When I was young, I really loved eating Bounty Bars (also called Mounds Bars). They were one of my favorite sweet treats. But as we all know, those bars have a lot of sugar in them. Because of that, I made a healthier version that is perfect for a keto and paleo lifestyle.

This homemade version gives you the same coconut and chocolate taste but without the extra sugar. It is not as sweet as the original bars, but if you are used to eating low-carb food, your taste will adjust quickly and you will enjoy them just as much.

One thing I really like in this recipe is toasting the coconut. It gives a stronger and richer flavor. These bars are also very flexible. You can change the flavor easily. For example, you can make cherry flavor, orange flavor, or even mint chocolate.

This recipe is simple, tasty, and perfect for anyone who wants a healthy dessert.

Why You Will Love This Recipe

• Low in carbs – only 4g net carbs per bar
• No sugar added
• Easy to prepare at home
• You can change flavors easily
• Dairy-free recipe
• Loved by everyone, even non-keto people

Ingredients Explanation

• Shredded Unsweetened Coconut
  This is the main ingredient. It gives texture and coconut flavor.
• Powdered Low-Carb Sweetener
  Adds sweetness without sugar. You can adjust the amount.
• Vanilla Powder or Extract
  Gives a nice flavor. You can also use almond flavor instead.
• Coconut Cream
  Makes the bars soft and creamy.
• Coconut Oil
  Helps everything stick together.
• Dark Chocolate (85–90%)
  Used for coating. It has less sugar.
• Cocoa Butter or Coconut Oil
  Makes the chocolate smooth and shiny.

Flavor Variations

You can try these simple flavor changes:

• Add cherry extract for fruity taste
• Add orange zest for fresh flavor
• Add almonds on top for crunch
• Add peppermint for mint chocolate taste
• Add matcha powder for green tea flavor
• Add cinnamon for warm spice taste

Tips & Tricks

• Toast coconut lightly for better taste
• If mixture is sticky, chill it before shaping
• If mixture is dry, add more coconut cream
• Use cold hands to shape easily
• Let chocolate cool slightly before dipping
• Use a stick to dip bars neatly
• Chill bars before eating for best texture

Storage Tips

• Keep bars in fridge in a closed container for up to 1 week
• For longer time, freeze them up to 6 months
• Use baking paper between layers to stop sticking
• If frozen, leave at room temperature for a few minutes before eating

Recipe Time & Nutrition

• Hands-on time: 20 minutes
• Total time: 2 hours
• Serving size: 1 bar

Nutrition (per bar)

• Net carbs: 4g
• Protein: 5.7g
• Fat: 24g
• Calories: 269 kcal

Ingredients (Makes 12 Bars)

Bars:

• 3 cups shredded unsweetened coconut (225 g / 8 oz)
• 1/4 cup powdered low-carb sweetener such as Allulose, Erythritol or Swerve (40 g / 1.4 oz)
• 1/2 tsp vanilla powder or 1 tbsp unsweetened vanilla extract
• 1 cup coconut cream (240 g / 8.5 oz) – you can make your own
• 1/4 cup virgin coconut oil (55 g / 1.9 oz)

Chocolate Coating:

• 5 oz 85–90% dark chocolate (140 g)
• 1 1/2 oz cocoa butter or coconut oil (42 g)

Instructions

1. If you are making coconut cream at home, prepare it one day before. If not, you can use canned coconut cream.
2. If your sweetener is not powdered, put granulated sweetener in a food processor or coffee grinder. Blend for a few seconds until it becomes powder.
3. Preheat oven and toast the coconut at:
   • 175°C / 350°F (fan oven), OR
   • 195°C / 380°F (normal oven)
     for 5–6 minutes.
     Then remove and let it cool for 10 minutes.
4. In a bowl, mix:
   toasted coconut, powdered sweetener, vanilla, coconut cream, and coconut oil.
5. If the mixture is too sticky, place it in the fridge for 10–15 minutes before shaping.
6. Note:
   • If mixture is too wet → add more coconut or a little coconut flour
   • If mixture is too dry → add more coconut cream or coconut milk
7. Use your hands to shape the mixture into 12 bars.
8. Place bars on a tray lined with baking paper.
9. Put the tray in the fridge for 30–60 minutes.
10. Meanwhile, melt dark chocolate and cocoa butter using a double boiler or a bowl over hot water.
11. Once melted, mix well and turn off heat. Let it cool slightly.
12. Use a wooden stick to hold each bar and dip into chocolate.
13. Place coated bars back on lined tray.
14. Pour any extra chocolate on top.
15. Put bars in fridge again for 30–60 minutes until set.
16. Keep bars in fridge before serving.
17. Store in fridge for up to 1 week.
18. For longer storage, freeze up to 6 months.
19. Enjoy your homemade keto bounty bars!

Description

Easy homemade keto bounty bars made with coconut and dark chocolate. Sugar-free, low-carb, and very delicious.

Duration

• Prep time: 20 minutes
• Total time: 2 hours

Ingredients

Bars:

• 3 cups shredded unsweetened coconut
• 1/4 cup powdered low-carb sweetener
• 1/2 tsp vanilla powder or 1 tbsp vanilla extract
• 1 cup coconut cream
• 1/4 cup coconut oil

Chocolate Coating:

• 5 oz dark chocolate
• 1 1/2 oz cocoa butter or coconut oil

Instructions

1. Prepare coconut cream if homemade or use canned.
2. Powder the sweetener if needed.
3. Toast coconut for 5–6 minutes and cool.
4. Mix all bar ingredients together.
5. Chill mixture if sticky.
6. Shape into 12 bars.
7. Chill bars for 30–60 minutes.
8. Melt chocolate and cocoa butter.
9. Let chocolate cool slightly.
10. Dip bars into chocolate.
11. Place on tray and drizzle extra chocolate.
12. Chill again for 30–60 minutes.
13. Store in fridge or freeze for later.

Tips & Tricks

• Toast coconut for better taste
• Adjust mixture if too wet or dry
• Use cold hands for shaping
• Let chocolate cool before dipping
• Chill before eating for best texture

Nutrition (Per Bar)

• Calories: 269 kcal
• Net carbs: 4g
• Protein: 5.7g
• Fat: 24g