Keto Almond Joy Cream Truffles
Published January 19, 2020 • Updated February 24, 2026
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I packed all the chocolate, coconut, and almond flavors of an Almond Joy into a creamy low-carb truffle ball. Sugar-free, 1.1 net carbs each, and they taste like the real thing.
I’ve been making these truffles for over three years now, and they’re the closest thing to a real Almond Joy I’ve found on keto. The secret is the whipped ganache center. Most truffle recipes use a simple chocolate-cream mixture, but whipping it to stiff peaks gives you that airy, mousse-like center that melts the second it hits your tongue.
When I first tested this recipe, I rolled the centers too soon. They were soft and stuck to everything. Now I freeze them for a full hour before dipping (not 30 minutes, not 45, the full hour). That extra time makes dipping so much cleaner, and the chocolate shell sets faster when it hits the cold center.
The flavor combination here is all Almond Joy: almond extract in the whipped ganache, coconut extract in the outer chocolate shell, and shredded coconut pressed on top while the chocolate is still wet. Each layer hits a different part of the candy bar. I’ve tried combining all three flavors into one mixture and it just tastes muddled. Keeping them separated means each bite has layers.
At 1.1 net carbs per truffle, these are the kind of keto treat I can have two of without thinking twice. I keep a batch in my freezer at all times. They’re firm enough to eat straight from frozen (I prefer them that way) or let them sit at room temperature for about 5 minutes for a softer center.
The sugar-free chocolate chips matter here. I use Lily’s or ChocZero. Cheaper brands with maltitol will spike your blood sugar and sometimes have a laxative effect (not ideal when you’re snacking on these at a party). The powdered erythritol blends into the whipped cream without any grit. Granular leaves you with a sandy texture in the finished truffle.
One thing I learned after a few batches: don’t skip the butter in the dipping chocolate. That tablespoon of butter makes the coating glossy and gives it that satisfying snap when you bite through. Without it, the chocolate sets matte and a little waxy.
These are my go-to when I need a low-carb dessert for gatherings. I’ve brought them to Christmas dinner, book club, my daughter’s volleyball team party. People who aren’t keto eat them without knowing. That’s how I judge whether a recipe works: would someone choose this even if they weren’t watching carbs? With these, the answer is always yes. If you love coconut desserts, my coconut cream pie hits a similar note. For more chocolate treats, try my keto fudge, chocolate trifle, or cookie dough fat bombs.
How to make these truffles
The whole process comes down to temperature control. I whip the cream mixture until stiff peaks form, and you’ll know because it holds its shape when you lift the beater. Scoop the balls quickly because the mixture softens the longer it sits out. Once they’re on the tray, straight to the freezer for a full hour. I’ve tried shorter times and the centers were still too soft for clean dipping.
While they freeze, melt your coating chocolate with butter. When you pull the truffles out, work fast. I dip 3-4 at a time, return them to the tray, and sprinkle the coconut immediately before the chocolate sets. If the coating starts to thicken, 10 seconds in the microwave brings it back. The whole batch takes me about 30 minutes of active time, plus the freezer wait. If you like working with melted chocolate, my chocolate brownie protein balls use a similar scooping and coating method.
Ingredients
1 ½ cups heavy whipping cream, left at room temperature for 30 minutes -
1 ¼ cup keto approved chocolate chips
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¼ cup powdered erythritol
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1 teaspoon almond extract
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1 tablespoon butter
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½ teaspoon coconut extract
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½ cup shredded unsweetened coconut
Step by Step Instructions
Step by Step Instructions
Microwave it
Add ¼ cup sugar-free chocolate chips to a small microwave safe bowl. Melt the chocolate in the microwave at 30 second intervals, stirring in between, until melted.
Whip it
Combine heavy whipping cream, melted chocolate, powdered erythritol and almond extract in a medium bowl using an electric mixer. Whip until stiff peaks form.
Scoop into balls
Using a cookie scoop or tablespoon, scoop 1 inch sized balls of the thick chocolate mixture onto a parchment lined baking tray, spacing about 1/2 to 1 inch apart. Place in the freezer for 1 hour or until hardened.
Melt chips and add coconut extract
Melt remaining 1 cup of sugar-free chocolate chips and butter in the microwave at 30 second intervals until melted, stirring in between. Stir in coconut extract.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different sweetener instead of powdered erythritol?
I've made these with powdered monk fruit and it works the same way. The key is using powdered, not granular. I tried granular erythritol once and you could feel gritty bits in every truffle. If you're using stevia drops, start with half the amount and taste the mixture before whipping. My preference is still powdered erythritol because it dissolves cleanly, but monk fruit is a close second.
How should I store these truffles?
I keep mine in an airtight container in the freezer and they stay good for at least two months. The oldest batch I've pulled out was about 10 weeks and tasted the same as day one. The fridge works too if you'll eat them within a week. I actually prefer them frozen because the center has a firmer texture that reminds me more of the real candy bar. Pull one out and wait 2-3 minutes if you want it softer. If you need more freezer-friendly treats, my white chocolate fudge stores the same way.
