Keto Almond Joys
How to Make It
Step 1
In the bowl of a large food processor, combine the coconut flakes, Keto-friendly vanilla syrup, almond extract, and kosher salt until the mixture is clumpy and sticky.
Step 2
Use a teaspoon-sized cookie scoop and portion the mix into 20 balls onto a baking sheet lined with parchment paper.
Step 3
Toast the almonds in an air fryer at 350 F for 3 minutes. If you do not have an air fryer, use an oven set at 350 F and cook for 4-5 minutes. Remove the almonds from the oven and allow them to cool until you can touch them.
Step 4
Press one almond into the center of each coconut mound. Chill the mounds in the freezer until firm, about 1 hour.
Step 5
Chop the chocolate and place it into a microwave-safe bowl—heat on high for one minute. Stir the chocolate. There should be a few solid pieces of chocolate in the mixture, which you want. Leaving a few pieces of solid chocolate will help to temper the chocolate. When the coconut mounds are coated in tempered chocolate, they will firm quickly and can safely be left at room temperature without the chocolate staying sticky.
Step 6
Dip each chilled almond coconut mound into the melted chocolate. Place on a parchment-lined baking sheet.
Step 7
Store in an airtight container at room temp or in the fridge or freezer if you will not eat them quickly.
Ingredients
- Coconut, dried, shredded or flaked, unsweetened – 2 cup
- Sugar Free Syrup Vanilla – 4 tbsp
- Almond extract – 1 teaspoon
- Salt – 0.25 teaspoon
- Monk Fruit Erythritol Blend – 2 tbsp
- Almonds, raw – 20 each
- Dark chocolate bar, sugar free – 9 oz