These keto bounty bars (also known as mounds bars) are incredibly easy to make with just 5 simple ingredients. They’re sugar-free, dairy-free, vegan, and require no baking—just a rich coconut filling coated in smooth chocolate for the perfect low carb treat.
If you love coconut, these keto bounty chocolate bars are sure to become a favorite. They’re the perfect mix of sweet, chewy, and chocolatey—all without the sugar. These healthy coconut bars are a great alternative to store-bought candy bars that are usually loaded with sugar and unhealthy fats.
When I’m craving something chocolatey on keto, I always go for easy homemade options like keto fudge, brownies, truffles, and now—these simple keto bounty bars. They’re quick to make, super satisfying, and great for keeping in the fridge or freezer when the sweet cravings hit.
- 1 What Are Bounty Bars?
- 2 Are Bounty Bars Keto-Friendly?
- 3 Is Coconut Keto Friendly?
- 4 Why You’re Going to Love These Low Carb Keto Bounty Bars
- 5 Ingredients You’ll Need for Keto Bounty Bars
- 6 How To Make Keto Bounty Bars
- 7 Recipe Tips and Variations
- 8 Storing Ideas
- 9 Can I Replace Coconut Cream With Something Else?
- 10 Do I Need A Food Processor?
- 11 Why Did My Bars Fall Apart When Dipping In Chocolate?
- 12 More Keto Desserts
- 13 Keto Bounty Bars
What Are Bounty Bars?
Bounty Bars—known as Mounds Bars in the US—are a classic chocolate candy made with a sweet coconut fillingcoated in either milk chocolate or dark chocolate. They’re usually sold as two small bars packaged together and are loved for their rich, chewy texture and bold coconut flavor.
This keto version of bounty bars keeps all the flavor you love, but skips the sugar and high carbs—making it perfect for a low carb or vegan lifestyle.
Are Bounty Bars Keto-Friendly?
Traditional Bounty Bars are not keto-friendly. They’re made with a sweetened coconut filling and a chocolate coating—both of which are high in sugar and carbs. A regular 57g Bounty Bar contains over 34g net carbs, which is far too much for a low carb or keto diet.
The good news? You can make your own homemade keto bounty bars using just a few simple ingredients. These low carb coconut chocolate bars have less than 3g net carbs per serving and contain zero added sugar, making them a great keto-friendly alternative to the classic candy bar.
Is Coconut Keto Friendly?
Yes, coconut is keto-friendly! It’s naturally low in carbs and high in healthy fats and fiber, which makes it a great ingredient for low carb and keto recipes.
Just be sure to use unsweetened coconut flakes or shredded coconut, as many store-bought options contain added sugar. When using coconut in recipes like keto bounty bars, always check the label to make sure there are no hidden carbs.
Why You’re Going to Love These Low Carb Keto Bounty Bars
- Delicious and easy to make – With a soft coconut center and rich chocolate coating, they taste just like the classic candy—without the sugar or guilt.
- Perfect for make-ahead treats – These bars store well in the fridge or freezer, so you can prep a batch and enjoy them whenever a craving hits.
- Only 5 simple ingredients – No complicated steps or fancy ingredients—just real, whole foods you probably already have on hand.
- Naturally gluten-free and sugar-free – Great for anyone following a low carb, keto, or gluten-free lifestyle.
- Vegan and dairy-free – No animal products, making them ideal for plant-based eaters too.
- Satisfying and low in carbs – Each bar has less than 3g net carbs, plus healthy fats to keep you full longer.
Ingredients You’ll Need for Keto Bounty Bars
One of the best things about this recipe is that it uses just a handful of naturally low-carb ingredients. Here’s what you’ll need to make these easy keto coconut bars:
- Shredded Coconut – Be sure to use unsweetened shredded coconut for the best results. Sweetened varieties will add unnecessary carbs.
- Coconut Cream – This gives the filling its rich texture. If you’re not a fan of coconut cream, you can substitute with an equal amount of heavy cream.
- Low Carb Sweetener – Use your preferred sugar-free sweetener, such as erythritol, monk fruit, or a blend. Powdered versions mix in more smoothly.
- Coconut Oil – Helps bind the filling together and adds a subtle coconut flavor. You can also use melted butter if you prefer.
- Unsweetened Dark Chocolate – This is for coating the bars. Choose a high-quality sugar-free dark chocolate (85% cocoa or higher) for the best flavor and melt.
- Vanilla Extract – A splash of pure vanilla enhances the flavor of the coconut and rounds everything out.
