Homemade keto bounty chocolate bars are super easy to make. The no-bake vegan recipe is sugar-free, egg-free, dairy-free, and low carb too, of course!
Store the easy sugar-free chocolate coconut bars in the fridge or freezer for a quick sweet snack, but without the typical sugar crash.
If you’re a candy bar fan, you’ll rate this one 5 stars!
This recipe was inspired by my other keto bars that even picky eaters will love.
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If you’re looking for healthy lunchbox ideas, chocolate Paleo seed bars, grain-free granola bars, or keto protein bars are sturdy enough to reach school in one piece and they won’t give your children the mid-morning sugar slump.
What are Bounty bars?
Original Bounty bars are milk chocolate-covered coconut bars. They all have a coconut-filled center and are covered with a sweet milk chocolate coating.
But once you discover how much added sugar is in one of these Bounty bars, you won’t be having them again. The original recipe is a sugar disaster.
1 Bounty bar (57g) = 34g net carbs (27.4g sugar), 2.1g protein, 14.6g fat
1 keto Bounty bar (recipe below) = 2.4g net carbs (1.8g sugar), 2.5g protein, 34.2g fat
I decided to reinvent these famous coconut bars into a healthy recipe instead. Just 1 store-bought bar has a whopping 27.4 g sugar, that’s almost 7 teaspoons of sugar!
When you realize how everyday foods raise your blood sugars, you will begin to avoid all sugar wherever you can when you are on a low-carb diet or keto diet.
Is coconut keto?
Coconut is keto as long as you don’t buy the coconut with added sugars. Thankfully, coconut is a wonderfully versatile ingredient and can be used in a variety of healthy recipes.
Nutrition of unsweetened shredded coconut per 100g: 7.3 g net carbs, 6.9 g protein, 64.5 g fat, 660 calories.
Ingredients
All the quantities and instructions are in the recipe card below.
Using a few simple ingredients has turned this junk food chocolate bar into a healthy recipe. Now you can feel reassured this keto and vegan Bounty bar will be as close to the real thing and will satisfy even the sweetest tooth.
Keto Bounty bar
- Desiccated coconut – make sure you buy the unsweetened variety. Shredded coconut is nutritious, full of fiber, and a low-carb pantry staple.
- Coconut oil – holds the recipe together. This healthy oil also makes the sweet candy bar incredibly filling and creamy.
- Coconut cream – this just adds that decadent creamy texture to your Bounty bar recipe. It’s what allows this healthy sweet bar to be free from dairy and a vegan coconut bar too.
- Vanilla extract – or vanilla essence gives the coconut filling that authentic coconut bar taste. You can also use fresh vanilla beans or vanilla paste, but these are more expensive and complicated to use.
- Sweeten+er of choice – you can use your preferred sugar substitute. I like to use the sugar alcohol granulated erythritol. But there are many sugar-free sweeteners to choose from. It’s best to use the powdered sweetener when making the chocolate shell, but if you don’t have this on hand, simply grind your granulated sugar replacement in the food processor or coffee grinder.
TOP TIP: Add enough sweetener to satisfy YOUR sweet tooth. You may require more or less than stated in the recipe card below.
Sugar-free chocolate coating
To replace the milk chocolate, you can make your own sugar-free and dairy-free chocolate coating.
- Coconut oil – melt the coconut oil before adding it to the dry ingredients
- Cocoa powder – always buy unsweetened cocoa powder (unsweetened chocolate), with no added sugars.
- Powdered sweetener – this gives the smooth rich and velvety smooth texture of real chocolate.
See the recipe card for quantities.
Instructions
This is a very quick recipe, so measure and get all your ingredients ready.
1: Make the coconut filling
Combine all the ingredients for the coconut filling into one large glass bowl. Mix well with a rubber spatula or wooden spoon.
2: Make the bars and freeze
Once the coconut mixture is mixed well and there is no visible coconut oil, press the mix into a pre-prepared rectangular dish that has been lined with baking parchment. Alternatively, you can press the coconut mixture into small mounds or roll it into balls.
Place this in the freezer for a minimum of one hour.
Once the bars have been set and are solid, cut into squares or bars.
3: Sugar-free dark chocolate coating
This is the messy part of the recipe. You don’t need a double boiler, you just mix all the ingredients for the sugar-free chocolate together.
Now one by one, hold each coconut bar with a fork and dip each one into the dark melted chocolate.
If you want really thick chocolate covering, then you may want to dip each bar 2 or 3 times.
Because the bars are frozen, the chocolate should set almost instantly each time you dip the bars.
When you have enough dark chocolate mixture on each bar, place them on a baking tray or sheet pan that has been lined with baking parchment.
Then, place the tray back into the freezer. Remove, then drizzle with more chocolate for the last time.
