Keto Strawberry Almond Joy Bars – A Low-Carb Treat With Crunch and Chocolate
Sweet, nutty, and chocolatey with a fresh pop of strawberry—these bars are a feel-good treat without the sugar crash. They taste like a playful twist on the classic candy bar, but they’re low-carb and gluten-free. You get the rich coconut layer, crunchy almonds, a hint of strawberry, and a silky chocolate shell.
They’re great for meal prep, birthdays, or just keeping something special in the fridge. If you like easy, no-fuss desserts, this one’s about to go on repeat.
Keto Strawberry Almond Joy Bars - A Low-Carb Treat With Crunch and Chocolate
Ingredients
Method
- Prep the pan. Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment to prevent sticking.
- Toast the almonds. Warm a dry skillet over medium heat. Add whole almonds and toast for 4–6 minutes, stirring, until fragrant. Cool and roughly chop.
- Make the coconut base. In a mixing bowl, combine shredded coconut, almond flour, sweetener, coconut cream, melted coconut oil, vanilla, and a pinch of salt. Stir until the mixture holds together when pressed. If too dry, add a splash more coconut cream.
- Press the base. Transfer the coconut mixture to the pan and press into an even layer with firm, flat pressure. Use the back of a measuring cup to smooth the surface.
- Mix the strawberry layer. In a small bowl, combine crushed freeze-dried strawberries, sweetener (if using), melted coconut oil, and just enough water or coconut cream to form a thick, spreadable paste. It should not be runny.
- Spread strawberries. Smooth the strawberry mixture over the coconut base. Scatter the chopped toasted almonds over the top and press them lightly so they stick.
- Chill to set. Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until the layers are firm to the touch.
- Melt the chocolate. Add chocolate chips and coconut oil to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over gently simmering water.
- Coat with chocolate. Lift the chilled slab out of the pan and place on a cutting board. Pour the melted chocolate over the top and spread to the edges. Optional: add a sprinkle of flaky salt.
- Set and slice. Chill again until the chocolate hardens, about 20–30 minutes. Using a sharp knife warmed under hot water and wiped dry, slice into bars or squares. For clean edges, wipe the knife between cuts.
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What Makes This Special
These bars keep the spirit of an Almond Joy, but swap the sugar bomb for keto-friendly sweetness and real fruit flavor. The strawberry adds brightness without making the bars overly sweet.
The coconut layer is satisfying and chewy, and the toasted almonds bring crunch and warmth. A thin chocolate coating ties everything together, so each bite feels indulgent while staying aligned with low-carb goals.
Best of all, they’re no-bake and freezer-friendly. You can make a batch on Sunday and enjoy perfectly portioned treats all week.
Ingredients
- Coconut layer:
- 2 cups unsweetened shredded coconut
- 1/2 cup blanched almond flour
- 1/3 cup powdered erythritol or allulose (to taste)
- 1/2 cup coconut cream (thick part from a chilled can)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Strawberry layer:
- 1 cup freeze-dried strawberries, crushed into a coarse powder
- 1–2 tablespoons powdered erythritol or allulose (optional, to taste)
- 1 tablespoon coconut oil, melted
- 1–2 tablespoons water or coconut cream (as needed for texture)
- Crunch and topping:
- 3/4 cup whole almonds, lightly toasted and roughly chopped
- 1 1/2 cups sugar-free dark chocolate chips
- 1 tablespoon coconut oil (for melting chocolate)
- Flaky sea salt (optional, for finishing)
Instructions
- Prep the pan. Line an 8×8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
Lightly grease the parchment to prevent sticking.
- Toast the almonds. Warm a dry skillet over medium heat. Add whole almonds and toast for 4–6 minutes, stirring, until fragrant. Cool and roughly chop.
- Make the coconut base. In a mixing bowl, combine shredded coconut, almond flour, sweetener, coconut cream, melted coconut oil, vanilla, and a pinch of salt.
Stir until the mixture holds together when pressed. If too dry, add a splash more coconut cream.
- Press the base. Transfer the coconut mixture to the pan and press into an even layer with firm, flat pressure. Use the back of a measuring cup to smooth the surface.
- Mix the strawberry layer. In a small bowl, combine crushed freeze-dried strawberries, sweetener (if using), melted coconut oil, and just enough water or coconut cream to form a thick, spreadable paste.
It should not be runny.
- Spread strawberries. Smooth the strawberry mixture over the coconut base. Scatter the chopped toasted almonds over the top and press them lightly so they stick.
- Chill to set. Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until the layers are firm to the touch.
- Melt the chocolate. Add chocolate chips and coconut oil to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth.
