Low Carb Bounty Bars That Taste Like a Treat You’re Not “Allowed” to Have
Low Carb Bounty Bars That Taste Like a Treat You’re Not “Allowed” to Have
Introduction
Some desserts feel like a compromise. You eat them because they fit your goals, not because you actually want them. These low carb Bounty bars are not those desserts. These are the kind that make you stop mid-bite and think, wait, this is supposed to be keto?
If you’ve ever loved classic coconut-and-chocolate candy bars, you already know the appeal. That soft, coconut-filled center paired with a snappy chocolate coating is pure comfort. It’s the kind of candy that feels indulgent and familiar, the kind you grab without thinking when you see it in a store checkout line. Going low carb or keto often means saying goodbye to things like that, or so we’re told. Recipes like this exist to prove that rule wrong.
These homemade low carb Bounty bars bring back that familiar flavor in a way that feels intentional and satisfying, not like a sad imitation. They’re rich, creamy, coconut-forward, and coated in dark chocolate that adds depth instead of overwhelming sweetness. They don’t rely on strange ingredients or complicated techniques, which makes them even more appealing. You toast coconut, mix, chill, dip, and suddenly you have a freezer stocked with something that feels like a reward.
There’s also something quietly empowering about making candy at home. You control the ingredients, the sweetness, and the portions. You know exactly what went into them, and you know why they taste good. These bars are proof that “low carb” and “healthy” don’t have to mean boring or joyless. They can mean thoughtful, satisfying, and honestly better than the original in some ways.
Whether you’re keto, low carb, or just trying to cut back on sugar without cutting out pleasure entirely, this is one of those recipes that earns a permanent spot in your rotation.
Low Carb Bounty Bars
Ingredients
Bars
3 cups unsweetened coconut shredded
1/4 cup Swerve
1 tsp vanilla
1 cup coconut cream
1/4 cup coconut oil
Chocolate coating:
5 oz dark chocolate 75-90%
1.5 oz coconut oil
Instructions
Bars
Toast coconut in oven at 350 for 6 minutes
Once coconut cools mix with Swerve, coconut cream and coconut oil.
Place mixture in fridge for 20 minutes and then form into bars.
Place on a cookie sheet lined with parchment paper and place back in fridge for about an hour.
Chocolate coating
Place dark chocolate and coconut oil into a double broiler. If you don’t have a double broiler just place a glass bowl on top of a pot with 1 cup of water int he bottom.
Melt chocolate over medium heat stirring well. Remove from heat and let cool a little bit.
Use a wooden skewer, inserted in to the end of the bar, to hold bars while dipping them into the chocolate. Coat all sides.
Place back onto parchment paper and into fridge. Once chilled bars can be stores in a container in fridge or freezer
Helpful Tips for Perfect Results
Toasting the coconut may seem like a small step, but it makes a big difference. It deepens the coconut flavor and adds warmth that makes the bars taste richer and more candy-like. Keep an eye on it in the oven, as coconut can go from golden to burnt quickly.
When mixing the coconut filling, make sure everything is well combined. The coconut oil and coconut cream should be evenly distributed so the bars hold together and stay creamy rather than crumbly. Chilling before shaping is key. If the mixture feels too soft, give it a few extra minutes in the fridge. Cold coconut mixtures are much easier to work with and hold their shape better.
For dipping, slightly cooled chocolate works best. If it’s too hot, it can slide off the bars or melt the coconut layer underneath. Patience here pays off in a smoother, cleaner coating.
Variations and Customization Ideas
While this recipe is excellent as written, there’s room to personalize it without straying from its low carb nature. If you like a stronger coconut flavor, you can shape the bars slightly thicker so the filling really stands out.
For the chocolate coating, choose a dark chocolate you genuinely enjoy eating on its own. Since the ingredient list is short, quality matters. A higher cocoa percentage keeps the bars rich and balanced rather than overly sweet.
If you prefer smaller portions, you can form bite-sized bars or squares instead of full-sized ones. They’re perfect for portion control and easy snacking straight from the freezer.
When and How to Serve Them
These low carb Bounty bars are ideal as a make-ahead dessert. Keep them in the fridge or freezer and grab one when cravings hit. They’re especially satisfying after dinner when you want something sweet but don’t want to derail your day.
They also work beautifully for gatherings. Served straight from the fridge, they hold their shape well and feel like a thoughtful, homemade treat rather than a “diet dessert.” Pair them with coffee, tea, or even as part of a dessert platter with other low carb sweets.
Storage and Freezing Tips
Once fully chilled, store the bars in an airtight container in the refrigerator for up to one week. For longer storage, the freezer is your best friend. These bars freeze extremely well and can be kept frozen for several weeks.
When frozen, they develop an even firmer bite, which many people love. You can enjoy them straight from the freezer or let them sit at room temperature for a few minutes before eating.
Frequently Asked Questions
Are these bars fully keto-friendly?
Yes, when using the listed ingredients, they are low carb and suitable for a keto lifestyle.
Why did my bars fall apart while dipping?
They likely needed more chilling time. Make sure the bars are firm and cold before dipping.
Can I skip toasting the coconut?
You can, but toasting adds flavor and is highly recommended for the best taste.
Do these taste like store-bought Bounty bars?
They’re very close, but less sweet and more coconut-forward, which many people prefer.
