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.

The post Keto Almond Joy Candy Bars appeared first on Spinach Tiger.

We also offer in-person keto baking classes. You can learn how to make the perfect cake texture or take the bread class.

The keto almond joy cupcake can be made in a typical cupcake liner or in a small tart liner as I  do for the bakery. I  like this type of liner because it’s easier to eat, share and you get the topping in every bite.

The  keto almond joy cupcakes are made first and the glaze is made after the cakes come out of the oven, very similar to my Texas Sheet Cake. Instead of pecans, I  use toasted almonds and I add in unsweetened coconut.

I’ve worked hard on this chocolate cake recipe and discovered a few things.

• A combination of almond flour and coconut flour works best.
• Sour cream adds richness.
• Better Body Organic Cacao is one of the best cocoa powders for chocolate flavor.
• Coffee (a shot of espresso) adds flavor.
• Swerve is my favorite sweetener. Find out why here.
• Xanthan Gum helps do the job of binding the cake in lieu of gluten.

Glaze for Keto Almond Joy Cupcakes

The glaze is made on top of the stove and there are a few things that are important to note.

The glaze is made with heavy cream, butter, sweetener and cocoa powder. Do NOT put the butter in the pan first and melt it. I f you do that, it will not come together. Put the cream, sweetener in the pan. Add cocoa powder, stir and then add the butter. As soon as it starts to simmer, add almonds and coconut and pour. You have to pour quickly as the glaze sets up. You can add a little more coconut on top for garnish.

These are so delicious and will take you back to childhood.

Important Tips to Help you Bake Better

• Make sure to spray your cupcake liners.
• Break eggs into separate bowl one at a time before adding to mixer. If you get egg shells, wet finger to remove.
• Don’t open oven before 15 minutes and make sure oven is fully preheated.
• Test a teaspoon of batter in microwave to make sure it tastes the way you like.
• Make this as a sheet pan dessert the way this Texas Sheet Cake was made.
• Use an ice cream scoop to scoop batter into cups. 
• Make sure your dry ingredients are thoroughly whisked before adding to wet ingredients.

More Keto Friendly Chocolate Desserts from Spinach Tiger

Low Carb  Chocolate Cupcakes

Keto Chocolate Mini Bundt Cakes from Scratch

Grain Free Texas Sheet Cake

Coconut Flour Brownies

Keto Flourless Chocolate Cake

Keto Chocolate Cake

Keto Chocolate Frosting

Keto Whoopie Pie

Keto Chocolate Budino

Sugar Free Chocolate Pudding

Keto Sheet Pan Brownies (Triple Chocolate)

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Keto Almond Joy Cupcakes

Chocolate Cupcakes with Almonds, Coconut and Chocolate Glaze

Course Dessert

Cuisine American

Keyword almond joy, almonds, keto bars, keto chocolate cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 237kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 2/3 cup unsweetened cocoa sifted
• 1/2 teaspoon sea salt
• 1 cup swerve granulated sweetener
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 4 tablespoons sour cream
• 1/4 cup almond milk
• baking spray

Glaze Topping

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup sliced almonds
• 1 cup Swerve Confectioner's Sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoon whole milk
• 1/2 cup unsweetened coconut (more for garnish)

Instructions

Chocolate Cupcakes

• Preheat oven to 350 f or 180 C.
• Spray cupcake liners with avocado or coconut oil baking spray,
• Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
• Beat eggs in mixer for five minutes.
• Stream in oil.
• Mix milk, coffee and sour cream together. Add to egg mixture.
• Add vanilla.
• Add dry ingredients to these wet ingredients on low mix.
• Bake at 350 degrees F. in cupcake liners 15 to 20 minutes until the center is 210. F. This makes 12 large cupcakes and may make more if cupcake liners are smaller. Large regular cupcake liners teak up to 25 minutes to bake.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cake is out of the oven.

