For those following a low-carb or ketogenic lifestyle, finding satisfying sweet treats can be a challenge. However, with this keto homemade Bounty Bars recipe, you can indulge in a classic candy bar experience without the sugar overload. Inspired by the iconic Bounty bar, this recipe delivers a rich, creamy coconut center enveloped in a smooth, chocolatey coating. These bars are quick to prepare, require only a few simple ingredients, and are perfect for a keto-friendly dessert or snack that rivals the original.
Why Choose Keto Bounty Bars?
Traditional Bounty bars are loaded with sugar and carbohydrates, making them unsuitable for a keto diet. A standard Bounty bar (approximately 58g) contains around 30-35 grams of carbohydrates. This keto-friendly version eliminates the sugar and reduces the carb content significantly, allowing you to enjoy a sweet treat while staying within your dietary guidelines.
These keto Bounty Bars offer a healthier alternative without sacrificing flavor or satisfaction. They are:
- Low-Carb: Suitable for ketogenic and low-carb diets.
- Sugar-Free: Sweetened with keto-friendly sweeteners like monk fruit or stevia.
- Gluten-Free: Made with naturally gluten-free ingredients.
- Versatile: Customizable with different flavors and coatings.
- Easy to Make: Requires minimal prep time and simple steps.
Ingredients You'll Need
This recipe uses just a handful of wholesome ingredients to create the perfect keto Bounty bars:
For the Coconut Filling:
- Shredded Unsweetened Coconut: The base of the bars, providing texture and coconut flavor. Use unsweetened shredded coconut to avoid added sugars. Toasting the coconut lightly before using it can enhance its flavor. Toast in the oven at 400°F (200°C) for 5-6 minutes, watching carefully to prevent burning.
- Coconut Cream: Makes the bars rich and creamy and helps them set. You can use the thick part of a can of refrigerated coconut milk or make your own coconut cream.
- Monkfruit Sweetener: A keto-friendly, zero-calorie sweetener that adds sweetness without spiking blood sugar. Adjust the amount to suit your taste. Other options include erythritol, allulose, or Bocha Sweet. If using granulated sweetener, you can powder it in a food processor or coffee grinder for a smoother texture.
- Coconut Oil: Helps bind the bars together. Melted coconut oil adds moisture and contributes to the overall texture.
- Vanilla Extract or Powder: Enhances the flavor of the coconut filling.
For the Chocolate Coating:
- Sugar-Free Chocolate: Use a ready-made sugar-free chocolate or dark chocolate with a high cocoa content (85-90%) to keep the sugar content low. Alternatively, you can use 100% unsweetened chocolate and sweeten it with liquid stevia or allulose to taste.
- Cocoa Butter or Coconut Oil: Makes the chocolate coating smooth and easy to work with. If you don't have cocoa butter, coconut oil works just fine.
Step-by-Step Instructions
Here's how to make your own keto Bounty bars at home:
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- Prepare the Coconut Filling:
- In a mixing bowl, combine the coconut cream, melted coconut oil, desiccated coconut, and monk fruit sweetener.
- Mix until fully combined and a sticky dough-like consistency forms. If the mixture is too wet, add more desiccated coconut. If it's too dry, add a bit more coconut cream or milk.
- Shape the Bars:
- Line an 8-inch square baking tin with parchment paper or use a silicone mold or ice tray.
- Scoop out the mixture and shape it into small bars or rectangles, approximately 2-3 inches long. Alternatively, press the mixture into silicone molds or an ice tray.
- Place the bars on a parchment-lined baking sheet.
- Chill the Bars:
- Place the baking sheet (or ice tray) in the freezer for about 20-30 minutes, or until the bars are firm and hold their shape.
- Melt the Chocolate:
- While the bars are chilling, melt the chocolate chips using a double boiler or microwave in 20-second intervals, stirring in between, until smooth.
- Coat the Bars:
- Remove the bars from the freezer and dip each one into the melted chocolate, ensuring they are fully coated.
- Use a fork to lift the bars out of the chocolate and let any excess drip off.
- Place the coated bars back on the parchment-lined baking sheet.
- Set the Chocolate:
- Return the bars to the freezer or refrigerator for another 10-15 minutes, or until the chocolate has hardened.
- Enjoy:
- Once the chocolate has set, your keto bounty bars are ready to enjoy!
Detailed Recipe: Keto Bounty Bars
Yields: Approximately 12-20 barsPrep time: 20 minutesChill time: 45 minutes
Ingredients:## Bars:
- 3 cups shredded unsweetened coconut (225 g/ 8 oz)
- ¼ cup powdered low-carb sweetener such as Allulose, Erythritol, or Swerve (40 g/ 1.4 oz)
- ½ tsp vanilla powder or 1 tbsp unsweetened vanilla extract
- 1 cup coconut cream (240 g/ 8.5 oz)
- ¼ cup virgin coconut oil (55 g/ 1.9 oz)
Chocolate coating:
- 5 oz 85-90% dark chocolate (140 g)
- 1 ½ oz cocoa butter or coconut oil (42 g)
Instructions:
- Prepare Coconut Cream (if homemade): If using homemade coconut cream, prepare it a day before.
