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Keto Almond Joy Brownies Recipe

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★★★★★

4.5 from 76 reviews

These Keto Almond Joy Brownies are a delicious low-carb dessert featuring a rich, fudgy brownie base topped with a creamy coconut filling studded with almonds and finished with a smooth, glossy sugar-free chocolate topping. Perfect for keto dieters craving a decadent yet guilt-free treat.

Ingredients

Scale

Brownie Base

  • 1 recipe ultimate keto brownies (omit the chocolate chips)

Coconut Filling

  • 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)

Chocolate Topping

  • 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)

Instructions

  1. Prepare Brownies: Preheat the oven to 350ºF. Line a 9×9 inch metal baking pan with parchment paper, leaving overhanging sides to easily lift the brownies out later, and lightly grease the parchment. Prepare the ultimate keto brownie batter according to the recipe instructions, omitting the chocolate chips, then pour the batter evenly into the prepared pan. Bake for about 15 minutes until the edges are set but the center is still slightly wet. Remove from oven and let cool completely in the pan.
  2. Make Coconut Filling: In a medium saucepan over medium heat, whisk together 3/4 cup heavy whipping cream and 1/3 cup allulose sweetener. Bring to a simmer, then reduce heat to medium-low and cook while whisking frequently for 5 to 10 minutes, until the mixture becomes more syrupy. Remove from heat and immediately whisk in 1/4 teaspoon glucomannan to thicken, then stir in the shredded coconut and coconut or vanilla extract until well combined. The filling should have a frosting-like consistency; if too thin, whisk in an additional 1/4 teaspoon glucomannan. Spread the coconut filling evenly over the cooled brownies, covering all edges. Press 16 almonds evenly spaced into the filling. Chill the pan in the refrigerator for 30 minutes to allow the filling to firm up.
  3. Prepare Chocolate Topping: In a medium saucepan over medium heat, bring 1/2 cup heavy whipping cream to a simmer. Remove from heat and add the chopped unsweetened chocolate; let sit for 5 minutes to melt. Add the Swerve Confectioners sugar, 1 tablespoon allulose sweetener, and 1/4 teaspoon vanilla extract. Whisk until the mixture is smooth and slightly thickened. Pour the chocolate topping evenly over the coconut layer, covering the almonds completely. Refrigerate for 30 to 60 minutes until the chocolate topping has set.

Notes

  • For the brownies, use your favorite ultimate keto brownie recipe but omit any chocolate chips to keep the topping as the main chocolate layer.
  • If glucomannan is not available, xanthan gum can be used as a thickening substitute for the coconut filling.
  • Ensure the brownies are fully cooled before spreading the coconut filling to prevent melting or soaking.
  • Adjust sweetness by using your preferred keto-friendly sweeteners in the filling and topping.
  • Pressing almonds into the filling provides texture and makes this dessert reminiscent of classic Almond Joy bars.
  • Store leftovers in the refrigerator to maintain firmness and freshness.

Keywords: keto brownies, almond joy brownies, low carb brownies, keto dessert, sugar-free chocolate dessert, coconut brownies

Find it online: https://www.sanacooks.com/keto-almond-joy-brownies-recipe/