Chocolate Glaze Topping

• Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
• Bring to a slow boil.
• Remove from the heat and stir in the salt and vanilla.
• Add two tablespoons of milk if needed. Stir in almonds and coconut.
• Pour over cupcakes. Add more coconut and sliced almonds for garnish, if desired
• These cakes freeze well. Do not need refrigerate before eating. You may even choose to microwave to warm cake, which is also good.

Notes

 

 

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Polyunsaturated Fat: 3g | Fiber: 4g

The post Keto Almond Joy Cupcakes appeared first on Spinach Tiger.

In case you don’t know this, I  have a successful keto home bakery serving the Nashville area. 

Made with cream cheese, Swerve Confectioner’s sweetener and coconut, wrapped in your favorite sugar free chocolate, they taste just like the homemade coconut cream eggs I  grew up eating at Easter time in Pennsylvania. 

You will love these Keto Mounds Bars and can even make them smaller and use this same recipe to make coconut cream fat bombs. The ingredients are simple and you may already have them on hand.

What are the main ingredients of keto mounds bars?

• Cream Cheese
• Swerve Confectioner’s sweetener (or process your favorite keto granulated erythritol to a more powdery texture)
• Coconut Extract
• Unsweetened Coconut Flakes
• Dash Salt
• Choc Zero Chocolate Chips or your favorite sugar free chocolate

The first thing you need to do is make sure your cream cheese is softened and mix with Swerve. Add coconut extract, coconut and dash of salt. Taste to see if you like the sweetness and refrigerate for 15 minutes. Once nice and cold, shape into eggs and freeze for a minimum of one hour.

How to Melt Chocolate Chips

Melt chocolate in a bain-marie (a double boiler made by placing a stainless steel bowl over a pan of simmering water, making sure water doesn’t touch the bowl). Add two thirds of chips to bowl and stir until melted. Add remaining one third of the chocolate chips and continue until all is melted. Do not boil the chocolate. Cook on low. I  add in about a tablespoon of cocoa butter, but you don’t have to do that if you use patience and heat slow and low.

What Sugar Free Chocolate Chips to use for Keto Mounds Bars?

You can use your favorite sugar-free chocolate chips. I  love the Choz Zero brand and I an in an affiliate program (earning a commission) with them by choice, as this is the only chocolate I use in my bakery. 

Save 10% with Choc Zero using code: SpinachTiger10.

I  am not recommending microwaving the chocolate. You cannot be assured of the proper heating temperature and you don’t want to burn your chocolate.  You will need the bowl for dipping and you will be able to control your chocolate.

My chocolate was glossy and had that perfect snap. 

Keto Almond Joy

You can add an almond to the top of your coconut mixture before freezing to make an almond joy. I  would, however, stick with the darker chocolate, which will melt better. 

Do You Need a Mold?

No. You can just hand form these delicious keto mounds bars. You can also make them into much smaller balls if you want to have fat bombs on hand. If you want them to be all the same size, weigh them. Mine are about 25 grams each before they are dipped into chocolate. 

You might, however, want to order this chocolate dipping set. I find it much easier to use something like this for dipping the chocolate. 

Macros: Depend on how many you make from this recipe.

• 12 Servings  3 Net Carbs. 128 Calories
• 24 Servings 1 Net Carb  64 Calories.

More Keto Sweets from Spinach Tiger

• Keto Coconut Cake
• Keto Peanut Butter Cups
• Keto Ding Dong Cake
• Keto Chocolate Chip Cookies
• Keto Chocolate Brownies
• Keto Ganache
• Keto German Chocolate Cake
• Peanut Butter Fat Bomb

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Keto Mounds Coconut Cream Eggs

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

Chocolate

• 6 ounces sugar free Choc Zero Dark chocolate chips or chocolate chips of choice
• 2 tablespoons chopped or grated cacao butter optional, see notes

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
• 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. Turn heat off.

Make Coconut 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.

Notes

I used cacao butter in addition to melted chocolate chips. You can add a tablespoon of coconut oil or skip it altogether.

The post Keto Coconut Mounds Bars and Coconut Cream Fat Bombs appeared first on Spinach Tiger.