You only need 5 ingredients for this sugar free, keto bounty bar chocolate bark! Think luscious dark chocolate with a soft and creamy coconut filling. Only 0.8g net carbs per generous square.
When I was a kid growing up in Germany, I loved Bounty Bars.
Not only because I liked the taste of coconut (and I still do), but also because of the exotic looking wrapper, with its palm trees and blue sea. Bounty Bars made me think of summer, tropical islands and dancing Hula on the beach - basically, paradise.
I spotted a Bounty Bar recently at the supermarket checkout queue, in all its Pacific-blue glory. And even though I knew it would probably taste like sweetened soap, I wanted one, for the sake of old sweet memories.
Then I had a much better idea. I'd make my own keto bounty bars instead.
And then I had an idea I liked even more.
I'd make the lazy cheat's version of Bounty Bars. The one that does not involve laborious dipping of coconut shapes into melted chocolate.
Hello, keto bounty bar chocolate bark!
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Why You'll Love It
FLAVOR! The crunchy dark chocolate and the soft coconut filling are just perfect partners. This recipe tastes just like Bounty (which are the same as Mounds Bars in the US, by the way!)
EASY! All you need are 5 ingredients, a lil' bit of patience (while your bark cools and firms up in the fridge) and a TEENY TINY bit of willpower to not scoff all of it in one sitting.
HEALTHY! We are using a zero carb sugar substitute instead of sugar. One serving is only 0.8g net carbs.
Ingredients
Chocolate
Use a ready-made sugar free chocolate, which is already sweetened. Or, go for a dark chocolate with 90% cocoa solids such as Lindt. The sugar content of the latter is very low and I use it regularly.
I used 100% unsweetened chocolate, which I sweetened with liquid stevia.
Desiccated Coconut
Buy unsweetened shredded coconut and not the sweetened version. Coconut has quite a bit of natural sweetness, so you don't actually need oodles of sweetener.
Sweetener
As mentioned above, I sweetened my chocolate with caramel-flavoured stevia drops. You could also use powdered allulose.
When I first created the recipe years ago, I sweetened the coconut filling with a granulated erythritol monk fruit sweetener. These days, I prefer using allulose or Bocha Sweet.
Coconut Cream and Coconut Oil
I used the firm part of a can of coconut milk to soften the filling mixture. Put the can into the fridge overnight so the cream separates from the water.
The coconut oil firms up the filling and gives it exactly the same texture as proper Bounty bars.
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how to make homemade keto bounty. Here are the basic steps. Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition info.
STEP 1
Melt half of the chocolate. Use a saucepan over low heat, a water bath or the microwave. Let it cool slightly, then sweeten unsweetened chocolate to taste.
STEP 2
Line a small dish with parchment paper and pour in the melted chocolate. Let it firm up fully in the fridge or freezer.
STEP 3
In a food processor, blend the desiccated coconut with the coconut cream and coconut oil and sweetener until smooth and sticky.
STEP 4
Spread the coconut filling over the hardened chocolate base and press down.
STEP 5
Melt the second half of chocolate and pour over the top. Sprinkle shredded coconut on the top. Refrigerate until set, then cut into 15-20 pieces.
Katrin's Recipe Notes & Top Tips
#1 I had around half of the coconut filling left over, but decided not to change the recipe because it would be tricky to blend only a tiny amount in a food processor. You could make little bliss balls and roll them in cocoa powder, for example. Or use more than half of the filling and make the bark thicker and more coconutty.
#2 I cut the keto bounty bar chocolate bark into 15 pieces, which actually were rather generous in size. You could easily cut it into 20 pieces and still feel satisfied, especially if you are using 100% unsweetened chocolate which has a very intense taste.
#3 Melt chocolate slowly, or it can seize. Take it off the stove or out of the microwave BEFORE it is fully melted, then let it sit and stir occasionally.
Patience! I know it is hard, but wait until the chocolate has fully firmed up. I have to admit, it's difficult. My bark sported a couple of telltale fingerprints.
Recipe FAQs
Simply form the filling into bar shapes and dip them into a bowl with melted chocolate using 2 spoons to handle. Transfer onto parchment paper to let the bars set.
Sure! Simply make my keto coconut bars.
Simply use more sweetener of your choice!
Storage
Unless it's high summer, it's possible to store sugar free bounty chocolate bark at room temperature. I always store it in the fridge though because I just prefer it cool. Store for up to 1 week.
Low carb chocolate bark is also great for freezing and my husband loves it straight from the freezer. Freeze for up to 3 months.
More Keto Chocolate Bar Recipes
- No Bake Nutella Bars (Keto)35 Minutes
- Keto Twix Bars (Sugar Free)45 Minutes
- Keto Snickers Bars55 Minutes
- Keto Peanut Butter Bars2 Hours 15 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Bounty Bars (Coconut Chocolate Bark)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 7 oz sugar free chocolate 200g, option to use 90% dark chocolate or 100% unsweetened chocolate. Sweeten unsweetened chocolate to taste with stevia drops or allulose.
Coconut Filling
- 1 cup desiccated coconut unsweetened (90g)
- 3 tablespoon coconut cream Option to buy a can of coconut milk and chill in the fridge so the cream separates from the liquid.
