Keto Bounty Bars (Coconut Chocolate Bark)
User Reviews
5
Keto Bounty Bars (Coconut Chocolate Bark)
Description
Keto Bounty Bars (Coconut Chocolate Bark) deliver a rich chocolate and coconut dessert adapted for low-carb diets. The recipe starts by melting half of the chocolate to form a base layer, chilled until hardened. The coconut filling uses unsweetened desiccated coconut blended with coconut cream, coconut oil, and a low-carb sweetener like allulose until soft and sticky. This filling is spread over the chocolate base forming a creamy yet firm layer.
Next, the remaining chocolate is melted and poured on top of the coconut filling to enclose it, optionally topped with shredded coconut for texture. Refrigeration firms the assembled bark into slices or squares. The flavor is a combination of creamy coconut and bittersweet or mildly sweetened chocolate depending on the chocolate chosen, with the recipe allowing substitutions such as 90% dark or unsweetened chocolate sweetened as preferred.
This preparation provides about 8 grams of net carbs per serving when divided into 15 pieces. The recipe notes the option to form smaller bars or bliss balls from leftover filling and chocolate, offering versatility. The bars store well chilled and provide a rich, textured treat suitable for those managing carbohydrate intake.
Ingredients
- 7 oz chocolate 200g, option to use 90% dark chocolate or 100% unsweetened chocolate. Sweeten unsweetened chocolate to taste with stevia drops or allulose, sugar free
Coconut Filling
- 1 cup desiccated coconut unsweetened (90g)
- 3 tablespoon coconut cream Option to buy a can of coconut milk and chill in the fridge so the cream separates from the liquid.
- 1 tablespoon coconut oil
- 1 -2 tablespoon allulose or sweetener of choice, to sweeten the filling
Instructions
- Melt half of the chocolate. I did this in a pot over a low heat, but you can use a microwave, too. If you're 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 (mine was 10x7 inch) with parchment paper. Pour in the chocolate and spread evenly.
- Place in the fridge or freezer to harden, 5-15 minutes.
- For the filling, blend the desiccated coconut with the coconut cream, coconut oil and sweetener until soft and sticky. arounf 2 minutes. This is best done in a food processor, but you could also use an immersion blender and a tall, narrow mixing bowl.
- Spread the filling over the hardened chocolate base and press down. I ended up using only around half of the filling. Next time I'll use more to make my bark less chocolatey and more coco-nutty.
- Melt the second half of chocolate and pour over the top. Option to sprinkle shredded coconut on the top.
- Refrigerate until set - 5-15 minutes. Then cut into 15-20 pieces using a sharp knife.
Notes
- This recipe yields approximately 15 servings, each with about 8g net carbs.
- You can adjust the sweetness of unsweetened chocolate with stevia drops to taste.
- Leftover coconut filling can be used to make small bliss balls rolled in cocoa powder.
- Alternatively, form "proper" Bounty Bars by shaping the filling into bars and dipping them in chocolate instead of using the bark method.
- Using a ready-made sugar-free chocolate like Lily's or ChocZero can simplify the process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Total Carbohydrates | 1.2g | 0% |
| Protein | 2.2g | 4% |
| Fat | 9.7g | 15% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1.5mg | 0% |
| Potassium | 0.5mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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