Hint: You can make them as bars, balls, or even little squares. It’s up to you. By making them into tiny squares, portion control is a breeze. These are rich bars, so a little goes a long way.
Variations
If you love the idea of making your own homemade candy bars at home, why not make some variations on this simple recipe?
- Deluxe – sprinkle some chopped pistachios or chopped macadamia nuts onto the drizzled chocolate.
- Berry coconut bars – add some raspberry essence to the coconut filling. You’ll make yummy sweet berry Bounty bars.
- Peanut butter bars – add 2 tbsp peanut butter to the coconut filling and sprinkle salted chopped peanuts onto the melted drizzled chocolate.
Equipment
This is such a quick and easy recipe. You likely already have all the equipment you need in your kitchen.
You only need a few large mixing bowls, a rubber spatula, a rectangular dish for setting, and some baking parchment paper.
Storage
Once you have made the keto chocolate coconut bars, they can be stored in the fridge for up to 5 days. They probably last longer but they never last more than 24 hours in our house.
For longer storage, you can also store them in the freezer for up to 3 months in an airtight container. They can be eaten defrosted, chilled, or frozen.
It’s best to eat these chilled because as you bring each one to room temperature the chocolate will begin to melt.
Top tip
If your chocolate coating begins to solidify as you dip each of the frozen bars, simply microwave for a few seconds to melt it again.
Recipe FAQ
If you haven’t heard of a Bounty chocolate bar before, these delicious bars are made in the UK. You can often find them in Australia, New Zealand, and Canada too!
Unless you purchase them at a specialty global grocery store (like World Market), no Bounty Bars are not available in the USA. However, you may be familiar with the US version of this chocolate, Mounds bar, or Almond Joy bars.
Yes! While the store-bought variety is NOT vegan, this version is! These coconut bars are dairy-free and vegan.
Thanks to the yummy tastes of moist coconut and chocolate, this bar’s official slogan are u0022the taste of paradiseu0022. Fitting, isn’t it?
Keto Bounty Bars Recipe (sugar-free coconut bars)
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Parchment Paper
Ingredients
Sugar Free Bounty Bars (coconut bars)
- 200 g desiccated/shredded coconut unsweetened
- 2 tsp vanilla extract
- 4 tbsp granulated sweetener of choice or more, to your taste
- 4 tbsp coconut cream
- 6 tbsp coconut oil melted
Sugar free chocolate coating
- 100 g coconut oil melted
- 6 tbsp powdered sweetener
- 45 g cocoa powder (unsweetened) unsweetened
- 2 tsp vanilla extract
Instructions
Sugar-Free Bounty Bars (coconut bars)
- Mix all the ingredients together until well combined.
- Spoon into a square dish lined with baking parchment/paper.
- Place in the freezer until firm enough to cut.
- Remove from the freezer and cut into bars, squares, or roll handfuls into balls. Place each one on a baking tray lined with baking parchment/paper.
- Place back the baking tray with the coconut bars back into the freezer to completely freeze and set.
Sugar-free chocolate coating
- Place all the ingredients together and mix well.
- Slowly dip each frozen bar, square, or ball into the sugar-free chocolate coating and place it on the lined baking tray. Dip each bar, square, or ball, a second time to get a thick coverage with the sugar-free chocolate coating.
- Store in the freezer for up to 1 month and in the fridge for up to 1 week.
Notes
Nutrition
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Now this is what I call a fat bomb!!! Yummy!!
The best kind huh? Enjoy x
Could this work with Stevia or erythritol? Swerve is so expensive.
Sure. I only add images or links so readers know what is available but I leave it up to the them to decide what to use as everyone has their own personal preference. I personally use Swerve or Natvia. Both are brands of erythritol and/or stevia so if you can get hold of a generic bag, then go for it. I am limited in NZ as to what I can buy. If you can’t find the confectioners sweetener, you can grind the granules in a coffee grinder or food processor. That’s a much cheaper alternative too.
Hi Libby , when do people typically consume this – as a meal replacement or as a snack ? Or a desert ?
Generally as a snack or when they have a sweet sugar craving. I wouldn’t rely on them regularly, but what a treat.
Does 1 bar equal a serving?
Yes, I hope you like them as much as I do.
I made these today and shaped the coconut mixture using silicone moulds I picked up for $2 each from Kmart. Perfect portion sizes 🙂 yum yum!
I used less sweetener than suggested and made it into 15 pieces and still found it really sweet. Which is hilarious really since I once would’ve eaten a Bounty Bar and gone back for seconds! Thanks for all these great low-carb recipes – every single one has turned out brilliantly!
Thanks Fiona, I really needed this amazing feedback today. Isn’t it amazing how our sweet tooth disappears – yay!
