One of my favourite chocolate bars before eating low carb was Bounty. The sweetness of the coconut inside, the thick chocolate on the outside, the exotic island adverts making you think of tropical paradise while eating them.. Nowadays, I know I’d find them way too sweet, but coconut and chocolate goes so well together, i decided to try a low carb version of them. I think in the US, the nearest equivalent chocolate bar is an Almond Joy, although less sweet. So pick which you prefer and try these keto Almond Joy bars.
Obviously everyone prefers different sweetness when eating low carb, so adjust depending on how sweet you want it. Mine were just a hint of sweetness, but you might want less or more.
Bear in mind what chocolate you’ll use to coat the coconut too. I use unsweetened chocolate chips, but you could use 90% or 100% chocolate, the former would already have a touch of sugar in it (unless using a sugar free/stevia sweetened version).
To make the filling you need finely shredded coconut. Mine was a little coarse, so I blitzed in my electric blender to make the pieces a bit smaller. Melt the coconut oil and milk then stir in the sweetener, coconut, vanilla and salt. Combine then shape into bars or shapes of your choice. You can use a silicone muffin mould like I did.
Top with an almond on each and refrigerate to help firm up a bit. This definitely helps if using moulds, but isn’t needed if you’ve made freeform shapes.
Then melt the chocolate, leave to cool for a bit which helps it become a little thicker. Then coat the coconut shapes.
I sat mine on a fork and dunked them in to cover all sides, then sat on a tray with non stick baking paper. But you can drizzle over the chocolate , leave to set, before then flipped over to dip the bottoms. You’ll have to remelt the chocolate to do that second dip.
Once the chocolate is set, you can store in the fridge for a couple of weeks. I tend to do this, then have one as a treat when I need one.
They would also be great to give as a gift for someone who’s off sugar. Just make sure your finishing with the chocolate is better than mine, covering all the coconut!
I love the texture of these. That crisp break of the chocolate and the softer slightly chewiness of the coconut with the almond crunch on top. If you want to make more of the almond and less of the coconut, you could always add a little almond extract instead of vanilla.
Keto Almond Joy bar recipe
Prep time: 20 minutes
Chill time: 1 hours
Total time: 1 hour 20 minutes
- 50g Erythritol or other keto friendly sweetener
- 1 tsp vanilla extract
- 80g finely shredded coconut
- 2 tbsp coconut oil
- 3 tbsp canned coconut milk
- Pinch salt
- 100g 90% dark chocolate or sugar free chocolate
- 12 whole almonds
How to make the copycat keto Almond Joy bars
1. Melt coconut oil and coconut milk (if its solid) in the microwave. It takes about 30 seconds. Stir in the sweetener, coconut, vanilla, and salt.
2. Shape into 12 bars and press almonds into the tops.
3. Melt the chocolate, in the microwave or in a glass bowl over a pan of simmering water. Stir, then continue heating in stages until it’s just melted, then stir until it completely smooth. Leave to cool slightly..
4. Drizzle chocolate on the top and sides of the bars or dunk in using a fork. Sit them on non stick baking paper then refrigerate or freeze until the chocolate is hard.
5. Flip bars over and coat the bottoms if you drizzled just over the top and sides before.. They look better if you cover all the coconut, but taste the same whether you do or not
If you want a sweeter keto Bounty bar, you’ll need to up the sweetener because they tend to be sweeter and stickier.
Let me know how you get on trying them.
Like this post, try these.