Keto Bounty Bars
Martina Slajerova- Ready in 2h
- 4 g net carbs
- 269 kcal
- Serves 12
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Growing up, I absolutely loved Bounty Bars (or Mounds Bars, as some of you might know them). They were one of my go-to indulgences, but as you probably know, they’re packed with sugar. That’s why I’m so excited to share this keto and paleo-friendly version that’s just as satisfying, without the guilt! This version isn’t as sweet as the original, but if you’re following a keto lifestyle, you’ll find that your taste buds quickly adjust, and you might not even miss the sugar.
What I love about this recipe is how toasting the coconut really enhances its flavor. These bars are so versatile – I've even included a cherry-flavored version in my new Fat Bomb Cookbook! And if you’re looking for more creative twists, check out Elviira’s recipe from Low-Carb, So Simple, where she adds orange zest and spirulina to her Mounds Bars.
Oh, and before I forget, I’m thrilled to share that my 5-Ingredient Keto Cookies were recently featured on South Africa's Express Show presented by Armand Aucamp. I can’t tell you how honored I am to have my recipe recognized like this!
Why You’ll Love This Recipe
- Low-Carb: Only 4g net carbs per bar.
- Sugar-Free: Satisfyingly sweet without added sugar.
- Easy to Make: Just a few ingredients and steps.
- Customizable: Add flavors like cherry or orange zest.
- Dairy-Free: No need for swaps if you are lactose intolerant or have an allergy.
- Crowd-Pleaser: Loved by keto and non-keto alike!
Recipe Ingredients & Swaps
Here's a breakdown of the key ingredients for these Keto Bounty Bars, plus some swaps if needed:
- Shredded Unsweetened Coconut: The base of the bars. If you prefer a finer texture, you can pulse it in a food processor.
- Powdered Low-Carb Sweetener: Feel free to adjust the amount to suit your taste - use your preferred sweetener. Allulose works best but erythritol or xylitol are also good options.
- Vanilla Powder or Extract: Adds flavor. You can swap it with almond extract for a different twist.
- Coconut Cream: Makes the bars rich and creamy, plus it helps them set. You can make your own or use store-bought; just avoid sweetened versions.
- Coconut Oil: Helps bind the bars together. If you’re not a fan of coconut, you can use melted ghee or butter instead.
- Dark Chocolate (85-90%): Keeps it low in sugar. If you prefer unsweetened chocolate, add more sweetener to taste.
- Cocoa Butter or Coconut Oil: Makes the chocolate coating smooth. If you don’t have cocoa butter, coconut oil works just fine. Just remember that coconut oil melts at room temperature so the bars will melt faster once removed from the fridge.
Flavor Variations
These Keto Bounty Bars are incredibly versatile! Here are some tasty ways to change up the flavors:
- Cherry Flavor: Add a few drops of cherry extract to the coconut mixture for a fruity twist. Want some color? Add a tablespoon of freeze-dried dragonfruit powder or beetroot powder.
- Orange Zest: Mix in a teaspoon of freshly grated orange zest for a refreshing citrus flavor.
- Almond Joy: Press a whole almond or two on top of each bar before coating with chocolate to mimic the classic Almond Joy taste.
- Mint Chocolate: Add a few drops of peppermint extract to the chocolate coating for a cool, minty version. You can also blend in some fresh mint leaves for a green hue.
- Matcha: Mix 1-2 teaspoons of matcha powder into the coconut mixture for an earthy, green tea flavor.
- Cinnamon Spice: Add a pinch of cinnamon to the coconut mixture for a warm and spicy kick.
You can find a fun Cherry Coconut Bars and Almond Joy Bars in my Fat Bombs Book!
Tips for Making the Perfect Keto Bounty Bars
These tips will help you get the best results with your Bounty Bars:
- Toast the Coconut: For extra flavor, toast the shredded coconut until lightly golden, but keep an eye on it – it can burn quickly.
- Adjust the Mixture: If it feels too sticky, chill it in the fridge for 10-15 minutes. If it’s too dry, add a bit more coconut cream or milk. Whether you need to add some or not will depends on the coconut as some brands might be drier.
- Shape with Cold Hands: Chilling your hands with cold water helps shape the bars without them sticking.
- Let Chocolate Cool: Allow the melted chocolate to cool slightly before coating – this helps it stick better to the bars.
- Use a Wooden Stick: Inserting a wooden stick into each bar makes dipping them in chocolate easier and less messy.
- Chill Before Serving: Let the bars set in the fridge for at least 30-60 minutes before eating for the best texture.
Storage Tips
Store the bars in an airtight container in the fridge for up to 1 week, so they stay firm and ready to enjoy whenever you need a quick treat. For longer storage, you can freeze them in a freezer-safe container for up to 6 months – just separate the layers with parchment paper to prevent sticking. If frozen, simply let the frozen bars thaw at room temperature for a few minutes before eating.