Coconut cream , what is it ? can I make it ? Very hard trying to do this in KSA , very limited products. Thanks just love your website
Coconut cream is the full fat version of coconut milk. Take a look here at what I use. It is generally 25% fat and about 2% carbs. It is lovely in smoothies, curries and of course these coconut bars. Oh and thank you for your sweet comment, I love making my website and helping others live low-carb the easy way.
Re Natalia’s question, I get confused with all these lovely sweet recipes. Aren’t we meant to be eating less and not wanting sweet food? I don’t understand the millions of lovely sweet recipes, its very confusing and sends mixed messages. ?
you used coco powder? for the coating?
Yes you could roll them in cocoa powder, although it won’t be coated like the picture, more of a dusting similar to truffles. But hey, that might actually be really amazing.
Hi, these are showing as 13.9 carbs in Myfitnesspal. I made 12 bars. Any advice? Thanks.
I have stopped using MyFitnessPal as so many of their values are incorrect and “user added”. They also don’t specify if it is total or net carbs (depending on the country of the user who added them) so I now use cronometer.com which are USDA values. Values also vary widely depending on which brand of various ingredients used. My values are for reference and a guide, but if you need incredibly accurate values, calculate using your brand of ingredients. Personally I don’t count anything any more, you soon get a ‘feel’ for what to use and what to avoid. I hope that makes sense and answers your question.
Help! I used regular stevia instead of powdered in the chocolate topping. How do I fix it? Dont want to ditch it. especially since I used half a cup of stevia in it (so pricey!)
Yikes, what an expensive and bitter mistake. I would cut/scrape the chocolate topping off so you can still eat the bounty bars, then keep the excessively sweetened chocolate topping and dilute it with more coconut oil and cocoa. That might save it.
Yay! Thanks for your reply. The issue isn’t that its too sweet, its that the regular stevia (granulated), won’t dissolve in the coconut oil. So its grainy. And NOT sweet. Because the sugar isn’t dissolving. Does that make sense? So it just tastes like chocolate oil. (euww) Any ideas on how to fix that? I heated it…didn’t work. I added maple syrup (but didnt want to waste more expensive ingredients) I don’t know what will help the granulated stevia dissolve in the coconut oil…
If your sweetener doesn’t dissolve, pop it back in the fridge until it is almost set then bring it out to mix again. That will distribute the granules evenly amongst the oil. Alternatively, grind the granules in the blender until it is a fine powder, then it will definitely work like a treat.
Libby these are amazing! My family absolutely love these and that’s a rare thing to have 6 people all agree and like the same thing! They are perfect. Keep up the amazing work you’re doing, I refer people to this site frequently! You’re recipes are easy and simple for every day low carbing 🙂
Love it. I agree, finding a recipe that please us all is tricky, so I’m so glad these hit the spot.
Hi Libby, I’d like to make these today but don’t have coconut cream. I do have coconut milk (in the can) and heavy whipping cream. Would either of these be a suitable replacement?
Sorry, no. It needs the fatty cream from the coconut cream which is 25% fat. The high fat helps the coconut bars to set.
Hi there I used Heavy Whipping Cream instead of Coconut Cream and they turned out great, they did set well. I keep them in the freezer and we’re always snacking on them… so addictive! Sometimes I don’t even coat them in chocolate they are just as tasty without…
Yum. I have made these the last couple of times pressed into a tin, covered in a small layer of chocolate then cut into squares.
Libby I want to thank you for paying your recipes, especially the sweets and cakes. These bounty bars are the Bomb! My favourite is the chocolate mousse, which I add frozen raspberries to. I am a New Zealander living in Italy and at times I feel quite nostalgic reading your posts .Grazie Libby. Mary.
Kia ora Mary from a very wet and windy Auckland today. I am overjoyed that you have found my website, especially as you are a kiwi abroad (it’s a bonus that you like my recipes too). If you ever want to feel at ‘home’ take a look at my Instagram, I often post pictures of NZ and our kiwi life. I lived in the UK for 13 years, I absolutely loved it, but are so grateful for every single day in Aotearoa. Libby x
Grazie Libby, i will take a look at your Instagram.
These are delicious, even though I only had granulated sweetener! Happy in Japan!
Can these be coated in melted chocolate?
Yes but choose your chocolate wisely. I love dark 90% chocolate, the others are too high in sugar and carbs.
my banting coach says Lindt chocolate 85% is what we are allowed in moderation.
What about sugar free Hershey chocolate chips? And is coconut cream same as coconut milk in the can?
In the final step of making these today…can’t wait!
I made these last night and they are great! I only added 50ml of sweetener to the topping recipe as i didn’t want the topping to be too sweet. I will definitely keep this recipe in my armour.
Loved these! I did use 1/4 c more Coconut Oil to the chocolate topping – it was too coarse otherwise (may be because I live in a very hot state). I also found them a bit too sweet, so I’ll 1/2 the sweetener in the next batch.
