Try this Keto Almond Joy Cookies recipe or contribute your own.
- Carbohydrate 3.81843483333333 g
- Cholesterol 6.100625 mg
- Fat 12.10694825 g
- Fiber 2.45905324207942 g
- Protein 2.06967408333333 g
- Saturated Fat 7.63835816666667 g
- Serving Size 1 1 -20 cookie (23g)
- Sodium 20.2522333333333 mg
- Sugar 1.35938159125392 g
- Trans Fat 0.733570849999999 g
- Calories 125 calories
Step-by-step
- Heat oven to 350° and line a cookie sheet with parchment.
- Mix all ingredients in a large bowl until combined.
- Scoop batter into a large piping bag or plastic bag and cut the tip, approximately 1 inch should do it.
- Pipe the cookie batter onto lined baking sheet in either circles or 2 inch strips.
- Bake for 20 minutes or until golden.
- Once the cookies cool, dip, drizzle or drench them in melted chocolate and sprinkles of coconut.
- Top each cookie with an almond or two.
Allowing the butter to soften completely to room temperature before mixing ensures the sweetener and egg emulsify smoothly without separating. Cold butter creates pockets of dense fat that prevent the almond flour from hydrating evenly during the short mixing phase. Using a reliable kitchen scale for the almond flour yields more consistent results than volume measuring, preventing the dough from turning overly dry or crumbly.
Piping the batter through a wide opening onto parchment paper creates uniform mounds that bake at 350 degrees Fahrenheit without spreading too thin. Watch closely around the eighteen-minute mark for the edges to turn a deep golden brown, signaling that the natural sugars and coconut oils have reached proper caramelization. Pull the baking sheet from the oven immediately once this color appears to keep the centers from scorching on the bottom.
Allow the baked bases to cool completely on wire racks before introducing any melted chocolate, otherwise residual heat will bloom the cocoa butter and leave a dull finish. Dipping requires patience, so tempering the low-carb chocolate carefully prevents the coating from seizing into a grainy paste. Pressing the whole roasted salted almonds firmly into the wet chocolate layer locks the nuts in place as the fat solidifies.
Storing these treats in an airtight container at room temperature preserves their texture for up to five days without losing the crispness of the coconut. Freezing remains an option for longer preservation, though individual layers must be separated by parchment paper to prevent sticking. Thaw frozen portions in the refrigerator overnight before bringing them back to room temperature for serving.
