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I've got some exciting news! My 5-Ingredient Keto Cookies were featured on South Africa's Express Show presented by Armand Aucamp - I can't describe how honoured I am to have my recipe featured!

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!
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Hands-on Overall
Serving size bar
Nutritional values (per serving, bar)
Net carbs4 grams
Protein5.7 grams
Fat24 grams
Calories269 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs8.3 gramsFiber4.3 gramsSugars2.3 gramsSaturated fat17.7 gramsSodium7 mg(0% RDA)Magnesium45 mg(11% RDA)Potassium222 mg(11% EMR)
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
- Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.

- 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.

- 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, 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.

- 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!

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Ingredient nutritional breakdown (per serving, bar)
Net carbs | Protein | Fat | Calories |
Coconut, dried, desiccated, shredded (organic, unsweetened) |
1.4 g | 3.8 g | 2.4 g | 63 kcal |
Erythritol (natural low-carb sweetener) |
0.2 g | 0 g | 0 g | 1 kcal |
Vanilla extract, powder (vanilla bean) |
0 g | 0 g | 0 g | 1 kcal |
Coconut cream, creamed coconut milk (organic, unsweetened) |
0.9 g | 0.7 g | 6.9 g | 66 kcal |
Coconut oil, extra virgin |
0 g | 0 g | 4.5 g | 41 kcal |
Extra dark chocolate, 90% cocoa (cacao) |
1.6 g | 1.2 g | 6.7 g | 67 kcal |
Cocoa butter, organic (cacao butter) |
0 g | 0 g | 3.5 g | 31 kcal |
Total per serving, bar |
4 g | 5.7 g | 24 g | 269 kcal |
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