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These Almond Joy Cookies only have 4 ingredients and are everything you’ve dreamed of in a low carb chocolate chip coconut cookie.

Filled with coconut, stevia-sweetened chocolate chips, almonds, and homemade (sugar free) low carb sweetened condensed milk, you’ll want to make these again and again!

These cookies are low carb, keto-friendly, and a Trim Healthy Mama S fuel!

Almond Joy Cookies

I love to do make-over recipes. This can include old family favorites (like this Chocolate Chip Cookie Recipe).

But sometimes other people pass along recipes that they want “healthified”, and that is how this recipe came to be!

The inspiration for this recipe came from a Facebook recipe video.

Quite a few people have asked for a healthier version of an Almond Joy Cookie Recipe, so here it is.

With a few simple swaps, these cookies are both sugar free and low carb.

I have always loved Magic Cookie Bars (like these amazing Low Carb Magic Cookie Bars), and this Almond Joy cookie recipe remind me a lot of those bars!

How can I Make Almond Joy Cookie Bars

If you prefer bars over cookies, you can easily skip making these as individual cookies and press the mixture into a 9×13 pan and bake for 10-12 minutes to make almond joy bars instead of cookies!

Keto Almond Joy

Of course, these Almond Joy Cookies also taste like their name-sake, an Almond Joy candy bar, but without all the sugar and health damaging ingredients!

These cookies are chewy, chocolatey, coco-nutty and perfect!

4 Ingredient Almond Joy Cookies

This recipe only has four ingredients. Yes, you read that correctly – FOUR!

(Ok, technically a few more since you have to make your own condensed milk – but it’s worth it – I promise!)

The first ingredient for this almond joy cookie recipe is my Homemade Sweetened Condensed Milk. The original recipe just calls for regular sweetened condensed milk, but of course that is loaded with carbs and sugar, so it is necessary to make your own.

But don’t be intimidated, it is SUPER easy to make, . . . You may be tempted to eat it with a spoon . . . that’s how good it is!

Seriously, you may want to double it!

There are many different uses for Sweetened Condensed milk, but this cookie recipe is the main reason I created my own recipe.

Second, you’ll want to make sure you have finely shredded unsweetened coconut. The large flakes will be too big, and will not give you the best shape and texture for your cookies.

Third, you need sugar-free chocolate chips. There are many different varieties from which to choose, but my favorite are still Lily’s Chocolate Chips and Bake Believe Chocolate Chips (which are available at most Walmarts).

And finally, to make this almond joy cookie recipe, you need . . . almonds! I find that the thinly sliced almonds work great for the best texture in these cookies.

Why are my Almond Joy Cookies spreading?

If your cookie mixture is too runny, the cookies may spread during baking. If this happens, it may look like the butter (from the condensed milk) is separating and running all over the pan.

My favorite way to combat this is to bake the cookies directly in the wells of a muffin tin.

This stops ANY spreading from taking place.

Why are my Almond Joy Cookies falling apart?

It is very important to note that when you first remove your cookies from the oven, they will be very soft.

I always let my cookies cool for a few moments on the counter, then I stick the entire muffin tin into the freezer for about half an hour.

This helps the cookies to completely solidify, and they should pop right out of the muffin tins.

For best results, store these cookies in an air-tight container in your refrigerator. They will stay good for up to a week, and up to three months in the freezer.

More Almond Joy Recipes

And if you love low-carb cookies, be sure to check out my other cookie recipes:

Almond Joy Cookies {Low Carb, Sugar Free, THM-S} With only 4 Ingredients, these are my FAVORITE low carb cookie! 5 from 18 votes Print Pin Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 16 cookies Calories: 237 kcal Ingredients 1 1/2 Cups Unsweetened Shredded Coconut you want the finely shredded, not the large flakes

1/2 Cup Sliced Almonds

1 Cup Lily’s Stevia Sweetened Chocolate Chips

1 Cup 3 Ingredient Low Carb Sugar Free Sweetened Condensed Milk Instructions Preheat oven to 325.

Make Sweetened Condensed Milk and allow to cool completely.

Mix unsweetened coconut, almonds, and chocolate chips.

Add Sweetened Condensed Milk to coconut mixture and stir until combined.

Using a small cookie scoop, place “dough” in the cavities of a greased muffin tin.

With your fingers, press cookies down slightly.

Bake for 15 minutes, or until edges are turning golden brown.

Remove from oven and place the muffin tin in the freezer for 30 minutes. (The cookies are very soft when they come out of the oven. Placing them in the freezer helps them firm up so they are not crumbly.)

Makes approximately 16 cookies.

Store leftovers in the refrigerator or freezer. Nutrition Serving: 1 Cookie | Calories: 237 kcal | Carbohydrates: 6 g | Protein: 12.5 g | Fat: 40.5 g | Saturated Fat: 16.5 g | Cholesterol: 29 mg | Sodium: 18 mg | Fiber: 4 g | Sugar: 3 g Tried this recipe? Mention @my_montana_kitchen_thm

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