Keto Coconut Joys
Published September 17, 2021 • Updated March 1, 2026
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I make these low carb coconut clusters with an almond tucked inside and sugar free chocolate drizzled on top. They taste like an Almond Joy but with only 1.3g net carbs per piece.
Almond Joys were my gas station candy. I grabbed one every single time I filled up, and I never thought twice about it until I started keto in 2012 and actually read the label. That was the end of that.
I spent a while trying to recreate that combination at home, and these coconut clusters are the version that stuck. Buttery coconut flakes, a whole almond pressed into the center, and a thin shell of melted sugar free chocolate on top. The smell when the warm chocolate hits the coconut is the thing that gets me every single batch. It is identical to unwrapping the real thing.
One of my readers, Dani, said it perfectly: “when the melted chocolate hit the coconut I just stopped. That combination is burned into my brain from childhood.” That is exactly what happens. Another reader, Joanna, has made these four times now and says she is still surprised how fast the coconut mixture comes together. The whole process takes about 10 minutes of active work, then you wait for the chocolate to set in the fridge.
The format matters here. I do clusters, not bars. No candy mold, no special equipment. You pinch off coconut mixture, press an almond in, roll it, drizzle chocolate. Done. If you like making keto candy recipes at home, this is one of the fastest in my rotation.
On the carb question (because I get asked this a lot): each piece comes to about 1.3g net carbs. The coconut flakes carry most of that. One cup of unsweetened coconut flakes has roughly 4g net carbs, and that gets split across 12 pieces. The butter and sweetener contribute almost nothing. The chocolate adds a fraction per drizzle. So the math checks out, even though it feels too low for something this sweet.
I keep a batch of these in the fridge at all times during the holidays. They work as a Christmas candy plate addition, a cookie exchange option, or just something to reach for after dinner. If you are looking for more no-bake options, my keto no bake cookies and keto fudge use the same fridge-and-done approach.
Tips for Perfect Coconut Clusters
I have made these enough times to know where things go wrong. The coconut mixture needs to be sticky enough to hold its shape but not so wet that it falls apart. If your mixture feels crumbly, your butter cooled too much before mixing. Melt it fresh and stir it in while it is still warm.
For the chocolate drizzle, I melt my sugar free chips at 30-second intervals and stir between each one. Do not rush this step. Sugar free chocolate seizes faster than regular chocolate if it gets too hot. I keep my intervals short and pull it out the second it is smooth.
Shaping tip: wet your hands slightly before rolling each ball. The coconut sticks less and you get a smoother surface for the chocolate to coat evenly. I aim for about 3/4 inch balls, which gives you the right coconut-to-almond ratio in every bite.
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Ingredients
1 cup unsweetened coconut flakes -
1/2 cup powdered sugar free sweetener
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4 tablespoons unsalted butter, melted
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12 whole almonds, optional
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1/4 cup sugar free chocolate chips, melted
Step by Step Instructions
Step by Step Instructions
Coconut mixture
In a small bowl, combine unsweetened coconut flakes, powdered sweetener and melted butter. Mix until fully combined.
Sometimes you feel like a nut
Pinch off a small amount of coconut mixture and mold around one almond. Roll in your hands to completely cover and in a 3/4 inch ball shape. If not using almonds or nuts, just pinch off coconut mixture and roll into a ball. Repeat with remaining coconut mixture until you make 12 small balls. Place each ball on a parchment lined tray.
Cover with chocolate
Melt chocolate in the microwave in a small bowl at 30 second intervals, stirring in between, until melted. Drizzle each coconut ball with melted chocolate. Refrigerate for 10-15 minutes or until chocolate is set. Store in the refrigerator for up to 5 days or the freezer for 1 month.
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 make these without almonds to mimic a Mounds bar?
I do this all the time. Just skip the almond, pinch off the coconut mixture, and roll it into a ball. You end up with a chocolate-covered coconut candy that tastes like a Mounds bar. I actually prefer the Mounds version some weeks because the coconut flavor is more pronounced without the nut in the center.
Why is the net carb count 1.3g per piece?
