Go Back

Keto Almond Joy Cookies - Chewy, Chocolatey, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground, blanched works best for a tender crumb.
  • Unsweetened shredded coconut: Use fine shreds for better binding and chew.
  • Granulated erythritol or allulose blend: A keto-friendly sweetener for classic cookie sweetness.
  • Coconut oil or unsalted butter: For richness and moisture; butter gives more classic cookie flavor.
  • Large egg: Helps bind and adds structure.
  • Vanilla extract: Rounds out the flavor.
  • Almond extract (optional): A tiny splash boosts the almond-chocolate-coconut vibe.
  • Baking powder: Just a little lift to keep them soft.
  • Salt: Balances sweetness and enhances chocolate.
  • Sugar-free dark chocolate chips or chopped bar: Choose 70%+ cacao or keto-friendly chips.
  • Whole almonds: Lightly toasted for crunch; use slivered if you prefer smaller pieces.

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. If using whole almonds, toast them on the sheet for 6–8 minutes until fragrant, then roughly chop and set aside.
  2. Mix dry ingredients: In a bowl, whisk 2 cups almond flour, 1 cup unsweetened shredded coconut, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  3. Cream fats and sweetener: In another bowl, beat 1/2 cup softened butter (or coconut oil) with 2/3 cup granulated erythritol or allulose until light. Add 1 large egg, 1 teaspoon vanilla, and 1/4 teaspoon almond extract (optional). Mix until smooth.
  4. Combine: Add the dry mixture to the wet. Stir until a thick dough forms. Fold in 1/2 cup sugar-free dark chocolate chips and 1/3–1/2 cup chopped toasted almonds.
  5. Scoop and flatten: Use a tablespoon or small cookie scoop to portion dough onto the baking sheet, spacing 2 inches apart. Gently flatten tops with your fingers; keto cookies don’t spread much. Press a few extra chocolate chips or almond bits on top if you like.
  6. Bake: Bake 10–12 minutes, until edges are set and lightly golden. The centers should still look slightly soft.
  7. Cool completely: Let cookies cool on the sheet 10 minutes, then move to a rack. They firm up as they cool.
  8. Optional chocolate drizzle: Melt 1/4 cup sugar-free chocolate with 1 teaspoon coconut oil. Drizzle over cooled cookies and chill 10 minutes to set.