Do you love the classic Almond Joy candy bar? Then this Keto Almond Joy Fudge is going to make your day! It’s got all the flavors you know and love—chocolate, coconut, and crunchy almonds—wrapped up in a rich and creamy fudge that’s low-carb and keto-friendly. Basically, it’s the guilt-free version of your childhood favorite.
Fun fact: Almond Joy has been around since 1946. That crunch? Iconic. But we’re taking that legacy up a notch by giving it a keto makeover. Ready to make this treat? Let’s get to it!
Quick Recipe Breakdown
Time Needed
- Prep: 15 minutes
- Cook: 10 minutes
- Chill: 4 hours (or overnight)
Servings
Makes about 16 bite-sized squares. Need less? Halve the recipe. Want more? Double it. Just use the right-sized pan to keep the fudge thick and perfect.
How Hard Is It?
Super easy! Even if you’re new to the kitchen, you’ll handle this like a pro.
What You’ll Need
- Medium saucepan
- Baking sheet
- Food processor (optional)
- 8” x 8” glass baking dish
- Parchment paper
Pro Tip: No food processor? No worries! Just chop your coconut flakes finely with a knife.
The Ingredients
Here’s what you’ll need for this fudge:
- 5 oz sugar-free semi-sweet chocolate chips (or a chopped chocolate bar)
- 1 cup keto sweetened condensed milk
- 1 cup mascarpone cheese, softened
- 1 cup unsweetened shredded coconut, divided
- ½ cup heavy cream
- ¼ cup monk fruit or allulose sweetener
- ¼ cup butter, softened
- ⅓ cup almonds, chopped
- 1 tsp vanilla extract
- ½ tsp coconut extract
Substitutions
- Chocolate: Dark or milk chocolate works too, as long as it’s sugar-free.
- Condensed Milk: You can make your own keto version at home.
- Mascarpone Cheese: Cream cheese is fine, though it’ll change the flavor a little.
- Sweetener: Use erythritol, stevia, or whatever low-carb sweetener you like best.
Pro Tip: Toasting your almonds? Totally worth it for that extra crunch.
Let’s Make It
Follow these steps for the perfect fudge:
- Toast the Almonds
Preheat your oven to 325°F. Spread your almonds on a baking sheet and bake for about 5 minutes. You’ll know they’re ready when they smell amazing. Cool them down before using. - Blend the Coconut
Take ¾ cup of shredded coconut and finely process it in a food processor or chop it finely. This helps make the fudge texture smoother. - Melt It All Together
Add chocolate chips, condensed milk, cream, butter, sweetener, and processed coconut to a saucepan. Set on low heat and stir constantly until it’s all melted and smooth. Don’t rush—low and slow is the key here! - Mix in the Mascarpone
Take the pan off the heat and stir in the mascarpone cheese until it blends completely. Then add the vanilla and coconut extracts. - Spread It Out
Line your 8” x 8” glass dish with parchment paper. Pour in the fudge mixture and spread it evenly. - Top It Off
Sprinkle the toasted almonds and the leftover shredded coconut on top of the fudge. Gently press them into the surface so they stick. - Chill Out
Pop the dish into the fridge for at least 4 hours (overnight is even better). The fudge needs time to set. - Slice and Enjoy
Once the fudge is firm, lift it out of the dish using the parchment paper. Slice it into squares and serve!
Bonus Tip: Taste-test the mixture before chilling. Too sweet? Add a pinch of salt to balance it out.
Make It Your Own
Looking to switch things up? Here are a few ideas:
- Dairy-Free: Replace mascarpone with coconut cream and swap out butter for coconut oil.
- Add Heat: Try a pinch of cayenne or cinnamon for a spicy twist.
- Fancy It Up: Drizzle dark chocolate over the fudge or sprinkle with flaky sea salt.
- Seasonal Flavors: Add peppermint extract for winter vibes or orange zest for a fresh spring treat.
Serving & Storing
- How to Serve: These fudge squares are perfect for parties or just as a special snack. Serve them on a pretty plate with some whipped cream or fresh berries for added flair.
- How to Store: Keep the fudge in an airtight container in the fridge for up to a week. Or, freeze it for up to two months.
- How to Enjoy Later: If frozen, let it sit out for 10 minutes before eating.
This Keto Almond Joy Fudge is like a little piece of candy heaven—without throwing off your low-carb goals. Whether you’re sharing with friends or keeping them all for yourself, each bite is pure indulgence. Let me know how yours turns out!
PrintKeto Almond Joy Fudge
A rich and creamy keto-friendly fudge inspired by the classic Almond Joy candy bar! This decadent dessert combines chocolate, coconut, and almonds for a low-carb treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 16 squares 1x
- Category: Dessert
- Cuisine: American (Keto)
Ingredients
- 5 oz sugar-free semi-sweet chocolate chips (or bar, finely chopped)
- 1 cup keto/low-carb sweetened condensed milk
- 1 cup mascarpone cheese, softened
- 1 cup unsweetened shredded coconut, divided
- ½ cup heavy cream
- ¼ cup monk fruit/allulose sweetener
- ¼ cup butter, softened
- ⅓ cup almonds, chopped
- 1 tsp vanilla extract
- ½ tsp coconut extract
Instructions
- Toast the Almonds: Preheat oven to 325°F. Spread chopped almonds on a baking sheet and toast for about 5 minutes until lightly golden. Let cool.
- Prepare Coconut: Process ¾ cup of shredded coconut in a mini chopper or food processor until finely shredded.
- Melt Ingredients: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, heavy cream, butter, sweetener, and the finely shredded coconut. Stir constantly until smooth and melted.
- Incorporate Mascarpone and Extracts: Remove from heat and stir in mascarpone cheese until fully combined. Add vanilla and coconut extracts for flavor.
- Assemble Fudge: Line an 8” x 8” baking dish with parchment paper. Pour the fudge mixture into the dish and spread evenly.
- Top and Chill: Sprinkle toasted almonds and the remaining shredded coconut over the top. Press gently to adhere. Refrigerate for at least 4 hours or overnight until firm.
- Cut and Serve: Once set, lift the fudge out using parchment paper edges and cut into squares with a sharp knife.
Notes
Serving Suggestions:
Serve chilled or at room temperature as a dessert or snack. Pair with fresh berries or unsweetened whipped cream for added flair.
Tips & Tricks:
- Stir constantly while melting to avoid scorching the chocolate mixture.
- Use parchment paper for easy removal and cleanup.
- Taste-test sweetness before chilling to adjust to your preference.
Storage & Reheating:
Store in an airtight container in the fridge for up to one week or freeze for up to two months. If frozen, let sit at room temperature for about 10 minutes before serving.
