Description
This is easy to make and delicious recipe for any occasion. Make a batch of Keto Almond Joy Bars for guests or make a batch for yourself and enjoy the yummy, chewy, chocolate goodness.
Ingredients
For the Crust:
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1 ½ cups Almond Flour
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1 Egg
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¼ cup granulated Swerve
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¼ cup melted Butter
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¼ tsp Salt
For the Filling:
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1 cup Coconut Cream
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⅓ cup powdered Swerve
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⅓ cup Bocha Sweet
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2 cups unsweetened shredded Coconut
For the Topping:
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½-3/4 cup Coconut Cream ( the rest of what’s left in the can )
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1 cup Lilly’s Chocolate Chips, (Semi-sweet, dark, or milk )
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3 Tbsp powdered Swerve
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35-45 whole Almonds
Instructions
For the Crust:
- Preheat the oven to 400 degrees.
- Line an 8×8 glass pan with Parchment Paper.
- In a small bowl mix the Almond Flour, Egg, Swerve, and melted Butter. Combine well.
- Transfer the flour mixture into the baking dish and using your hands or a spoon spread out the crust evenly.
- Take a fork and poke many holes in the crust so the crust won’t rise and crack.
- Bake for about 10-15 minutes or until the edges are golden brown.
- While the crust is cooling proceed to the next step.
For the Filling:
- Mix together with a whisk, Coconut Cream, powdered Swerve, Bocha sweet, in a saucepan over medium heat until blended.
- Next, add the shredded Coconut and continue to blend well, the mixture will be thick.
- When the crust is cool pour the filling on top of the crust and smooth out evenly.
For the Topping:
- Mix together the Coconut Cream and the Chocolate Chips and the Swerve.
- Soften in a medium saucepan until smooth.
- When chocolate mixture is ready, spread it on top of the coconut mixture. Shake the pan from side to side to make sure the chocolate is evenly disbursed.
- Place Almonds around on top of the chocolate.
- Refrigerate for approximately 1 hour until everything sets up.
Notes
3 NET CARBS PER SQUARE
Make sure that you use powdered Swerve in the coconut mixture to keep it smooth and not gritty.
Don’t let the crust overbake and get too hard.
After using the 1 cup of coconut cream in the filling, even though the topping calls for ½ cup, I use up the rest of what is left in the can which is more than ½ cup.
Lillys has 3 types of chocolate chips, Dark, Semi-sweet, Milk. Feel free to use whichever type of chocolate that you would like to.
Raw almonds work the best.
To make sure to spread the chocolate layer properly, shake the pan from side to side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American