27+ Irresistible Keto Almond Candy Recipes You Need to Try

If you’re following a keto lifestyle but can’t resist the allure of sweet treats, almond candy is here to save the day!

Almonds are a keto superstar thanks to their low carb content and healthy fats, making them a perfect ingredient for guilt-free indulgences.

From rich chocolate almond bark to creamy almond butter fudge, there’s no shortage of ways to create delectable keto candies that will satisfy your sweet tooth without derailing your diet.

Dive into our curated collection of 27+ keto almond candy recipes and discover your next favorite dessert!

27+ Irresistible Keto Almond Candy Recipes You Need to Try

Satisfying your sweet cravings on a keto diet has never been easier, especially with almonds as your secret weapon.

These 27+ keto almond candy recipes prove that you don’t have to sacrifice flavor for health.

Whether you’re prepping for a party, a holiday celebration, or just a personal treat, these recipes have you covered. Experiment, enjoy, and share your creations with fellow keto enthusiasts.

Who said you can’t have candy and stick to your goals?

Keto Almond Coconut Crunch Candies

These almond coconut crunch candies are a perfect keto-friendly treat, offering a satisfying combination of crunchy almonds, creamy coconut, and rich dark chocolate. They’re low in carbs but packed with flavor, making them a great snack or dessert for those following a keto lifestyle.

Ingredients:

• 1 cup raw almonds
• 1 cup unsweetened shredded coconut
• 2 tbsp coconut oil
• 1/4 cup unsweetened cocoa powder
• 2 tbsp erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and toast them in the oven for 10-12 minutes, until golden and fragrant. Remove and set aside to cool.
2. In a small saucepan, melt the coconut oil over low heat. Stir in the cocoa powder, erythritol, vanilla extract, and sea salt until smooth.
3. Add the shredded coconut to the chocolate mixture and stir well until everything is evenly coated.
4. Fold the toasted almonds into the coconut-chocolate mixture. Spoon the mixture into small clusters on a parchment-lined baking sheet.
5. Melt the dark chocolate in a heatproof bowl over simmering water, then drizzle it over the almond coconut clusters.
6. Let the candies cool at room temperature for 30 minutes, or refrigerate for faster results. Once set, enjoy!

These keto almond coconut crunch candies offer a delicious balance of textures with the nutty almonds, chewy coconut, and smooth chocolate. They’re a great way to satisfy your sweet tooth without breaking your keto diet. Store them in an airtight container in the refrigerator for up to a week.

Keto Almond Butter Cups

Almond butter cups are a delightful twist on the classic peanut butter cups, offering a creamy, nutty filling surrounded by rich chocolate. With only a few ingredients and no sugar, they’re an easy, keto-friendly candy that will keep you satisfied for hours.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 1/4 cup coconut oil
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. Melt the coconut oil and almond butter together in a small saucepan over low heat, stirring until smooth and well combined.
2. Stir in the cocoa powder, erythritol, and vanilla extract until fully incorporated. Remove from heat and let it cool for a few minutes.
3. In silicone candy molds or a muffin tin lined with paper liners, spoon a small amount of the almond butter mixture into each mold to form the bottom layer.
4. Place the molds in the freezer for 10-15 minutes to set the bottom layer.
5. While the bottom layer is setting, melt the dark chocolate over low heat or using a double boiler.
6. Once the almond butter layer is firm, spoon the melted chocolate over the top to cover completely.
7. Return to the freezer for another 10-15 minutes until fully set.

These keto almond butter cups are rich, creamy, and indulgent. They provide the perfect combination of chocolate and almond butter, satisfying your cravings without compromising your ketogenic diet. They store well in the fridge and make for an easy grab-and-go treat when you’re in need of a quick snack.

Keto Chocolate Almond Bark

This keto chocolate almond bark is a simple yet decadent treat that combines the richness of dark chocolate with crunchy almonds. It’s quick to make, and you can customize it by adding other keto-friendly toppings like coconut flakes or sea salt for extra flavor.

