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How does the following sound to you:

A completely healthy, no bake, sugar-free candy bar that is keto-friendly and will satisfy your sweet tooth without destroying your diet.

In addition, it can easily be made paleo or vegan with small adaptations.
OH, AND you only need 4 ingredients to make them.

Sounds good?
I thought so!

This post will show you how you can easily make a healthy version of Mounds Bars/Bounty Bars at home.
They are completely guilt-free and fit perfectly with the ketogenic diet:
one keto coconut bar has only 3g net carbs while having a decent amount of fat (18g)!
 

OTHER KETO CANDY COPYCATS:

  • Healthy No Bake Keto Snickers Bars
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Twix Bars
  • Easy Keto Peanut Butter Cups (Reese’s-Inspired)
  • Keto Oreo Cookies
  •  
    Healthy No Bake Keto Coconut Bars (Homemade Bounty Bars) - Keto Fat Bombs
     

    HEALTHY COCONUT BARS INGREDIENTS:

     
    Like I wrote before, you only need 4 ingredients:

    Keto Coconut Bars Ingredients

    (You can find the exact amounts needed on the recipe card at the end of the post.)

     

  • shredded coconut: I recommend buying organic shredded coconut
  • coconut cream: coconut cream is not the same thing as coconut milk – the cream has more fat and a thicker consistency.

    You could try using the thick part of coconut milk when you can’t find coconut cream but unfortunately I haven’t tried it myself so I can’t give specific recommendations.

  • granulated erythritol:
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.

  • sugar-free chocolate or chocolate chips:
    If you can’t find sugar-free chocolate, you can use dark chocolate with a very high cocoa amount (85% or more) – those chocolate bars contain only a very small amount of sugar.
  •  


     

    HOW TO MAKE PALEO-FRIENDLY COCONUT BARS:

     
    I do consider erythritol to be a natural sweetener, so in my opinion, it’s paleo-friendly.
    If you are living paleo, you have to take a closer look at the coconut cream and the chocolate:

    – the coconut cream should not be heavily processed and should ideally only contain coconut, water, and other paleo-friendly ingredients

    – chocolate per se isn’t paleo-friendly, but you could use chocolate with a very high amount of cocoa like this one.
    I’m not an expert regarding the paleo diet – if you would like to read more about chocolate and the paleo diet I recommend this article.
     

    HOW TO MAKE VEGAN CHOCOLATE BARS:

     
    When you’re vegan, you have to look out for chocolate that doesn’t contain milk products like whey.
     
    Healthy No Bake Keto Coconut Bars (Homemade Bounty Bars) - Keto Fat Bombs
     

    HOW TO MAKE HEALTHY COCONUT BARS:

     
    1. Mix the coconut filling:
    In a small bowl, mix the shredded coconut, the coconut cream, and erythritol until you get a thick and crumbly consistency.

    The consistency shouldn’t be too wet nor to dry – the coconut filling should hold together when you press it into a form without falling apart.

     
    2. Fill into a silicone mold:
    Press the coconut filling into a rectangular silicone mold.
    (If you don’t have a silicone mold, you can use an ice tray as an alternative. It’ll be a bit more difficult to get the bars out of the form and the shape will be different but the taste will be the same!)

    Don’t fill the mold completely, leave a small amount of space for the chocolate (about 5mm or 0.2″).
    Chill the coconut filling in the fridge for 30 minutes.

     
    3. Cover with chocolate:
    Melt the chocolate with a double boiler. (This video shows you how.)
    Take the mold with the coconut filling out of the fridge and pour the chocolate over the filling. (This will be the chocolate bottom of our coconut bars.)

    Place the mold with the freshly poured chocolate back in the fridge for about 30 minutes.
    Take the coconut filling with the chocolate bottom out of the silicone mold and place the “naked” bars on a baking rack. (Make sure a baking tray with parchment paper is beneath it.)

    Pour the melted chocolate over the coconut bars and chill them again for 30 minutes.

     
    4. Serve:
    Serve cold with a cup of tea or coffee!

    Cover with plastic wrap and store in your fridge for at least 1 week.
     
     

    WATCH VIDEO INSTRUCTIONS:

    (Video moves to top on desktop.)
     


     
    Nutrition Info:
    One coconut bar (recipe makes 5) has approx. 3g net carbs (5.2g total carbs and 2.2g dietary fiber), 18g of fat, 2g protein, and 187 calories.
    Keep in mind that depending on what silicone mold you’re using, you may get more or fewer coconut bars and thus the nutrition info will change.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.

    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
     

    Category, , , , , , DifficultyIntermediate

    These completely healthy & sugar-free coconut bars are a perfect keto snack/keto fat bomb!
    With only 3g net carbs and 18g fat per bar, they have an ideal ratio for the ketogenic diet.
    With small adaptations, they can easily be made paleo or vegan and you only need 4 ingredients!

    Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Homemade Bounty Bars) - Keto Fat Bombs

    Yields5 Servings
    Prep Time1 hr 40 minsTotal Time1 hr 40 mins

     10 tbsp (60g) shredded coconut
     4 tbsp (60ml) coconut cream
     4 tbsp (56g) erythritol
    Topping:
     2.10 oz (60g) sugar-free chocolate or chocolate chips (very dark chocolate (90%) is fine as well) *start out with more melted chocolate because this will make the pouring easier

    1

    Mix the shredded coconut, the coconut cream and the erythritol in a small bowl until you get a thick but crumbly consistency.
    The coconut filling should hold together but should not be watery or too dry.

    2

    Press the coconut filling into a rectangular silicone mold.
    Leave a small space for the chocolate (about 5mm or 0.2 inches).
    Chill the coconut filling in the fridge for 30 minutes.

    3

    While the coconut filling is chilling in the fridge, melt the chocolate using a double boiler.
    Pour the melted chocolate into the silicone mold and chill again for 30 minutes.

    4

    Pop the coconut filling with the chocolate bottom out of the silicone mold and place the bars on a baking rack (with a baking tray lined with parchment paper beneath it.)
    Pour the rest of the melted chocolate over the coconut bars and chill again for 30 minutes.

    5

    Serve with a cup of tea or coffee!
     
     
    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 bar

    Servings 5


    Amount Per Serving
    Calories 187
    % Daily Value *
    Total Fat 18g28%
    Total Carbohydrate 5.2g2%
    Dietary Fiber 2.2g9%
    Protein 2g4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     10 tbsp (60g) shredded coconut
     4 tbsp (60ml) coconut cream
     4 tbsp (56g) erythritol
    Topping:
     2.10 oz (60g) sugar-free chocolate or chocolate chips (very dark chocolate (90%) is fine as well) *start out with more melted chocolate because this will make the pouring easier

    Directions

    1

    Mix the shredded coconut, the coconut cream and the erythritol in a small bowl until you get a thick but crumbly consistency.
    The coconut filling should hold together but should not be watery or too dry.

    2

    Press the coconut filling into a rectangular silicone mold.
    Leave a small space for the chocolate (about 5mm or 0.2 inches).
    Chill the coconut filling in the fridge for 30 minutes.

    3

    While the coconut filling is chilling in the fridge, melt the chocolate using a double boiler.
    Pour the melted chocolate into the silicone mold and chill again for 30 minutes.

    4

    Pop the coconut filling with the chocolate bottom out of the silicone mold and place the bars on a baking rack (with a baking tray lined with parchment paper beneath it.)
    Pour the rest of the melted chocolate over the coconut bars and chill again for 30 minutes.

    5

    Serve with a cup of tea or coffee!
     
     
    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)

     

     
    Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Homemade Bounty Bars)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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