An all-natural, gluten-free frozen almond food snack comprising an almond-containing outer layer, a filling composition comprising a blend of cheeses, chocolate, caramel, fruits, fruit jellies, vegetables, and combinations thereof, and a coating containing sesame seed, chia seed, grated coconut, finely ground nuts, and blends thereof. The frozen almond snack is a nutritious, keto-friendly, low-carbohydrate, and rich in fiber, formulated to prevent a rise of the glucose curve, promotes intestinal health, nourishes microbiota in the stomach, supports intestinal transit, and lowers the glycemic index of an individual who consumes said frozen almond product and which has a superior taste.

An object of the present invention is to provide an oily food that imparts an unprecedented characteristic texture in frozen dessert applications. By containing a sucrose fatty acid ester having an HLB of 3 or less and saccharides and setting the particle size of the solid content to a specific size or more, an oily food for frozen desserts having a new texture with quality defects having been improved can be obtained.