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!
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Nutritional values (per bar)
|of which Saturated||17.9||grams|
|Magnesium||45||mg (11% RDA)|
|Potassium||221||mg (11% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)
Ingredients (makes 12 bars)
I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.
- 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 350 F/ 175 C 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, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature).
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