These keto Almond Joy Cookies are inspired by the classic Almond Joy candy bar, combining the nutty crunch of almonds, the rich taste of chocolate and the tropical flavor of coconut. Soft, chewy, and low-carb, these treats are perfect for a snack or dessert that feels indulgent but is totally guilt-free.
Enjoy these delightful chewy Keto Almond Joy Cookies with a cup of coffee or as a treat after dinner. They’re so good you might forget they’re keto!
Many traditional Almond Joy Cookies use sweetened condensed milk but these are made without even a a keto version.
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Carbs in Almond Joy Cookies
Traditional Almond Joy cookies are typically made with ingredients like sweetened coconut, sugar, all-purpose flour, and regular chocolate chips, which can result in a higher carbohydrate content.
If a traditional Almond Joy Cookie recipe makes 12 cookies, each cookie contains approximately 21.5g of carbs. This is a significant difference compared to keto versions, which often keep net carbs below 2-3g per cookie by using low-carb substitutes like almond flour and sugar-free chocolate chips.
Ingredients
These are the ingredients you need to make these delicious chewy cookies.
- Unsweetened Desiccated/Shredded Coconut Flakes: Adds a tropical flair and a chewy texture.
- Chocolate Chips : Opt for sugar-free dark chocolate chips like Lily’s or ChocZero for a keto-friendly touch of decadence.
- Sliced Almonds: Provide a nutty crunch and a toasty flavor to enhance the almond joy experience.
- Almond Flour : A low-carb baking staple that gives the cookies their structure while maintaining a soft texture. Ensure your almond flour is finely ground (not almond meal) for the best texture and to avoid grittiness.
- Sweetener : Choose a keto-friendly sweetener such as allulose or monk fruit for natural sweetness.
- Melted Butter: Adds richness and binds the ingredients together. Use unsalted.
- Egg : Helps with structure and moisture.
- Baking Powder : A leavening agent to make the cookies slightly puffed and tender.
- Vanilla Extract : Enhances the sweetness and rounds out the flavors.
- Almond Extract : Elevates the almond flavor to complement the nutty theme.
- Pinch of Salt: Balances the sweetness and deepens the overall flavor.
- Whole Almonds : A decorative and delicious topping that completes the Almond Joy vibe
How To Make Keto Almond Joy Cookies
Mix dry ingredients.
Mix wet ingredients.
Combine wet and dry mixtures.
Combine into a cookie dough.
Scoop and place on a baking tray.
Flatten, place an almond in centre and bake.
Cookie Recipe Tips
Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can make the cookies dense.
Keto cookies tend to bake faster than traditional cookies. Check them at the 10-minute mark to avoid overbaking, as they can go from golden to burnt quickly.
Keto cookies are often fragile straight out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to set properly.
A small pinch of flaky sea salt on top of each cookie before baking can beautifully balance the sweetness.
Decorate them with a drizzle of melted chocolate.
Cookie Storage
Keep the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well—store in a freezer-safe container for up to 3 months.
Warm them in the microwave for 10-15 seconds before serving to bring back that fresh-from-the-oven softness.
More Keto Coconut Cookies
If you enjoy coconut, try these other low carb coconut cookies:
Keto Almond Joy Cookies
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Ingredients
Dry Ingredients
- ½ cup unsweetened coconut, desiccated/shredded
- ¼ cup unsweetened chocolate chips
- ¼ cup sliced almonds
- 1 cup almond flour
- ¼ cup monk fruit sweetener
- ½ teaspoon baking powder
- 1 pinch salt
Wet Ingredients
- ¼ cup melted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Cookie Topping
- 10 whole almonds
Instructions
- Preheat the oven to 180C/350F degrees and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, sweetener, baking powder, coconut, chocolate chips and salt.
- In a separate mixing bowl, beat the egg, then mix in the melted butter, vanilla extract and almond extract until smooth.
- Gradually add the wet mixture to the dry ingredients. Stir until a soft dough forms.
- Scoop out about a tablespoon of dough for each cookie and roll it into a ball. Flatten slightly with your hands and place them on the prepared baking sheet, about 2 inches apart.
- Press a whole almond onto the top of each cookie for a beautiful and tasty finishing touch.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
