No-Bake Keto Coconut Chocolate Bounty Slice

Delicious coconutty Bounty Bars were one of my favourite as a kid. And while I love making my own chocolate coated keto bars, sometimes its much easier to make a slice than the individual bars.

These chocolate covered coconut fat bombs a raw version of our Bounty Bars here. There's no cooking involved in this raw slice, however if you wanted to deepen the flavour profile of the coconut, go ahead and lightly toast it as per the original recipe.

How to Make Keto Bounty Slice

Making keto bounty slice is really easy! Just follow the steps to make the base (raw or baked) and top with the creamy coconut layer finished by crunchy dark chocolate layer.

Here are a few tips that may help...

The coconut layer is quite crumbly and if stored in the fridge may separate from the base and the chocolate layer, therefore best to store in the freezer and enjoy these frozen. You could add more coconut cream if you like. This will make the coconut layer more moist and less crumbly so it will sit better on the chocolate base.

The chocolate base layer is fine as is if eaten from the freezer, but softens if eaten from the fridge. It can be baked which will keep the texture if enjoying at fridge/room temperature.

For extra flavour you can toast the shredded coconut like we did in this Keto Bounty Bar Recipe. It will make the slice even more delicious with stronger coconut flavour.

Is Dark Chocolate Keto?

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.

Step-by-step

1. To make the base, combine the almond flour, sweetener, coconut oil and cacao powder in a bowl and mix well.

   

2. Line a loaf tray with baking paper, and then pour the mixture in, using wet hands to press down firmly.

3. To make these raw, place in the freezer while you make the next layer. (Note: Based on feedback, it may be better to skip the freezing here as the bottom layer will bind better with the coconut layer if it's soft.) Alternatively, bake 12-15 minutes at 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). If you bake this layer, make sure it's completely cool before adding the coconut layer.

   

4. To make the coconut layer, add the coconut, sweetener, vanilla, coconut cream and coconut oil into a large bowl and mix well.

   

5. Scoop onto the chocolate base and press down. Return to the fridge while you make the final layer.

   

6. Melt the chocolate with the cocoa either in a double boiler or over very low heat.

   

7. Pour over the coconut layer.

   

8. Refrigerate at least an hour before slicing into bars and serving.

   

9. Note

   Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced

   

10. Store in the freezer up to six months.

    

Recipe

No-Bake Keto Coconut Chocolate Bounty Slice

★★★★★4.9 (146 ratings)

Deliciously easy low-carb bars made with no-bake chocolate almond layer topped with creamy coconut layer and ...

Hands on

15m

Overall

1h

Servings

12

6 g

Net carbs

7.3 g

Protein

32.3 g

Fat

356

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 12 slices

• Chocolate base:
• 1 ¹/₄ cup almond flour (125 g/ 4.4 oz)
• 1 ¹/₂ tbsp raw cacao or Dutch process cocoa powder (8 g/ 0.3 oz)
• 2 tbsp yacon syrup or ChocZero syrup (30 ml)
• 4 tbsp virgin coconut oil, at room temperature (60 ml)
• Coconut layer:
• 2 ¹/₂ cups shredded coconut (188 g/ 6.6 oz)
• ¹/₄ cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
• 1 tbsp unsweetened vanilla extract or seeds from 1 vanilla pod
• ³/₄ cup + 1 tbsp coconut cream (200 g/ 7.1 oz)
• 4 tbsp virgin coconut oil (60 ml)
• Chocolate coating:
• 140 g 90% dark chocolate (5 oz)
• 3 tbsp cocoa butter or virgin coconut oil (41 g/ 1.4 oz)

Instructions

1. To make the base, combine the almond flour, sweetener, coconut oil and cacao powder in a bowl and mix well.

2. Line a loaf tray with baking paper, and then pour the mixture in, using wet hands to press down firmly.

3. To make these raw, place in the freezer while you make the next layer. (Note: Based on feedback, it may be better to skip the freezing here as the bottom layer will bind better with the coconut layer if it's soft.) Alternatively, bake 12-15 minutes at 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). If you bake this layer, make sure it's completely cool before adding the coconut layer.

4. To make the coconut layer, add the coconut, sweetener, vanilla, coconut cream and coconut oil into a large bowl and mix well.

5. Scoop onto the chocolate base and press down. Return to the fridge while you make the final layer.

6. Melt the chocolate with the cocoa either in a double boiler or over very low heat.

7. Pour over the coconut layer.

8. Refrigerate at least an hour before slicing into bars and serving.

9. Note

   Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced

10. Store in the freezer up to six months.

Nutrition per serving, 1 slice

Carbs 7%Protein 9%Fat 84% of calories

Net carbs

6 g

Total carbs

14.8 g

Fiber

5.6 g

Sugars

2.5 g

Protein

7.3 g

Fat

32.3 g

Saturated fat

20.4 g

Calories

356 kcal

Sodium

9 mg · 0.4% RDA

Magnesium

81 mg · 20.3% RDA

Potassium

327 mg · 16.3% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	0.9 g	2.2 g	5.5 g	61
Cocoa powder, raw (cacao)	0.1 g	0.1 g	0.1 g	2
Yacon syrup, natural sweetener	1.3 g	0.1 g	0 g	6
Coconut oil, extra virgin	0 g	0 g	4.5 g	40
Coconut, dried, desiccated, shredded (organic, unsweetened)	1.1 g	3.1 g	2 g	52
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.2 g	0 g	0 g	1
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	2
Coconut cream, creamed coconut milk (organic, unsweetened)	0.7 g	0.6 g	5.8 g	55
Coconut oil, extra virgin	0 g	0 g	4.5 g	40
Extra dark chocolate, 90% cocoa (cacao)	1.6 g	1.2 g	6.6 g	66
Cocoa butter, organic (cacao butter)	0 g	0 g	3.4 g	30
Total	6 g	7.3 g	32.3 g	356

Serving size 1 slice

• Gluten free
• Dairy free
• Egg free
• Avocado free
• Fish free
• Beef free
• Pescatarian