Ingredients:

• 1 cup whole almonds (or sliced almonds)
• 1/2 cup 85% dark chocolate, chopped
• 1 tbsp coconut oil
• 1/4 tsp sea salt (optional)
• 1 tbsp unsweetened cocoa powder (optional for added depth)

Instructions:

1. Preheat your oven to 350°F (175°C) and spread the almonds in a single layer on a baking sheet. Roast for 8-10 minutes, stirring once halfway through.
2. While the almonds are roasting, melt the dark chocolate and coconut oil in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds until smooth.
3. Stir in the cocoa powder (if using) and sea salt, then mix in the roasted almonds.
4. Pour the chocolate-almond mixture onto a parchment-lined baking sheet and spread it out evenly with a spatula.
5. Refrigerate for 1-2 hours, or until the chocolate is firm and set.
6. Once set, break the bark into pieces and enjoy!

This keto chocolate almond bark is an easy treat to make and even easier to enjoy. The crunchy roasted almonds paired with rich, silky dark chocolate make for a perfect low-carb indulgence. It’s ideal for storing in the fridge to keep it firm and fresh for a few days.

Keto Almond Joy Balls

These keto almond joy balls are a delicious no-bake treat that combines the creamy taste of coconut, the crunch of almonds, and a rich chocolate coating. They’re quick to make and perfect for a snack or a guilt-free dessert when you’re craving something sweet on a keto diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 2 tbsp coconut oil, melted
• 1 tbsp erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup whole almonds (raw or roasted)
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. In a large mixing bowl, combine the shredded coconut, almond flour, melted coconut oil, erythritol, vanilla extract, and sea salt. Stir until well combined.
2. Take small portions of the coconut mixture and form them into balls, about 1-inch in diameter.
3. Press an almond into the center of each ball and reshape it to enclose the almond inside.
4. Place the balls on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
5. Meanwhile, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds.
6. Once the coconut almond balls are set, dip each one into the melted chocolate, ensuring it is completely coated. Place them back onto the parchment-lined sheet.
7. Refrigerate the chocolate-coated balls for at least 30 minutes to allow the chocolate to harden.

These keto almond joy balls offer the perfect mix of coconut, almond, and chocolate flavors while keeping carbs low. They’re easy to make and store well in the fridge for up to a week. This recipe is a fantastic option for anyone needing a quick, low-carb treat that will satisfy chocolate cravings.

Keto Almond Caramel Truffles

These keto almond caramel truffles are a decadent candy that brings together the rich flavors of caramel, almond, and dark chocolate. They’re perfect for those who love a luxurious treat without the added sugar or carbs.

Ingredients:

• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/2 cup almond butter (unsweetened)
• 1/2 cup whole almonds (roasted and chopped)
• 1/2 cup 85% dark chocolate, chopped
• Pinch of sea salt

Instructions:

1. In a small saucepan, combine the heavy cream, butter, erythritol, and vanilla extract. Heat over medium heat, stirring until the mixture is smooth and begins to simmer.
2. Reduce the heat and let the mixture simmer for about 5-7 minutes, allowing it to thicken slightly. Remove from heat.
3. Stir in the almond butter and mix until smooth. Allow the mixture to cool for 10-15 minutes.
4. Gently fold in the chopped almonds to the caramel mixture.
5. Scoop out small portions of the caramel-almond mixture and roll them into balls using your hands. Place them on a parchment-lined baking sheet.
6. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds.
7. Dip each caramel almond truffle into the melted chocolate, fully coating them. Sprinkle with a pinch of sea salt for added flavor.
8. Refrigerate the truffles for at least 30 minutes until the chocolate sets.

These keto almond caramel truffles are rich, creamy, and packed with indulgent flavors. The caramel and almond butter combination creates a luxurious texture that pairs perfectly with the dark chocolate coating. These truffles are ideal for gifting or enjoying as a special treat on a keto diet.

