Keto no bake bounty bars are amazing bars that only have 1.7 grams of net carbs, which means they make a perfect quick keto snack!
Jump to Recipe Print RecipeAlso, this recipe for Mound’s bars tastes amazing when frozen, so you can make summer keto tropical treats!
WHAT ARE KETO BOUNTY BARS?
Keto Bounty Bars are the keto version of the Bounty bars. They have no carbs and are made with sugar free and low-carb ingredients to make a super tasty keto snack!
HOW TO MAKE KETO NO BAKE BOUNTY BARS
These bars are also made with chocolate shell, and no carbs like the super popular keto bars. Best of all, they are super quick to make because you only need 4 ingredients and you don’t even need to bake them!
INGREDIENTS: KETO NO BAKE BOUNTY BAR
- Unsweetened desiccated coconut: make sure to get a brand that has no sugar and is not shredded coconut. If it is grated, it will take a bit longer to blend.
- Coconut cream: use the full fat canned coconut cream. Always shake it before you use it!
- Coconut oil: Keeps Bounty bars chewy. Best ingredient for no-bake desserts. Additionally, coconut oil solidifies under 74°F (23°C) so it will keep the bars nice and squishy.
- If using a coconut oil you don’t have to avoid a different oil, but if the coconut taste bothers you, go for refined coconut oil.
- Erythritol: To find out more about sweeteners, check out my post on the Top 4 Keto-friendly Sweeteners.
Making Keto No-Bake Coconut Bars
Bounty bars (aka keto no-bake coconut bars or no-bake Mounds bars) are made using a food processor.
To make these no-bake coconut bounty bars, follow the steps.
Step 1: Blend all the Ingredients
Make sure to put all the ingredients into the food processor. The blade helps break the coconut down into a finer texture and turns everything into a sticky mixture, which is exactly what you need to shape the Bounty bars.
Make sure you’re using melted coconut oil and not solid coconut oil.
In most cases, a minute is sufficient for the processor to blend everything into a workable raw dough.
Step 2: Press The Batter Into A Pan
Grab a 9-inch x 9-inch pan and line it with parchment paper. Using a spatula, press the raw coconut dough into the pan and smoothen out the top.
Make sure the dough is evenly and firmly pressed to prevent air pockets that will make the bars break easily.
Step 3: Freeze The Pan
To set your bars, put the pan in the freezer.The coconut oil will solidify, making the bars easier to cut into smaller portions.
The bars will need a minimum of 10 to 15 minutes in the freezer, but be careful not to freeze them for longer, or the bars will be difficult to cut.
Step 4: Cut Into Bars
To avoid the bars breaking, warm the knife under a flame. This knife trick will easily allow you to cut the bars without damaging the coconut block.
After cutting the bars, you can make them look more like bounty bars by rounding the edges with your fingers.
Step 5: Dip Into Melted Chocolate
In the final step, melt some sugar free chocolate chips and stir in coconut oil to make a coating. Then, using two forks, dip each bar in the chocolate.
Finally, place the bars on a plate covered in parchment paper, and put them back in the freezer.
This part can get a bit messy and takes some time to dip all the keto Bounty bars in chocolate, but the end result is totally worth it.
SERVING KETO NO BAKE BOUNTY BARS
These bars have mainly been made with healthy fat from coconut oil, which is indeed healthy and also good if you are on a candida diet. I have been having issues with thrush for years.
Since I eat coconut oil daily, I personally have not had issues with candida. Another positive with these bars is that they are low calorie and are very filling.
These low-carb bounty bars are soft and sweet just like bounty bars. If you have a really sweet tooth, you can add a few extra stevia drops to sweeten them more.
For the chocolate coating, I used stevia-sweetened chocolate and melted it with a bit of coconut oil, but you can also use any dark chocolate that has more than 78% cocoa.
Storing Keto No Bake Bounty Bars
You can keep these no-bake Bounty bars in a sealed container in the fridge for up to a month.
If you prefer, you can also freeze them and just take them out about 30 minutes before you want to eat.
FAQs: Keto Bounty Bar
Can I make keto Bounty bars without a food processor?
A food processor works best because it breaks the coconut down into a fine, sticky mixture. Without it, the bars won’t hold together as well, so it’s highly recommended for the right texture
Why do my keto Bounty bars fall apart?
This usually happens if the mixture isn’t pressed firmly enough into the pan or if the bars weren’t chilled long enough. Make sure the coconut mixture is tightly packed and freeze for 10–15 minutes before cutting.
Can I freeze keto Bounty bars?
Yes! These bars freeze very well. Store them in an airtight container and take them out about 30 minutes before eating. They’re especially delicious as a frozen summer treat.
Keto No Bake Bounty Bars
Course: DessertCuisine: AmericanDifficulty: Easy20
servings15
minutes30
minutes170
kcalKeto no bake bounty bars are amazing bars that only have 1.7 grams of net carbs, which means they make a perfect quick keto snack!
Ingredients
For the bars:
2 cups unsweetened desiccated coconut
⅓ cup granulated sweetener
⅓ cup coconut oil
½ cup full-fat canned coconut cream
For the chocolate coating:
6 oz sugar-free chocolate chips
1–2 drops monk fruit or stevia
2 teaspoons coconut oil
Directions
- Line a 9-inch x 9-inch pan with parchment paper and set aside.
- In a food processor, combine melted coconut oil, desiccated coconut, sweetener and coconut cream (shake the can first!).
- Process on high for about 1 minute. You may need to stop, scrape down the sides and repeat until it forms a sticky fine coconut batter.
- Press the mixture firmly into the prepared pan, making sure there are no air pockets. I like to press with my hands first then smooth the top with a spatula.
- Freeze for 10 minutes to firm up. Don’t freeze too long or the bars will be hard and break when cutting.
- Lift the coconut block out using the parchment paper and place it on a cutting board.
- Warm a sharp knife under a flame and cut the block into 20 rectangles.
- Optional: shape each rectangle with your hands to round the edges like real Bounty bars. Place them on a parchment-lined plate and freeze while you make the chocolate coating.
- Melt the sugar-free chocolate chips with coconut oil in the microwave using 30-second bursts until smooth. Add stevia or monk fruit drops if you want it sweeter.
- Using two forks, dip each bar into the melted chocolate. Place the dipped bars back on the parchment-lined plate or a cooling rack.
- Freeze again for 10–15 minutes to set the chocolate.
- Store the bars in an airtight container in the fridge for up to 4 weeks, or freeze. If frozen, defrost for 30 minutes before eating.
Notes
- You can keep these no-bake Bounty bars in a sealed container in the fridge for up to a month.
- If you prefer, you can also freeze them and just take them out about 30 minutes before you want to eat.
Nutrition Facts
20 servings per container
- Amount Per ServingCalories170
- % Daily Value *
- Total Fat
13.6g
18%
- Sodium 3.7mg 1%
- Potassium 46.2mg 1%
- Total Carbohydrate
7.3g
3%
- Dietary Fiber 5.6g 20%
- Total Sugars 0.8g
- Protein 0.7g 2%
- Vitamin C 0.1mg 1%
- Calcium 2.2mg 1%
- Iron 0.3mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