- 1 tablespoon coconut oil
- 1 -2 tablespoon allulose or sweetener of choice, to sweeten the filling
Instructions
- Melt half of the chocolate. I did this in a pot over a low heat, but you can use a microwave, too. If you're using unsweetened chocolate, sweeten with stevia drops to your liking once it has cooled to lukewarm (around 12 drops per 100g).
- Line a small casserole dish (mine was 10x7 inch) with parchment paper. Pour in the chocolate and spread evenly.
- Place in the fridge or freezer to harden, 5-15 minutes.
- For the filling, blend the desiccated coconut with the coconut cream, coconut oil and sweetener until soft and sticky. arounf 2 minutes. This is best done in a food processor, but you could also use an immersion blender and a tall, narrow mixing bowl.
- Spread the filling over the hardened chocolate base and press down. I ended up using only around half of the filling. Next time I'll use more to make my bark less chocolatey and more coco-nutty.
- Melt the second half of chocolate and pour over the top. Option to sprinkle shredded coconut on the top.
- Refrigerate until set - 5-15 minutes. Then cut into 15-20 pieces using a sharp knife.
Ruth Fryman
I made these and added Stevia Glycerite to the chocolate. It seized up! The first few look great. The rest... It's a good job I'm not on Bake off!
They taste delicious even though they look like a dogs dinner!
Katrin Nürnberger
Haha, it's all about the taste!!!
Catherine
Love your recipes. I’ve made this twice and both times the mix is dry and doesn’t stick to the chocolate. I love Bounty so any advice is appreciated.
Katrin Nürnberger
I think you either need to blend the mix for longer so the desiccated coconut can release its oils, or use more coconut cream. Another thought is to check whether your coconut shreds are perhaps defatted, making them drier than the ones I used?
Catherine Monelle
These are amazing. They taste just as I remember a plain Bounty bar used to taste. My only issue with them is that I can't allow myself to make them unless I'm expecting guests, because the risk of eating the lot within 24 hours is too high.
Katrin Nürnberger
That's always the problem with things that are good... haha! I tend to freeze all my sweets straight away, because then they are just a little less easily available...
Charlotte
Hi Katrin,
I love this recipe and have used it a lot, as these are favourite sweets in my house. I tend to make little balls of coconut filling covered in chocolate and they are just delicious. I normally melt 120 g of chocolate (Hotel Cocolat have awesome versions available), which is just right for using all the coconut filling.
Thank you so much for sharing this.
Kind regards,
Charlotte
Katrin
Chocolate covered snowballs - sounds perfect for this season!
gjeanieg
Thanks for all these wonderful European candy recipes, Katrin! One candy I would love to be able to replicate is Toblerone. I first tried it when living in Berlin 30 years ago, but would love to find a keto version. I searched your website but no results. Would you be interested in trying to make keto Toblerone? The shape would probably not be possible, but poured into moulds... Yum!
Katrin
THat's a great idea! I've put it on my list of dishes to experiment with!
Veronica O'Neil
Hi Katrin, you're recipe sounds amazing , can't wait to give it a try, but I am a little confused as in the introduction you say to use liquid stevia to sweeten the chocolate as the granulated sweetener is to heavy but in the ingredient list no mention of the stevia but lists 1-2 tbls granulated sweetener, I am also finding it difficult to find stevia in any form to buy. I love you're recipes and I have been trying a few out especially the microwave one's. Thank you so much
Katrin
Hi Veronica, I'm sorry if my description was confusing. The erythritol is for the coconut mixture. For the chocolate, you have different choices. Either you get yourself a chocolate with 85% or 90% cocoa solids. 90% chocolate (I like the Lindt brand) has a very low sugar content, only 0.7g per square. Or you use a sugar free chocolate such as Lily's, which is available in the US on Amazon. If you want to use a 100% chocolate, you can either make it yourself (check out my low carb chocolate recipe) using powdered erythritol or stevia, or use a 100% unsweetened chocolate such as Montezuma's, melt is very slowly and add your sweetener. 12 drops of stevia per 100g of chocolate works fine. I get my stevia drops on Amazon, you can choose all kinds of flavours. I hope this helps!
Jane
Hi Katrin,
I recently found your website and I absolutely love your recipes!! I've already made quite a few of them and they've all been delicious. Thank you.
I would like to make these bounty's. Do you think that 1-2 tablespoons of maple syrup would work instead of a granulated sweetener?
Thanks very much, Jane
Katrin
Hi Jane, great to have you here. I think using maple syrup would work fine in this recipe. Hope you'll enjoy it!
ChrissyF
So delicious! Could you use dairy cream instead of coconut cream?
Katrin
I think that should work too! Use double/heavy cream so you have the same consistency as coconut cream.
Debbie
I was just wondering if coconut milk, and coconut cream can be frozen, since you only need to use a small amount for the recipe. Thanks !
Nadine
My filling didnt stick to the bottom layer of the hard chocolate. Any idea why? It tasted delicious though.
Katrin
As long as it tasted good, I wouldn't worry about it. If you want to make sure it all stays in the right pace, you could try making bounty bars next time and just encase the filling in chocolate. That way it cannot escape!
Charlene Cope
If the chocolate is set to hard nothing will stick to it. Try adding the coconut layer the the chocolate while still slightly soft.