Keto Coconut Bars

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Nutrition facts per serving

One serving = 1 chocolate bar

Carbs
1.8g

Protein
2.4g

Fat
15.3g

Kcal.
160

Carbs

1.8g

Protein

2.4g

Fat

15.3g

Kcal.

160

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Creamy coconut filling paired with dark chocolate – that’s a combination it’s difficult to say no to.

Thankfully, our low carb version makes it possible to enjoy this combination without guilt and without losing all your weight loss progress!

They’re easy to make and one bar only has about 1.8g net carbs – making them perfect for the keto diet.

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Coconut Chocolate Bars Image #1
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Ingredients

g shredded coconut
g coconut cream
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g sugar-free chocolate
oz shredded coconut
oz coconut cream
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sugar-free chocolate
cup shredded coconut
cup coconut cream
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sugar-free chocolate

Step 1

Add all of the ingredients for the coconut filling into a middle-sized bowl and mix well.

You should be left with a slightly crumbly mass, that sticks together if pressed together.

Step 2

Fill the mass into a suitable silicone mold, like this bar silicone mold.

Press the mass down using your fingers.

Leave a little bit of space for the chocolate bottom (at least 0.2″/5mm).

Step 3

Place the silicone mold in your fridge for about 30 minutes while you proceed to the next step.

Step 4

Melt the chocolate in your microwave or by using a double boiler.
Add the chocolate to a larger bowl and place it on a pot filled with water.

Bring the water in the pot to a boil and stir from time to time until the chocolate is melted.

It’s easier to melt a bit more chocolate than what is listed on the ingredient list, as that is the amount that stays on the bars at the end.

It’s easier to pour more chocolate and catch the excess chocolate.

Step 5

Add about 2-3 tsp of the melted chocolate on top of the coconut mass.

Place the silicone mold in your freezer and let it chill for about 10 minutes.

Step 6

After the 10 minutes are over, melt the chocolate again if necessary.

Step 7

Get the silicone mold out of your freezer and press the coconut bars out of the silicone mold.

Step 8

Place the coconut bars on a baking rack with a sheet of parchment paper placed underneath it.

Step 9

Pour the melted chocolate over the bars until they are fully covered.

Save the chocolate that dripped onto the parchment paper and use it for other recipes.

Step 10

Place the finished keto coconut bars in your fridge until the chocolate is hard.
Enjoy!

Storage

Cover the low carb coconut bars with plastic wrap or place them in an air-tight container and store them in your fridge.

We recommend consuming them within 2 weeks.

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