Name: Keto Almond Joy Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 recipe ultimate keto brownies (omit the chocolate chips); 3/4 cup heavy whipping cream; 1/3 cup allulose sweetener; 1/4 tsp glucomannan (or xanthan gum); 1 3/4 cup finely shredded coconut; 1/2 tsp coconut extract (or vanilla extract); 1/2 cup heavy whipping cream; 3 ounces unsweetened chocolate, chopped; 2 tbsp Swerve Confectioners; 1 tbsp allulose sweetener; 1/4 tsp vanilla extract; 16 almonds (for garnish)

Ingredients

1 recipe ultimate keto brownies (omit the chocolate chips)

3/4 cup heavy whipping cream

1/3 cup allulose sweetener

1/4 tsp glucomannan (or xanthan gum)

1 3/4 cup finely shredded coconut

1/2 tsp coconut extract (or vanilla extract)

1/2 cup heavy whipping cream

3 ounces unsweetened chocolate (chopped)

2 tbsp Swerve Confectioners

1 tbsp allulose sweetener

1/4 tsp vanilla extract

16 whole almonds

Instructions

Step 1: Preheat the oven to 350ºF. Line a 9×9 inch metal baking pan with parchment paper, leaving overhanging sides for easy removal. Lightly grease the parchment.

Step 2: Prepare the keto brownie batter according to your ultimate keto brownie recipe, omitting the chocolate chips. Pour the batter into the prepared pan and spread evenly to the edges.

Step 3: Bake the brownies for about 15 minutes, until the edges are set but the center still appears slightly wet. Remove from the oven and let cool completely in the pan.

Step 4: For the coconut filling, combine 3/4 cup heavy whipping cream and 1/3 cup allulose sweetener in a medium saucepan over medium heat. Whisk and bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, for 5 to 10 minutes until the mixture thickens slightly.

Step 5: Remove from heat and whisk in 1/4 tsp glucomannan until combined. Stir in the shredded coconut and coconut (or vanilla) extract until well mixed. The consistency should be like frosting; if too thin, add another 1/4 tsp glucomannan and whisk again.

Step 6: Spread the coconut filling evenly over the cooled brownies, reaching all edges. Press 16 almonds into the filling at evenly spaced intervals. Chill the pan in the refrigerator for 30 minutes to firm up the filling.

Step 7: For the chocolate topping, heat 1/2 cup heavy whipping cream in a medium saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped unsweetened chocolate. Let sit for 5 minutes to melt.

Step 8: Whisk in Swerve Confectioners, 1 tbsp allulose sweetener, and 1/4 tsp vanilla extract until smooth and glossy. Allow the mixture to thicken slightly if it seems too thin.

Step 9: Pour the chocolate topping evenly over the coconut layer, spreading to cover the almonds completely. Refrigerate for 30 to 60 minutes until the chocolate is set.

Step 10: Once set, lift the brownies out using the parchment overhang and cut into squares. Serve chilled or at room temperature.

Tips & Variations

For a nut-free version, omit the almonds or replace them with chopped walnuts or pecans spread into the filling.

Use vanilla extract if you prefer a subtler coconut flavor in the filling.

If you don’t have glucomannan, xanthan gum is a great substitute to thicken the coconut filling.

Make sure not to overbake the brownies to keep them fudgy and moist under the toppings.

FAQs

Can I use a different sweetener instead of allulose?

Yes, you can substitute allulose with another keto-friendly sweetener like erythritol or monk fruit sweetener, but keep in mind that sweetness levels and texture may vary slightly.

Do I need to use unsweetened chocolate for the topping?

Unsweetened chocolate provides the richest, most controlled chocolate flavor, but you can use 70% or higher cacao dark chocolate if preferred. Adjust sweetener amounts accordingly to maintain the right sweetness level.