Keto Almond Joy Dump Cake
If Almond Joys had a low-carb glow-up and strutted onto the dessert runway in coconut heels and chocolate eyeliner, THIS would be it. It's gooey, chocolatey, and coconut-kissed—with zero sugar, but all the sass.
Equipment
- 1 8" x 8" baking dish or pan
- 1 mixing bowl
Ingredients
- 2 cups almond flour aka crushed almonds in their finest attire
- 1/2 cup erythritol sweet, but without the baggage
- 1/4 cup cocoa powder unsweetened, but full of mood
- 1/2 cup melted coconut oil think tropical spa day for your cake
- 1/2 cup unsweetened shredded coconut aka beachy glam flakes
Instructions
- Preheat that oven to 350°F (175°C), darling. We’ve got chocolate dreams to bake.
- In a mixing bowl, toss together almond flour, erythritol, and cocoa powder. Whisper sweet nothings to it if you want—it helps.
- Dump it (with flair!) into a greased 8x8 baking dish. No need to be neat; we’re fabulous, not fussy.
- Drizzle that melted coconut oil over like it’s suntan lotion on a cabana boy.
- Sprinkle the shredded coconut on top like confetti at a keto wedding.
- Bake for 30–35 minutes, until the top is set and your kitchen smells like a low-carb paradise.
Notes
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Nutrition
Calories: 290kcalCarbohydrates: 10gProtein: 6gFat: 26gFiber: 6g
Tried this recipe?Let us know how it was!