Keto Almond Joy Eggs

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If you love Almond Joy bars you are going to love this low carb take on them. These super simple to make Keto Almond Joy Eggs have a delicious filling with a hidden whole almond waiting for you inside. These will surely be your new favorite treat.

Prep Time 1 15

Cook Time 5

Servings eggs

Calories 207kcal

Author Jo Harding

Ingredients

Filling

½ cup heavy cream
1 tablespoon coconut butter
3 tablespoons Swerve confectioners sweetener or 1 teaspoon SweetMonk fruit liquid
1 cup unsweetened shredded coconut
¼ cup almond flour
12 whole almonds

Chocolate Coating

10 ounces sugar free dark chocolate (Lily's chocolate chips)
2 tablespoon coconut oil

Instructions

Line a large baking sheet with parchment paper.
In a medium saucepan, heat the heavy cream over a medium heat until it comes to a very low simmer, about 2 minutes.
Remove from heat and stir in the coconut butter, continuing stirring with a spatula until smooth. Add the sweetener, coconut and almond flour and stir to combine. Let the mix stand for about 5 mins or place in the fridge for a few minutes to let the mix thicken.
Heat chocolate and coconut oil in a glass bowl over a pan filled with a little hot water, until melted, or microwave at 30 second intervals until melted, stirring in-between.
Brush / use the back of a teaspoon to coat the inside of the silicone egg mold with a thin layer of chocolate. Place in the freezer for 5 minutes to set. Add another layer of chocolate to the shell and place in the freezer again for 5 minutes more to set.
Add the filling to each egg until almost to the top. Add 1 almond to the center of each egg and top with a thin layer of chocolate. Place in the freezer for 30 minutes - 1 hour to fully harden.
Repeat for all the remaining chocolate and eggs.
Storage: Fridge for 5 days or freezer for 2 months.

Notes

Net Carbs 4g

Nutrition