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Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, nut-free, and 30-minute recipes and resources.

Home Recipes Low-Carb Almond Joy Bars

Low-Carb Almond Joy Bars

Net Carbs:3.7g
11 Comments This post contains affiliate links.
Jump to Recipe·★★★★★4.5 from 2 reviews
K VG EF

The combination of flavors between chocolate, coconut, and almonds in these Low-Carb Almond Joy Bars is a match made in low-carb heaven!

hero shot low carb almond joy bars recipe

Whip up a batch of these to bring to work parties, family gatherings, or just to enjoy as a post-dinner treat!

Almond Joy Bars Are Low-Carb Dessert Option

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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!

Almond Joy Bars Sweetened With Monk Fruit Sweetener

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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.

Lakanto’s natural sweetener tastes exactly like traditional sugar yet won’t spike your glucose levels 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:

  1. I love developing (and eating) low-carb dessert recipes, and
  2. My favorite keto product is Lakanto Monk Fruit Sweetener. I truly use both the classic and golden varieties every single day!

Haven’t tried Lakanto’s Monk Fruit Sweetener or need to re-stock your pantry? Then, use the code “REALBALANCED” for 20% off your order!

Have questions about monk fruit sweetener? Read this post here!

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Almond Joy Bars Are Delicious And Diet-Friendly Dessert

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  • 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: This recipe contains no refined sugars since it’s sweetened with monk fruit sweetener.

Net Carbs In Low Carb Almond Joy Bars

One bar contains 3.7 grams of net carbs.

Looking for more keto treats?

If you’re looking for some delicious keto treats, then you should try these out!

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hero shot low carb almond joy bars recipe

Low-Carb Almond Joy Bars

★★★★★

4.5 from 2 reviews
  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

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!

Ingredients

Crust

Coconut

Chocolate

Topping

Instructions

For the crust:

  1. Preheat oven to 325 degrees and line 8×8 baking pan with parchment paper.
  2. Pulse crust ingredients in food processor until well-combined.
  3. Transfer mixture to prepared baking pan and, using fingers, press crust into even layer.
  4. Bake crust until golden brown, about 20 minutes.
  5. Set aside to slightly cool.

For the coconut layer:

  1. Meanwhile, pulse coconut ingredients in food processor until well-combined.
  2. After crust has slightly cooled off, using fingers, press coconut mixture into even layer on to top of crust.

For the chocolate layer:

  1. To a small glass bowl, add cocoa butter, cocoa powder, heavy whipping cream, and classic monk fruit sweetener.
  2. Using double boiler method on stovetop over medium low heat, melt ingredients together until chocolate is smooth. Whisk mixture frequently to avoid burning.
  3. Pour chocolate mixture atop coconut layer and smooth into even layer using a spatula.
  4. Transfer pan to freezer to harden chocolate, about 30-40 minutes.
  5. Remove pan from freezer and cut bars into 16 equal pieces (*see note below).

For the almonds:

  1. In a small pan on stovetop over medium low heat, heat almonds until golden.
  2. 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.

Recipe Notes:

* 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.

Keywords: Low-Carb Almond Joy Bars, keto almond joy, healthy almond joy recipe

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11 Comments

  1. Laurian says

    Tasty! However, the chocolate topping, as another commenter stated didn’t get “smooth” or really pourable even with constant whisking. Ultimately, I got out the stick blender and, after splattering my walls w/ chocolate, it emulsified more or less so I could spread it over the top of the coconut mixture. I added a pinch of salt to the coconut layer and to the salt, plus I had some coconut extract so I put some of that in, in addition to the vanilla. One more thing: I wish I had just set the almonds in rather than using what I thought was the authors clever method of heating then pressing them into the frozen chocolate. However, despite my burned fingertips, it tastes really great.

    ★★★★

    Reply

  3. Faith Gorsky says

    Remaking candy bars into cookie-bar-form is such a clever idea! Almond Joy is one of my favorite treats, I can’t wait to make this!

    ★★★★★

    Reply

  4. Anjali says

    Any tips on melting the chocolate portion – I tried this and the oil formed a layer on top, couldn’t get it to combine with the cocoa powder?

    Also – do you have sub for the crust portion (almond flour) for tree nut allergy?

    Reply

    • realbalanced says

      Hi, Anjali! The key to getting the cocoa powder and heavy cream to incorporate is to follow the double boiler method and continually whisk to avoid separation or burning. I don’t have a sub for the crust on this recipe, but you can find all of my nut-free keto recipes.

      Reply

  5. Adrienne says

    This sounds amazing! I just started Keto and I’ve been looking for ways to feed my sweet tooth on occasion. I’m so glad I found your blog and can’t wait to try your recipes. Can I substitute Swerve for the monk fruit sweetener?

    Reply

    • realbalanced says

      So happy to have you here, Adrienne! I’m allllll about enjoying low-carb desserts! 😉 Yes, you can sub in Swerve for monk fruit sweetener at a 1:1 ratio. 🙂 Enjoy!

      Reply

    • realbalanced says

      Coconut oil would unfortunately not work as a sub here. If you don’t want to use cocoa butter, you could purchase low-carb chocolate bars and melt them down rather than making homemade chocolate.

      Reply