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Keto Bounty Bars

Before I get to my new video recipe, I'd like to share some exciting news. My 5-Ingredient Keto Cookies were featured on South Africa's Express Show presented by Armand Aucamp!

Now back to my recipe... I remember eating Bounty bars aka Mounds bars when I was a kid - I used to adore them. My keto & paleo version of this popular treat is nowhere as sweet as the original Bounty bars but if you follow a healthy ketogenic diet, your palate will adjust. You won't crave sugar and may even realise that you don't need any sweeteners. I love how toasting the coconut enhances the favour but you can keep the bars simple just like Vivica of The Nourished Caveman did in her Coconut Chocolate Bars.

I made several versions of my healthier Bounty bars and they were always a big hit even amongst my non-keto friends. In fact, they are so good that I included a cherry-flavoured version of these bars in my upcoming Fat Bomb Cookbook. If you are looking for more ideas, Elviira of Low-Carb, So Simple used orange zest and spirulina powder in her version of Mounds Bars. The options are endless!

Preparation time

Hands-on
Overall

Nutritional values (per bar):

4 grams 4.3 grams 5.7 grams 24.1 grams 17.9 grams 267 calories
Total Carbs8.3grams
Fiber4.3grams
Net Carbs4grams
Protein5.7grams
Fat24.1grams
of which Saturated17.9grams
Energy (calories)267kcal
Magnesium45mg (11% RDA)
Potassium221mg (11% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 12 bars):

Bars:
Chocolate coating:

I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.

Instructions:

  1. Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.
  2. If you don't have powdered Erythritol, place some granulated Erythritol in a food processor or a coffee grinder and pulse for a few seconds.
  3. Toast the coconut in the oven at 350 F/ 175 C for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.
  4. Mix the toasted coconut, Erythritol, 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place in the fridge for 30-60 minutes before serving. Keep refrigerated, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature). Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (38)

Hi Martina!
Is it possible to use desiccated coconut instead of the shredded one? It's very hard to get shredded coconut in the UK unless you order it online Frown
Thanks!
Paulina

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Hi Paulina, yes, you definitely can! Both will work great in this recipe.

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Hi Martina, I did my keto bounty bars ;) And the result was amazing. Thank you very much for this awesome blog <3 <3 <3 Thank you!  Thank you!! Thank you!! Ivana Samour

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Thank you for your kind words, Ivana!

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Could these be done with a freshly shredded coconut ? If so, I guess it should be toasted a little longer because it's very moist ? Smile

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I this that should work. Yes, I think the coconut will need more toasting/dehydrating on low temperature, although it may even work with fresh (not toasted) coconut. Let me know if you try it Smile

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Hi Martina,
I am from France, I know your blog for a while and I bought your book recently (in french Yeah !).
I have tried these Bounty Bars and they are just amazing ! I brought some at work and my coworkers just loved them !
Thank you for your work !!!
Cécile

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Thank you so much, I'm glad they did! These are popular amongst my "non-keto" friends too Smile

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Could I use Swerve to replace the ErythritolI cant wait to try these, I have been using your iphone app, i just got an ipad, and wondering if the app is different or should i just stick to iphone app Smile
Thanks luv you are awesome

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Hi Cindy, yes you can do that. I actually forgot to add it as an alternative but it's in the list of ingredients now. Swerve is slightly sweeter than Erythritol and if you prefer it less sweet, start with 3 tablespoons and see if you need more.
There are two apps: KetoDiet Basic which is the one you have, and KetoDiet that also includes the tracking feature. You can read more about the difference, our current and future plans in this post: ketodietapp.com/.../KetoDiet-App-FAQ I hope this helps Smile

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Just made these and.... they are DELICIOUS!   Just one filled me up and was BETTER than the original Mounds bar.  I really appreciate all of your hard work on these recipes.  Thank you!  Thank you!! Thank you!!

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Thank you so much for your kind words, Sophie! Smile

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Thank you!! It is SO rare to find a recipe that actually turns out to look just like the pictures, and this one did! So delicious, a wonderful find now that my husband and I are on a ketogenic diet for health reasons. (Btw, our first "lifeline" to any sweets was your Ultimate Keto Chocolate Brownies recipe, so thank you for that as well!!)
My question has to do with shelf life. I made my bars slightly smaller so I yielded 16. Will these hold okay for a couple weeks or more in the fridge? Would they freeze okay?

