Line a bread loaf pan with parchment paper.
Start to make combining and heating the coconut milk, powdered erythritol, and stevia drops in a medium saucepan on low heat.
Once combined, stir in the coconut oil and xanthan gum (or gelatin) and continue to stir until melted.
Stir in the coconut flakes and remove from heat.
Pour the keto almond joy coconut filling mixture into the lined bread pan and place in the fridge for 1-2 hours (or until firm).
Once set, remove the keto almond joy coconut filling from the fridge and cut into 6 bars.
Place the bars onto a baking sheet or plate and press one of the almonds onto the top of each bar. Place back into the fridge until you are ready to coat them.
Add the coconut oil and chocolate chips to a microwavable safe bowl and microwave until melted in 30 seconds intervals, stirring in between.
Once completely melted and well combined, dip the bars in the chocolate.
You have two options for coating the bars. You can either:
1. Place the bars (one bar at a time) into the chocolate coating, flip with a fork until well coated, and place on a wire rack or parchment paper.
or
2. Place the bars onto a wire rack and pour the keto almond joy chocolate coating over each bar.
