Keto Almond Joy Inspired Cookies (Print Version)

Chewy, chocolatey cookies packed with coconut and almonds. All the classic candy bar flavors without sugar or carbs.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/3 cup coconut oil, melted
07 - 2/3 cup erythritol or preferred keto sweetener
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1/4 teaspoon almond extract

→ Add-Ins & Toppings

11 - 1/2 cup sugar-free dark chocolate chips
12 - 1/3 cup whole roasted almonds

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the almond flour, shredded coconut, cocoa powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, mix the melted coconut oil, sweetener, egg, vanilla extract, and almond extract until smooth and emulsified.
04 - Pour the wet ingredients into the dry ingredients. Mix until just combined and a uniform dough forms.
05 - Gently fold in the sugar-free dark chocolate chips until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving approximately 2 inches of space between each cookie.
07 - Press a whole roasted almond into the center of each cookie dough mound, ensuring it sits slightly embedded.
08 - Bake for 10 to 12 minutes until the edges appear set while the centers remain slightly soft.
09 - Allow the cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

# Expert Advice:

01 -
  • They taste exactly like the candy bar you loved but keep you in ketosis
  • The texture is chewy and fudgy with satisfying crunch from toasted almonds
02 -
  • These cookies continue firming as they cool so do not overbake
  • Room temperature coconut oil incorporates better than cold or hot
03 -
  • Chill the dough for 30 minutes if it feels too sticky or warm
  • Use a cookie scoop for uniform sizing and even baking

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