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Thank you so much Marcy, I really appreciate that! I'm glad you both liked my recipe! Smile I'd keep them for up to a week in the fridge (coconut milk may not last for two weeks). You can freeze the remaining bars for up to 3 months - I keep them in a ziploc bag.

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Could I swap out 85% dark chocolate with Cocao powder? What would be the amount used?

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If you do that, you'll need more cocoa butter and some extra sweetener. The ratio I use is 1/2 cup of unsweetened cocoa powder + 1/3 cup of powdered Erythritol for every 4 ounces of cocoa butter.

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Can Erythritol be used in place of powdered Erythritol?

Reply

You can try that but... Make sure you use toasted shredded coconut that is still warm from the oven so that it can dissolve the Erythritol and you don't and up with grainy texture. You can also powder granulated Erythritol in a food processor or a coffee grinder.

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Hello! Your recipes have been a godsend, they make this diet so easy! I'm in the middle of making these, and I'm finding the coconut mixture is too loose, even after being in the fridge, and they won't stick together to form a bar. What can I do?

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Hi Kate, I think you may need more coconut oil. I'm not sure why that happens - maybe the coconut milk - does it get creamy and solid when you refrigerate it? Or it might be the coconut oil - make sure you use the one that solidifies. If needed, you can use molds and place the mixture in the freezer for 30-60 minutes - then cover in each piece in chocolate. I hope this helps!

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Hi Martina, I stumbled upon your site and I am pretty excited about it!  I love carbs but I also know that I can learn to live with a low amount and take off the weight I need. I just need to browse your site and get familiar with your program, but this recipe caught my eye... I LOVE dark chocolate and coconut..yummy

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Thank you Michelle! I hope my recipes will make your low-carb diet easier! Smile

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Hi, Martina! I'd like to thank you for all your brilliant recipes! You are my go-to keto blogger. I've been on the keto diet for 5 months so far and your recipes are so helpful. And you and your crew are doing a fabulous job creating videos.
I made these Bounty Bars today and everyone in my house loved them. I was able to make 14 bars with the recipe, with some melted chocolate to spare. I will definitely make them again. Thanks again!

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Thank you for your kind words Natasha! I'm glad you liked them! Smile

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Hi if these are not kept in the fridge will they melt, or will they keep their shape?

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Yes, I'm afraid they would. I think it's ok to keep them outside fridge for 1-2 hours (travelling to work) but other than that the inside would be too soft.

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Hey! Just wondering if you have noticed 85-90% dark chocolate effecting your keto readings?
I'm sitting at a 4 right now and whilst I would give up my first born (don't worry I don't have kids) for a bounty bar, I don't want to fall out of ketosis.
Thanks! Smile

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Hi Jessica, what matters is the amount of carbs you have per meal and per day. As long as you fit within your carb allowance, you can have some dark chocolate. Also, you don't need to shoot for high ketone readings above 3 mM.

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Hi, Could you please add a yummly button to your pages? I'd really like to save your recipe to my lists!

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I'll put it in our to-do list. Thanks for the feedback!

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Absolutely delicious!! Took me a few days to get my act together to make these and they are just my all time favorite dessert now. Lucky for me, I'm crazy about coconut so this lifestyle works for me just fine. Completely love your book as well. Beautifully done. Congrats!!

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Thank you Jody! Smile

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I made this over the weekend and they are literally to die for. Will make them sweetener free next time. Thank you Martina, as always, for sharing this and all your other great recipes with us.

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Thank you Devialini!! Smile

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Thank you so much for this recipe!  My 12 yr old and I are both starting on the keto diet - her neurologist recommended we try it for her chronic migraine and I have a lot of weight to lose so I thought I'd do it with her to make it easier for her. Her most loved candy bar is mounds so I made her these as a surprise. She liked them a lot.
I'm going to make them egg shaped for Easter.

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Thank you Lara, I'm so happy to hear that!!

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These are phenomenal!! I used coconut oil instead of cocoa butter and 85% chocolate. I never thought of toasting the coconut shreds and I'm glad I did. The flavor is amazing and I only added a few drops of stevia because it was naturally sweet Smile

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Thank you Katie! I made it sweetener-free a few times and it was perfect! At least for me, there is enough sweetness from the coconut, vanilla and dark chocolate but you need to "get your palate keto-adapted" first. I know this wouldn't be sweet enough for some people but I prefer it that way Smile

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