How To Make Keto Bounty Bars
Follow these simple steps to make your own low carb bounty bars at home:
- Make the Coconut Filling. Add all the filling ingredients (shredded coconut, coconut cream, sweetener, coconut oil, and vanilla extract) to a food processor.
- Blend for about 2 minutes, or until the mixture is slightly sticky and holds together.
- Form The Bars. Scoop out about 2 tablespoons of the mixture and shape into small rounded rectangles (like mini bars). Place them on a parchment-lined tray and refrigerate for 1 hour to firm up.
- Melt The Chocolate. In a microwave-safe bowl, combine the unsweetened dark chocolate and coconut oil.
Microwave in short bursts (15–20 seconds), stirring in between, until smooth and fully melted. - Dip The Bars In Chocolate. Remove the chilled coconut bars from the fridge.
Using a fork or dipping tool, dip each bar into the melted chocolate, coating it completely. Let the excess drip off. - Chill To Set. Place the coated bars on a parchment-lined tray and refrigerate for about 30 minutes, or until the chocolate is fully set.
Recipe Tips and Variations
- Make Keto Almond Joy Bars – For a fun twist, press a whole almond into the center of each coconut bar before dipping in chocolate. It’s a simple way to turn them into keto-friendly Almond Joy bars!
- Chill Before Dipping – Always refrigerate the coconut bars for at least 30–60 minutes before coating. This helps them firm up and prevents crumbling when dipped in melted chocolate.
- Use Two Forks For Dipping – To make coating easier and less messy, use two forks or dipping tools to lower the bars into the chocolate and lift them out evenly.
- Add Extra Flavor – Mix a little orange zest, cinnamon, or a pinch of sea salt into the filling for a unique flavor twist.
- Swap The Chocolate – You can use sugar-free milk chocolate or white chocolate alternatives for a different variation, as long as they’re low in carbs.
- Make Them Bite-Sized – Turn the mixture into mini bites or balls for smaller portions that are perfect for snacking or parties.
Storing Ideas
- Fridge – Store your keto bounty bars in an airtight container in the refrigerator for up to 2 weeks. They stay firm, fresh, and ready to enjoy whenever a sweet craving hits.
- Freezer – These bars are also freezer-friendly. Place them in a freezer-safe container or bag and freeze for up to 1 month. For the best texture, let them thaw in the fridge for a few hours before serving.
Can I Replace Coconut Cream With Something Else?
If you don’t like or have coconut cream, you can substitute it with heavy cream (for non-dairy-free) or even full-fat canned coconut milk—just use the thick part from the top of the can.
Do I Need A Food Processor?
Using a food processor helps combine the ingredients more evenly and gives the mixture a better texture. However, you can mix everything by hand in a large bowl—it may just take a little more time and effort.
Why Did My Bars Fall Apart When Dipping In Chocolate?
This usually happens when the bars aren’t chilled enough. Make sure to refrigerate them for at least 30–60 minutesbefore coating. You can even freeze them for 15 minutes for extra firmness.
More Keto Desserts
- The Best Keto Lava Cake – Only 3g Carbs
- Coconut Flour Chocolate Cake
- Chocolate Keto Mug Cake Recipe
- Keto Blueberry Mug Cake
Keto Bounty Bars
Description
Ingredients
- 2 cups shredded coconut unsweetened
- ½ cup canned coconut cream full fat, shake the can before measuring
- ⅓ cup sweetener
- ⅓ cup coconut oil melted
- 1 tsp vanilla extract
- 5 oz dark chocolate 85-90%
- 1 tbsp coconut oil
Instructions
- Shake and prep the coconut milk. Before opening the can, shake it well to combine the cream and liquid. Measure out the required amount of coconut cream from the top layer of the can.
- Blend the filling. In the bowl of a food processor with the S blade attachment, add shredded coconut, melted coconut oil, sweetener, and canned coconut cream, and vanilla extract.
- Blend on high speed for about 60 seconds, or until the mixture forms a sticky, firm dough. Stop to scrape the sides as needed to make sure everything is evenly mixed.
- Shape the bars. Use wet hands to shape the mixture into 18–20 small bars or rounded rectangles.Place them on a parchment-lined tray and refrigerate for 1 hour or freeze for 10 minutes to firm up.
- Prepare the chocolate coating. In a microwave-safe bowl, melt the dark chocolate and coconut oil together in short bursts, stirring until smooth.If you’re using unsweetened chocolate, stir in a few drops of stevia or another liquid sweetener to balance the flavor.
- Dip and chill. Dip each coconut bar into the melted chocolate, coating both sides evenly. Let the excess drip off, then place the bars on a parchment-lined baking sheet or wire rack.Refrigerate for 30 minutes, or until the chocolate is fully set.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.