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 (I think there’s a version over in the US called 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 😉
Are these no bake coconut bars healthy?
Amazingly, yes! They contain lots of good fat and only 1.3 grams of sugars per bar!
These Keto bars are a triple coconut whammy. The recipe calls for desiccated coconut, coconut cream AND coconut oil. Coconut is a dream ingredient for anyone who’s following a low carb or Keto diet. Desiccated coconut, for example, is rich in essential nutrients and high in fibre.
Coconut is also high in saturated fats, which means it’s very satiating. Coconut oil is an ingredient in many Keto fat bomb recipes, including my chocolate walnut fat bombs.
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 1/3 and thickens. I used the coconut cream instead, which has a similar texture, but is low in carbs.
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.
How to make coconut bars – step by 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.
2.) Line a tray with parchment paper and fill in the sticky mixture. Take this opportunity to steal a couple of bites 🙂
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.
4.) Optional – smoothen the top with a spatula.
5.) 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. I decided to cut BEFORE drizzling with chocolate because I did not want the chocolate to splinter off when cutting.
TIP: Wet your knife before you cut and clean it after each cut to remove any coconut shreds that got stuck on it.
6.) Take a moment to admire your coconut squares, looking all pristine and perfect in innocent white 🙂
7.) 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 chocolate has set.
BAKER’S NOTES
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, which worked well. 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’re after a Paleo coconut bar, you could even go for maple syrup.
You can go for 1/2 cup of powdered erythritol instead of the sugar free syrup. In this case, increase the coconut cream by 1/2 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 tsp of sugar. Add only a few drops at a time so your mix doesn’t end up too sweet!
Let’s talk chocolate.
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 1/2 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. In the US, Lily’s is a good option, and in the UK there is a brand called Nicks.
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!
Coconut bars freeze well – they even taste great frozen! Store them in the fridge for 4-5 days or in the freezer for up to 3 months.
Tried this recipe? Give it a star rating below!
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Keto No Bake Coconut Bars
Ingredients
- 3 cups / 270g desiccated coconut unsweetened
- 1/3 cup / 80 ml coconut cream
- 1/2 cup / 120 ml sugar free syrup
- 4 tbsp coconut oil
- 1 oz / 30g dark or sugar free chocolate minimum 85% cocoa solids
Instructions
- Blend all ingredients in a high speed blender or with an electric mixer until and you have a moist, sticky mix. The coconut shreds should be MUCH smaller than they were before blending.
- Line a 8x5 inch pan with parchment paper and fill in the coconut mix. Press down with your hands until it's nice and firm. Smooth the top with a spatula.
- Place in the fridge for 15 minutes. Then remove and cut into pieces.
- Heat the chocolate in the microwave (30 second bursts) or in a water bath (place the bowl with chocolate into a larger bowl half-filled with boiled water. The heat gently melts the chocolate).
- Fill melted chocolate into a plastic bag and pierce a hole with a needle. Drizzle the coconut bars with the chocolate.
- Return to the fridge for 10 minutes so the chocolate firms up.
Video
Notes
Nutrition
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JON says
I used the only coconut cream I could find , which was blue dragon (tetra pack) and my bars never solidified ? I take it I must have used the wrong cream ?
Eat it as a mush anyway and it was delicious so thank you !
Katrin Nürnberger says
Hi there, if you used a coconut cream (which has the consistency of thick double cream) you should be fine. So, it could either be that your measurements were off or maybe you did not blend the desiccated coconut enough? You need to break it up into much, much smaller pieces with a mixer or a food processor. Could that have been the problem?
Mc says
I don’t think you can keep any food with coconut cream in room temperature longer than one day. Even in fridge can’t last for three days
Katrin Nürnberger says
Hi there, I was not specific enough about the storage times. I’ve updated the post – thank for pointing this out.
Ruth Heller says
These Keto Coconut Bars in your last newsletter looked so yummy! As I go crazy for the taste of coconut, I couldn’t wait to try them out.
I followed your description step by step, and within less than half an hour I could enjoy my surprisingly perfect result.
Definitely Five Stars!!!
Katrin Nürnberger says
Glad you enjoyed them!