I get this question a lot, and I understand the confusion. The coconut flakes carry almost all the carbs. One cup of unsweetened coconut flakes has about 4g net carbs total, and that gets divided across 12 pieces. The powdered sweetener (I use Swerve) is zero net carbs. Butter is zero. The chocolate drizzle adds a tiny fraction per piece. So when I run the math, it comes to roughly 1.3g net carbs each.
Why do mine look greasy or fall apart?
I had this problem my first few batches. The fix is simple: your melted butter was too hot when you mixed it into the coconut. I let my butter cool for about a minute after melting before I stir it in. That keeps the mixture sticky enough to hold shape without being oily. If they are still crumbly, add another half tablespoon of melted butter.
What sugar-free chocolate chips melt best for drizzling?
I have tried several brands and my go-to is Lily's or ChocZero. Both melt smoothly at 30-second microwave intervals. The key thing I have learned is to never overheat them. Sugar free chocolate seizes up faster than regular chocolate, so I pull mine out the second it looks mostly melted and stir until smooth.
Can I use sweetened shredded coconut instead of unsweetened flakes?
I have tested both. Sweetened shredded coconut works, but it makes the mixture noticeably sweeter and adds more carbs per piece. If you go this route, I would cut the powdered sweetener in half and taste the mixture before shaping. I personally prefer the unsweetened flakes because the texture is better and I can control exactly how sweet they are.
How do I get the chocolate to set faster?
I put mine in the freezer for 5-7 minutes instead of the fridge. The chocolate firms up fast and the coconut stays soft underneath. Just do not forget them in there for an hour like I did once, because the coconut gets rock hard and needs a few minutes at room temperature before eating.
How should I store these and can I freeze them?
I keep mine in an airtight container in the fridge for up to 5 days. They freeze well for up to a month. I lay them in a single layer with parchment between layers so they do not stick. When I want one from the freezer, I let it sit on the counter for about 3 minutes and it is perfect.
First batch and I'm already mad I waited this long. Rolling the coconut mix around each almond is fiddly in a good way, and the Lily's drizzle set up fast and clean. Would a macadamia hold up the same inside, or does the almond's firmness actually matter for the texture?
My grandma used to keep a candy dish full of Almond Joys on her end table, and I haven't let myself think about those in years. Made these last weekend and that almond tucked inside the coconut brought it all back.
Made these Sunday evening as a test run before Valentine's Day. My son grabbed one off the cooling rack thinking they were store-bought Almond Joys and I let him finish it before I said anything. When I told him I made them he literally said 'from what?' The coconut mixture came together faster than I expected and they look way more polished than something I should pull off on a Sunday night.
Ha, 'from what' is the best possible reaction. The coconut mixture is fast - it's the drizzle that makes them look like they came out of a candy shop.
Almond Joys were the one candy I actually grieved when I cut out sugar. Made a batch on a cold night this week and the first bite brought back something I had written off completely. 1.3g net carbs and they taste like the real thing.
Almond Joy was the one I refused to cross off the list. Took a few batches to nail the coconut ratio, but it's been a cold-weather staple ever since.
Made these four times now and still surprised at how fast the coconut mixture comes together. Cold night this week, made a double batch, ate two while the chocolate was still setting.
Double batch was smart. Cold sets the chocolate faster, so that window where they're still soft in the center is short. Eat fast.
Almond Joys were the thing I was most upset about giving up when I went keto (I know that sounds dramatic but I mean it). Had a drawer full of fun sizes at work, grabbed one at every gas station, and then I actually read the label and that was the end of that. Made these last Sunday and when the melted chocolate hit the coconut I just stopped. That combination is burned into my brain from childhood and I hadn't tasted it in years. The almonds in the center are non-negotiable.
Ha, the chocolate-coconut smell gets me every batch. The almond is carrying more weight than it looks like.
These were amazing! So good I had to restrain myself from eating the whole batch! My question is why are is the carb count 1.3 net carbs per piece. I used Swerve and it’s supposed to have no net carbs. Add the coconut 4 net carbs and butter 0 carbs that would be 4 for entire batch. Where am I going wrong?
You're missing the chocolate chips. Sugar free doesn't mean zero net carbs, and a quarter cup spread across 12 pieces adds up fast.