These Keto Almond Joy Cookies are inspired by the classic Almond Joy candy bar, blending toasted almonds, rich chocolate, and sweet-tasting coconut into a soft, chewy, low-carb cookie. They deliver an indulgent flavor without the sugar, making them ideal for a snack, dessert, or coffee-time treat.
Enjoy these chewy Keto Almond Joy Cookies warm from the oven with a cup of coffee, or serve them as a guilt-free dessert. Their texture and flavor are so satisfying you might forget they’re low-carb.
Unlike many traditional Almond Joy cookie recipes that rely on sweetened condensed milk, this version skips condensed milk entirely and uses keto-friendly substitutions to keep carbs low without sacrificing taste.
Carbs in Almond Joy Cookies
Classic Almond Joy cookies often include sweetened coconut, sugar, and wheat flour, which increases carbohydrate content. A standard recipe yielding 12 cookies can average roughly 21.5 g of carbs per cookie.
This keto recipe uses almond flour, unsweetened coconut, and sugar-free chocolate to keep net carbs low—typically around 2–4 g net carbs per cookie depending on the exact ingredients and portion size—making them a much better option for low-carb and keto diets.
Ingredients
Gather the following ingredients to make about 10 chewy cookies.
- Unsweetened desiccated or shredded coconut – gives chew and tropical flavor.
- Sugar-free chocolate chips – use a keto-friendly brand for the best results.
- Sliced almonds – add crunch and toasty almond flavor.
- Almond flour – finely ground almond flour creates structure and a tender crumb.
- Keto sweetener – allulose, monk fruit, or a blend works well for sweetness without carbs.
- Melted butter – adds richness; use unsalted or adjust the pinch of salt.
- Egg – provides moisture and binds the dough.
- Baking powder – a small amount helps the cookies rise slightly and stay tender.
- Vanilla extract – rounds and brightens the flavor.
- Almond extract – boosts the almond profile for an Almond Joy finish.
- Pinch of salt – balances sweetness and deepens flavor.
- Whole almonds – optional, press one on each cookie before baking for decoration.
How To Make Keto Almond Joy Cookies
1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Whisk wet ingredients: beat the egg, then mix in melted butter, vanilla, and almond extract until smooth.
3. In another bowl, combine dry ingredients: almond flour, sweetener, baking powder, coconut, chocolate chips, sliced almonds, and a pinch of salt.
4. Gradually add the wet mixture to the dry ingredients and stir until a soft dough forms.
5. Scoop about a tablespoon of dough per cookie and roll into balls. Flatten slightly and place 2 inches apart on the lined baking sheet.
6. Press a whole almond into the center of each cookie if desired, then bake for 10–12 minutes or until the edges are lightly golden.
Cookie Recipe Tips
Mix the batter only until the ingredients are combined; overmixing can make cookies dense. Keto cookies often bake faster than traditional ones, so check them around the 10-minute mark to prevent overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—keto cookies are fragile when hot and firm up as they cool. A sprinkle of flaky sea salt or a light drizzle of melted sugar-free chocolate after baking enhances the flavor.
Cookie Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. They freeze well in a freezer-safe container for up to 3 months.
To refresh frozen or chilled cookies, warm them in the microwave for 10–15 seconds to restore a soft, just-baked texture.
More Keto Coconut Cookies
If you love coconut, try other low-carb cookie variations such as pecan-coconut cookies, lemon-coconut cookies, or coconut chocolate chip cookies for more variety and flavor.
Keto Almond Joy Cookies
Angela Coleby
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Ingredients
Dry Ingredients
- ½ cup unsweetened coconut, desiccated/shredded
- ¼ cup unsweetened chocolate chips
- ¼ cup sliced almonds
- 1 cup almond flour
- ¼ cup monk fruit or other keto sweetener
- ½ teaspoon baking powder
- 1 pinch salt
Wet Ingredients
- ¼ cup melted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Cookie Topping
- 10 whole almonds
Instructions
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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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In a bowl, whisk together almond flour, sweetener, baking powder, coconut, chocolate chips, sliced almonds, and a pinch of salt.
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In a separate bowl, beat the egg and stir in melted butter, vanilla, and almond extract until smooth.
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Add the wet mixture gradually to the dry ingredients and stir until a soft dough forms.
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Scoop about one tablespoon of dough per cookie, roll into balls, flatten slightly, and space them on the prepared sheet.
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Press a whole almond into the center of each cookie for a finishing touch.
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Bake for 10–12 minutes or until the edges are lightly golden.
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Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy.
Notes
Store in an airtight container in the refrigerator for best freshness.
Nutrition
The nutrition information is an estimate calculated by an online tool and may vary depending on exact ingredients and portion sizes.
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