Craving the chocolate–coconut–almond combo of a classic Almond Joy? These keto Almond Joy bars give you all the same creamy coconut filling, crunchy almond, and smooth chocolate shell of the real candy bars, but without the sugar or processed ingredients. They’re easy to make, naturally low-carb and dairy-free, and so satisfying you won’t miss the store-bought version!
Why This Keto Almond Joy Bars Recipe is the Best
- All the flavor of the original Almond Joy, without the sugar or processed ingredients.
- Naturally gluten-free, dairy-free, and made with just a handful of pantry staples.
- Freezer-friendly so you can keep a stash for when those chocolate cravings hit.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Unsweetened shredded coconut
The base of our filling, providing the signature coconut flavor and texture. Use finely shredded coconut, or pulse the mixture in a food processor!
Coconut cream
Helps bind the mixture while adding richness. Use the thick part from a chilled can of full-fat coconut milk or canned coconut cream.
Coconut oil
Adds moisture and helps the bars firm up once chilled.
Sugar-free sweetener
Sweetens the coconut filling in the keto almond joy bars without adding carbs or sugar. Allulose is my top choice here for its clean taste and easily dissolvable texture.
Whole almonds
Adds that signature crunch and nutty flavor in the center of each bar.
Sugar-free chocolate chips
Creates the smooth chocolate coating while still being sugar-free.
Coconut oil (for chocolate)
Helps the melted chocolate reach a perfect dipping consistency and set with a nice shine. The amount you need to add will depend on the chocolate chips you use, some chocolate needs more or less to create a dippable consistency.
How to Make Keto Almond Joy Bars
1. Mix the coconut filling
In a bowl, combine the shredded coconut, coconut cream, melted coconut oil, and allulose. If the mixture is too crumbly to form into shapes, pulse in a food processor until a dough-like mixture forms. Add a little more coconut cream only if needed.
2. Shape and add almonds
Scoop the mixture onto a parchment-lined baking sheet and shape into small ovals or rectangles. Press one almond into the center of each.
3. Chill until firm
Refrigerate or freeze the shaped bars until completely firm.
4. Melt the chocolate
In a microwave-safe bowl, melt the chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
5. Dip in chocolate
Using a fork, dip each bar into the melted chocolate, coating fully. Tap off the excess and place back on the baking sheet.
6. Chill and enjoy
Chill until the chocolate is set, then enjoy your homemade keto almond joy bars!
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Tips for Success
- Use finely shredded coconut for a smoother texture and better shape.
- Make sure bars are cold before dipping to prevent the chocolate from melting the filling.
- Work quickly when dipping so the chocolate stays smooth and glossy.
Keto Almond Joy Bars Flavor Variations
- Extra dark chocolate – Use 70%+ sugar-free chocolate.
- Toasted coconut – Lightly toast the shredded coconut before mixing.
- Mounds bar – Omit the almonds for a classic “Mounds” bar alternative.
FAQs
For sugar-free/keto, I recommend allulose for the best texture and taste. If you don’t need sugar-free, you can feel free to use powdered sugar.
Yes, then they’ll be more like Mounds bars! You can also try other nuts like hazelnuts or macadamias.
Keep them in the fridge for up to 2 weeks or freeze for up to 3 months.
Try This Keto Almond Joy Bars Recipe!
If you love the coconut-chocolate-almond combo, you have to try these Keto Almond Joy Bars. They’re quick to make, incredibly satisfying, and perfect for a low-carb treat that feels like candy. Don’t forget to leave a comment and tag me on Instagram when you make them — I love seeing your creations! Looking for more keto candy bar creations for Halloween? Try my Keto Twix Bars!
XO,
Sarah
Keto Almond Joy Bars
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 ½ cups unsweetened shredded coconut
- ¼ cup canned coconut cream
- 1 ½ tbsp coconut oil melted
- 2 tbsp sugar-free sweetener
- 10 whole almonds
- ¾ cup sugar-free chocolate chips
- 2 tsp coconut oil
Instructions
- Mix the coconut filling: In a bowl, combine shredded coconut, coconut cream, melted coconut oil, and allulose. If mixture is too crumbly, pulse in a food processor until a crumbly dough forms. Add a little more coconut cream only if needed.
- Shape and add almonds: Scoop the mixture onto a parchment or wax paper-lined baking sheet. Shape into ovals or rectangles and press an almond onto each one.
- Chill until firm: Refrigerate or freeze the bars until completely firm.
- Melt the chocolate: Melt chocolate chips with 2 tsp coconut oil in 20–30 second intervals in the microwave, stirring until smooth.
- Dip in chocolate: Using a fork, dip each bar into the chocolate, coating fully. Tap off excess chocolate and return to the baking sheet.
- Set and enjoy: Chill until chocolate is firm, then enjoy.
Notes
Storage: Store in the fridge for up to 2 weeks or freeze for up to 3 months.
Variations: Swap almonds for hazelnuts or macadamias, or toast the coconut for a richer flavor.
Even better than the real candy bars!!
This will be my favorite sweet treat recipe! Almond Joy is my favorite candy bar and this tastes so close to the sugary version- thank you!
Thank you so much, I’m glad you enjoyed!!
This is fantastic, my absolute favorite Bars!
Thank you so much for the recipe, they are always the best 🫶🏻
keto but no nutrition info
Hi Helene! Thank you for letting me know about this! I accidentally had the nutrition info switched off on the recipe card for this recipe – it’s back on now so you’ll see all the nutrition info right at the bottom of the recipe 🙂