Recipes You'll Love
If you enjoyed these Keto Bounty Bars, you're in for a treat! Here are some other delicious, low-carb recipes that are sure to satisfy your cravings and keep you on track with your keto lifestyle.
- Chewy Keto Chocolate Chip Granola Bars
- Low-Carb Pumpkin Cheesecake Chocolate Bars
- Chewy Keto Maple Pecan Granola Bars
- Keto Snickers Bars
- Keto Twix Bars
- Nordic Yogurt Protein Bars
Step-by-step
If using homemade, prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk. Otherwise, you can just use canned coconut cream.
If you don't have powdered low-carb sweetener like Allulose or Erythritol, place some granulated sweetener in a food processor or a coffee grinder and pulse for a few seconds.
Toast the coconut in the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.
Mix the toasted coconut, powdered sweetener, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars.
Note: If the mixture is too dry or too wet, it's down to the shredded coconut (some products may be drier and contain less fat than others, and will therefore absorb different amounts of liquids). If too wet, add more shredded coconut (doesn't have to be toasted) or a small amount of coconut flour. If too dry, add a few more tablespoons of coconut milk or coconut cream.
Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes.
Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating.
Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top.
Place in the fridge for 30-60 minutes before serving. Keep refrigerated for up to a week, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature).
For longer storage, freeze for up to 6 months. Enjoy!
Recipe
Keto Bounty Bars
★★★★★4.8These easy to make, sugar-free, delicious keto & dairy-free Bounty bars aka Mounds bars are the ultimate ...
- Hands on
- 20m
- Overall
- 2h
- Servings
- 12
- 4 g
- Net carbs
- 5.7 g
- Protein
- 24 g
- Fat
- 269
- kcal
Ingredients makes 12 bars
- Bars:
- Chocolate coating:
Instructions
If using homemade, prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk. Otherwise, you can just use canned coconut cream.
If you don't have powdered low-carb sweetener like Allulose or Erythritol, place some granulated sweetener in a food processor or a coffee grinder and pulse for a few seconds.
Toast the coconut in the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.
Mix the toasted coconut, powdered sweetener, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars.
Note: If the mixture is too dry or too wet, it's down to the shredded coconut (some products may be drier and contain less fat than others, and will therefore absorb different amounts of liquids). If too wet, add more shredded coconut (doesn't have to be toasted) or a small amount of coconut flour. If too dry, add a few more tablespoons of coconut milk or coconut cream.Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes.
Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating.
Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top.
Place in the fridge for 30-60 minutes before serving. Keep refrigerated for up to a week, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature).
For longer storage, freeze for up to 6 months. Enjoy!
Nutrition per bar
Carbs 6%Protein 9%Fat 85% of calories
- Net carbs
- 4 g
- Total carbs
- 11.5 g
- Fiber
- 4.3 g
- Sugars
- 2.3 g
- Protein
- 5.7 g
- Fat
- 24 g
- Saturated fat
- 17.7 g
- Calories
- 269 kcal
- Sodium
- 7 mg · 0.32% RDA
- Magnesium
- 45 mg · 11.2% RDA
- Potassium
- 222 mg · 11.1% EMR
Nutrition by ingredient
| Per bar | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut, dried, desiccated, shredded (organic, unsweetened) | 1.4 g | 3.8 g | 2.4 g | 63 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Coconut cream, creamed coconut milk (organic, unsweetened) | 0.9 g | 0.7 g | 6.9 g | 66 |
| Coconut oil, extra virgin | 0 g | 0 g | 4.5 g | 41 |
| Extra dark chocolate, 90% cocoa (cacao) | 1.6 g | 1.2 g | 6.7 g | 67 |
| Cocoa butter, organic (cacao butter) | 0 g | 0 g | 3.5 g | 31 |
| Total | 4 g | 5.7 g | 24 g | 269 |
Serving size bar
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (86)
Yummy. I made balls because I couldn't get the mixture to form into bars but they still taste good and are exactly the sweet treat I was looking for to satisfy that chocolate sugary mid afternoon snack craving! The kids also like them so that's a bonus!
Thank you so much! Just a tip in case it helps: if the mixture is too dry, you can add some more coconut cream. If it's too wet, add some more shredded coconut. It seems that the shredded coconut is the variable here as some products are dryer/finer than others.
I just made them, and while preparing, I tasted the batter and decided not to dip them all in chocolate. Instead, I shaped them into balls and added a bit of chocolate on top to create the perfect bite! Thank you so much!
Nice! Almost like raw macaroons!
These are absolutely delicious! They're not as sweet as bounty bars, which is perfect because you really get to taste the chocolate and coconut. Toasting is a must—it makes a big difference in flavor. Also, it’s best to use shredded coconut that isn’t too fine or dry. If you find the mixture a bit too dry or crumbly, I highly recommend adding a bit more coconut cream to help it hold together.
