Keto bounty bars are easy no bake chocolate coconut bars perfect for a quick keto snack with only 1.7g net carbs. Plus, this recipe is delicious frozen too, for summer keto tropical treats .
Keto bounty bars
These no bake coconut bars with chocolate shells are very similar to the popular keto bounty bars, without the carbs! Bonus, this is the most easy keto snack to make since it use only 4 pantry ingredients and no oven! Lets see what you need to make keto bounty bars in less than 30 minutes.
Bounty bars ingredients
Unsweetened desiccated coconut – make sure the brand you use is unsweetened , not shredded coconut, this option takes longer to blend as the coconut is grated into thick pieces
Coconut cream – I used canned coconut cream, full fat. Always shake the can before use.
Coconut oil – coconut oil is the key to create no bake dessert recipe. In fact, coconut oil is solid under 23C providing the moist texture of these bounty bars. You can’t use a different oil but if you don’t like the flavor of coconut oil choose refined coconut oil, it is bland in flavor.
How to make no bake coconut bars?
Keto bounty bars also called no bake coconut bars are made in a food processor. Below are the 3 simple steps to follow to make these no bake coconut candy bars.
Step 1 : Blend all the ingredients together
It is important to bring all the ingredients together into a food processor bowl. In fact, the blade will pulse the coconut into a finer texture and crate the sticky batter you need to form bounty bars. Its also important that you use melted coconut oil, not solid. Usually, a blending time of 1 minute is enough to bring all the ingredients into a raw dough that is easy to work with.
Step 2: Press the batter in a pan
Prepare a square pan 9 inches x 9 inches, lined with parchment paper. Press the raw coconut dough onto the pan using a spatula to smooth the top. Make sure it is firmly press to avoid air that could make the bars fragile.
Step 3: freeze the pan
Freezing the pan is the key to set your keto bounty bars. The cold from the freezer will solidify the coconut oil creating firm bars that are easy to cut into smaller bars. You must freeze the bars for at least 10 minutes up to 15 minutes, not more or it will be difficult to cut into bars.
Step 4: cut into bars
To avoid the bars to fall apart or crumble, warm the knife blade under a flame. This is the trick to easily goes through the block of coconut and shape bars without damaging them. Then, to make your bars looks like real bounty bars I recommend you shape them in your hands to form round sides.
Step 4: dip into melted chocolate
The last steps consist of melted sugar free chocolate chips with coconut oil to create a chocolate coating. Then, use 2 forks to dip each bars into the melted chocolate. Finally, place each chocolate dipped coconut bars onto a plate covered with parchment paper and freeze again. I agree, this is a messy part and it take a little bit of time to dip all the keto bounty bars into chocolate. But, the result will be amazing .
Moist, sweet coconut fat bomb
So yes, those bars are mainly made of fat, healthy fat from coconut oil that I remember is really good if you are on a candida diet too. I struggle with thrush for years, since I eat coconut oil everyday I never experience candida anymore. The other good point about those bars, they don’t contains much calories and they are very fulfilling.
Those low carb bounty bars are soft and sweet as the real bounty bars. If you have a really sweet tooth you can adjust the sweetness with extra stevia drops. The chocolate coating is made of stevia sweetened chocolate melted with a tiny bit of coconut oil. You can use any dark chocolate >78% cocoa powder.
How to store keto bounty bars ?
No bake bounty bars store up to 1 month in the fridge, in a sealed container. Otherwise you can freeze your bounty bars and remove them from the freezer only 30 minutes before eating.
More no bake keto candy bars
If you love no bake keto snacks you may also want to try my recipes below.
Homemade twix bars
A sweet shortbread crust topped with peanut butter caramel and chocolate, 100% sugar-free and gluten free.
No bake peanut butter bars healthy dessert made with 6 simple ingredients, 100% sugar-free, gluten-free and vegan. A delicious easy low-carb recipe to fix your sweet cravings with no sugar in less than 20 minutes.
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Cover a square pan 9 inches x 9 inches with parchment paper. Set aside
In a food processor, add melted coconut oil, desiccated coconut, erythritol and canned coconut cream (shake can before use!).
Process for at least 1 minute on high-speed. You may have to process 20 seconds, stop, scrape down the bowl and repeat until it comes together into a fine wet coconut batter.
Press the raw dough onto the prepared pan, making sure there is no air left between the batter. I like to press the batter with my hands first and then flatten the surface with a spatula.
Freeze 10 minutes to firm up. Don't freeze them too long or they get super hard and it is difficult to cut them into bars, and they break in pieces easily, still delicious but less pretty as it's more difficult to shape bars.
Remove from the freezer, lift up the parchment paper to release the coconut block from the pan easily and place on a chopping board.
Use a sharp knife (warm blade under a flame to avoid the bars to break in pieces!). Cut into 20 rectangles.
If you want, shape each rectangle into your hands to form round borders like the real bounty bars.
Place each formed bounty bars on plate covered with parchment paper and set aside in the freezer while you prepare the chocolate coating.
Meanwhile, melt the sugar free chocolate chips with coconut oil in the microwave. Microwave by 30 seconds bursts until fully melted. Add stevia drops to adjust sweetness to your taste if desired.
Using two forks, dip each coconut bars into the melted chocolate mixture. Return each dipped bars onto the plate covered with parchment paper or on a cooling rack. When all the bars has been covered with chocolate, freeze again 10 - 15 minutes to set the chocolate shell.
Store the bounty bars in an airtight container in the fridge for up to 4 weeks or freeze. Defrost 30 minutes before eating.