Sugar Free Almond Joy Inspired Cookies – 4g Net Carbs Bliss

Oh my gosh, you guys – I’ve got the most amazing solution for when that sweet tooth hits but sugar just isn’t an option. Remember those late-night Almond Joy cravings I used to complain about? Well, after months of kitchen experiments (and a few cookie disasters I won’t mention), I finally cracked the code for sugar-free Almond Joy inspired cookies that actually taste indulgent! These little gems are low-carb, diabetic-friendly, and packed with all that signature coconut-chocolate-almond magic. The best part? My kids couldn’t even tell they weren’t “real” cookies – total win!

Why You’ll Love These Sugar Free Almond Joy Inspired Cookies

Trust me, these cookies are about to become your new favorite for so many reasons:

• They come together in under 30 minutes – perfect for when that sweet craving hits fast
• No sugar crash afterwards (I can personally vouch for this after eating three…oops!)
• The coconut-chocolate combo tastes just like childhood but without the guilt
• Diabetic-friendly and low-carb, so you can actually enjoy dessert without worry
• That satisfying crunch from the almonds? Absolute perfection!

Seriously, even my sugar-loving husband keeps sneaking them from the cookie jar – that’s how good they are!

Ingredients for Sugar Free Almond Joy Inspired Cookies

You won’t believe how simple the ingredient list is for these magical cookies! Here’s everything you’ll need:

• 2 cups almond flour (not almond meal – we want that fine texture)
• 1/2 cup unsweetened shredded coconut (packed lightly – don’t cram it in!)
• 1/4 cup coconut oil, melted but cooled slightly (you want it liquid but not hot)
• 1/4 cup erythritol or your favorite granulated sugar substitute
• 1 large egg (room temperature works best)
• 1 tsp vanilla extract (the real stuff – it makes a difference!)
• 1/2 tsp baking powder (this gives them just the right lift)
• 1/4 tsp salt (trust me, it balances all the flavors perfectly)
• 1/2 cup sugar-free dark chocolate chips (Lily’s is my go-to brand)
• 1/4 cup chopped almonds (for that classic Almond Joy crunch)

Ingredient Notes & Substitutions

Okay, let’s talk substitutions because I know we all have different pantry situations! First, the sweetener – if you don’t have erythritol, monk fruit works just as well. Stevia can be tricky though – it’s much sweeter, so use about 1/8 cup instead.

Nut allergies? Swap the almond flour for sunflower seed flour (just know it might make the cookies a bit greener – totally safe but looks funny!). For a nut-free version, skip the chopped almonds and add extra coconut instead.

If you’re out of coconut oil, butter works beautifully – just melt and cool it first like you would with the oil. And here’s a pro tip: if your shredded coconut seems extra dry, soak it in 1 tbsp of almond milk for 10 minutes before mixing to keep the cookies super moist.

The chocolate chips are where you can really customize – I’ve used sugar-free white chocolate chips when I wanted something different, and wow! Just watch the carb count if you’re being super strict. The beauty of this recipe is how adaptable it is to what you’ve got on hand!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these cookies! Just grab:

• A large mixing bowl (I use my favorite ceramic one)
• A medium bowl for wet ingredients
• A sturdy wooden spoon or silicone spatula
• A baking sheet (lined with parchment paper – trust me, it’s a lifesaver!)
• A tablespoon scoop for perfect cookie portions

That’s it – no stand mixer required! Though if you’ve got one, feel free to use it – I’m just lazy about cleanup.

How to Make Sugar Free Almond Joy Inspired Cookies

Okay, let’s get baking! I promise these cookies are easier than resisting real Almond Joys. First, preheat your oven to 350°F (175°C) and line that baking sheet with parchment paper – this keeps the bottoms from getting too dark.

Now, the dry team: In your large bowl, whisk together the almond flour, shredded coconut, baking powder, and salt. I like to give it a good 30-second whisk – it aerates the flour and makes the cookies lighter. Meanwhile, in your medium bowl, beat the egg slightly, then whisk in the melted (but not hot!) coconut oil, sweetener, and vanilla until it looks like a thin caramel sauce.

Here’s the magic part: Pour the wet ingredients into the dry and stir just until combined – don’t overmix! Fold in those glorious chocolate chips and chopped almonds. The dough will be thick but scoopable – if it seems dry, add a teaspoon of almond milk.

Drop tablespoon-sized mounds onto your baking sheet, spacing them about 2 inches apart. Gently flatten each one slightly with your fingers – they don’t spread much on their own. Bake for 12-15 minutes until the edges turn that perfect golden brown. They’ll still look soft in the center – that’s okay! Let them cool on the pan for 5 minutes (this is crucial – they firm up as they cool) before moving to a wire rack.

Tips for Perfect Cookies

Through many batches (and happy taste-testers), I’ve learned a few tricks: If your dough feels too sticky, pop it in the fridge for 15 minutes – cold dough holds its shape better. For extra crispy edges, press the dough slightly thinner before baking. And here’s my secret – rotate the pan halfway through baking for even browning!

Watch that first batch closely – all ovens vary. If the bottoms brown too fast, try doubling up your baking sheets. And whatever you do, don’t skip the cooling time – these cookies need those 5 minutes on the pan to set up properly before moving them. Trust me, I learned that the hard way with a crumbly first batch!

Storing and Reheating Sugar Free Almond Joy Inspired Cookies

Here’s the good news – these cookies stay fresh for days! Just pop them in an airtight container at room temperature (I use my grandma’s old cookie tin) and they’ll keep their magic for up to 5 days. Want that just-baked crispness? A quick 10-second zap in the microwave or 5 minutes in a 300°F oven brings them right back to life. Pro tip: Layer them with parchment paper so they don’t stick together – not that they’ll last long enough to worry about it!

Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary slightly based on brands and measurements. Per cookie, you’re looking at about 120 calories, 4g net carbs (thanks to that almond flour!), and 3g of protein. Not too shabby for something that tastes this decadent! The best part? That 10g of healthy fats keeps you satisfied way longer than a sugar bomb ever could.

FAQ About Sugar Free Almond Joy Inspired Cookies

Can I use regular chocolate chips if I don’t have sugar-free ones?
Absolutely! Just know it’ll bump up the carb count. I’ve done this when baking for friends who don’t mind sugar – the cookies still taste amazing. If you go this route, you might want to slightly reduce the sweetener in the dough since regular chocolate is sweeter.

Are these cookies keto-friendly?
Yes! With just 4g net carbs per cookie, they fit perfectly into a keto lifestyle. I make these all the time when I’m doing keto – they’re my lifesaver when chocolate cravings hit. Just double-check your specific chocolate chips to ensure they’re keto-approved.

Why did my cookies turn out dry?
Oh no! This usually happens if the almond flour packed down too much or the coconut oil wasn’t properly measured. Next time, fluff your almond flour before measuring, and make sure to really pack that coconut oil into the measuring cup when it’s solid for accurate amounts.

Can I freeze the dough or baked cookies?
You bet! The dough balls freeze beautifully – just pop them on a tray until solid, then transfer to a bag. Bake straight from frozen, adding 2-3 extra minutes. Baked cookies also freeze well for up to 3 months. I always stash some for emergencies (like when my book club comes over!).

Share Your Sugar Free Cookie Creations

I’d love to see your cookie masterpieces! Snap a pic and tag me on Instagram – nothing makes me happier than seeing your kitchen wins. And hey, if you loved these as much as I do, leave a quick rating below. Your feedback helps other bakers find this recipe too!

For more sugar-free inspiration, check out my Pinterest page!

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