Why I Love This Recipe
These Keto Bounty Bars are the ultimate treat for anyone following a low-carb or keto lifestyle. They’re rich in coconut flavor and covered in smooth, sugar-free chocolate—just like the classic candy bar, but without the sugar! The best part is, these are completely raw, easy to make, and only require 4 simple ingredients. Whether you’re craving something sweet or need a quick, healthy snack, these bars satisfy your sweet tooth without any guilt. Plus, they’re paleo-friendly, so anyone can enjoy them!
Recipe Details
Prep Time: 10 minutes
Freeze Time: 20 minutes
Total Time: 30 minutes
Yield: 20 bars
Calories per bar: 169.7 kcal
Ingredients
For the Coconut Base:
- 2 cups unsweetened desiccated coconut
- ½ cup canned coconut cream (shake the can before use, full-fat, at room temperature)
- ⅓ cup erythritol (or your preferred keto-friendly sweetener)
- ⅓ cup coconut oil (melted, at room temperature)
For the Chocolate Coating:
- 6 oz sugar-free chocolate chips
- 2 teaspoons coconut oil
- 1-2 drops monk fruit or stevia (optional, to taste)
Instructions
- Prepare the Pan:
Line a 9-inch x 9-inch square pan with parchment paper, allowing some extra paper to hang over the sides for easy removal. Set aside. - Process the Coconut Base:
In a food processor, add the melted coconut oil, desiccated coconut, erythritol, and coconut cream.
Process on high speed for about 1 minute, or until the mixture comes together into a sticky, fine batter. If needed, pause the processor every 20 seconds to scrape down the sides of the bowl and continue processing until smooth. - Shape the Bars:
Press the coconut mixture into the prepared pan, making sure to remove any air pockets. First, use your hands to press the batter down, then smooth out the surface with a spatula.
Freeze the mixture for 10 minutes to firm up slightly—don’t freeze too long, or it’ll become hard to cut. - Cut into Bars:
Remove the coconut block from the pan by lifting the parchment paper. Place it onto a cutting board.
Using a sharp knife (warm the blade slightly by running it under a flame to prevent the bars from breaking), cut the coconut block into 20 rectangles.
Optionally, you can shape the bars into round edges by pressing them with your hands. - Prepare the Chocolate Coating:
Melt the sugar-free chocolate chips and coconut oil together in the microwave. Heat in 30-second bursts, stirring between each, until fully melted and smooth.
Add monk fruit or stevia drops to sweeten the chocolate to your liking. - Coat the Bars in Chocolate:
Using two forks, dip each coconut bar into the melted chocolate, covering it fully. Place the coated bars back onto the parchment paper or onto a cooling rack.
Once all the bars are coated, freeze again for 10-15 minutes to set the chocolate. - Serve & Store:
Once the chocolate is fully set, the bounty bars are ready to enjoy! Store them in an airtight container in the fridge for up to 4 weeks or freeze them for longer storage. Allow frozen bars to thaw for 30 minutes before eating.
Tips & Tricks
- Make Sure the Coconut Oil is Warm:
The coconut oil should be at room temperature or slightly warm when you mix it into the coconut cream. This ensures the coconut mixture holds together nicely and doesn’t become too hard or crumbly. - Don’t Overfreeze the Bars:
Freezing for too long can make them difficult to cut into perfect bars. Only freeze for about 10 minutes after pressing the coconut mixture into the pan and after dipping in the chocolate for best results. - Chocolate Coating Alternatives:
If you don’t have sugar-free chocolate chips, you can substitute with unsweetened chocolate and a low-carb sweetener like stevia or erythritol to make your own coating. - Customize the Sweetness:
Depending on your taste, you can adjust the amount of monk fruit or stevia drops in the chocolate coating. Start with 1 drop and increase as needed.
Notes
- Storage:
Store the bars in an airtight container in the refrigerator for up to 4 weeks. These bars can also be frozen for up to 3 months. Thaw them for about 30 minutes at room temperature before eating. - Make Ahead:
These bounty bars are perfect for meal prep! Prepare them ahead of time, freeze them, and you’ll have a delicious, guilt-free treat whenever you need it. - Substitutions:
- Coconut Cream: If you don’t have coconut cream, you can substitute it with full-fat coconut milk. Just make sure the milk is full-fat and shake the can well before using it.
- Sweeteners: You can replace erythritol with another sugar-free sweetener, such as stevia or xylitol, but keep in mind that sweetness levels may vary.
- Chocolate Coating: Feel free to make the coating with dark chocolate if you prefer a less sweet option. Just make sure it’s keto-friendly.
FAQs
1. Can I use a different sweetener instead of erythritol?
Yes, you can use other keto-friendly sweeteners like stevia or monk fruit. However, you may need to adjust the amounts to match your sweetness preference, as these sweeteners vary in intensity.
2. Can I use regular coconut flakes instead of desiccated coconut?
For best results, use unsweetened desiccated coconut, as it has a finer texture that holds together better. Regular coconut flakes may be too large and could alter the texture of the bars.
3. Can I skip the chocolate coating?
Absolutely! The coconut bars are delicious on their own. The chocolate coating adds an extra indulgent touch, but they taste amazing without it, too.
4. How can I prevent the bars from breaking while cutting?
Warming the knife blade slightly before cutting the bars will help avoid breaking. You can do this by holding the knife over a flame for a few seconds.
Nutrition Information (Per Bar)
- Calories: 169.7 kcal
- Total Fat: 13.6g
- Saturated Fat: 11.2g
- Cholesterol: 0mg
- Sodium: 3.7mg
- Carbohydrates: 7.3g
- Fiber: 5.6g
- Sugar: 0.8g
- Protein: 0.7g
- Net Carbs: 1.7g
- Potassium: 46.2mg
- Calcium: 2.2mg
- Iron: 0.3mg
These Keto Bounty Bars are a perfect guilt-free treat that satisfies your candy cravings without any of the sugar! Quick, easy, and packed with flavor, these bars will become your new favorite go-to snack
