Chocolate Coconut Bounty Bars

If you love coconut and chocolate together, these Keto Bounty Bars are about to become your new favorite low-carb treat. They deliver everything you expect from a classic Bounty bar—a creamy coconut center wrapped in rich chocolate—without the sugar overload. Made with simple, keto-approved ingredients, this recipe proves you don’t have to give up nostalgic desserts to stay on track with your lifestyle.

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A Little Backstory Behind These Bars

Growing up, Bounty Bars were always my weakness. That smooth chocolate shell with a soft, coconut-filled center felt like the ultimate treat. Depending on where you grew up, you might know them as Mounds Bars, but either way, they’re pure chocolate-and-coconut nostalgia. The problem is that the originals are loaded with sugar, which makes them hard to enjoy on a keto or paleo lifestyle.

I’ve found that recreating childhood favorites in a low-carb way is one of the easiest ways to stay consistent with keto. You keep the comfort, memories, and familiar flavors, just without the sugar crash. That’s exactly what inspired these Keto Bounty Bars.

They’re not quite as sweet as the candy bar you remember, but that’s part of the appeal. As your taste buds adjust, you start noticing richer, more balanced flavors that are just as satisfying.

Toasting the coconut is my secret step here. It adds a warm, nutty depth that makes these bars taste far more indulgent than they really are, especially when that creamy center is wrapped in a firm, snappy layer of dark chocolate.

What Exactly Are Keto Bounty Bars?

Keto Bounty Bars are a low-carb take on the classic coconut-and-chocolate candy bar. They’re made with sugar-free, keto-approved ingredients while still delivering the flavors and textures you expect from the original. Think creamy coconut filling, a smooth chocolate shell, and zero refined sugar—perfect for a keto snack or dessert.

Reasons You’ll Keep Making These

• Low-Carb & Keto-Friendly – Each bar contains just 4g net carbs, making them easy to fit into a keto routine
• Sugar-Free Satisfaction – You still get that chocolatey sweetness without refined sugar
• Beginner-Friendly – Straightforward steps and simple ingredients
• Naturally Dairy-Free – No substitutions needed for those avoiding dairy
• Easy to Customize – Flavor variations are endless
• Always a Hit – Keto and non-keto eaters both enjoy these

Ingredients

Instead of a basic ingredient list, here’s why each component matters and how you can adapt it if needed.

Unsweetened Shredded Coconut
This is the foundation of the bars. Toasting it enhances the flavor and adds complexity. If you prefer a smoother texture, you can briefly pulse it in a food processor.

Powdered Low-Carb Sweetener
A powdered sweetener blends smoothly into the coconut mixture. I’ve found allulose gives the best texture, but erythritol or xylitol work well too.

Vanilla Powder or Vanilla Extract
Vanilla rounds out the coconut flavor without overpowering it. Almond extract is a great option if you want a slightly nutty twist.

Coconut Cream
This adds richness and helps the bars hold together. Make sure it’s unsweetened. Canned or homemade coconut cream both work beautifully.

Coconut Oil
Acts as a binder and helps the bars firm up once chilled. If coconut flavor isn’t your favorite, melted butter or ghee can be used instead.

Dark Chocolate (85–90%)
Using high-percentage dark chocolate keeps sugar content low while still delivering that classic chocolate shell. Unsweetened chocolate works too if you adjust the sweetener.

Cocoa Butter or Coconut Oil (for the coating)
Cocoa butter gives the chocolate that signature snap. Coconut oil works in a pinch, but keep in mind it melts more quickly at room temperature.

Step-by-Step Method

1. Prepare the Coconut Cream
   If you’re making coconut cream from scratch, do this a day ahead so it has time to thicken. Otherwise, canned coconut cream is ready to use.
2. Powder the Sweetener
   If your sweetener is granulated, blend it in a coffee grinder or food processor until it reaches a fine, powdered consistency.
3. Toast the Coconut
   Spread the shredded coconut on a baking tray and toast at 175°C / 350°F (fan) for 5–6 minutes. Stir once and keep a close eye on it—it can brown quickly. Let it cool for about 10 minutes.
4. Mix the Coconut Filling
   In a large bowl, combine the toasted coconut, powdered sweetener, vanilla, coconut cream, and melted coconut oil. Stir until a thick, cohesive mixture forms. If it feels overly sticky, chill it for 10–15 minutes. If it’s too dry, add a small amount of extra coconut cream.
5. Form the Bars
   Shape the mixture into 12 evenly sized bars using your hands. Place them on a parchment-lined tray and refrigerate for 30–60 minutes, or until firm.
6. Melt the Chocolate Coating
   Using a double boiler, gently melt the dark chocolate along with the cocoa butter. Stir until smooth, then allow it to cool slightly before dipping.
7. Coat the Bars
   Insert a wooden stick into each bar and dip it into the melted chocolate, making sure all sides are coated. Place them back on the tray and drizzle any remaining chocolate over the top.
8. Chill Until Set
   Return the bars to the refrigerator for another 30–60 minutes, or until the chocolate coating is completely set.

Helpful Tips for Perfect Bars

• Don’t Skip Toasting – Toasted coconut adds incredible depth of flavor
• Let Chocolate Cool Slightly – Chocolate that’s too hot won’t stick well
• Use Cold Hands – Rinse your hands with cold water before shaping to reduce sticking

Flavor Variations You’ll Want to Try

These bars are incredibly versatile. Here are a few ways to change them up:

• Cherry Coconut – Add cherry extract and a touch of beetroot or dragonfruit powder
• Orange Zest Coconut – Fresh orange zest adds a bright, citrusy note
• Almond Joy Style – Press a whole almond into each bar before dipping
• Mint Chocolate – Add a drop of peppermint extract to the chocolate coating
• Matcha Coconut – Mix matcha powder into the filling for an earthy flavor
• Cinnamon Spice – A pinch of cinnamon brings warmth and depth

Storage Tips

Store the bars in an airtight container in the refrigerator for up to one week. They stay firm and ready whenever a craving hits.

Freezing Tips

For longer storage, freeze the bars for up to six months, placing parchment paper between layers. When ready to enjoy, let frozen bars sit at room temperature for a few minutes before eating so the texture softens slightly while the chocolate remains firm.

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Frequently Asked Questions

Are Keto Bounty Bars truly keto-friendly?

Yes, these bars are made with low-carb, sugar-free ingredients and contain around 4g net carbs per bar, making them suitable for most keto lifestyles when enjoyed in moderation.

Why aren’t these bars as sweet as store-bought Bounty bars?

Traditional Bounty bars rely heavily on sugar. These keto versions use low-carb sweeteners, which provide a more balanced sweetness. Once your taste buds adjust, you’ll likely find them just as satisfying, if not more so.

Can I make these bars dairy-free?

They already are. This recipe uses coconut cream and coconut oil instead of dairy, so no substitutions are needed for a dairy-free or paleo-friendly option.

What’s the best chocolate to use for coating?

Dark chocolate with 85–90% cocoa content works best for keeping carbs low while still providing a rich chocolate flavor. Unsweetened chocolate can also be used if you increase the sweetener slightly.

Why did my chocolate coating crack?

Cracking usually happens when the bars are too cold and the chocolate is too warm. Let the chocolate cool slightly before dipping, and avoid coating bars straight from the freezer.

Can I make these without coconut oil?

Yes, melted butter or ghee can be used instead. Keep in mind that coconut oil helps the bars firm up more quickly when chilled, so texture may vary slightly with substitutes.

How long do these bars last in the fridge?

Stored in an airtight container, the bars will stay fresh in the refrigerator for up to 7 days. The flavor actually improves after the first day as everything sets.