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Keto Almond Joy Brownies

Indulge in these rich and decadent Keto Almond Joy Brownies, a delightful treat that combines smooth chocolate, crunchy almonds, and sweet coconut for a guilt-free dessert experience.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 1 recipe ultimate keto brownies, omit the chocolate chips
For the 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
For the Chocolate Topping
  • 1/2 cup heavy whipping cream
  • 3 oz unsweetened chocolate, chopped
  • 2 tbsp Swerve Confectioners
  • 1 tbsp allulose sweetener
  • 1/4 tsp vanilla extract
  • 16 pieces almonds

Method
 

Prepare the Brownie Base
  1. Preheat your oven to 350°F and line a 9x9 inch metal baking pan with parchment paper, leaving edges overhanging.
  2. Lightly grease the parchment paper.
  3. Prepare the brownie batter as instructed and spread it evenly in the pan.
  4. Bake for approximately 15 minutes until the edges are set and the center remains slightly wet.
  5. Allow the brownie to cool completely in the pan.
Make the Coconut Filling
  1. In a medium saucepan over medium heat, whisk together the heavy whipping cream and allulose sweetener until it simmers.
  2. Reduce heat to medium-low and cook while whisking frequently for about 5 to 10 minutes until syrupy.
  3. Remove from heat, whisk in the glucomannan, then fold in the shredded coconut and extract.
  4. Spread the coconut filling evenly over the cooled brownies.
  5. Press 16 almonds into the filling at even intervals and chill for 30 minutes.
Prepare the Chocolate Topping
  1. In the same saucepan, heat the heavy whipping cream to a simmer.
  2. Remove from heat and add the chopped chocolate, letting it rest for 5 minutes to melt.
  3. Whisk in the sweeteners and vanilla extract until smooth.
  4. Pour over the coconut filling, spreading evenly to cover the almonds.
  5. Refrigerate for 30 to 60 minutes until set.
Serve
  1. Slice the brownies into generous squares and serve with a drink of choice.

Notes

For enhanced chocolate flavor, consider adding espresso powder to the brownie batter. Experiment with different extracts for variations.