• 1 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces sugar-free dark chocolate, chopped


  1. In a mixing bowl, combine the shredded coconut, melted coconut oil, powdered erythritol, vanilla extract, and salt. Mix well until all the ingredients are evenly incorporated.
  2. Shape the coconut mixture into rectangular bars or small bite-sized pieces, depending on your preference.
  3. Place the coconut bars on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
  4. In the meantime, melt the sugar-free dark chocolate in a microwave-safe bowl or using a double boiler.
  5. Remove the coconut bars from the refrigerator and dip each bar into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and let any excess chocolate drip off.
  6. Place the chocolate-coated bars back on the parchment-lined baking sheet and refrigerate again until the chocolate hardens.
  7. Once the chocolate has set, the homemade Keto Bounty Bars are ready to be enjoyed. Store them in an airtight container in the refrigerator.

Approximate Nutrition Information per Serving (assuming the recipe makes 10 bars):×280&!3&btvi=2&fsb=1&dtd=871

Calories: 155 Total Fat: 15g

  • Saturated Fat: 12g
  • Trans Fat: 0g Cholesterol: 0mg Sodium: 20mg Total Carbohydrates: 6g
  • Dietary Fiber: 4g
  • Sugars: 1g Protein: 2g

Please note that these values are approximate and may vary based on the specific ingredients and brands used. It’s always a good idea to double-check the nutrition information of the ingredients you use to get a more accurate calculation.