia! Could I use maple syrup? Thanks
Maple syrup isn’t exactly glycemic index friendly, and would not make this recipe keto friendly. Try Sukrin syrup!
Had to double-dip these in the watery chocolate and frezze them before refrigerating, not an effective coating at all. The recipe would benefit greatly from coconut cream in the mixture, and some heavy cream in the ganache. These are somewhat ‘anemic’ as written. Now I have a dozen of them, next time I make them, will apply changes as above.
Questions:
1. Why use coconut milk vs coconut cream? Every recipe I can find has cream.
2. If I used the same ingredients, why does your chocolate look like frosting and mine looks like water?
Thanks very much.
Victoria
Hey victoria!
1: Coconut milk is a bit less sugar-heavy than coconut cream.
2: Really not sure…I wish we knew? We are scratching our heads over here.
You are correct. Just like other milks & cream, cream is thicker
Would love to see a pic of them fully enrobed in chocolate.
I am getting ready to try this and came to the comments due to the milk/cream thing and it makes perfect sense! So since you are clearly actively perfecting this written recipe I’ll give you my small feedback. When it had cream on the instructions, it stated to heat the cream, then add the oil and milk. Now it states 1.Heat an pan and add milk to pan 2. Add oil, milk…. With only one measurement of coconut milk I assume it is added only once. Thank you for sharing this with everyone! Ill come back as soon as I try them!
Ah, thanks so much. I think we’ve finally gotten it correct.
Question you mention coconut cream in the instructions but it’s not listed in the ingredients list. How much am I using? Thanks can’t wait to try these they
Ok great
We use the canned coconut milk which is what we have listed in the ingredients – if you click on the “we use this” link you’ll see that it’s not the gallon milk version, but the thick canned kind! Enjoy 🙂
Hi! I just made this recipe, and it really does taste like an almond joy! I just wanted to let you guys know that the recipe format never says when to put in the coconut flakes!
Thanks for all of your hard work! Your recipes are always amazing!
Yay! And thank you – just fixed the instructions to show when to add them! Glad yours still turned out great 🙂
The ingredients list says to use coconut milk, but the directions call for coconut cream. Which one is to be used? Thanks!
Either works. Just don’t use the unsweetened coconut milk that comes in the half gallon containers.
The recipe calls for coconut cream, but the Amazon link is coconut milk. Same or different?
The same! It was written as cream so people wouldn’t confuse it with the thing coconut milk (like almond or cashew), but yes it’s just coconut milk!
I actually did confuse it with th coconut milk in carton and still came out pretty irresistible ❣️
I have been dying to try these since I saw your video. Well, I made them tonight for a July 4th treat and they are the bomb! No xanthan gum, no problem. I used Simply Lite SF dark chocolate for the coating which made it even easier. Thanks for doing what you do!
Thats so great to hear!! We love them too – glad they were a hit! Thanks for the support
Thank you for all the great recipes, I’ve been on keto
Since Jan 2 2018
Lorraine
We made these, 40 total drops of stevia is way way way way too much. Way too much.
Hmm, sorry it was too much for you. Curious, what type of stevia drops did you use. We found the 40 total drops to be a good amount.
I’m using Pyure brand and 40 drops leaves everything with a bitter aftertaste. I found a little less than 1/4 tsp in the filling and less than 1/4 tsp in the coating works well. Also a drop of the almond extract in the coating helps. You were right Matt… that almond extract is a game changer.
I thought 40 drops total was way too little or 2 oz baker’s chocolate was way too much! I’m new to Keto (and stevia)so maybe I’m just not used to it, but mine were super bitter and gross. I’m not even sure how to salvage them at this point. Also, I used canned unsweetened coconut milk. Should I have used the stuff from a carton in the dairy aisle?
What size loaf pan did you use. I used the typical 9 x 5 and mine were not 1/2 inch thick. Also, when I imported the recipe into MyFitnessPal, is calculates 7 grams of carbs, 23 grams of fat, 3 grams of protein and 5 grams of fiber per serving. It pretty much double the calculations, though the serving size looks a LOT smaller than what you show in the demo. Love all the recipes you put out. Have tried many, especially the Best Keto Bread — LOVE IT! Will try your new one this week. Thank you!
We used an 8×4 load pan. I’ve added that to the directions to avoid future confusion! The nutrition appears to be correct. The recipe should make 12 fat bombs to get the nutrition we have shown in the recipe!
Thank you! Keep up the great work on coming up with Keto recipes for the foods we should not be eating.
I don’t have a loaf pan so I lined the dimensions in cling wrap in a casserole pan. When I poured out the coconut filling I kept everything on the cling wrap and I got 12 servings at about a half inch thick each as described in the recipe. These fat bombs are addicting!
Hey Chris
I saw your comment about the 7 carbs and 5 fiber.
When I was really new to Keto (and I’m still fairly new), I learned that fiber kinda cancels carbs. So if it is the seven carbs and five fiber you mentioned the net carbs would be about 2.
In Keto is your net carbs that count. ? Hope that helps.
Wow! These looked promising! Is it possible there’s an ingredient or instruction missing on the coating? Your pictures show a nice thick coating. Melted chocolate, coconut oil and stevia drops yielded brown watery coating. What are we missing? Thank you!
Hey! The pictures shown use a coating of bakers chocolate and heavy whipping cream. That will yield more of a thick chocolate. We tested a few different coatings after we took pictures and decided the coconut oil coating was better.
How did you get it to thicken before pouring it? Mine separated, as expected, into the fat layer and the chocolate sank. Is this simply add another step – “let sit until room temp, whisking occasionally to keep from separating”? Thank you!
Better how?
It helps it harden and it mixes well when melted.
I had this same thing happen
These look great ?and so easy.I don’t have xanthan gum. Could I use arrow root?
Hi Paula! Yes, some arrowroot should work – you can also make them without the xanthan gum if you want to try it that way.
Thank you both for being such an inspiration. About two months ago I started to look into low carb as I have lost weight on that in the past (and gained it all back when I stopped). I stumbled across your youtube channel and you inspired me to start keto (I have been on it 1 1/2 weeks). Your videos and blogs posts help me get excited about this new chapter in my life and I have tried many of your recipes. Thank you both for giving us all amazing content and helping so many people through their journey. I have a lot of weight to lose so I look forward to a healthier me in the future.
Hi Ashley! You are so kind and we are honored to have been an inspiration to you – its comments like yours that remind us what we are doing and push us to keep working at it. You are truly going to love keto and see so many wonderful benefits. Please feel free to reach out when you need any help or advice as you progress!