These no-bake Keto Coconut Chocolate Bars taste just like Bounty but with only 1.7g net carbs per bar. A perfect low-carb treat to keep in the freezer for a quick summer dessert!

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Do you need an effortless yet delicious snack that complies with keto guidelines? Check out these no-bake Keto Coconut Chocolate Bars. They Bounty bar are made entirely with keto compliant ingredients. These bars have only 1.7 grams of net carbs each which makes them ideal for satisfying sweet tooth while maintaining ketosis. Better still, they can be kept in the freezer and serve as a low carb dessert during hot summers.

What Are Keto Bounty Bars?

Keto Bounty Bars are a lower carbohydrate version of the famous Bounty candy bars. They replicate the chewy moist coconut filling enrobed in chocolate that is sugar free and low carb friendly. This recipe is simpler than it seems, as this alternative uses only four key components and doesn’t necessitate baking, making it perfect for last minute DIY snacks.

Regardless if you name them keto bounty bars, low-carb Mounds bars or just no bake coconut chocolate bars, one thing is certain: they are all fast to prepare and enjoyable to eat.

Why You’ll Love This Recipe

No baking required – just mix, press, and chill.
Minimal ingredients – only 4 keto pantry staples.
Low in carbs – just 1.7g net carbs per serving.
Freezer-friendly – enjoy frozen as a tropical treat.
Rich coconut-chocolate flavor – tastes like the real thing.

Making No-Bake Keto Coconut Bars

To prepare these no-bake keto chocolate coconut bars, here’s what you’ll need:

1. Unsweetened Desiccated Coconut

While shopping, ensure to grab unsweetened desiccated coconut and not shredded or sweetened versions. Desiccated coconut’s fine texture makes it easier for it to combine into a sticky dough that is smoother than thicker doughs.

2. Coconut Cream

This recipe requires the use of full-fat canned forms of coconut cream, the kind packed in cans. Make sure to shake them before opening the can so that all the contents blend properly into a creamy blend. This will provide moisture and creaminess.

3. Coconut Oil

Coconut oil is essential in this recipe. It solidifies when chilled, helping the bars to firm up without baking. If you’re not fond of the strong coconut taste, opt for refined coconut oil, which has a more neutral flavor.

4. Erythritol or Your Favorite Keto Sweetener

Sweeteners that add zero carbs like erythritol work well for these chocolate bars as they tend to be sweeter than normal chocolate syrups without unwanted carbs and sugar.

Step-by-Step Instructions

To prepare and create keto no-bake bounty bars at home, simply follow the steps below.

Step 1: Blend Ingredients

Use a food processor to blend the desiccated coconut, coconut cream, coconut oil, and erythritol together. Make sure that you blend for around one minute so the mixture becomes sticky enough to be shaped into a dough. Additionally, make sure to add coconut oil only after it has been melted since solid form of oil will hinder the blending process.

Step 2: Shape and Press

Take a piece of parchment paper, and line it in a 9×9 inch square baking pan. Afterwards, use a spatula to transfer the dough into the pan and press it down decisively. Smoothen the top surface too, trying to get an even distribution throughout the mixture. Remember that pressing down helps avoid air pockets, which could lead to crumbling later on.

Step 3: Freeze to Set

For this step, place the pan with the bars into the freezer for about 10-15 minutes. This will help solidify the coconut oil and allow for more proper setting during cutting. Note that too long in freezing it will cut off ease during slicing.

Removing from freezer should be coupled with getting moist warm knife; hot water and flames both work for preventing cracking during slicing so feel free to use either. Your goal is turning block into individual bars so slice carefully but do aim towards most precision whilst doing so.

Step 4: Cuts and Shapes

Take the dish out of the freezer. Use a knife, heated through hot water or fire, to ensure smooth cutting without caramel cracking. Slice into bars.
To give it a more natural feel, you can round out the edges by hand like the typical shaped Bounty bar.

Step 5: Coating With Chocolate

Melt the sugar-free chocolate chips together with a little bit of coconut oil either using a microwave or a double boiler. The coconut oil gives

Utilizing two forks, immerse each coconut bar into the melted chocolate. Ensure it is fully coated, allow excess to drip off, and then place on a tray lined with parchment paper.

This process requires precision along with openness toward chaos but results are extremely beneficial. The thick coating of chocolate gives that lavish candy bar appearance and taste.

Final Freeze

After each bar is completely coated with chocolate reserve them in the freezer for s couple minutes till they are completely set. Once done, they are now ready to be served.

Storage Tips

These keto coconut bars are best stored in the refrigerator or freezer.

In the fridge: Store in an airtight container for up to 1 week.
In the freezer: Keep frozen for up to 3 months. They taste great straight from the freezer during hot summer days.

Serving Suggestions

Enjoy these keto bounty bars as:

A sweet afternoon snack
A chilled dessert after dinner
A quick treat to satisfy chocolate cravings
A portable snack for travel or lunchboxes

Frequently Asked Questions (FAQs)

1. Can I use shredded coconut instead of desiccated coconut?

It’s best to stick with unsweetened desiccated coconut because being thicker and moister, shredded coconut would alter the overall consistency of texture of these bars. Smoother filling is achieved while blending with desiccated coconut which makes it much better than the rest.

2. Can I replace coconut cream with heavy cream?

Using heavy cream is not going to yield the same results as coconut cream because of variations in its fat and water content that are both leaner than those found in coconut cream. In case you’re not avoiding dairy, a block of cream cheese or strained Greek yogurt would work better than the previously mentioned, yet still falls short compared to what coconut cream could offer in taste and consistency.