For a quick sweet snack that won’t cause the regular sugar crash, store the simple sugar-free chocolate coconut bars in the refrigerator or freezer.
Fans of candy bars will give this one five stars!
Even picky eaters will enjoy these keto bars, which were inspired by my other recipes.
WHY DO BOUNTY BARS EXIST?
Coconut bars wrapped in milk chocolate make up the original Bounty bars. Each one has a centre packed with coconut and a sweet milk chocolate shell.
s s s s s s………………. Sugar disaster in the original recipe.
Instead, I chose to transform these well-known coconut bars into a nutritious meal. A single store-bought bar has a massive 27.4 g of sugar, or almost 7 teaspoons!
When following a low-carb or ketogenic diet, you will start to avoid any sugar wherever you can once you become aware of how common meals spike your blood sugar levels.
COCONUT IS IT KETO?
As long as you avoid buying coconut with added sweeteners, coconut is keto-friendly. Fortunately, coconut is a deliciously adaptable ingredient that can be utilized in many healthful recipes.
For cakes, bars, and quick cake decorations, use desiccated coconut.
Coconut flour is almost exclusively used in low-carb, keto, and naturally gluten-free baking.
sweetener of preference. Allulose, monk fruit, and powdered erythritol are common sugar substitutes.
INGREDIENTS
This junk food chocolate bar has been transformed into a healthy meal by adding a few basic ingredients. Now that you know this keto and vegan Bounty bar will be as authentic as possible and satisfy even the sweetest tooth, you can rest easy.
BOUNTY BAR FOR KETOS
Make sure to purchase unsweetened desiccated coconut. Coconut that has been shredded is a low-carb pantry staple that is nourishing and fiber-rich.
Coconut cream simply gives your Bounty bar recipe that rich, creamy feel. That is what enables this nutritious sweet treat to be dairy-free and vegan as well.
The flavor of a true coconut bar is imparted to the coconut filling by vanilla extract or essence. You can also use vanilla paste or fresh vanilla beans, but they cost more and require more effort to utilize.
You can use your favorite sugar alternative as your sweetener of choice. I enjoy using granulated erythritol sugar alcohol. Yet there are several of options for sugar-free sweeteners.
While making the chocolate shell, it’s preferable to use the powdered sweetener; but, if you don’t have any on hand, you can just ground your substitute for granulated sugar in a food processor or coffee grinder.
TOP TIP: Add enough sweetness to quench YOUR desire for sweets. The recipe card below lists the ingredients, but you may need more or less.
A CHOCOLATE COATING WITHOUT SUGAR
You may prepare your own sugar- and dairy-free chocolate coating to swap out the milk chocolate.
Melt the coconut oil before incorporating it into the dry ingredients.
Always get unsweetened cocoa powder (unsweetened chocolate) that hasn’t had any additional sugars added.
HOMEMADE KETO BOUNTY BARS
Ingredients
Bounty Bars Without Sucrose (coconut bars)
- Unsweetened desiccated/shredded coconut, 200 g (2 cups)
- Vanilla extract, two teaspoons
- 4 tablespoons of your preferred granulated sweetener, or more, depending on taste
- Coconut cream, 4 tablespoons
- 6 tablespoons of heated coconut oil
a chocolate covering without sugar
- 100 g (1/2 cup) heated coconut oil
- 6 tablespoons of sweetener in powder
- 1/2 cup of 45 g (unsweetened) cocoa powder
- Vanilla extract, two teaspoons
Instructions
- All the components should be thoroughly mixed.
- Pour into a square dish that has been lined with baking paper or parchment.
- Put in freezer until cutting-ready.
- Take the frozen food out and either cut it into bars or squares, or roll handfuls of it into balls. Put every one of them on a baking sheet covered with parchment or baking paper.
- Refreeze and arrange the coconut bars on the baking sheet by placing it back in the freezer.
a chocolate covering without sugar
- Mix well after adding all the components.
- Place each frozen bar, square, or ball on the prepared baking sheet after slowly dipping it in the sugar-free chocolate coating.