Keto Almond Chocolate Fudge

This keto almond chocolate fudge is smooth, rich, and easy to prepare. With the perfect balance of chocolate and almond flavors, it’s a great snack or dessert that satisfies your sweet cravings without spiking your carb intake.

Ingredients:

• 1/2 cup unsweetened almond butter
• 1/4 cup coconut oil, melted
• 2 tbsp cocoa powder
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. In a medium saucepan, combine the almond butter, coconut oil, cocoa powder, erythritol, and vanilla extract. Heat over medium-low, stirring constantly, until the mixture is smooth and well combined.
2. Remove from heat and stir in the chopped almonds.
3. Pour the fudge mixture into a parchment-lined baking dish or silicone mold. Spread it out evenly with a spatula.
4. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. Drizzle the melted chocolate over the top of the fudge.
5. Use a toothpick or skewer to swirl the chocolate into the fudge, creating a marbled effect.
6. Refrigerate for 1-2 hours or until the fudge is set and firm.
7. Cut the fudge into small squares and enjoy.

This keto almond chocolate fudge is rich and velvety, making it a perfect treat for anyone following a low-carb diet. The almonds add a satisfying crunch, while the chocolate provides a creamy, indulgent finish. Store in the refrigerator for up to a week, making it an ideal snack to keep on hand for when cravings hit.

Keto Almond Joy Fat Bombs

These keto almond joy fat bombs are a deliciously creamy and nutty treat that combines the flavors of coconut, almond, and dark chocolate into one satisfying snack. They’re perfect for anyone looking for a quick, low-carb option to fuel their day while keeping cravings at bay.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup almond butter (unsweetened)
• 1/4 cup coconut oil, melted
• 2 tbsp erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/2 cup whole almonds
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. In a mixing bowl, combine the shredded coconut, almond butter, coconut oil, erythritol, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
2. Take a small spoonful of the mixture and shape it into a ball around one whole almond. Repeat with the remaining mixture and almonds.
3. Place the coconut almond balls on a parchment-lined baking sheet or plate and refrigerate for about 30 minutes to firm up.
4. Meanwhile, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave.
5. Once the almond balls are set, dip each one into the melted chocolate, ensuring they are completely coated. Place them back onto the parchment-lined sheet.
6. Refrigerate again for 30 minutes to allow the chocolate to harden.

These keto almond joy fat bombs are perfect for satisfying your sweet tooth while keeping your carb count in check. The coconut and almond combination delivers a creamy, crunchy texture that pairs beautifully with the rich chocolate coating. Store them in an airtight container in the fridge for up to a week.

Keto Almond Mocha Truffles

These keto almond mocha truffles are a rich, flavorful treat combining the bold taste of coffee with the nuttiness of almonds. These truffles are smooth, creamy, and full of indulgence without the sugar, making them a great keto-friendly dessert for coffee lovers.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp espresso powder or strong brewed coffee, cooled
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/4 cup chopped almonds
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. In a bowl, mix the almond butter, cocoa powder, espresso powder (or coffee), erythritol, and vanilla extract until fully combined and smooth.
2. Stir in the chopped almonds, then refrigerate the mixture for 15-20 minutes to firm up slightly.
3. Scoop out spoonfuls of the mixture and roll them into small balls.
4. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave.
5. Dip each truffle into the melted chocolate, covering it completely, and return them to the parchment-lined baking sheet.
6. Refrigerate the truffles for at least 30 minutes or until the chocolate is fully set.

These keto almond mocha truffles combine the best of both worlds: the deep, robust flavor of coffee and the crunch of almonds. The rich dark chocolate coating adds a finishing touch to these decadent, low-carb treats. Store them in the fridge for a satisfying snack anytime you need a keto-friendly dessert.

Keto Almond Caramel Pecan Clusters

These keto almond caramel pecan clusters are a delightful blend of roasted nuts, caramel, and dark chocolate, making them a perfect treat for those following a low-carb lifestyle. The caramel is made without sugar, providing a rich, sweet flavor that pairs beautifully with the nuts.

