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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.
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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.
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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.
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Hands-on Overall
Serving size bar
Nutritional values (per 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:
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!
Ingredients
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)
Calories269kcal
Net Carbs4g
Carbohydrates8.3g
Protein5.7g
Fat24g
Saturated Fat17.7g
Fiber4.3g
Sugar2.3g
Sodium7mg
Magnesium45mg
Potassium222mg
Detailed nutritional breakdown (per bar)
| Total per bar |
| 4 g | 5.7 g | 24 g | 269 kcal |
| 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 powder, dried (from vanilla beans, vanilla pods) |
| 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 |
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