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–+ servings
Bounty bars rest on a wooden plate, some cut open to reveal their chocolate-covered coconut filling.

Homemade Keto Bounty Bars

Course: Dessert
Cuisine: Low Carb
Keyword: coconut recipes
Prep Time: 15 minutes
Servings: 20 bars
Calories: 126kcal
Author: Angela Coleby
Home made bounty bars are a sugar free, low carb and gluten-free treat.
Print Recipe
US Customary - Metric

Ingredients

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

Makes 20 small bars
Store in an airtight container in the fridge.

Nutrition

Serving: 1bar | Calories: 126kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Fiber: 5g | Net Carbohydrates: 1g