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 😉
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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 â…“ 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.
Chef Katrin's Tips
I cut the bars BEFORE drizzling with chocolate because I did not want the chocolate to splinter off when cutting.
Wet your knife before cutting and clean it after each cut to remove any coconut shreds that got stuck on it.
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
- Chocolate Coconut Haystacks40 Minutes
- Coconut Almond Butter Bars30 Minutes
- Coconut Flour Blondies25 Minutes
- Coconut Flour Peanut Butter Cookies14 Minutes
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Recipe
Keto No Bake Coconut Bars
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
- 3 cups / 270g desiccated coconut unsweetened
- â…“ cup / 80 ml coconut cream
- ½ cup / 120 ml sugar free syrup
- 4 tablespoon 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.
Jess
Where do you find unsweetened coconut cream? The only kind in my trap eye store us packed full of sugar.
Katrin
Hello Jess I'm not sure where you are based but here in the UK coconut cream is always unsweetened. You can find it in the international section in supermarkets - it's often used in Asian cuisine, for curries and the like
Mitzi
Coconut cream is different from cream of coconut! Read the label for ingredients. Hope this helps!
Katrin Nürnberger
That's true - here, cream of coconut is a firm bar that you can shave bits off. It's basically coconut butter.
Neil Partridge
I substituted out the sugar free syrup for xylitol. I increased coconut cream as per your instructions : TO 1/2 a cup. They were very dry & crumbly. Should the recipe say increase coconut cream BY 1/2 a cup?
Katrin
yes!!! my mistake. I've changed it in the recipe. Thanks for letting me know.
Kim
I think your carb count is way off. When I click the link for the syrup Amazon says it's 30 grams of carbs for 2 tablespoons. Your recipe calls for 1/2 a cup. Unsweetened coconut is 4 grams per 1/4 cup. Your recipe calls for 3 cups. Please help me understand the carb break down.
Katrin
Hi Kim, the Sukrin Fibre Syrup has 5 grams of carbs/5g sugar per 100 ml. That's what it says on the back of the bottle, the image is on Amazon. The entire recipe uses 120g, so 6g of sugar/total carbs. Unsweetened desiccated coconut ranges between 6.3 and 7.4 total carbs/sugar per 100g (and around 21g of fibre). The recipe uses 270g. That's roughly 20 total carbs coming from the shredded coconut for the whole recipe. I check the nutrition on the products I use and put it in my nutrition calculator. It's best to check on the actual products you use if you want to calculate the nutrition correctly and not just believe what other people say (I believe you are quoting from the Amazon reader comments - there's a lady who got her numbers mixed up there)
Vanessa
Thanks for sharing! Do they keep long?
Katrin
They do! I tend to store my sweets in the freezer because that way I don't feel I have to eat them every day, but they're fine in the fridge for a while too, in an airtight container. Maybe a couple of weeks?
Claira
Can you substitute coconut milk for coconut cream? I don’t think I’ve ever seen coconut cream at the grocery store.
Katrin
Hi there, you cannot use the coconut milk that comes in a tetra pak and is thought for drinking, it's too watery. You CAN get a tin of coconut milk, put it in the fridge, which separates the cream from the liquid. Then only use the firm bit.
Tara
What kind of sugar free syrup is it? Like sugar free maple syrup?
Thank you
Katrin
I used the clear sugar free syrup from Sukrin in this recipe. It does not taste of much on its own. If you use a maple flavoured sugar free syrup, you might be able to taste the maple and your bars would also have a yellowish/brownish tint (the recipe would still work though, just pointing this out). I once made these bars with a brown sugar alternative - Sukrin Gold - and whilst it tasted good, I was a little disappointed the colour of my coconut mix was not a pure white.
Vickie
What is the difference in carbs if you substitute the powder sweetener and increase the coconut cream. The only sugar free syrup here is called DaVinci or Torani. Have you ever heard of those, if so can you use them. They aren't a really thick syrup.
Katrin
You’d probably end up with less carbs if you use powdered sweetener as the Fibre syrup has some carbs. As for the Torani Syrup, if it’s really liquid just use a bit less initially and see how you get on. The coconut oil sticks everything together really well, so there’s a bit of give in the recipe:)
Jay
How much coconut ans coconut oil etc?
Katrin
Hello, all quantities are at the bottom of the post in the recipe card. I always give grams/ml as well as cups and ounces so you can get started wherever in the world you are 🙂
Susan
Love this recipe!!
I have an allergy to chocolate & the cocoa bean
so I replaced the chocolate with some coconut oil
mixed with some squished up blue berries as the
topping. It was yum.
Katrin
Hi Susan, this sounds so yum! Love the idea of a blueberry topping. I eat frozen blueberries and shredded coconut with yoghurt all the time.
Susan
I love coconut! Can't wait to try these. Thanks for all your amazing recipes