DIY Almond Joy Cookies (Keto – GF)
Don’t you just love chocolate? We certainly do. Unfortunately, like most candies, the traditional Almond Joys are totally out of compliance with almost any diet plan. That doesn’t mean you can’t indulge though, so in today’s recipe, we’ll be covering how to make these keto-friendly copycat Almond Joy cookies!
What makes these copycat almond joy cookies such an excellent dessert or snack option is that they’re packed with essential nutrients! Unlike sugar-laden candy, these cookies have 5g of protein, 3.5g of fiber, 23.2g of fat, and less than 9g of carbs per serving! These dense keto-friendly cookies certainly pack a punch that will keep you well-nourished for your busy day.
Perfect for lunches
If you’re meal prepping for the kids, they’re sure to love these copycat Almond Joy cookies too! Not only do they come together very quickly, but they’re small enough that you could easily fit two cookies and a side of fruit into a small square meal prep container. Confused about your container options? That would be understandable, there’s a huge variety of products to choose from! That’s why we’ve created our very own Ultimate Guide To Meal Prep Containers! There you will find a comprehensive list of our favorite meal prep containers, plus real customer reviews!
Are they healthy?!
Almonds alone have a truly impressive set of nutritional benefits! In one single ounce of almonds, there’s on average 6g of Protein, 14g of fat, and a generous 3.5g of fiber! Plus, they contain a number of vitamins, including vitamin E (37% of DV), Magnesium (30% of DV), and Manganese (32% of DV).
All that in an ounce of almonds! We haven’t even included the nutritional facts of coconut though, and coconut is the primary ingredient for these copycat Almond Joy cookies! If you’re into keto, no doubt you’ve heard of the bountiful MCTs (medium-chain triglycerides) contained in coconut! Bulletproof Coffee, anyone? Coconut has been shown to help hair, skin, nails, and teeth when applied externally.
But those aren’t the only benefits —
Coconut, especially its oil, can raise good cholesterol, and lower bad cholesterol in the body. MCTs in particular, change the way we metabolize food and fats, which means that we not only feel less hungry but also lose weight faster than usual! Because fatty acids contained in coconut oil dramatically increase the ketones in the blood, coconut oil has been shown to reduce the incidence of seizures. According to one 2006 study, these same ketones were shown to help the cognitive function of adults with Alzheimer’s disease!
These copycat Almond Joy cookies make 4 servings, or 8 cookies. At 2 cookies per serving, this meal prep recipe would be amazing for kids, or a quick on-the-go snack. If giving to kids, consider giving 1 cookie per serving so you get the most bang for your buck!
DIY Almond Joy Cookies Ingredients:
- 3 tablespoons almond butter
- 1 ½ tablespoons coconut oil
- 1 egg white
- 1 teaspoon vanilla
- ⅛ teaspoon sea salt
- 1 packet stevia or sweetener of choice
- ½ cup coconut
- 16 almonds
- 1 ½ ounces 85% dark chocolate
Looking for more dessert ideas for next week’s meal prep? We would be too, so we’ve got you covered! Check out AB&J Fat Bombs, or this delicious, nutrient-rich Vanilla Chia Pudding for a high-protein keto delight.
Ingredients
- 3 tbs Almond Butter unsweetened
- 1.5 tbs Coconut Oil
- 1 large egg white
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 1 packet stevia
- 1/2 cup unsweetened shredded coconut
- 16 almonds
- 1.5 ounces 85% dark chocolate
Instructions
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, add the almond butter, coconut oil, egg white, vanilla, sea salt and sweetener, and mix well to combine.
- Add the coconut, and mix until the coconut is fully combined.
- On a lined baking tray, use a tablespoon to measure out 8 cookies and form into balls.
- Press 2 whole almonds into the tops of each cookie, pressing down into a flatter cookie.
- Bake for 10 minutes, then allow to cool.
- Melt chocolate.
- Pick up a cookie, and add a scant teaspoon of chocolate onto the baking paper. Press the cookie down into the chocolate to form a chocolate coating on the base. Repeat with all cookies.
- Use a spoon or a chocolate drizzler to drizzle the remaining chocolate across the tops of the cookies.
- Store in the freezer or refrigerator for best texture.
Your nutritional information lists the exact same information for 1 serving (2 cookies) and 1 cookie. So which is it, actually?
Thanks.
That was my question as well. Looks like no one is “at home” here.
Hi Judith – Thank you for commenting. We missed that last comment, but these nutrition info is for 1 cookie (recipe divided by 4)
What happens if you use a whole egg? Or, can I use egg beaters egg substitute?
Hey Kasey, in this situation, a whole egg or egg beaters won’t work. You have to use the egg white.
Oh ok. Shouldn’t it say 1 egg white then? A half an egg totally confused me! Thank you for clarifying 🙂
Yeah, that definitely should have said “egg white” considering I doubled the recipe and just used 1 whole egg (assuming that half referred to half of the entire egg) and they’re now in the oven and looking a little strange. 😡
Ahh… sorry for the confusion. We just updated the recipe to read “egg white” – Thank you for letting us know!
I hate to tell you but egg whites are not vegan.