Keto Coconut Bars

Sweet craving? These soft, chewy Keto coconut bars are healthy dessert heaven. NO-BAKE and made with only 5 ingredients, you'll never guess these decadent-tasting candy bars are low in carbs and sugar free!

I'm a big fan of easy sugar free sweets, and this recipe ticks all my boxes. It does not require any baking, it comes together with only 5 ingredients and most importantly, it is intensely, supremely satisfying. Once you sink your teeth into a chewy coconut bar you'll know exactly what I'm talking about!

Essentially, these bars are just like a Bounty Bar or Mound Bar - but without the fussy chocolate covering and all the sugar.

The filling is the best part anyway, so why not get straight to it 😉

Jump to:

• More Reasons To Love This Recipe
• Ingredients
• Instructions
• Sweetener Options
• Variations
• Storage
• More Coconut Recipes
• Recipe

More Reasons To Love This Recipe

Filling and satisfying. Coconut is high in saturated fats, which means it is very satiating. Coconut oil is an ingredient in many Keto fat bomb recipes, including my chocolate walnut fat bombs.

Low in carbs. Regular coconut bar recipes often contain condensed milk. Condensed milk is a mixture of milk and sugar, which is simmered until it is reduced by about ⅓ and thickens. I used the coconut cream instead, which has a similar texture, but is low in carbs. Also, I am using a sugar-free sweetener. The bars are only 1.5g net carbs per serving.

I actually have a recipe for sugar free condensed milk on my website, which would also be great in this recipe. But for all of you who want a quick result, coconut cream works a treat.

Ingredients

Here are the ingredients you'll need:

• Desiccated coconut - also called shredded coconut. Check that it is unsweetened.
• Coconut cream
• Coconut oil
• Sugar-free syrup
• Dark chocolate - I melt it and drizzle it over the finished bars.

Instructions

It's simple and quick to make these bars. Here are the basic steps. For ingredient amounts and nutrition information, scroll down to the recipe card.

STEP 1

Place all ingredients except the chocolate in a food processor or stand mixer and blend away until the coconut shreds are considerably smaller than they were at the beginning. You could use a stick blender and a tall jug as well, it'll just take a little longer.

STEP 2

Line a tray with parchment paper and fill in the sticky mixture. Take this opportunity to steal a couple of bites 🙂

STEP 3

Press the coconut filling down firmly with your hand until there are no air bubbles left. This way your bars don't fall apart later. Smooth the top with a spatula.

STEP 4

Place the tray in the fridge for 15 minutes so it firms up before cutting. The blades of the food processor warm up the coconut mix, which makes it too soft to cut straight away. I cut my mix into 24 squares.

STEP 5

Take a moment to admire your coconut squares, looking all pristine and perfect in innocent white 🙂

STEP 6

Now it's time to decorate: Melt dark or sugar free chocolate with 30 second bursts in the microwave or in a water bath (you place a bowl with chocolate into a larger bowl half-filled with boiled water).

Pour the chocolate into a sturdy plastic bag and pierce a hole into the bottom with a needle. Drizzle the chocolate over the bars and return to the fridge until the chocolate has set.

Sweetener Options

I used the clear Sukrin Sugar Free Fibre Syrup in this recipe. This way, the bars ended up a lovely shade of white.

Some people don't like to use fibre syrups because they can cause a blood sugar reaction. I have never had a problem with them personally. However, if you are concerned about this, simply replace the fibre syrup with any other sugar free syrup.

I have made the recipe with the Lakanto Maple Syrup. The Lakanto syrup is not sticky like the fibre syrup. It's almost as liquid as water. I'm pleased to report that it worked just as well.

If you are after a Paleo coconut bar, you could even go for maple syrup.

You can also use for ½ cup of powdered sweetener instead of the sugar-free syrup. In this case, increase the coconut cream by ½ cup.

I don't like my sweets too sweet. If you prefer your coconut bars a little sweeter, don't hesitate to add a few drops of liquid stevia. Vanilla or coconut flavour would work well. 4 drops are equivalent to 1 teaspoon of sugar. Add only a few drops at a time so your mix doesn't end up too sweet!

Variations

The bars you see in the photos are drizzled with a dark chocolate containing 90% cocoa solids. It is very low in sugar - less than ½ teaspoon for the entire amount used in the coconut bars. A chocolate with 85% cocoa solids would still be a good option. Or you can even go for sugar-free chocolate, which is sweetened with stevia. They are more pricey, but this way you could even have a milk chocolate topping.

You can easily turn your Keto bars into homemade Bounty bars by cutting the coconut mix into rectangular shapes and dipping it into a bowl with melted chocolate. Handle the coconut shapes with 2 spoons so you don't get messy hands!

Storage

Store the bars in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

Coconut bars freeze well and they taste great frozen! Due to the high fat content, they remain chewy even straight from the freezer and you can bite into them without issues.

More Coconut Recipes

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