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
Tried this recipe? Give it a star rating below!
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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.
Jules Crouch
Hi Katrin,‘would this work with no syrup or sweetener of any kind?
Katrin Nürnberger
I think it would. The Lakanto syrup I used is not sticky at all like the fibre syrup. In fact, it is very watery.
Reggie Greenleaf
Is it possible to use Coconut Manna instead of cream and also use monkfruit sweetener instead. Would my measurements change?
Katrin Nürnberger
Isn't coconut manna fairly firm? I haven't used it in a while. As long as yours has a similar consistency to coconut cream, it should work. As for the monk fruit, are we talking a granular monkfruit erythritol mix - then yes! I've given measurements for erythritol in the post.
William Heller
I'm going to try these. They look delicious. Can I substitute coconut sugar and add more cocnut cream? Is Agave too thin? I've never seen Sukrin or any syrup sweeteners except Rice syrup, but that's carb loaded. Thanks, Bill
Katrin Nürnberger
Agave is thinner than the syrup I used, and it's less sticky. SO, if you use agave, you MAY have to use less coconut cream. I think it would be an experiment to see whether you can stick the lot together with coconut sugar and a little more coconut cream. I think it's possible, especially if you keep these cold. Try a half batch to see if it works.
Heidi
Mine wouldn't firm up. It was a bit of a sticky mess and I couldn't use hands to push down. I spread it with a spatula and hoped it would harden in the fridge. After 30 min, still soft. What did I do wrong? I used all the exact ingredients you used. The only thing I can think of is perhaps I didn't include enough shredded coconut. I didn't pack it into the cup measure, just poured it and leveled it off for each cup. I used the thick coconut cream in a can, the consistency of shortening. My coconut oil was liquid, should I have used solid instead? I used the Sukrin fiber clear syrup as well. Ideas? Should I just add more coconut till it's the desired consistency or is it ruined due to using the liquid coconut oil?
Katrin Nürnberger
Hello Heidi, I think the coconut oil was the problem. It sounds like you used MCT oil, which stays liquid at room temperature. Regular coconut oil behaves the same way as butter and this will stick the desiccated coconut together. I hoe this helps and that you'll try the recipe again some time.
Heidi
Yep, think that's the problem will make the change next time. I didn't want to waste this batch so I added about another cup of coconut (till it was a good thick consistency) and some powdered sweetener. Topped with chopped roasted almonds and melted a KETO chocolate bar w/almonds for the top. I'm storing this batch in the freezer. Last night ate 2 and was in heaven. Tasted just like an Almond Joy - so happy to have this recipe. Thanks ever so much!!!
Katrin Nürnberger
Hi Heidi, that sounds like you've not only saved this one, but turned it into something quite special! 🙂
Jannie
I want to try this recipe with the Goya unsweetened fresh frozen shredded coconut . Have you ever tried it with fresh coconut ? I wonder how much less cream I would have to use
Katrin
Hi Jannie, I have never tried that. But I agree that would probably need less cream because it's juicier.
cobugi
I'm new to Keto recipes. After I saw this recipe and a couple of others in this blog I purchased a few Keto friendly pantry items to give Keto desserts a try. I'm happy to report this recipe is a success!
I made 1/3 of the recipe (measuring ingredients was a little tricky but doable) and everything fit perfectly in my mini food processor.
The recipe is sweet enough as it is, but I did add more sweetener after tasting it as I wanted to feel more indulgent.
So glad I found this recipe and this blog! I'll be trying more recipes in the near future.
Katrin
That's so good to hear! Thanks for leaving a comment 🙂
Michelle Fritz
Used a 1/4 c powdered lakanto and more coconut oil and cream (Natures Charm coconut whipping cream is amazing), added a pinch of salt - LOVE them! Tastes so much like a mounds bar.
Katrin
Glad you liked it Michelle!!!
mmb7br
hi there - is it possible to leave the syrup out or maybe use something else instead, please? Thanks
mmb7br
pls discard my question - I just read the instructions again and the answer to my question is right there (ugh!) 😉
thanks anyway
Del
Definitely amazing. will do these again.
Robin Sawvell
Hi Katrin, thank you for this wonderful recipe. I just have a question about the coconut cream, is it the canned? And do you seperate and use just the solids or mix the liquid and solids together. When I open a can it is always seperated. Thank you!
Katrin
Yes, it's the can. Only use the firm part!