You only need 5 ingredients for this sugar free, keto bounty bar chocolate bark! This easy sugar free dessert is a simple copycat version of Bounty Bars, only without the sugar rush. We're talking luscious dark chocolate with a soft and creamy coconut filling. Only 0.8g net carbs per generous square.
Let's talk chocolate bars. Which one pushes your buttons?
When I was a kid growing up in Germany, I used to love Bounty Bars.
Not only because I liked the taste of coconut (and I still do), but also because of the wrapper, which I thought was just wonderfully exotic. Bounty Bars made me think of summer, sunshine, tropical islands and dancing Hula on the beach.
If you consider that the furthest away from Germany I had made it back then was Denmark, you're basically talking paradise.
I haven't had a Bounty Bar in yonks. But when I waited in the supermarket checkout queue the other day, there they were, in all their Pacific-blue glory. And even though I know they would probably taste like sweetened soap, I still fancied one, for the sake of old sweet memories.
Then I had a much better idea. I'd just make my own sugar free keto bounty bars.
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!
Over the years I have made my fair share of sugar free sweets, from copycat sugar free chocolate bars and truffles to keto fat bombs and even sugar free gummy bears.
However, I've got to say this: if you like coconut, then this Keto Bounty Bar Chocolate Bark is just HEAVEN. The crunchy dark chocolate and the soft coconut filling are just perfect partners. Plus, it's SO EASY to make.
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.
So. Let's get down to the nitty-gritty and talk recipe.
Sugar Free CHOCOLATE.
I used 100% unsweetened chocolate, which I sweetened with liquid stevia. OMG what a taste EXPLOSION! My current favourite is caramel-flavoured stevia, because I think it tastes great, but regular stevia would do the trick, too. You could also use powdered erythritol to sweeten.
Granulated sweetener is not a good idea because it would be too heavy and sink to the bottom of your chocolate layer.
If you're after a milk chocolate taste, you could source a ready-made sugar free chocolate bar - there are varieties sweetened with stevia or erythritol. Alternatively, make my keto milk chocolate.
Tastes amazing and is fantastically healthy. Make sure you buy unsweetened coconut and not the sweetened version. This is what I did accidentally - a super-sized packet, no less - and almost choked on when I tasted my mix. Guys, ⅓ was icing sugar. It literally made my teeth curl.
Hard to say if I'd have found this yum before I went sugar free. Coconut has quite a bit of natural sweetness, so you don't actually need oodles of sweetener.
COCONUT CREAM AND COCONUT OIL.
One long word: Medium-Chain Triglycerides!! These superstar fatty acids have antibacterial and antiviral properties, support your immune system and are heart-healthy. Coconut cream and coconut oil help make the filling taste just as creamy, rich and irresistible as the filling of the original Bounty Bar - only better :).
I used the firm part of a can of coconut milk. The leftovers and the liquid part went into a red curry with cauliflower rice later that day.
Just a little bit of patience.... until the chocolate has fully firmed up in the fridge. Catch up on news, tidy up your eyebrows, have a nap... do ANYTHING to not touch your bark before it's hardened properly, especially if you plan to break it into generous Ottolenghi-like pieces as opposed to cutting it.
I have to admit, it's difficult, and my bark sported a couple of telltale fingerprints after I wielded my knife. Can you tell in the photo below?
Note: I cut my 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.
How to store keto bounty bars
Unless it's high summer, it's totally possible to store your keto bounty bar 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.
This sugar free chocolate bark is also great for freezing and my husband loves it straight from the freezer. Freeze for up to 3 months.
Tried this recipe? Give it a star rating below!
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Keto Bounty Bar Chocolate Barkfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 200 g sugar free chocolate or dark chocolate, minimum 85% cocoa solids (7 oz)
- 90 g desiccated coconut unsweetened (1 cup)
- 3 tablespoon coconut cream
- 1 tablespoon coconut oil
- 1 -2 tablespoon granulated sweetener
- 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 sugar free chocolate, sweeten with liquid stevia to your liking (ca 12 drops per 100g).
- Line a small casserole dish (mine was 10x7 inch) with baking paper. Pour in the chocolate and spread evenly.
- Place in the fridge to harden.
- For the filling, mix the desiccated coconut with the coconut cream, coconut oil and sweetener. This is best done in a food processor, but you could do it with a stick blender, too. You can buy canned coconut cream - or use full fat coconut milk and only use the creamy part, not the liquid part.
- Spread the filling over the hardened chocolate base and press down. I ended up using only around half of the filling. I think 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. Sprinkle some coconut on the top.
- Refrigerate until set, then cut into 15-20 pieces.
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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.
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?
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.
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...
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.
Chocolate covered snowballs - sounds perfect for this season!
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!
THat's a great idea! I've put it on my list of dishes to experiment with!
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
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!
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
Hi Jane, great to have you here. I think using maple syrup would work fine in this recipe. Hope you'll enjoy it!
Could you use dairy cream instead of coconut cream?
I think that should work too! Use double/heavy cream so you have the same consistency as coconut cream.
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 !
My filling didnt stick to the bottom layer of the hard chocolate. Any idea why? It tasted delicious though.
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!
If the chocolate is set to hard nothing will stick to it. Try adding the coconut layer the the chocolate while still slightly soft.
Great recipe! Just made this, but I actually made them look like Bounty bars... I could not resist.
Great! Thanks for your comment 🙂 Sounds like a perfect Sunday afternoon treat to me!
These are incredible! They taste just like Bounty. I used about 3/4 of the coconut filling and made the bark thicker, just like you recommended. Delicious.
Hi Lucille, so glad you like the recipe!
OMG I used to be the biggest Bounty fan ever. I love anything coconut. So trying this recipe - great idea!
Hello Janet, let me know how you get on!
I've got all ingredients and am making it now! I'm excited - I'm a Type 2 and love Bounty, but don't eat it for obvious reasons...