Best Keto Bounty Bars Dessert

If you’re following a keto or paleo diet and still want a sweet treat now and then, these Keto Bounty Bars are exactly what you need. Inspired by the nostalgic coconut-chocolate combo of traditional Bounty or Mounds bars, this version skips the sugar but keeps all the flavor. Slightly less sweet than the original, they’re deeply satisfying—and your taste buds will adapt faster than you think.

The toasted coconut base gives these bars a rich, nutty flavor that elevates them beyond your average keto snack. They’re quick to whip up, easy to customize, and just the thing when cravings hit.

Why You’ll Love These Bars

• Keto-Friendly – Only ~4g net carbs per bar

• No Added Sugar – Naturally sweetened with your choice of keto-approved sweeteners

• Fast & Easy – Minimal prep, no baking, and simple ingredients

• Dairy-Free – Perfect for lactose-intolerant eaters or those following paleo

• Customizable – Add your own twist with fruit, spices, or extracts

• Crowd-Pleaser – Even non-keto friends will ask for seconds

What You’ll Need

• Shredded Unsweetened Coconut – The heart of the recipe; pulse in a food processor for a finer texture if desired

• Powdered Keto Sweetener – Allulose is smooth and melt-friendly, but erythritol or xylitol also work

• Coconut Cream – Adds moisture and richness; choose an unsweetened version

• Coconut Oil – Helps bind the mixture (can sub with butter or ghee)

• Vanilla Extract or Powder – For a touch of classic flavor (or swap in almond extract)

• Dark Chocolate (85–90%) – Melts smoothly and keeps sugar low

• Cocoa Butter or More Coconut Oil – Helps create a glossy, melt-in-your-mouth coating

How to Make Keto Bounty Bars

1. Toast the Coconut (Optional but Recommended)
   Toast shredded coconut in a dry pan over medium heat until golden. Watch closely to avoid burning.

2. Mix the Coconut Base
   In a bowl, combine shredded coconut, coconut cream, coconut oil, sweetener, and vanilla. Mix until well combined. Chill the mixture if it’s too sticky.

3. Shape the Bars
   Using slightly wet or cold hands, shape the mixture into bars or balls. Place them on a parchment-lined tray.

4. Chill
   Refrigerate for 30 minutes or until firm.

5. Melt the Chocolate
   Melt dark chocolate with a little cocoa butter or coconut oil. Let it cool slightly before dipping the bars.

6. Dip & Set
   Use a fork or skewer to dip each bar into the chocolate. Place back on parchment and refrigerate until the coating is set.

Flavor Variations to Try

• Cherry Coconut – Add a few drops of cherry extract and a touch of beet or dragonfruit powder for color

• Citrus Zest – Mix in orange or lemon zest for a fresh twist

• Almond Joy Style – Press a whole almond on top of each bar before dipping

• Mint Chocolate – Stir peppermint extract into the melted chocolate for a cool finish

• Matcha Coconut – Add 1–2 tsp matcha powder to the coconut mixture

• Cinnamon Spice – A pinch of cinnamon adds warmth and complexity

Tips for Success

• Adjust Texture – Too dry? Add a bit more coconut cream. Too sticky? Chill before shaping.

• Cool Chocolate Slightly – Avoid overly hot chocolate to keep the coating from sliding off.

• Stick Trick – Insert a wooden skewer or toothpick for mess-free dipping.

• Storage Tip – Chill bars before serving for best texture and clean bites.

Storage Instructions

• Refrigerate – Store in an airtight container for up to 1 week.

• Freeze – Freeze in layers with parchment between for up to 6 months. Thaw for 5–10 minutes before eating.

Sugar-Free Keto Bounty Bars (Dairy-Free & Low-Carb)

Craving a rich, chocolatey treat without the sugar? These homemade keto Bounty bars are a deliciously indulgent, low-carb alternative to the classic candy bar. Made with toasted coconut, creamy coconut center, and dipped in dark chocolate, they’re dairy-free, sugar-free, and absolutely satisfying!

Course: Dessert
Prep Time: 20 minutes
Chill Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 12 bars
Calories (per serving): 269 kcal

Ingredients

• 3 cups shredded unsweetened coconut (225g / 8 oz)

• 1/4 cup powdered low-carb sweetener (40g / 1.4 oz – Allulose, Erythritol, or Swerve)

• 1/2 tsp vanilla powder or 1 tbsp unsweetened vanilla extract

• 1 cup coconut cream (240g / 8.5 oz)

• 1/4 cup virgin coconut oil (55g / 1.9 oz)

• 5 oz dark chocolate (85–90%) (140g)

• 1.5 oz cocoa butter or coconut oil (42g)

Instructions

1. Prepare Coconut Cream (if needed)
   If using homemade coconut cream, prep it a day in advance. Otherwise, canned coconut cream works great.

2. Powder the Sweetener
   If your sweetener isn’t powdered, pulse it in a blender or coffee grinder until fine.

3. Toast the Coconut
   Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–6 minutes until golden. Cool for 10 minutes.

4. Make the Coconut Base
   In a large bowl, mix the toasted coconut, powdered sweetener, vanilla, coconut cream, and coconut oil until well combined. If it’s too sticky to handle, chill in the fridge for 10–15 minutes.

5. Shape the Bars
   Form the mixture into 12 evenly sized bars. Place them on a parchment-lined tray and refrigerate for 30–60 minutes to firm up.

6. Melt the Chocolate
   In a double boiler or heatproof bowl over simmering water, melt the dark chocolate with the cocoa butter (or coconut oil). Stir until smooth and let cool slightly.

7. Dip & Coat
   Using a fork or wooden skewer, dip each bar into the melted chocolate until fully coated. Drizzle leftover chocolate over the tops for extra flair.

8. Chill & Serve
   Refrigerate the bars for another 30–60 minutes until the chocolate is set. Store in the fridge for up to 1 week or freeze for up to 6 months.

Nutrition Information (Per Bar)

• Calories: 269

• Net Carbs: 4g

• Total Carbs: 8.3g

• Fiber: 4.3g

• Sugar: 2.3g

• Fat: 24g

• Saturated Fat: 17.7g

• Protein: 5.7g

• Sodium: 7mg

• Magnesium: 45mg

• Potassium: 222mg