Ingredients:

• 1 cup roasted almonds
• 1/2 cup pecan halves, toasted
• 1/4 cup unsweetened almond butter
• 2 tbsp coconut oil
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/2 cup 85% dark chocolate, chopped
• 1/4 tsp sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and toast the pecans on a baking sheet for 8-10 minutes, stirring halfway through. Remove from the oven and set aside.
2. In a saucepan, melt the almond butter and coconut oil over medium-low heat. Stir in the erythritol and vanilla extract, allowing the mixture to simmer for 3-4 minutes until it thickens into a caramel-like consistency.
3. Add the roasted almonds and toasted pecans to the caramel mixture, stirring to coat the nuts.
4. Drop spoonfuls of the caramel nut mixture onto a parchment-lined baking sheet and let them cool slightly.
5. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave.
6. Drizzle the melted chocolate over each nut cluster, then sprinkle with a pinch of sea salt.
7. Refrigerate the clusters for 30-45 minutes until the chocolate has set and the clusters are firm.

These keto almond caramel pecan clusters are the perfect combination of sweet, salty, and crunchy. They’re satisfying and indulgent, with a deep caramel flavor that is sure to impress. Store them in the fridge to keep them firm and fresh for up to a week.

Keto Almond Chocolate Chip Cookies

These keto almond chocolate chip cookies are a low-carb version of the classic treat, combining the rich flavor of almonds with the irresistible crunch of sugar-free chocolate chips. They are soft, chewy, and perfect for anyone craving a quick and easy keto-friendly dessert.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened almond butter
• 2 tbsp coconut flour
• 2 tbsp erythritol or preferred keto sweetener
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup sugar-free chocolate chips
• 1 large egg
• 1/4 tsp vanilla extract
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the almond flour, coconut flour, erythritol, baking soda, and sea salt. Mix well.
3. Add the almond butter, egg, vanilla extract, and melted coconut oil. Stir until a dough forms.
4. Gently fold in the sugar-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, flattening them slightly with your fingers.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These keto almond chocolate chip cookies are a great way to satisfy your cookie cravings while staying within your carb limit. The almond flour and almond butter provide a rich, nutty base, while the sugar-free chocolate chips add a touch of sweetness. Store these cookies in an airtight container for up to a week.

Keto Almond Cinnamon Rolls

These keto almond cinnamon rolls are a low-carb twist on a beloved breakfast treat. With a soft, fluffy texture and the comforting flavor of cinnamon, they’re perfect for those following a keto diet who want to indulge without the carbs.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/4 cup almond butter (for filling)
• 1 tbsp cinnamon
• 2 tbsp erythritol (for filling)
• 1/2 tsp vanilla extract
• 1/4 cup sugar-free icing (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking soda, and sea salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and almond milk. Add to the dry ingredients and stir until a dough forms.
4. Roll the dough out between two sheets of parchment paper to about 1/4-inch thickness.
5. In a small bowl, mix the almond butter, cinnamon, erythritol, and vanilla extract. Spread this mixture evenly over the dough.
6. Roll up the dough tightly into a log and slice it into 8-10 rolls.
7. Place the rolls on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
8. Drizzle with sugar-free icing if desired.

These keto almond cinnamon rolls are soft, warm, and filled with a sweet, cinnamon-infused almond butter. They’re a great keto-friendly breakfast or treat to share with friends and family. Store in an airtight container and enjoy within 3-4 days for the best texture.

Keto Almond Cherry Clusters

These keto almond cherry clusters are a delicious treat that combines the sweetness of cherries with the richness of dark chocolate and the crunch of almonds. They’re perfect for a quick snack or dessert when you’re craving something sweet but need to stick to your low-carb goals.