Can I put a whole almond in the center of each truffle?
I've done this and it's great. Press a roasted almond into the ganache ball before freezing. It makes the truffle a little bigger, but the crunch when you bite through the chocolate shell and hit the almond is worth it. I use roasted salted almonds because the salt against the sweet chocolate is my favorite part.
Do I need to freeze them between steps?
Yes, and don't rush it. I tested shorter freeze times and anything under 45 minutes left the centers too soft for dipping. They'd slide off the fork or the chocolate coating would pool at the bottom instead of setting evenly. A full hour gives you a firm ball that dips cleanly. If you're in a hurry, I wouldn't go shorter than 45 minutes. I tried 30 minutes once and had to re-freeze half the batch.
Can I use toasted coconut instead of the chocolate coating?
A reader asked me this recently, and the answer is yes. The ganache center firms up on its own in the fridge without needing a chocolate shell. I've rolled them in toasted coconut and they hold together fine. Just make sure they're fully chilled before rolling, because warm truffles get messy fast. You lose the chocolate snap, but the toasted coconut adds a nuttier flavor that's its own thing. If you like keto candy with a simpler presentation, this is a good route.
Can I make these with cream cheese for a cheesecake-style filling?
I've tried replacing half the heavy cream with softened cream cheese, and it changes the texture completely. The center becomes denser, almost like a cheesecake bite instead of a mousse. My family actually preferred that version. Use 3/4 cup heavy cream and 4 oz cream cheese, and you won't need to whip as long since the cream cheese adds body on its own. If you love mini cheesecakes, this hybrid version is right in that same zone.
What can I use instead of heavy whipping cream?
I've made these with full-fat coconut cream for a dairy-free version. The texture is slightly different (a little denser, less airy) but they still taste great. Use canned coconut cream, not coconut milk. I refrigerate the can overnight and scoop only the thick cream that rises to the top. You'll get a subtle coconut flavor in the center that actually works well with the coconut topping.
These keto cream truffles tastes like an Almond Joy candy bar. They have flavors of almond, coconut and chocolate – all mixture together in a bite sized dessert. You can portion control with these truffles balls; although, it’s hard to stop with just two.
The filling is an almond and chocolate cream truffle coated with coconut-infused melted chocolate and topped with shredded coconut flakes.
These truffles work as a keto fat bomb – only 1.1 grams of carbs and 12.6 grams of fat per truffle. Great for when you need to hit your fat macro for the day.
Brought these to my friend's spring garden party last weekend, and the moment they came out of the container, three people asked what bakery made them. I was dipping them with a toothpick in Lily's melted chips Friday night thinking they looked a little rustic, so that reaction genuinely caught me off guard. The almond extract really comes through. Tastes like the actual candy bar. I'd rate it four stars because my chocolate coating set up thicker than I wanted (I probably rushed the cooling step), but the inside was what people kept commenting on. The coconut gives them this slight chew, chewier than most truffles. Already planning two batches before Easter.
Toasted the shredded coconut before rolling and the difference was real (nuttier, a little crunch in the shell). Spread it thin on a dry pan, medium heat, two minutes, and pull it before it tips from golden to burnt. These are going in the spring dessert rotation.
Toasted coconut on the rolled version is something I do, didn't think to do it on the dipped ones. That extra crunch against the chocolate shell sounds right.
Almond Joy was one of exactly three things I missed going keto. The almond extract is pitched right in these, not overpowering. 1.1 net carbs that actually tastes like a candy bar memory. I don't take that for granted.
That 'one of exactly three' is so specific. Makes me want to know what the other two were.
Almond Joy was the only Halloween candy worth fighting my brothers over, and I haven't had one in two years. Made these on a snow night this week and that coconut-almond combo just hit. Had to sit with it for a minute.
The almond extract is what does it. Press a roasted almond into the center of each one before the freeze next time and it gets even closer to the real thing. That crunch through the chocolate shell.
Almond Joy bars were my Halloween candy every year as a kid, and giving them up for keto was one of those quiet griefs I didn't really expect. Made these on a snowy Saturday afternoon craving something sweet, and the almond and coconut together in that chocolate shell sent me straight back to sorting through a pillowcase of candy on the living room floor. The texture is softer than a real candy bar but the flavors hit just right. I've made them twice since and keep a batch in the freezer.
The sorting through a pillowcase thing is so specific. Mine live in the freezer too and I think they're better that way - the chocolate shell snaps when they're cold.
I want to roll these in toasted coconut instead of dipping them in chocolate. Would they hold together on their own or do they need that chocolate shell to keep from falling apart?
They'll hold. The ganache center firms up in the fridge on its own. I'd still chill them solid before rolling in the coconut though, warm truffles get messy fast.