I love your recipes!!!
I hate coconut, is there something else I can use in its place? Thanks.
Not considering the bar is pretty much 80% coconut 😉 But stay tuned, I have some amazing sweet treat recipes coming up next month that are coconut free.
Can MCT oil be subbed for coconut oil in this recipe?
No you need the solid coconut oil to ensure the bars set in the fridge.
Hi, could I add some protein powder to these for my son, as he needs added protein to his diet as been very ill and completely depleted. I was hoping to put in lunch box.
Thankyou.
Yes you could. It would make the mixture heavier but that also might make for a sturdier bar that will survive the lunch box travels.
Love your recipes! Already made some bounties, but would like to try this recipe. I don’t have coconut cream. Can I use coconut butter (homemade) instead?
Thnx
That might work, I have never tried so can’t guarantee it I’m afraid. The coconut cream adds some more coconut flavour, fat and softness to the mixture. Play around with the quantities and let me know how it turns out 🙂
Hi Libby, Can I use whipping/double cream instead?
You could try, but I like the coconut cream for the added flavour and creamy fat it brings. If you use double/heavy cream, come back and let me know how it turns out. 🙂
Don’t know why I waited so long to make these, they are delicious, a real treat! Kids love them too, thanks Libby.
What size pan do you put these in. I used an 8×8 pan and cut them into 21 little bars. They were a little thin though. I love them though. This is my second time making them. I used xylitol in the coconut mixture and also added 1 T. Of vanilla.
Hiya!
We’re in love with your fennel and ginger granola and while I was making a batch, I had a bounty bar craving!
Can I use raw cacao powder rather than cocoa?
Thanks
I LOVE it that one of my recipes made you hanker after another 😉 Yes you can use raw cacao powder, although it does have a slightly different flavour than regular unsweetened cocoa powder. But that’s the fun, experimenting with new flavours, maybe some extra sweetener or extra vanilla perhaps?
Hi Libby,
Well, that actually worked pretty well! The raw cacao is a little more bitter, but that’s okay. I also accidentally added almond essence into the mix (didn’t read the label properly) but they taste great!.
Just one more question, when you say Coconut Cream is that the same as a creamed coconut block or more like coconut mil (the thick stuff, not the runny milk substitute)?
Thanks
Paolo
Brilliant! I’mm so glad it worked like a charm. The coconut cream I use is the liquid cream in a tin/can/carton that has roughly 25% fat and about 2% carbs. Take a look at my Low Carb Keto Shop to see all the ingredients I use.
OMG Libby. I discovered Bounty bars a few years ago around Easter time while shopping at World Market. I’d never seen them in a regular store before and my friend insisted I try them. Thank you for making this recipe! I do miss them eating Keto so this will be a nice Easter treat!
I have had this recipe saved for so long. Finally got around to making them. They are delicious. Great easy recipe. Thank you so much for sharing your expertise.
I have also made these into little balls. Bite sized yum 🙂
Cannot wait to try these Libby! After reading all the positive comments about these bad boys! Your recipes are amazing and so creative! You’re a real life saver on keto I must say! Thanks for being so wonderful! ? Keep your amazingness coming! X
Aw man, I have the best readers – ever. Big low-carb love back at ya 🙂
I’m making these for the second time. These are very delicious and easy to make. They certainly help with sugar cravings! Thank you for the recipe! ❤️
I just made these and they were so yum!! Even hubby and my 11yo loved them! I ran out of the chocolate topping but had some 95% dark chocolate in the cupboard, melted this with a tbsp of coconut oil and didnt fully dip them just squiggled some on top. Didnt add any sweetener to the melted chocolate as the coconut was sweet enough. Could only have half the bar as I found it too sweet (have not had anything sweet for 2 months). Thanks heaps for the recipe from another fellow kiwi (dying in this summer heat lol)
Hi Libby, I am going to make this later today, however I have a small request. Would you please be consistent with your measurements? I don’t understand why some of your ingredients are listed as TBSP, and some are listed as grams? Take the Coconut oil for instance. You have 6Tbsp listed for the bars, but then for the chocolate coating, you have it as 100g, when you could have just indicated 7Tbsp to keep it consistent. Sorry for the winge… I love all your recipes and hope you don’t mind the critique. Cheers! x
I just had to write and say how amazing these keto chocolate bars are. Like seriously good. I have to keep them in my freezer so i don’t eat them all at once. Thank you for making such wonderful easy family-friendly recipes, every single time.
I can’t wait to try these! I love the idea of sprinkling some nuts on too, too.
I can tell you’re a busy, busy lady! The typos made me giggle. 😉
Hi Gaye, I’m so sorry about the typos. I type waaaay too fast and Grammarly can’t catch up 😂 I hope I’ve found all the typos and fixed them now.