KETO ALMOND JOY COOKIES
Were you a fan of Almond Joy bars as a kid? I mean with that delicious chocolate coating and the chewy sweet coconut centre…
Well, I sure was. I've always been a fan of anything almond and coconut.. actually one of my favourite low-carb protein bars is the Almond Coconut Built Bar (see my previous post for a full review of Built Bars!)
I've always loved almond croissants, coconut macaroons, coconut milk, almond milk… you name it.
That's why when I considered the fact that ALMOND and COCONUT FLOUR are two of the most popular ingredients in keto baking… WHY HADN'T I THOUGHT OF AN ALMOND JOY COOKIE YET?
That's where the idea for these babies came from.
I'm so happy with this recipe..
It has been approved by friends and family..INCLUDING my very picky brother (he refuses to eat anything remotely “healthy”) and my Mom who's a great baker herself.
Some Low Carb Ingredients I’d like to Highlight
–Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
– Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in very soft cookie recipes.
–Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the cookies a chewier texture.
-I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
Tools I used To Make Keto Almond Joy Cookies:
–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Notes about Keto Almond Joy Cookies:
-Let the almond joy cookies set FULLY before trying to top them/move them around. They will harden after baking so don't try to continue baking them if they seem under-done!
-Broiling the tops of the cookies just helps to slightly toast the coconut on top. It is optional but if you do it just be careful to watch the cookies to prevent burning!
Keto Almond Joy Cookies
Ingredients:
- 3/4 cup (85g) almond flour
- 1/2 cup + 2 tbsp (70g) coconut flour
- 1/2 cup (60) unsweetened, shredded coconut
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (180g) salted butter, softened
- ~1/2 cup (100g) powdered monkfruit/erythritol sweetener
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 tsp almond extract
- 1/4 cup (60g) stevia sweetened chocolate-chips (I use the Krisda brand)
Topping:
- 1/4 cup + 2 tbsp (90g) stevia sweetened chocolate-chips
- 1 tsp coconut oil (5g)
- 2 tbsp-3 tbsp (30-45g) unsweetened, shredded coconut
Directions:
- Pre-heat oven to 350*F.
- Combine all of your dry ingredients (including coconut) in a bowl.
- In another large bowl, add your butter, eggs, extracts and sweetener. Beat until well-combined.
- Add your dry ingredients to your wet and combine.
- Fold in your chocolate-chips.
- Roll tablespoon size balls of dough in your hands and place on a greased cookie sheet.
- Partially flatten each ball of dough, add your almond and sprinkle coconut on the tops.
- Bake for ~8min, then place the oven on broil, high, for 1 min to crisp up the coconut on top.
- Remove from the oven and let cool completely before trying to remove from the tray.
- Place the cooled cookies on a wire rack on top of a cookie sheet and combine your coconut oil and chocolate in a small microwavable bowl.
- Microwave in 30s increments until melted and drizzle melted chocolate over the tops of each cookie.
- Place the cookies in the fridge to fully set.
- Once cookies have set, you can store them in a ziplock bag In the freezer. Eat them warm or cold but either way they are delicious! (I actually prefer them cold!)
Nutrition Facts per 1/30th of recipe: 10g Fat | 1.6 NET Carbs | 2.4g Protein | 3.6g Fibre
Keto Almond Joy Cookies
Ingredients
- 3/4 cup almond flour 85g
- 1/2 cup + 2 tbsp coconut flour 70g
- 1/2 cup unsweetened, shredded coconut 60g
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter softened, 180g
- 1/2 cup powdered monkfruit/erythritol sweetener ~100g
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 tsp almond extract (optional)
- 1/4 cup stevia sweetened chocolate-chips (I use the Krisda brand) 60g, I use the Krisda brand
Topping:
- 1/4 cup + 2 tbsp stevia sweetened chocolate-chips 90g
- 1 tsp coconut oil 5g
- 2-3 tbsp unsweetened, shredded coconut 30-45g
Instructions
- Pre-heat oven to 350*F.
- Combine all of your dry ingredients (including coconut) in a bowl.
- In another large bowl, add your butter, eggs, extracts and sweetener. Beat until well-combined.
- Add your dry ingredients to your wet and combine.
- Fold in your chocolate-chips.
- Roll tablespoon size balls of dough in your hands and place on a greased cookie sheet.
- Partially flatten each ball of dough, add your almond and sprinkle coconut on the tops.
- Bake for ~8min, then place the oven on broil, high, for 1 min to crisp up the coconut on top.
- Remove from the oven and let cool completely before trying to remove from the tray.
- Place the cooled cookies on a wire rack on top of a cookie sheet and combine your coconut oil and chocolate in a small microwavable bowl.
- Microwave in 30s increments until melted and drizzle melted chocolate over the tops of each cookie.
- Place the cookies in the fridge to fully set.
- Once cookies have set, you can store them in a ziplock bag In the freezer. Eat them warm or cold but either way they are delicious! (I actually prefer them cold!)
Notes
- 1.6 NET carbs per cookies
- Cookies will set! Let them cool fully before removing from baking sheet/topping. Do not be tempted to bake them longer!
Nutrition
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