Keto Almond Joy Cookies

Who doesn’t love the combination of rich chocolate, crunchy almonds, and creamy coconut? These Keto Almond Joy Cookies bring that irresistible flavor into a keto-friendly, low-carb treat that you can enjoy guilt-free! Perfect for satisfying those sweet cravings without derailing your keto diet, these cookies are soft, chewy, and packed with the flavors of your favorite candy bar—but without the carbs. Whether you’re hosting a holiday gathering or simply want to indulge in a keto-friendly snack, these cookies will not disappoint!

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Why You’ll Love Keto Almond Joy Cookies

These cookies are the perfect combination of chocolate, coconut, and almonds, and they’re:

• Low-carb: With just the right amount of healthy fats, they fit perfectly into your keto lifestyle.
• Guilt-free indulgence: Satisfy your sweet tooth without any sugar crash afterward.
• Simple to make: No complicated steps or ingredients, just mix and bake!
• Packed with flavor: Each bite gives you that familiar Almond Joy candy bar taste, but better!

My Personal Experience

When I first made these Keto Almond Joy Cookies, I couldn’t believe how delicious they turned out! As someone who loves indulging in chocolatey treats, I’ve always missed the classic Almond Joy bars. These cookies delivered that same satisfying crunch of almonds and the sweet coconut, with a rich chocolate coating. They were a huge hit with my family, too—they didn’t even realize they were keto-friendly! It’s always such a win when you can enjoy a treat that’s both healthy and delicious. Trust me, you’ll want to make a batch (or two) of these!

Required Equipment

Here’s everything you’ll need to make these scrumptious cookies:

• Mixing bowls: I always use two for this recipe—one for the wet ingredients and one for the dry. Having separate bowls keeps everything neat and ensures the ingredients mix well.
• Baking sheet: A non-stick or parchment-lined baking sheet works best to ensure the cookies don’t stick. Trust me, I’ve had my fair share of cookies sticking to the pan, so this step is crucial.
• Silicone spatula: This is my go-to tool for scraping every last bit of dough out of the bowl. It makes the mixing process smoother and ensures nothing goes to waste!
• Cookie scoop: If you want evenly-sized cookies, a cookie scoop is your best friend. It helps keep things consistent and ensures all cookies bake uniformly.
• Oven: A preheated oven is essential for that perfect texture. Make sure to give it enough time to warm up to 350°F before you start baking.

Ingredients & Substitutions

To make these Keto Almond Joy Cookies, you’ll need:

• Almond flour: This is your base for the cookie dough. It’s low in carbs and gives the cookies a soft, chewy texture. If you don’t have almond flour, you can use coconut flour, but you may need to adjust the liquid amount since coconut flour absorbs more moisture.
• Coconut flakes: Unsweetened coconut flakes give the cookies that delicious coconut flavor. If you’re not a fan of coconut, you can skip this, but it really adds to the “Almond Joy” vibe.
• Erythritol or Monk fruit sweetener: These are great sugar substitutes for a keto diet. They’ll provide the sweetness without the carbs. You can swap them with stevia, but adjust to taste as stevia is sweeter than erythritol.
• Butter: Use unsalted butter to give the cookies a rich flavor. For a dairy-free option, you can substitute with coconut oil.
• Eggs: Eggs help bind the ingredients together and give the cookies a soft, chewy texture.
• Vanilla extract: This enhances the flavor of the cookies and complements the chocolate and coconut.
• Almonds: Whole almonds are placed on top of each cookie for that classic Almond Joy crunch. You could substitute these with chopped macadamia nuts for a different texture.
• Sugar-free chocolate chips: The chocolate chips are a must for that indulgent chocolatey flavor. You can use any sugar-free chocolate, but I recommend ones with at least 85% cocoa for the richest flavor.

How to Make Keto Almond Joy Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Mix the dry ingredients: In a large bowl, combine the almond flour, erythritol (or sweetener of choice), and baking powder. Stir well until everything is evenly distributed.
3. Add the wet ingredients: In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Pour this into the dry mixture and stir until everything is fully incorporated.
4. Stir in the coconut flakes: Add the unsweetened coconut flakes to the dough and mix until evenly combined.
5. Form the cookies: Use a cookie scoop to form dough balls and place them on the prepared baking sheet. Press a whole almond into the center of each cookie dough ball.
6. Bake the cookies: Bake for 10-12 minutes, or until the edges turn golden brown.
7. Melt the chocolate: While the cookies are baking, melt your sugar-free chocolate chips in the microwave or on a stovetop. Once melted, drizzle the chocolate over the cooled cookies.
8. Cool and enjoy: Let the cookies cool completely before enjoying, so the chocolate has time to set.

Tips for This Recipe

• Don’t overmix the dough: Overmixing can make the cookies dense. Gently mix until everything is combined.
• Check the sweetness: Everyone’s taste buds are different, so feel free to adjust the sweetener to your liking. Taste the dough before baking and add more if needed.
• Baking time may vary: Depending on your oven, you may need to adjust the baking time slightly. Keep an eye on the edges to prevent overbaking.

Optional Additions

• Chopped nuts: If you love extra crunch, consider adding chopped macadamia nuts or pecans to the dough.
• Cinnamon: A pinch of ground cinnamon will add a nice depth of flavor to the cookies.
• Sugar-free caramel drizzle: For an extra indulgent touch, drizzle some sugar-free caramel over the cooled cookies.

Serving Ideas

• Serve these cookies with a glass of almond milk or unsweetened coconut milk for a perfect low-carb snack.
• They’re also great paired with a cup of keto-friendly coffee or tea.
• Pack them in your lunchbox for a quick, on-the-go treat that satisfies your sweet tooth.

Storage Recommendations

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, refrigerate them for up to two weeks. These cookies also freeze well for up to 3 months—just make sure to place them in a sealed bag or container.

Reheating Instructions

To reheat, simply place the cookies in the microwave for about 10-15 seconds or warm them in the oven at 300°F for 5-7 minutes. The cookies will become soft and the chocolate will melt again, making them just as delicious as when they were first baked!

Frequently Asked Questions

Can I make these cookies dairy-free?
Yes! Use coconut oil or another dairy-free butter substitute in place of the butter.

Can I use a different type of flour?
Almond flour is ideal for this recipe, but if you need to use coconut flour, reduce the amount and increase the liquid since coconut flour absorbs more moisture.

Can I skip the chocolate drizzle?
Sure, but the chocolate adds an indulgent touch that really makes these cookies feel like a treat. If you prefer, you can dip the cookies halfway in the melted chocolate.

Nutritional Breakdown (Per Serving)

• Calories: 160
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 14g
• Protein: 5g
• Fiber: 2g

We’d love to hear how this recipe turned out for you! 😊 Be sure to follow us on Instagram and Facebook for daily keto tips and delicious recipes. New to keto? Start your journey with our Keto Diet Plan for Beginners: Step-by-Step Guide and take the first step toward a healthier lifestyle!