Keto Almond Joys
HALLOWEEN is coming up fast!!! So be prepared with some keto treats, so you aren't tempted!! My mom's favorite, almond joys and they are super easy to make. If you want a double treat make the keto cocoa almonds first ( https://www.ketoupgrade.info/post/keto-cocoa-almonds ) then with the sugar syrup left you can make the almond joys! That's how I made this recipe, I wanted to use that vanilla allulose syrup for something and they turned out awesome, mom approved!
Unfortunately you can't use any other alternative sweetener than allulose to make these perfect. If you don't mind the taste of crystalized sweetener you can use a swerve or monkfruit but it's gonna be crunchy and not at all like an almond joy.
It's a pretty straight forward recipe, the only variations is the chocolate you use and what molds you put it in. I used Lily's milk chocolate baking chips to coat my keto almond joys because that is what traditional almond joys are coated with. They do contain quite a bit of net carbs at 2 g per 1/2 ounce, so that's where most of the carbs come from. Lily's semi-sweet chocolate chips contain no net carbs, so you could use them instead. If you use Lily's dark chocolate chips with no almonds you can have a mounds bar, lol. Bottom line, you can use any keto chocolate your heart desires.
The molds I used were purchased on Amazon because I wanted mini candy bars just like everyone else gets to eat on Halloween. But you can easily form the coconut into a rectangle onto a parchment lined pan, top with the almonds and melted chocolate and cut into squares. Or you can cut the coconut and almonds into squares then dip each square into melted chocolate, just making sure the squares are sufficiently chilled before dipping. Either way they will be delicious if you love chocolate and coconut.
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Almond Joy Recipe:
40 Whole dry roasted Almonds~43 g
135 g Shredded unsweetened coconut
1 Cup Allulose
1/4 Cup Water
1 Tbs. Vanilla Extract
9 oz. Lily's Milk chocolate chips
1 Tbs. Coconut Oil
Count out the almonds and weight/measure out the coconut, if not using a silicon mold of some kind, line a small pan with parchment
Place allulose, water and vanilla into a small sauce pot and place over medium heat, boil until it thickens around 260 degrees
Pour syrup over the shredded coconut, leaving a little in the pot to stick the almond on top
Mix the coconut to coat evenly and place into the silicon molds of choice or into the pan, pressing the coconut down evenly
Carefully dip an almond in the pot and place on top of each candy, if using a pan place the almond 5x8 on top of the coconut
Place in the refrigerator until solid and able to be removed from the silicon, if using a pan you can melt chocolate right away and spread over the top.
Once chilled, remove the coconut almond squares from the mold and place on a parchment lined baking pan then pop back into the fridge while you temper 9 ounces of Lily's milk chocolate with 1 tablespoon of coconut oil (melt chips at 50% power, 30 second intervals until somewhere above 90 degrees, add a few chocolate chips at a time, stirring until the chocolate is 88 degrees)
Once tempered grab the solid coconut squares out of the refrigerator, place in chocolate one at a time almond side down then flip over with a fork, coat fully, then tap off as much extra chocolate as possible, scrape the fork across the top of the container to get all the excess chocolate off, then place down on the parchment paper
Once all coated pop back into the refrigerator until solid and enjoy!
Macros 1/40 : One piece. Macros calculated with 9 ounces of Lily's milk chocolate
5 g Fat
3.9 g Total Carbs
2.4 g Fiber
1.5 g Net Carbs
1 g Protein