Keto Bounty Bars (Coconut Chocolate Bark)

A keto bounty bar square topped with desiccated coconut.

8 votes

Keto Bounty Bars (Coconut Chocolate Bark)

This keto bounty bar chocolate bark requires just 5 minutes of prep and only 5 ingredients. My keto mounds bars are less than 1g net carbs per serve.

Prep Time5

chill time1

Total Time1 5

Course: Dessert

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 106kcal

Author: Katrin Nürnberger

Ingredients

7 oz sugar free chocolate 200g, option to use 90% dark chocolate or 100% unsweetened chocolate. Sweeten unsweetened chocolate to taste with stevia drops or allulose.

Coconut Filling

1 cup desiccated coconut unsweetened (90g)
3 tablespoon coconut cream Option to buy a can of coconut milk and chill in the fridge so the cream separates from the liquid.
1 tablespoon coconut oil
1 -2 tablespoon allulose or sweetener of choice, to sweeten the filling

Instructions

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 chocolate, sweeten with stevia drops to your liking once it has cooled to lukewarm (around 12 drops per 100g).
Line a small casserole dish (mine was 10x7 inch) with parchment paper. Pour in the chocolate and spread evenly.
Place in the fridge or freezer to harden, 5-15 minutes.
For the filling, blend the desiccated coconut with the coconut cream, coconut oil and sweetener until soft and sticky. arounf 2 minutes. This is best done in a food processor, but you could also use an immersion blender and a tall, narrow mixing bowl.
Spread the filling over the hardened chocolate base and press down. I ended up using only around half of the filling. 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. Option to sprinkle shredded coconut on the top.
Refrigerate until set - 5-15 minutes. Then cut into 15-20 pieces using a sharp knife.

Notes

0.8g net carbs per serving (assuming 15 servings).

I had around half of the coconut filling left over, but decided not to change the recipe because it would be tricky to blend only a tiny amount in a food processor. You could make little bliss balls and roll them in cocoa powder, for example. Or use more than half the filling and make your bark more coconutty - I think this is what I'll do next time.

I calculated the nutrition facts with half the coconut filling.

If you wanted, you could also make "proper" low carb Bounty Bars instead of bark - just form little bars and dip in chocolate instead! In this case, 100g/3.5 oz of chocolate would suffice

I used 100% unsweetened chocolate by Montezuma. Sweeten it to your liking with stevia drops or allulose. You could also use ready-made sugar free chocolate such as Lily's or ChocZero or 90% Lindt (no additional sweetener needed).

Nutrition