Keto Bounty Bars are easy, no-bake chocolate coconut bars, perfect for a quick keto-friendly snack with only 1.7 grams of net carbs per serving. These bars are a delightful alternative to traditional Bounty bars, offering a rich, coconutty flavor wrapped in a smooth chocolate coating.

What’s more, they can be enjoyed straight from the freezer, making them an excellent summer keto treat.

What Are Keto Bounty Bars?

Keto Bounty Bars are a low-carb, sugar-free version of the classic candy bar. They offer the same coconut-chocolate indulgence without the added sugars and carbs. These bars use wholesome, keto-friendly ingredients, making them a satisfying snack for anyone following a ketogenic lifestyle.

Why You’ll Love This Recipe

• No-Bake & Easy: Requires just four pantry ingredients and no baking.

• Low-Carb & Sugar-Free: Perfect for a keto diet with only 1.7g net carbs.

• Freezer-Friendly: Store them in the freezer for a refreshing treat anytime.

• Deliciously Healthy: Packed with healthy fats from coconut

Ingredients Needed

To make these keto-friendly bounty bars, you’ll need:

• Unsweetened desiccated coconut – Use finely grated coconut, not shredded.

• Coconut cream – Full-fat canned coconut cream for richness.

• Coconut oil – Helps bind the mixture and solidifies the bars.

• Erythritol – A keto-friendly sweetener that provides the right level of sweetness.

• Sugar-free chocolate chips – For the delicious outer chocolate shell.

How To Make Keto Bounty Bars

Follow these simple steps to make your own no-bake keto coconut bars:

Step 1: Blend the Ingredients

Add the desiccated coconut, coconut cream, melted coconut oil, and erythritol to a food processor. Blend for about 1 minute until a sticky dough forms.

Step 2: Shape and Press into a Pan

Line a 9-inch x 9-inch pan with parchment paper. Transfer the coconut mixture to the pan and press it firmly using a spatula to remove any air gaps.

Step 3: Freeze to Set

Place the pan in the freezer for 10-15 minutes. The cold temperature will firm up the bars, making them easier to cut.

Step 4: Cut Into Bars

Once set, remove the mixture from the pan and cut into bar shapes. For a more authentic bounty bar look, gently round the edges with your hands.

Step 5: Dip in Melted Chocolate

Melt sugar-free chocolate chips with a small amount of coconut oil. Using two forks, dip each coconut bar into the melted chocolate, ensuring a smooth, even coating. Place the coated bars on parchment paper and freeze again until the chocolate hardens.

Serving Suggestions

Keto Bounty Bars are rich in healthy fats, making them a satisfying snack. They’re perfect for a mid-day treat or an after-dinner dessert. If you prefer a sweeter taste, add a few drops of liquid stevia to the coconut mixture.

For the chocolate coating, use dark chocolate with at least 78% cocoa content to keep the bars low in sugar while enhancing the rich flavor.

Storage Tips

• Refrigerator: Store in an airtight container in the fridge for up to 1 month.

• Freezer: Keep frozen for up to 3 months. Simply thaw for 30 minutes before eating.

These keto-friendly Bounty Bars are an effortless and delicious way to satisfy your sweet tooth while staying on track with your low-carb lifestyle!

 

Homemade Keto Coconut Bars

These homemade keto coconut bars are a delicious low-carb alternative to store-bought candy. Made with just four ingredients, they’re sugar-free, paleo-friendly, and coated in a rich chocolate shell.

Prep Time: 10 minutes
Freeze Time: 20 minutes
Total Time: 30 minutes
Servings: 20 bars
Net Carbs: 1.7g
Calories: 169

Ingredients

Coconut Filling

• 2 cups unsweetened desiccated coconut
• ½ cup canned coconut cream (full-fat, shaken before use)
• ⅓ cup granulated sweetener
• ⅓ cup coconut oil, melted

Chocolate Coating

• 6 oz sugar-free chocolate chips
• 2 teaspoons coconut oil
• 1-2 drops monk fruit or stevia (optional)

Instructions

1. Line a 9-inch square pan with parchment paper.
2. Blend melted coconut oil, desiccated coconut, sweetener, and coconut cream in a food processor until a fine, wet mixture forms.
3. Press the mixture into the pan, ensuring there are no air pockets, and smooth the surface with a spatula. Freeze for 10 minutes.
4. Lift the solid coconut mixture from the pan, place it on a cutting board, and slice it into 20 rectangles. Shape the edges if desired.
5. Melt chocolate chips with coconut oil in the microwave in 30-second intervals. Stir until smooth, adding sweetener drops if needed.
6. Dip each coconut bar into the melted chocolate using two forks, then place them on parchment paper. Freeze for 10-15 minutes to set.
7. Store in an airtight container in the fridge for up to 4 weeks or freeze for longer storage.

Nutrition Information (Per Serving)

• Calories: 169
• Fat: 13.6g
• Saturated Fat: 11.2g
• Sodium: 3.7mg
• Potassium: 46.2mg
• Carbohydrates: 7.3g
• Fiber: 5.6g
• Sugar: 0.8g
• Protein: 0.7g
• Net Carbs: 1.7g