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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.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs6 grams
Protein7.3 grams
Fat32.3 grams
Calories356 kcal
Calories from carbs 7%, protein 9%, fat 84%
Total carbs11.6 gramsFiber5.6 gramsSugars2.5 gramsSaturated fat20.4 gramsSodium9 mg(0% RDA)Magnesium81 mg(20% RDA)Potassium327 mg(16% EMR)
Ingredients (makes 12 slices)
Chocolate base:
Coconut layer:
Chocolate coating:
Instructions
- To make the base, combine the almond flour, sweetener, coconut oil and cacao powder in a bowl and mix well.
- Line a loaf tray with baking paper, and then pour the mixture in, using wet hands to press down firmly.
- 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.
- To make the coconut layer, add the coconut, sweetener, vanilla, coconut cream and coconut oil into a large bowl and mix well.
- Scoop onto the chocolate base and press down. Return to the fridge while you make the final layer.
- Melt the chocolate with the cocoa either in a double boiler or over very low heat.
- Pour over the coconut layer.
- Refrigerate at least an hour before slicing into bars and serving.
- Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced
- Store in the freezer up to six months.
Ingredients
Instructions
- To make the base, combine the almond flour, sweetener, coconut oil and cacao powder in a bowl and mix well.
- Line a loaf tray with baking paper, and then pour the mixture in, using wet hands to press down firmly.
- 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.
- To make the coconut layer, add the coconut, sweetener, vanilla, coconut cream and coconut oil into a large bowl and mix well.
- Scoop onto the chocolate base and press down. Return to the fridge while you make the final layer.
- Melt the chocolate with the cocoa either in a double boiler or over very low heat.
- Pour over the coconut layer.
- Refrigerate at least an hour before slicing into bars and serving.
- Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced
- Store in the freezer up to six months.
Nutrition (per serving, 1 slice)
Calories356kcal
Net Carbs6g
Carbohydrates11.6g
Protein7.3g
Fat32.3g
Saturated Fat20.4g
Fiber5.6g
Sugar2.5g
Sodium9mg
Magnesium81mg
Potassium327mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 6 g | 7.3 g | 32.3 g | 356 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.2 g | 5.5 g | 61 kcal |
| Cocoa powder, raw (cacao) |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Yacon syrup, natural sweetener |
| 1.3 g | 0.1 g | 0 g | 6 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 1.1 g | 3.1 g | 2 g | 52 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla Extract, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 2 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.7 g | 0.6 g | 5.8 g | 55 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.6 g | 1.2 g | 6.6 g | 66 kcal |
| Cocoa butter, organic (cacao butter) |
| 0 g | 0 g | 3.4 g | 30 kcal |
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