These keto bounty bars are absolutely delicious. Very similar to my coconut bars, naturally sweet coconut on the inside, with a smooth coating of chocolate mixed with butter that gives these keto bounty bars nothing to be desired for.
So when you came to the ketogenic diet, sweets and snacks like these might have been a little bit of an issue for you. The problem with ketogenic snacks and sweets is that yes, they contain less sugar, but they don’t contain any less “food”, which means you still have to put them into your macro tracker, such as MyFitnessPal or Chronometer (More accurate).
I only give you this warning, because I fell trap to this exact same situation. I ended up eating 4 in a row, and without even thinking about it they were gone within the week. That means that they are DANGEROUSLY DELICIOUS, so proceed with caution if you’re someone who might need help with some self-control.
These make a delicious keto snack, especially because they are high fat. The fat inside these little keto bounty bars is likely to satisfy any hunger urges. They are moderate in protein, so perfect for the ketogenic diet if you’re looking to moderate your protein intake and keep your carbohydrates very low.
These can be made longer and turned into keto bars if you decide that’s what you want to do, simply double the macros and you should be about accurate with longer bars that are more like a meal replacement than just a sneaky keto snack.
Keto Cherry Ripe
These can also be made with strawberries on the inside to replicate a similar taste to a cherry ripe bar, without the cherries of course. The texture on the inside lends itself well to a multitude of different coconut treat replacements that are currently on the market, except you know exactly what is going inside.
Dairy Free Keto Bounty Bar
You could easily make this recipe dairy-free by simply substituting the butter for coconut oil, subbing the chocolate for coconut oil mixed with raw cocoa and combining as the recipe notes suggest.
No Bake Coconut Keto Bounty Bars
- 80 g Unsweetened Chocolate (3 oz)
- 30 g Butter (1 oz)
- Place the desiccated coconut into a medium sized mixing bowl
- Melt the butter, and add the erythritol to the mixture, stirring through
- Combine the three ingredients, and line a loaf baking tin with partchment paper.
- Pour the mixture into the tin, and press down firmly all around to create a level top. Freeze for about 20 mins
- Once the coconut bars are solid, In a double boiler (or in the microwave) melt the butter and chocolate together.
- Slice the coconut bars into slightly large than bit sized peices, and dip them into the melted chocolate, ensuring to cover all edges.
- Let them cool, and place back in the freezer to store.
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