Ingredients:

• 1 cup raw almonds
• 1/2 cup unsweetened dried cherries (unsweetened, low-carb variety)
• 1/2 cup 85% dark chocolate, chopped
• 2 tbsp coconut oil
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast for 8-10 minutes, stirring once halfway through.
2. While the almonds are roasting, chop the dried cherries into smaller pieces.
3. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds until smooth.
4. In a mixing bowl, combine the roasted almonds and chopped dried cherries.
5. Pour the melted chocolate over the almond-cherry mixture and stir to coat evenly.
6. Drop spoonfuls of the mixture onto a parchment-lined baking sheet to form clusters.
7. Sprinkle with sea salt (optional) and refrigerate for 30 minutes or until the chocolate has set.

These keto almond cherry clusters offer the perfect combination of sweet and salty flavors, with the chewy dried cherries, crunchy almonds, and rich dark chocolate. They’re a great snack or dessert for anyone on a keto diet, and they keep well in the fridge for up to a week.

Keto Almond Fudge Brownies

These keto almond fudge brownies are a rich, indulgent dessert that combines the decadent flavor of chocolate with the crunch of almonds. These low-carb brownies are the perfect way to satisfy your chocolate cravings while sticking to a keto diet.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 cup chopped almonds
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and sea salt.
3. In a separate bowl, whisk together the eggs, almond milk, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Gently fold in the chopped almonds and dark chocolate.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the brownies to cool completely before slicing into squares.

These keto almond fudge brownies are dense, moist, and packed with chocolatey goodness. The chopped almonds add a nice crunch, making these brownies a satisfying treat. Store them in an airtight container for up to a week.

Keto Almond Toffee Bites

Keto almond toffee bites are a crunchy, sweet, and buttery treat with a rich caramel flavor. These sugar-free toffee bites are perfect for satisfying your sweet tooth while staying within your keto macros.

Ingredients:

• 1 cup raw almonds
• 1/4 cup unsweetened butter
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup 85% dark chocolate, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet in a single layer and toast for 8-10 minutes, stirring halfway through.
2. In a saucepan, melt the butter over medium heat. Stir in the erythritol and continue cooking until the mixture thickens slightly, about 3-4 minutes.
3. Add the vanilla extract and sea salt to the caramel mixture and stir to combine.
4. Add the toasted almonds to the saucepan and stir to coat the almonds with the caramel sauce.
5. Drop spoonfuls of the almond mixture onto a parchment-lined baking sheet to form small clusters.
6. Refrigerate for 30 minutes to set.
7. Meanwhile, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave.
8. Drizzle the melted chocolate over the cooled toffee bites and refrigerate for an additional 10 minutes to allow the chocolate to harden.

These keto almond toffee bites are a sweet, crunchy, and buttery treat that pairs perfectly with the richness of dark chocolate. They are perfect for satisfying your cravings without breaking your keto diet. Store them in an airtight container in the fridge for up to a week.

Keto Almond Pistachio Bark

This keto almond pistachio bark is a delightful blend of roasted almonds, crunchy pistachios, and rich dark chocolate. It’s an easy-to-make, low-carb dessert that’s perfect for snacking or as a quick keto treat.

Ingredients:

• 1 cup whole almonds
• 1/2 cup pistachios, shelled
• 1/2 cup 85% dark chocolate, chopped
• 1 tbsp coconut oil
• 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and toast for 8-10 minutes. Add the pistachios to the baking sheet and toast them for an additional 3-4 minutes. Remove from the oven and set aside.
2. Melt the dark chocolate and coconut oil in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds until smooth.
3. Mix the toasted almonds and pistachios together in a bowl.
4. Pour the melted chocolate over the nuts, and stir to coat evenly.
5. Spread the chocolate-nut mixture evenly onto a parchment-lined baking sheet.
6. Sprinkle with sea salt and refrigerate for 30 minutes or until the bark has hardened.
7. Once set, break the bark into pieces and enjoy.

This keto almond pistachio bark is a delicious, crunchy treat that pairs the rich flavor of dark chocolate with the nuttiness of almonds and pistachios. It’s a quick and easy way to enjoy a low-carb, sweet snack that will keep you satisfied. Store it in the fridge for up to a week.