These set up horribly I'm so disappointed. What a waste of ingredients.
I'm sorry these didn't work for you. I too hate wasting ingredients, I get it. All I can think of is that the type of coconut you used was too dry or too wet. I did mention in the recipe that if the mixture is too dry, you need to add more coconut milk (see step 4). I've made these many times, and with lots of flavor variations, and so did many of my readers. They are totally worth the effort but you do need to be mindful of the differences in shredded coconut.
I have made these several times. They are fabulous. I am glad I came here to read the reviews. I had no idea you actually had an ap. Thank you!
Thank you so much! Yes, it was first made available 12 year ago! We've come a long way to get here 😊
These turned out ok. I wish they were chewier and gooey inside, like a real bounty bar. These are too hard inside (probably from the coconut oil). I think using a thick keto syrup with fiber in the recipe (like chocolate zero vanilla) would have made them gooey.
Or you could try Allulose syrup. I wish all these options were available back when I created this recipe! You could skip the powdered sweetener and just use the syrup, it will be amazing, I'm sure 😊
Same for me, Terri. I used coconut cream and it didn't come out anything like the picture or the way I needed it to. In an effort to salvage mine, I'm going to try refrigerating the mixture to see if it will firm up and then just spread it in a pan and pour the coating on top. Maybe it will all ce together and I didn't waste expensive ingredients to make it 😊😊 If not, it's actually still delicious and I'll stuff it in a zip lock and eat a spoonful a day 🤣🤣
I'm sorry it didn't work Robyn! Was it too wet to form the bars? Some of the other people that reported issues said the opposite (mixture too dry). The only reason I can think of (assuming you used the correct amounts) is that the shredded coconut. I noticed that some shredded coconut products were somewhat finer (smaller shavings, more powdery), drier (less fat) and may have absorbed more moisture while some (larger shavings) contain more fat (that is what I used). I will need to put a note in the recipe steps just to prevent this from happening. I've made these so many times with different flavors (matcha, orange, cherry and lemon were some of them) and it always worked. I hope you managed to salvage it and still make something delicious out of it! ❤️
Your site won't let me give it 1 star. Stays at 4.5
There is no "half" and you can only rate 1-2-3-4 or 5. If you wonder why it doesn't show 1-star that's because this recipe has been rated by 700+ people. I'm not sure why you expected your rating to have a higher value.
I'd actually rate this 10 if I could, that is how delicious these bars are. I've been making them for years and they never fail.
This was a total flop. Coconut mixture is WAY too wet to form bars. Followed instructions as given. Also I don't see how to rate it. I would give it one star. Any idea how to salvage the ingredients now?
Dear Terri, I'm sorry this didn't work for you but I'm absolutely certain my recipe is not the issue. Don't take my word for it, you can see it in the video recipe and also from the many positive reviews by others. I totally get your disappointment but maybe you should consider the fact that you may have measured it wrong or that you used a different ingredient. My best guess is that you used a very runny coconut milk, not real coconut cream. The only way to salvage it would be to add more dry ingredients like shredded coconut, or more coconut oil which will make it solid once it chills.
I’m curious how you came up with the sugar and carb amounts. For keto you’re not supposed to count erithrytol as a sugar because it doesn’t get absorbed into the blood stream. I want to make these but the macros seem off to me.
Hi Amanda, in all blog and app recipes we use verified food databases to calculate macros (you can see that when you click on individual food entries at the bottom of the post). If your tracker app gives you different results, it's more than likely incorrect.
Here's what we've done in our app to make sure users get more accurate results: Activity Tracking is Now Available in the KetoDiet App!
Our app is free to download: ketodietapp.com
As for Erythritol, most of it is not digested, and only about 20 kcal per 100 g are digested. From this, 20 kcal = 4 grams of effective (net) carbs per 100 g. When it comes to sweeteners, it's better to be safe than sorry so we make sure that all calories are accounted for. That's why it's not "zero". I hope this helps!
i opened the can of savoy coconut cream...its not cream..its more like milk. didnt work. So, not all equal.
So true! I have a few brand that I've been using for years. Some products are simply too runny. It helps if you refrigerate the cream so that any solid parts (what you need here) can easily be scooped out of the can.
I made these this morning and they taste great! I only used about 1 tbsp of erythritol and 4 squeezes of stevia liquid. One thing though....I made 28 bites instead of 12 bars and when I entered all the ingredients in my app to get the macros, they came out to be very similar to yours. BUT I made 28, not 12. I'm wondering how you got them to be only 4 net carbs each by making only 12 bars. Had I made only 12 they would have been about 8 carbs each! I'm a little sad because I did them smaller as to avoid eating 4 carbs at once but turns out I haven't avoided that at all. lol. Thanks for the recipe anyway. I'll have to seriously control my eating of these. But if you have any tips on how (or what) you used that made these so much lower in carbs than mine, that would be awesome.
