The combination of flavors between chocolate, coconut, and almonds in these Low-Carb Almond Joy Bars is a match made in low-carb heaven!
Whip up a batch of these to bring to work parties, family gatherings, or just to enjoy as a post-dinner treat!
Low-Carb Dessert Option
After we finished eating up all of my Sea Salt Dark Chocolate Almond Cluster Fat Bombs, I was still reaaaaallly craving some more chocolatey goodness! This got me to thinking (and craving) a combination of homemade chocolate and coconut, which are two of my favorite keto-friendly ingredients to work with!
With this craving in mind and in knowing that Ryan LOVES Almond Joys, I knew I needed to put a low-carb spin on this delicious treat!
These Low-Carb Almond Joy Bars have all the flavors of the traditional candy bar plus an added crust component, making this a simple and tasty recipe to prepare and bring to parties for everyone to enjoy!
Sweetened With Monk Fruit Sweetener
Like almost all of my other ketogenic dessert recipes, these Low-Carb Almond Joy Bars are sweetened with net-carb-free Lakanto Monk Fruit Sweetener, a natural sweetener that tastes exactly like traditional sugar yet won’t spike your blood sugar or kick you out of ketosis!
If you’ve been a follower of Real Balanced for any period of time, you probably have learned two things:
- I love developing (and eating) low-carb dessert recipes, and
- My favorite keto product is Lakanto Monk Fruit Sweetener. I truly use both the classic and golden varieties every single day!
If you’ve never tried Lakanto’s Monk Fruit Sweetener or are needing to re-stock your pantry, you can use the code “REALBALANCED” for 20% off your Lakanto orders!
A Delicious and Diet-Friendly Dessert
- Low-Carb and Keto: These bars are a delicious low-carb treat containing only 3.7 grams of net carbs per serving!
- Egg-Free: This recipe is egg-free, making it a perfect dessert option for those with an egg allergy or egg intolerance.
- Gluten-Free and Grain-Free: This recipe uses almond flour and coconut flour and is entirely gluten-free and grain-free.
- Vegetarian: These bars are vegetarian-friendly.
- Refined-Sugar-Free: Made with monk fruit sweetener, this recipe is free from any refined-sugar.
One bar contains 3.7 grams of net carbs.
Diets This Recipe Is Compliant With
This recipe is low-carb, keto, egg-free, gluten-free, grain-free, vegetarian, and refined-sugar-free.
OTHER LOW-CARB AND KETO-FRIENDLY RECIPES YOU SHOULD TRY
You can find all Real Balanced dessert recipes here!Print
These Low-Carb Almond Joy Bars are a perfect dessert to satisfy your craving for something chocolatey and sweet! This recipe is low-carb, keto, egg-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 3.7 grams of net carbs per serving!
- 1 1/2 cups almond flour
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup coconut oil
- 1/2 tsp baking soda
- 2 tbsp classic monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 1/8 tsp salt
- 2 cups shredded coconut
- 1/3 cup classic monk fruit sweetener
- 1/3 cup coconut oil, melted
- 1/2 tsp pure vanilla extract
- 100g cocoa butter
- 5 tbsp heavy whipping cream
- 5 tbsp unsweetened cocoa powder
- 1/4 cup classic monk fruit sweetener
For the crust:
- Preheat oven to 325 degrees and line 8×8 baking pan with parchment paper.
- Pulse crust ingredients in food processor until well-combined.
- Transfer mixture to prepared baking pan and, using fingers, press crust into even layer.
- Bake crust until golden brown, about 20 minutes.
- Set aside to slightly cool.
For the coconut layer:
- Meanwhile, pulse coconut ingredients in food processor until well-combined.
- After crust has slightly cooled off, using fingers, press coconut mixture into even layer on to top of crust.
For the chocolate layer:
- To a small glass bowl, add cocoa butter, cocoa powder, heavy whipping cream, and monk fruit sweetener.
- Using double boiler method on stovetop over medium low heat, melt ingredients together until chocolate is smooth. Whisk mixture frequently to avoid burning.
- Pour chocolate mixture atop coconut layer and smooth into even layer using a spatula.
- Transfer pan to freezer to harden chocolate, about 30-40 minutes.
- Remove pan from freezer and cut bars into 16 equal pieces (*see note below).
For the almonds:
- In a small pan on stovetop over medium low heat, heat almonds until golden.
- Remove almonds from heat and, using a tongs, carefully place individual almonds on top of chocolate layer of bars, pressing down so the chocolate just melts and acts as a glue.
* I find that it is easiest to cut the bars if your knife is hot. I suggest running the knife under hot water, drying, and then cutting the bars.
Store bars in airtight container in refrigerator.