Keto Almond Joy Candy Bars
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Easter is right around the corner and this means coconut and candy. Everyone loves the mounds bar and the almond joy. These keto almond joy candy bars are sugar free and are simply delicious and easy to make.
I’m getting to soon do a post on traditional Easter foods. There are references in some old cookbooks that refer to chocolate eggs as Easter eggs. Growing up in Pennsylvania, coconut eggs and peanut butter eggs were always made at Easter.
These coconut eggs include almonds (like Almond Joy). They are sugar free, made with a Swerve Confectioner’s Sweetener, Choc Zero Sugar Free Chocolate Chips, Cream Cheese and Unsweetened Coconut.
Process for Keto Almond Joy
- Mix cream cheese, butter, salt, with confectioner’s sweetener, coconut extract and coconut.
- Refrigerate for ten minutes to make the mixture easier to work with.
- Shape into the candy bars you want. Place on parchment paper.
- Place an almond or two on top.
- Freeze for a minimum of one hour.
- Melt chocolate: Use a bain marie (a double boiler) by placing a stainless steel bowl over a saucepan of simmering water. The bowl should not touch.
- Start with 2/3 of the chocolate chips. Heat on low heat. Once melted, add remaining chocolate.
- Cool slightly.
- Dip frozen coconut bars into chocolate. Place on parchment paper.
- Keep refrigerated.
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Keto Almond Joy Candy Bars
Ingredients
Coconut Cream Filling
- 1 cup Swerve Confectioner's Sweetener
- 8 ounces full fat cream cheese room temperature
- 1 tablespoon unsalted butter softened
- 1 teaspoon coconut extract
- dash salt
- 1/2 cup unsweetened coconut
- 1/2 teaspoon vanilla extract
- 12 almonds more if needed
Chocolate
- 6 ounces sugar free Choc Zero Dark chocolate chips or chocolate chips of choice
Instructions
Coconut Cream Filling
- Beat cream cheese till smooth. Add sifted sweetener, remaining ingredients.
- Form into 12 egg-shaped bars or 24 rounds for fat bombs. Add one almond per bar.
- Place on parchment paper or silpat and freeze for one hour minimum.
Melting Chocolate
- Melt 2/3 of the chocolate chips and cacao butter in bain marie (double boiler). Place a stainless steel bowl over pot of simmering water (not touching) and melt on medium low, stirring frequently. Once melted, add remaining 1/3 chocolate chips, continue melting. This will temper the chocolate.
Make Almond Joy Bars
- Arrange a tray with parchment paper. Dip frozen cream cheese bars into chocolate. Place on tray and refrigerate. These will be ready to eat in about 15 minutes. Keep refrigerated.
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