KETO ALMOND JOY RECIPE
This recipe for Keto Almond Joy is perfect for those times you feel like you’re an almond. If you do not feel like a nut or are sensitive to almonds, you could take them out of the recipe and still enjoy them as an alternative to a Keto version of Mounds (or Bounty Bar, depending on where you are around the globe).
It is possible to think of these Keto candy bars as something like a Fat Bomb or a Keto Dessert, but you can tell at the end of the day when your kids ask whether they could eat one and you notice that some are missing from your fridge They must be just as good as they look.
Indeed, I’m not a confectioner, or whatever the name is for the job where people create candy for a living; therefore, you’ll have to take my word for it. I was compelled by my will to create one of my most loved candy bars ever into a keto-friendly treat I could have at home. The product is a deliciously sweet candy bar that begins to melt into your mouth.
The remaining Keto Almond Joys remain in an airtight container inside your refrigerator for up to three weeks. You can put them in a freezer if you’d like to save them for a later date after this. This recipe is a bit simple and makes 14 bars of full-size candy, meaning there’s plenty to take home. They can also be a great breakfast option when you need to take something out of the fridge to get to work.
KETO ALMOND JOY RECIPE
EASE OF PREPARATION: Moderate
PREP TIME: 60 Minutes
COOKING TIME: 0 Minutes
TOTAL TIME: 60 Minutes
INGREDIENTS:
3 Cups Shredded Coconut (Fine & Unsweetened)
3/4 to 1 Cup Cream of Coconut (Unsweetened & Chilled)
1/2 Cup Coconut Butter
1/2 Cup Lakanto Classic Monkfruit Sweetener
42 Whole Almonds(Roasted & Unsalted)
12 Ounces Lily’s Dark Chocolate Chips
1 & 1/2 Tablespoons Unrefined Coconut Oil
INSTRUCTIONS:
Using a Food Processor or a Large Mixing Bowl and a Hand Mixer, add the Shredded Coconut, Lakanto Monkfruit Sweetener, Cream of Coconut, and Coconut Butter. Mix the ingredients until a uniform consistency has been created.
Line the baking pan with parchment paper and spoon it into the Coconut Filling. Press the mixture flat using your hands to distribute the mixture evenly over the pan.
Put the amount you want of Almonds on every candy bar. Try to think about the shape and size of the bar inside the pan as you line it with your Almonds. Traditional Almond Joy has 2 Almonds for each bar, but I prefer to add 3 to make it a little more.
Then, place your Coconut Mixture into the refrigerator for approximately 30 minutes to ensure it is firm.
Once the Coconut Mixture has chilled, remove the parchment Paper from the baking sheet. Then, carefully and securely cut the bars into sections.
In a medium Microwave Safe Dish, pour in 12 Ounces of Lily’s Dark Chocolate Chips, and then add 1 and 1/2 Tablespoons Pure Coconut Oil to aid in melting it evenly. It is possible to microwave the chocolate on high for about 30 minutes (stirring between the intervals until it is completely melted) or employ a double broiler to make the chocolate melt in a container set over boiling water.
Make sure to coat the bars one at a time with chocolate before placing them on parchment paper to set. When all the bars have been coated, please place them in the fridge to set the chocolate coating further. Be cautious not to allow them to touch each as they’re melting.