Keto Almond Coconut Clusters

These keto almond coconut clusters are a sweet, chewy treat that combines the flavors of toasted almonds and coconut with a rich chocolate coating. Perfect for anyone following a keto diet, these clusters are both satisfying and delicious, making them a great option for a snack or dessert.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup raw almonds
• 2 tbsp coconut oil, melted
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/2 cup 85% dark chocolate, chopped
• 1/4 tsp sea salt (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and toast for 8-10 minutes, stirring halfway through. Remove from the oven and let cool.
2. In a mixing bowl, combine the shredded coconut, melted coconut oil, erythritol, and vanilla extract. Stir until well combined.
3. Roughly chop the toasted almonds and fold them into the coconut mixture.
4. Using a spoon, drop spoonfuls of the mixture onto a parchment-lined baking sheet and shape them into small clusters.
5. Place the clusters in the refrigerator for 30-40 minutes to firm up.
6. Meanwhile, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave.
7. Once the clusters are set, drizzle the melted chocolate over them and sprinkle with sea salt (optional).
8. Refrigerate again for 15 minutes to allow the chocolate to harden.

These keto almond coconut clusters are a perfect blend of sweet and salty flavors, with the richness of dark chocolate providing a satisfying finish. They’re great for those looking for a quick snack or a treat to enjoy without worrying about the carbs. Store them in an airtight container in the fridge for up to a week.

Keto Almond Butter Chocolate Cups

These keto almond butter chocolate cups are a delicious, bite-sized treat that combines creamy almond butter with a rich dark chocolate shell. They’re simple to make and provide a perfect combination of flavors for anyone following a keto diet.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 1/4 cup coconut oil, melted
• 2 tbsp erythritol or preferred keto sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup 85% dark chocolate, chopped

Instructions:

1. Line a muffin tin with paper liners or silicone molds.
2. In a small mixing bowl, combine the almond butter, melted coconut oil, erythritol, vanilla extract, and sea salt. Stir until smooth and creamy.
3. Spoon a small amount of the almond butter mixture into each muffin cup, filling about 1/3 of each cup. Smooth the top with a spoon and freeze for about 15-20 minutes, until the almond butter layer is firm.
4. Meanwhile, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds.
5. Once the almond butter layer is firm, spoon the melted chocolate over the top of each almond butter layer, covering it completely.
6. Return the cups to the freezer for 20-30 minutes or until the chocolate has hardened.
7. Once set, remove the chocolate cups from the molds and enjoy!

These keto almond butter chocolate cups are creamy, crunchy, and satisfyingly rich. The combination of almond butter and dark chocolate creates a decadent treat that’s perfect for a snack or dessert on a keto diet. Store them in the fridge or freezer for up to a week.

Keto Almond Chia Seed Bars

These keto almond chia seed bars are a healthy and filling snack packed with protein, fiber, and healthy fats. The combination of almonds, chia seeds, and a hint of vanilla makes these bars a delicious low-carb treat that’s perfect for anyone on the go.

Ingredients:

• 1 cup raw almonds
• 2 tbsp chia seeds
• 1/4 cup unsweetened almond butter
• 1/4 cup coconut oil, melted
• 2 tbsp erythritol or preferred keto sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Spread the almonds in a single layer on a baking sheet and toast for 8-10 minutes, stirring halfway through. Let them cool and then roughly chop them.
3. In a mixing bowl, combine the toasted almonds, chia seeds, almond butter, melted coconut oil, erythritol, vanilla extract, and sea salt. Stir until everything is well combined.
4. Press the mixture into the prepared baking pan, spreading it evenly with a spatula.
5. Bake for 15-20 minutes, or until the bars are golden brown around the edges.
6. Allow the bars to cool completely in the pan before cutting them into squares or bars.

These keto almond chia seed bars are a great on-the-go snack that’s packed with healthy fats, fiber, and protein. The almonds and chia seeds provide crunch, while the almond butter gives a creamy texture. Store them in an airtight container for up to a week, making them an ideal snack to have on hand.

