Keto Mounds Bars Recipe: A Guide to Guilt-Free Coconut Chocolate Bliss

For those who adore the classic combination of coconut and chocolate, but are mindful of their sugar intake, this article explores how to create your own keto-friendly version of Mounds bars. These recipes offer a satisfyingly sweet treat without the sugar rush, perfectly aligning with low-carb and ketogenic lifestyles. We'll delve into various approaches, from no-bake cups to traditional bar shapes, ensuring there's a recipe to suit every preference and skill level.

The Allure of Keto Coconut Chocolate

Many people have fond memories of indulging in Mounds or Bounty bars. However, the high sugar content of these traditional candies makes them unsuitable for those following a ketogenic or low-carb diet. The recipes presented here capture the essence of those beloved treats while utilizing sugar substitutes and wholesome ingredients. The result is a guilt-free indulgence that satisfies cravings without derailing dietary goals.

No-Bake Keto Coconut Cups: Ridiculously Easy

For a truly simple approach, consider making no-bake keto coconut cups. These treats require minimal effort and no oven time, making them perfect for busy individuals or those new to keto baking. These sweet no-bake coconut cups feature a layer of dark chocolate. Low carb chocolate coconut cups are a ridiculously easy to make, no bake recipe.

Ingredients

• Coconut butter
• Coconut oil
• Shredded unsweetened coconut
• Low-carb sweetener
• Sugar-free chocolate

Instructions

1. Line a mini-muffin pan with mini paper liners (parchment recommended for non-stick).
2. Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth.
3. Stir in shredded coconut and sweetener until combined.
4. Divide the mixture among the prepared mini muffin cups.
5. Freeze until firm, approximately 30 minutes.
6. Melt sugar-free chocolate for the topping. Alternatively, combine cocoa butter and unsweetened chocolate in a bowl set over a pan of simmering water until melted and smooth.
7. Spoon the chocolate coating over the frozen coconut cups.
8. Return to the freezer until the chocolate is set.

These little keto, sugar-free treats might also be known as “fat bombs” in the low carb world.

Keto Bounty Bars: A Step-by-Step Guide

For a more traditional bar shape, follow this recipe inspired by Bounty bars. Toasting the coconut enhances its flavor, adding depth to the final product.

Read also: Easy Low-Carb Cheese Crackers

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

Ingredients for the Chocolate Coating

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

Instructions

1. If using homemade coconut cream, prepare it a day before.
2. If you don't have powdered low-carb sweetener, pulse granulated sweetener in a food processor or coffee grinder for a few seconds.
3. Toast the coconut in the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 5-6 minutes.
4. Mix the toasted coconut, powdered sweetener, vanilla, coconut cream, and coconut oil. Adjust the mixture by adding more shredded coconut or coconut flour if too wet, or more coconut cream or milk if too dry.
5. Using your hands, create 12 bars and place them on a tray lined with baking mat or parchment paper.
6. 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.
7. Once completely melted, mix well and turn off the heat.
8. Use a wooden stick to hold the coconut bars and coat them in the dark chocolate mixture.
9. Place on a tray lined with baking mat or parchment paper.
10. Place in the fridge for 30-60 minutes before serving.

These chocolate coconut candy bars are a healthier version of the popular Mounds bars or Bounty bars. They are made with just 4 simple ingredients and don’t contain any refined sugar. They can be keto-friendly and vegan.

Tips and Variations

• Sweetness: Adjust the amount of low-carb sweetener to your liking.
• Texture: If the coconut mixture is too sticky, chill it in the fridge for 10-15 minutes. If it's too dry, add a bit more coconut cream or milk.
• Chocolate Coating: For a thinner chocolate coating, stir in about 1 tbsp of melted coconut oil to the melted chocolate.
• Flavor Variations:
  • Cherry Flavor: Add a few drops of cherry extract to the coconut mixture.
  • Mint Chocolate: Add a few drops of peppermint extract to the chocolate coating.
• Storage: Store the bars in an airtight container in the fridge for up to 1 week. For longer storage, freeze for up to 6 months, separating the layers with parchment paper.

Vegan and Keto-Friendly Adaptations

These recipes can easily be adapted to suit both vegan and keto dietary needs.

• Vegan: Ensure that the chocolate used is dairy-free.
• Keto: Use a keto-friendly sweetener such as erythritol, allulose, or stevia, and opt for dark chocolate with a high cocoa percentage (85-90%).

If you are making these keto-friendly, I recommend using ChocZero maple flavored syrup and ChocZero dark chocolate chips. ChocZero syrup is thicker and isn't diluted with water so it helps to the coconut bind better.

A Healthier Homemade Twist

This simple 4-Ingredient Mound Bars recipe offers a healthier homemade twist on the classic treat with minimal effort.

Ingredients

• Unsweetened shredded coconut
• Maple syrup or sugar-free maple flavored syrup
• Coconut cream
• Dark chocolate chips

Instructions

1. Add shredded coconut, maple syrup and coconut cream to food processor and process until everything is evenly combined.
2. Line a small sheet tray with parchment paper.
3. Use a 1.5 tbsp cookie scoop to pack in coconut mixture. You want to pack it into the scoop so that it holds together.
4. Release the scoop onto your hand and then gently shape to an oval about 2 inches long and 1 to 1.5 inches wide. Place onto parchment lined baking sheet. Repeat with remaining mixture.
5. Freeze until completely firm, about 2 hours.
6. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until smooth and melted.
7. If you want a thinner chocolate coating, stir in about 1 tbsp of melted coconut oil to make the chocolate easier to coat. The coconut oil is optional.
8. Using two forks, dip each oval into the melted chocolate, ensuring it is fully coated.
9. Let any excess chocolate drip off before placing the bar back on the parchment-lined baking sheet. Wipe off any excess or puddled chocolate from the bars.
10. If desired, drizzle additional chocolate on top for decoration. You may need to melt a little more chocolate for the drizzle.
11. Place the mound bars in the fridge for another 15 to 30 minutes to set the chocolate coating.

Choosing the Right Ingredients

• Shredded Coconut: Use finely shredded unsweetened coconut. If your coconut is not finely shredded, pulse it in a food processor until it becomes finely shredded before adding the cream and syrup.
• Coconut Cream: Chill your coconut cream for a few hours or overnight so that the cream separates and floats to the top. The recipe only uses the thick white cream and not the clearer liquid that sits at the bottom.
• Dark Chocolate Chips: Use dark chocolate chips with a high percentage of cocoa for a less sweet chocolate.

Nutritional Considerations

The estimated nutrition for the keto-friendly version of this recipe is as follows:

Read also: Keto Calorie Counting: A Detailed Guide

• Serving: 1 bar
• Calories: 152kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 13g
• Saturated Fat: 8g
• Sodium: 25mg
• Fiber: 8g
• Sugar: 1g
• Net Carbs: 2g

It is important to note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.

Read also: Magnesium Supplements for Keto

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