These Keto Homemade Almond Joy Candy Bars are sure to satisfy your deepest cravings for a chocolate bar while staying in ketosis!
- 1 cup (240 ml) heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons Swerve Confectioners
- 1/4 teaspoon stevia glycerite
- 1/8 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 6 oz (170 g) coconut flakes (about 2 3/4 cups)
- 16 almonds
- 3 1/2 oz (100 g) 90% dark chocolate
- Add the cream, butter, Swerve Confectioners, stevia glycerite, and salt to a medium saucepan over medium heat. Bring to a boil and then turn the heat down and simmer until thickened, about 10 to 12 minutes whisking occasionally. Stir in the vanilla.
- Add the coconut flakes to the bowl of a food processor. With the motor running, drizzle the cream mixture into the coconut. Process until it comes together like a chunky dough.
- Line a 9 by 5-inch loaf pan with parchment paper and press the coconut mixture into the bottom of the pan, evening it out with a metal spatula.
- Evenly space out the almonds so that there will be 2 almonds per bar when you cut it cross-wise into 8 equal pieces, lightly pressing them into the top of the coconut.
- Transfer to the fridge to chill, about 1 hour.
- Cut the candy cross-wise into 8 bars.
- Melt the chocolate in a double boiler or microwave and dip each candy bar in it. Transfer to a wire rack so the chocolate can set and any excess chocolate can drip off.
- Let the chocolate set before serving. Store covered in the fridge for up to 3 to 4 weeks.
These candy bars are big and with just 4g net carbs per bar, they’re easy to fit into your meal plan. They can be used as a small meal on-the-go, or cut them in half and enjoy them as a snack.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
- Serving Size: 1 bar
- Calories: 365
- Sugar: 3
- Sodium: 29
- Fat: 35
- Saturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 6
- Protein: 3
- Cholesterol: 55