Sometimes you feel like an Almond Joy but without all the guilt! These sugar-free candy bar inspired keto cookies are filled with yummy chocolate, almonds and of course coconut in every bite! These really are the best keto cookies I have ever made - well according to my dad!
Almond Joy's are right at the top of the list of best candy bars, in my opinion. Taking the flavors and turning them into a keto cookie was a no brainer! These were so easy to make and they didn't last very long. You may want to make double batch!
I love cookies so much, even keto cookies as long as I am making them! You may also want to checkout these other amazing keto cookies on the blog:
What makes these keto cookies like an almond joy?
So almond joy's are sweetened shredded coconut, topped with whole almonds, and coated in dark chocolate. They are delicious and full of sugar. I could definitely make a keto friendly version just the same but that would be a labor of love that I am not willing to commit to, lol. This keto cookie version is so much easier to make. It literally mixes up in one bowl.
The ingredients are very similar to my regular keto chocolate chip cookie except we added lots of unsweetened coconut and slivered almonds. The texture of these keto cookies is out of this world!
Recipe Tips and Notes:
- You can freeze these keto cookies really easily. I place them on a sheet tray lined with parchment paper and let them flash freeze in the freezer for 1 hour. Then remove them from the tray and place them in a freezer safe container for up to 3 months. You can also wrap them individually in plastic wrap.
- I love to use Lakanto granulated sweetener as it has almost zero aftertaste. You can use the code LOWCARBJ for 20% off your order at Lakanto.com
- Top the cookies with extra coconut for added texture without really adding to the calories.
- These are large cookies. Feel free to make them smaller for less calories and carbs per cookie.
Enjoy these other keto friendly recipes:
- The Ultimate Keto Chili
- How to cook Cornish Hens
- Fried Cabbage with Crispy Bacon
- Keto Eggplant Parmesan
I hope you enjoy this Keto Almond Joy Cookies recipe. Here at Low Carb with Jennifer we aim to deliver family friendly keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/ketocookbook
Keto Almond Joy Chocolate Chip Cookies
Ingredients
- ¾ cup Softened butter
- ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
- 2 large eggs
- 2 teaspoons vanilla Extract
- 3 cups almond flour (click here to see my favorite on Amazon)
- ½ cup Slivered almonds
- 1 cup unsweetened coconut flakes
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 4.5 Ounces Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
Instructions
- Preheat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl combine the softened butter and granular sweetener with a hand mixer.
- Now add your eggs and vanilla, mix until combined.
- Next add in your almond flour, baking soda, salt, almonds and coconut flakes. Mix until all your ingredients are combined.
- Fold in your sugar-free chocolate chips.
- Scoop 16-18 jumbo cookies onto lined baking sheets. Flatten them out by gently pressing down with your fingertips.
- Place into already preheated oven and bake for 15 minutes or until slightly golden around the edges. Let cool for about 30 minutes and serve.
Jennifer's tips
- I love to use Lakanto granulated sweetener in these keto cookies as it has almost zero aftertaste. You can use the code LOWCARBJ for 20% off your order at Lakanto.com
- Top the cookies with extra coconut for added texture without really adding to the calories.
- You can freeze these cookies really easily. I place them on a sheet tray lined with parchment paper and let them flash freeze in the freezer for 1 hour. Then remove them from the tray and place them in a freezer safe container for up to 3 months. You can also wrap them individually in plastic wrap.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Yolanda says
These cookies are amazing and very easy to make. My 13 year old son helped make them. Everyone in the family loved them. They were gone the same night. Can’t wait to make them again!
Andi says
Delicious! Very easy to make. My new favorite cookie!
Michele says
I’ve tried other cookie recipes but these taste spectacular! Some have an odd texture from almond flour, but not these. I’ll be making them again for sure! Thank you, Jennifer. Another winner recipe!! ❤️
Susanne Stroupe says
May I use Stevia?
jenniferbanz says
Yes, the granular stevia
Jennifer says
These really are the best cookies and I’ve made quite a few.
The addition of the coconut is a master stroke!
Patsy says
Are the cookies crispy or soft?
jenniferbanz says
They are going to be soft
Gloria says
Just made this cookies. Quick easy and so good.
Lexuslady says
These are amazing!!! Thank you so much for the recipe!!
Helen says
Oh my gosh! My husband just loves these. I sent some over to my neighbor and now they are hooked.
I am now making the Chocolate Chip Cookies but I replaced the regular chips with Lily's Chocolate Caramel Chips and added some almonds.
Thank you so much for creating these recipes for us.
You are the best!
Debbie says
These are AMAZING!!! The best cookie ever. Thanks Jennifer
Kim Lane says
Love all your recipes! Thank you for sharing them. I am making these cookies and the blueberry bread now.
Mary Sheehan says
These sound delicious !! Will definitely make them .