Keto Almond Pecan Pie Bars

These keto almond pecan pie bars offer the sweet, nutty flavors of a classic pecan pie with a keto-friendly twist. The almond flour crust is perfectly crumbly, while the pecan filling is rich and buttery, making them a decadent yet low-carb treat.

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 2 tbsp melted butter
  • 2 tbsp erythritol or preferred keto sweetener
  • 1/4 tsp vanilla extract
• For the filling:
  • 1 cup raw pecans, chopped
  • 1/4 cup unsweetened almond butter
  • 1/4 cup erythritol or preferred keto sweetener
  • 1/4 cup unsweetened almond milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 large egg

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. For the crust: In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Stir until the dough is fully combined. Press the dough evenly into the bottom of the prepared baking pan.
3. Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and let cool slightly.
4. For the filling: In a mixing bowl, combine the chopped pecans, almond butter, erythritol, almond milk, vanilla extract, sea salt, and egg. Stir until smooth.
5. Pour the filling over the cooled crust, spreading it out evenly.
6. Bake for an additional 20-25 minutes, or until the filling is set and golden brown.
7. Allow the bars to cool completely before slicing into squares.

These keto almond pecan pie bars are a rich and indulgent dessert perfect for any occasion. With the buttery crust and sweet, nutty filling, they taste just like a classic pecan pie without the carbs. Store them in an airtight container for up to a week.

Keto Almond Raspberry Truffles

Keto almond raspberry truffles combine the bold flavor of fresh raspberries with creamy almond butter and rich dark chocolate. These truffles are the perfect bite-sized treat for anyone following a keto diet who wants something indulgent without the sugar.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol or preferred keto sweetener
• 1/4 cup fresh raspberries, mashed
• 1/4 tsp vanilla extract
• 1/2 cup 85% dark chocolate, chopped
• 1 tbsp coconut oil

Instructions:

1. In a mixing bowl, combine the almond butter, cocoa powder, erythritol, mashed raspberries, and vanilla extract. Stir until smooth and well combined.
2. Chill the mixture in the refrigerator for about 20 minutes, until firm enough to roll into balls.
3. Once the mixture is firm, scoop out spoonfuls and roll them into small truffles.
4. In a heatproof bowl, melt the dark chocolate and coconut oil over simmering water or in the microwave, stirring every 30 seconds until smooth.
5. Dip each truffle into the melted chocolate, coating it completely.
6. Place the truffles on a parchment-lined baking sheet and refrigerate for 30 minutes or until the chocolate hardens.

These keto almond raspberry truffles are a deliciously smooth and tangy treat. The combination of raspberries, almond butter, and dark chocolate offers a balanced and satisfying flavor profile that is perfect for a low-carb indulgence. Store them in the fridge for up to a week.

Keto Almond Butter Chocolate Bark

Keto almond butter chocolate bark is a simple and satisfying treat that blends rich dark chocolate with creamy almond butter. This bark is perfect for anyone craving something sweet but staying within their keto guidelines.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 1/2 cup 85% dark chocolate, chopped
• 2 tbsp coconut oil
• 1/4 tsp sea salt
• 1/4 cup chopped almonds (optional for topping)

Instructions:

1. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds until smooth.
2. Stir in the almond butter until fully incorporated.
3. Pour the mixture onto a parchment-lined baking sheet and spread it evenly with a spatula.
4. Sprinkle chopped almonds on top for added crunch (optional).
5. Sprinkle with a pinch of sea salt to enhance the flavors.
6. Refrigerate for 30-40 minutes or until the bark is firm and set.
7. Once the bark has hardened, break it into pieces and enjoy!

This keto almond butter chocolate bark is quick, easy, and perfect for when you’re craving something sweet and salty. The creamy almond butter combined with the richness of dark chocolate makes this treat a perfect low-carb indulgence. Store it in the fridge for up to a week.

Note: More recipes are coming soon!