Or use a double boiler over gently simmering water.
- Coat with chocolate. Lift the chilled slab out of the pan and place on a cutting board. Pour the melted chocolate over the top and spread to the edges. Optional: add a sprinkle of flaky salt.
- Set and slice. Chill again until the chocolate hardens, about 20–30 minutes.
Using a sharp knife warmed under hot water and wiped dry, slice into bars or squares. For clean edges, wipe the knife between cuts.
Keeping It Fresh
- Refrigerator: Store in an airtight container for up to 7 days. Keep layers separated with parchment to avoid sticking.
- Freezer: Freeze for up to 2 months.
Freeze bars on a sheet tray until solid, then transfer to a freezer bag. Thaw in the fridge for 30–45 minutes before eating, or enjoy slightly chilled.
- Texture tip: For the best bite, serve lightly chilled. Too warm and the chocolate softens; too frozen and the coconut can feel hard.
Benefits of This Recipe
- Low-carb and gluten-free: Made with almond flour, coconut, and sugar-free chocolate so you can enjoy a treat without spiking carbs.
- Simple ingredients: No complicated binders—just pantry staples you can find at most grocery stores.
- Customizable sweetness: Adjust the sweetener to taste and choose your preferred keto-friendly option.
- Meal-prep friendly: Bars hold well in the fridge or freezer, making them great for portion control.
- Balanced flavors: The fresh berry note brightens the rich coconut and chocolate, so the bars don’t taste heavy.
Pitfalls to Watch Out For
- Using fresh strawberries: Fresh berries add too much moisture and can make the layers soggy.
Freeze-dried berries deliver flavor without water.
- Over-thinning the strawberry layer: If it’s runny, it won’t set. Add liquid a teaspoon at a time until just spreadable.
- Skipping the chill: Warm layers will melt the chocolate and cause streaks or slipping. Chill before coating.
- Thick chocolate glaze: A heavy coating can crack when slicing.
Keep it thin and use a warm knife for clean cuts.
- Wrong sweetener texture: Granulated sweeteners can feel gritty. Use powdered for a smooth bite.
Recipe Variations
- Nut-free option: Skip almonds and almond flour. Use sunflower seed flour in the base and top with toasted coconut chips or pumpkin seeds.
- Extra creamy: Stir 2–3 tablespoons softened cream cheese into the coconut layer for a richer texture.
- Berry swap: Use freeze-dried raspberries or blueberries for a different twist.
Raspberry pairs especially well with dark chocolate.
- Mounds-style: Omit almonds entirely and keep the chocolate layer a touch thicker.
- Protein boost: Add 1/4 cup unflavored or vanilla whey or egg white protein to the coconut layer. Add a splash more coconut cream if it gets too dry.
- White chocolate drizzle: Finish with melted sugar-free white chocolate for contrast.
FAQ
Can I use a different sweetener?
Yes. Powdered erythritol, allulose, or a monk fruit blend all work.
Allulose yields a softer set and less cooling aftertaste, while erythritol sets firmer. Adjust to taste.
What if I don’t have coconut cream?
Use the thick part from a chilled can of full-fat coconut milk. In a pinch, heavy cream works, but the coconut flavor will be slightly lighter.
How do I prevent the chocolate from blooming or turning dull?
Make sure the base is cold before coating, spread a thin, even layer, and chill promptly.
If you want a glossy finish, temper the chocolate, but it’s optional for home treats.
Are these bars very sweet?
They’re balanced, not cloying. The strawberry adds natural tartness, the coconut is mellow, and the dark chocolate keeps it grown-up. Increase or reduce sweetener to suit your taste.
Can I make them dairy-free?
Yes, as written they are dairy-free if your chocolate is dairy-free.
Always check your chocolate chips and sweetener for hidden dairy.
Do they hold up at room temperature?
They’ll be fine for about an hour in a cool room. In warm weather, the chocolate and coconut oil can soften. For parties, serve from a chilled platter.
How many carbs per bar?
Exact macros depend on your ingredients and portion size.
As a ballpark, with 16 bars and sugar-free chocolate, you’re typically looking at around 3–5g net carbs per bar. Calculate with your specific brands for accuracy.
In Conclusion
Keto Strawberry Almond Joy Bars give you the nostalgia of a favorite candy with a bright, modern twist. They’re easy to make, easy to store, and made with simple ingredients you can pronounce.
Whether you’re living low-carb or just want a smarter sweet, these bars deliver big flavor without the fuss. Keep a batch in the fridge, and treat yourself to something that feels special any day of the week.
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