- Powder Sweetener (if needed): If you don't have powdered low-carb sweetener, place some granulated sweetener in a food processor or a coffee grinder and pulse for a few seconds.
- Toast Coconut: Toast the coconut in the oven at 350 °F (175 °C) for 5-6 minutes.
- Mix Ingredients: Mix the toasted coconut, powdered sweetener, vanilla, coconut cream, and coconut oil. Adjust consistency as needed by adding more shredded coconut or coconut flour if too wet, or more coconut cream if too dry.
- Shape Bars: Use your hands to create 12 bars and place them on a tray lined with baking mat or parchment paper.
- Melt Chocolate: 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 medium heat.
- Coat Bars: Use a wooden stick to hold the coconut bars so you can coat them in the dark chocolate mixture from all sides.
- Chill: Place the coated bars on a tray lined with baking mat or parchment paper. Put them in the fridge for 30-60 minutes before serving.
- Storage: Keep refrigerated for up to a week or freeze for up to 6 months.
Tips and Variations
- Adjust Sweetness: Add 1/2-1 teaspoon of Sweetleaf Vanilla Cream or Coconut Drops to the filling in lieu of the sweetener specified in the recipe. Use less first and taste before you add more. Omit the sweetener if desired for a sweetener-free version. Vary the amount of sweetener to suit your tastes as well.
- Flavor Variations:
- Cherry Flavor: Add a few drops of cherry extract to the coconut mixture for a fruity twist.
- Mint Chocolate: Add a few drops of peppermint extract to the chocolate coating for a cool, minty version.
- Storage: Store the bars in an airtight container in the fridge for up to 1 week to maintain their shape. For longer storage, freeze them in a freezer-safe container for up to 6 months, separating the layers with parchment paper to prevent sticking.
- Serving: The bars are best served at room temperature, as the coconut filling softens.
- Chocolate Thickness: If the melted chocolate is a little thick, you can add a teaspoon to a tablespoon of coconut oil while the chocolate is still warm. Make sure you blend it in well before using. If you live in a hot climate, it's best not to add coconut oil to the chocolate, as it lowers the temperature at which the chocolate will melt.
Keto Bounty Bar Chocolate Bark
For a quicker and easier version, try making keto Bounty bar chocolate bark:
Ingredients:
- 7 oz sugar-free chocolate (200g), or 90% dark chocolate or 100% unsweetened chocolate
- Desiccated coconut
- Coconut cream
- Coconut oil
- Sweetener (stevia drops or allulose)
Instructions:
- Melt half of the chocolate in a pot over low heat or in the microwave. If using unsweetened chocolate, sweeten with stevia drops to your liking once it has cooled to lukewarm (around 12 drops per 100g).
- Line a small casserole dish (approximately 10x7 inch) with parchment paper.
- Pour in the melted chocolate and spread evenly.
- Place in the fridge or freezer to harden for 5-15 minutes.
- For the filling, blend the desiccated coconut with the coconut cream, coconut oil, and sweetener until soft and sticky (around 2 minutes). Use a food processor or an immersion blender.
- Spread the filling over the hardened chocolate base and press down.
- Melt the second half of the chocolate and pour over the top. Option to sprinkle shredded coconut on the top.
- Refrigerate until set for 5-15 minutes.
Saving Money on Ingredients
- Make Your Own Sugar-Free Chocolate Chips: Instead of buying expensive low-carb chocolate chips, make your own using a homemade recipe.
- Make Your Own Powdered Sweetener: To save money on powdered low-carb sweetener, you can make your own sugar-free powdered sugar in a blender or food processor.
Additional Tips
- Willpower Warning: You'll need willpower if you make a batch of these delicious bars!
- Yield: The yield from this recipe will vary depending on how big you make your bounty bars.
- Storage: Store your homemade keto bounty bars in the fridge to ensure they maintain their shape. The best way to enjoy them, though, is at room temperature, as the coconut filling softens.
- Coconut Cream Consistency: If possible, try to refrigerate a can of sugar-free coconut cream overnight in the fridge. The next day, the thick coconut cream should sit on top and the clearer coconut water/milk below. Scoop the thick cream out to use in the recipe. If you can’t get the cream on the top, shake the coconut cream well and still use it in the recipe.
- Shaping: Shape your coconut bars with your hands or alternatively place the mixture into a tray lined with baking paper. Ensure you compress the mixture firmly into the pan with a spatula to prevent your bars from fraying at the edges when you cut it up later. Freeze for 30 minutes before cutting with a sharp knife. Hand-shaping is the best way to make your bars, as you can compress them and get the right shape.
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