Thank you Sam! All nutrition facts are calculated with our KetoDiet App and they are always shared via the app too. I assume you are using another app - not our app? Our app is ketodietapp.com
Unfortunately, this is a common issue with many apps and websites. The reason is that most use crowdsourced data and there isn't much they do to prevent errors. Their priority is quantity rather than quality. As a result, you may end up with missing or inaccurate macros. I explained more about what we do in our app to prevent this in this post: Barcode Scanning and Food Database in the KetoDiet App
We use verified sources so our calculations are accurate. I hope this helps!
Thanks so much for your response! I noticed afterwards that for some reason although I entered 1 cup of shredded coconut, the app calculated that as almost 700g which was way off lol. I corrected that and now the carbs are correct. I'm using a different app called Carb manager, but I'll check out your app! Thanks again for the response 😊
That makes sense! So the reason is that they likely have the wrong weights per cup (thus the 700 g) - in this case it's easy to spot an error like that but in many cases the differences are not so obvious. I'm glad we figured it out! 😊
Hi there,
I’m in the middle of making your bounty bars! My wet mixture is a bit dry and not coming together very well, I have more oil but sadly no more coconut cream. Any suggestions of what I could add to make it more like it should be? Normal cream? Or more oil? Thanks in advance. Dave
Hi Dave, I think the shredded coconut may be too dry (it can vary with brands). I'd use a little more coconut oil or even melted coconut butter (here's a recipe: Foolproof Homemade Coconut Butter). I hope this helps!
Hi Martina,
I love all the recipes that I have made and I have made a lot 😊 however, I have never made any of the deserts, so I tried these coconut bars just now as my husband wanted something sweet. I didn't have any of the sweetener substitutes you mentioned and so I didn't add any and although they were too difficult to bind together (probably because they were missing an ingredient) I decided to make it into a slice instead and it was delicious. Any suggestions on how to make them into bars if I don't add the sweetener?
Thanks for making such amazing recipes 😊
Thank you for your kind words, Sheila! These can definitely be made without any sweeteners (it depends on your palate which changes on a low-carb diet as you get used to foods that are less sweet). I don't think that the binding issue is linked to the omitted sweetener so I would try adding a little more coconut cream or coconut oil. Maybe the shredded coconut was more absorbent than usual and needed a little more moisture? I hope this helps!
Such a Great recepie!!I tried and didn't toast the flakes because i Really like it to be gooey! What does the toasted Version have?
And i highly recommend Not to use Coconut oil for the coating when u have a Heat wave coming to ur city 😁👍
Thank you so much!!
Thank you for your kind words! If you never tried toasting coconut then you need to do it right now 😊 They are so much more flavourful - toasting won't make it less gooey. I would still keep them in the fridge even if you use cacao butter (there is coconut oil inside so they would be too soft if left at room temperature).
I added the recipe to my fitness pal and the calorie and macros are very different than what this page suggests. I'm very confused.
236 cal/18.7C/17.7F/1.5P
It also says it has 3g fibre so that means 15.7C!
Could you please tell me how did you calculate the nutrition values? I was very careful with the ingredients I chose and the amount I entered to MFP to do the calculation
Hi Laura, this is a common issue with many apps. The reason is that most apps use crowdsourcing to build their food databases and there isn't much they do to prevent errors. Their priority is quantity rather than quality. As a result, you may end up with missing or inaccurate macros. I explained more about what we do in our app to prevent this in this post: Barcode Scanning and Food Database in the KetoDiet App
We use verified sources so our calculations are accurate. I hope this helps!
While I love these, they were a bit dryer/crumbly than I prefer. Getting ready to make my next batch I have come up with a solution for my preference. Instead of the Swerve, I’m going to use your Keto condensed milk for the sweet and gooey factor. Easy enough, since I keep it around for my coffee. Will probably need to freeze before coating, which may result in a thicker chocolate coating, but sacrifices must be made. 🤗
I love the addition of keto condensed milk! ❤️
Hi, thank you for this recipe, they are very delicious. How long are the bars savable?
Thank you and best regards,
Julia
Thank you! I keep them in the fridge for up to a week or freeze for up to 6 months.
Oh. My. Goodness!!! All is I can say is thank-you thank-you thank-you. This changes everything!!! They turned out A-M-A-Z-I-N-G!!! I made mine a bit smaller I guess getting a total of 17 bars. I’m trying to figure out the net carbs if I got 17 instead of 12?
Thank you! 17 bars would result in only 2.8 g per serving 😊
Made these few days ago and they are fantastic.. Delicious.. My favorite keto dessert