If you’re craving a sweet treat while staying low-carb, these keto homemade Bounty Bars are the perfect indulgence! Inspired by the classic Bounty bar, this recipe offers a rich, creamy coconut center encased in a smooth, chocolatey coating—all without the sugar overload.
These bars are quick to make, require only a handful of wholesome ingredients, and are great for keeping on hand for a keto-friendly dessert or snack that taste as good as the real thing.
When I first made this, the coconut mixture was not as firm as I wanted. So I simply added more desiccated coconut to the mixture and it seemed to work. I have adjusted the recipe accordingly, but if your mixture initially is too wet, just add more coconut.
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Carbs in Bounty Bars
The carbohydrate content in a traditional Bounty bar can vary depending on the specific recipe or brand, but on average, a standard Bounty bar (which weighs about 58g) contains around 30-35 grams of carbohydrates. This includes sugar, which is a key contributor to the carb count.
For a homemade keto-friendly version, the carb count would be much lower because of the use of unsweetened coconut and sugar-free chocolate.
Ingredients
This is all you need to make low carb dairy-free homemade Bounty bars.
- Coconut Cream: This forms the base of the creamy coconut filling, adding richness and a natural tropical sweetness.
- Coconut Oil : Helps bind the filling and enhances the coconut flavor while keeping the bars soft and luscious.
- Desiccated Coconut: Unsweetened shredded coconut gives the bars their signature texture and natural flavor.
- Monkfruit Sweetener: A keto-friendly, zero-calorie sweetener that adds just the right amount of sweetness without spiking blood sugar. Other Low carb sweeteners can be used.
- Dark Chocolate Chips : Choose sugar-free or high-cocoa chocolate chips for a decadent, low-carb chocolate coating that complements the creamy filling.
How To Make Homemade Keto Bounty Bars
All all filling ingredients in a bowl.
Mix well.
Form into mini bars or use an ice tray and chill.
Melt chocolate and dip the coconut bars to cover. Freeze to firm.
Recipe Tips
For a twist, add a drop of vanilla or almond extract to the coconut mixture for extra flavor.
If the chocolate is too thick, you can thin it with a teaspoon of coconut oil for smoother dipping.
Use vegan chocolate to turn these into a tasty low carb vegan treat.
To turn these into Almond Joys or mounds bars, add an almond on top of the coconut mound before dipping into the chocolate coating.
Storage
To keep your homemade keto Bounty bars fresh and delicious, proper storage is key. Here are the best storage methods:
Refrigerator Storage
- Method: Store the bars in an airtight container or wrap them individually in plastic wrap to prevent them from absorbing moisture or odors from other foods.
- Shelf Life: They should stay fresh for up to 1 week in the refrigerator. The cool environment helps maintain the texture and prevents the coconut filling from becoming too soft.
Freezer Storage
- Method: For longer storage, place the bars in a freezer-safe container or a resealable plastic bag. You can also wrap them individually in plastic wrap or parchment paper for easy grabbing.
- Shelf Life: They will keep for up to 3 months in the freezer. When ready to eat, just take them out and let them thaw for a few minutes at room temperature or enjoy them straight from the freezer for a colder treat.
Tip for Freshness
If you make a larger batch and want to prevent any loss of flavor or texture, you can freeze the bars and take them out as needed. This also makes them a great option for meal prep or as a ready-made snack whenever you're craving something sweet!
More Keto Candy Recipes
High Protein Peanut Cups
Sugar Free Ferreo Rocher
Keto Turtles
Irish Cream Truffles
Homemade Keto Bounty Bars
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Ingredients
- ½ can coconut cream tinned
- ¼ cup coconut oil
- 2 cups desiccated coconut unsweetened
- 2 tablespoons monkfruit
- 7 oz chocolate chips sugar free or high cocoa solids
Instructions
- Line a 8 inch square baking tin with parchment paper or use a silicone mould or ice tray.
- In a mixing bowl, combine the coconut cream, melted coconut oil, desiccated coconut, and monkfruit sweetener. Mix until fully combined and a sticky dough-like consistency forms.
- Scoop out the mixture and shape it into small bars or rectangles, approximately 2-3 inches long. Or press into silicone molds/ice tray. Place the bars on a parchment-lined baking sheet.
- Place the baking sheet (or ice tray) in the freezer for about 20-30 minutes, or until the bars are firm and hold their shape.
- While the bars are chilling, melt the chocolate chips using a double boiler or microwave in 20-second intervals, stirring in between, until smooth.
- Remove the bars from the freezer and dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift the bars out of the chocolate and let any excess drip off.
- Place the coated bars back on the parchment-lined baking sheet.
- Return the bars to the freezer or refrigerator for another 10-15 minutes, or until the chocolate has hardened.
- Once the chocolate has set, your keto bounty bars are ready to enjoy! Store them in an airtight container in the fridge for up to a week or in the freezer for longer storage.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
