No Bake Chocolate Coconut Bars- 4 Ingredients!


4.99 from 220 votes
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These easy keto chocolate coconut bars are made with 4 ingredients and take 5 minutes to make- You won’t stop at one! A 5-minute, easy recipe to satisfy the sweet tooth, which is also paleo, vegan, and keto friendly! 1 gram net carb. 

keto chocolate coconut bars

You guys loved the simplicity and deliciousness of my original coconut bars that I had to do one better- Add a chocolate coating to it!

Although I don’t follow a ketogenic, low carb, or sugar-free diet, I have found that snacks that fit into these lifestyles to be the most satisfying. I’d always been one to struggle to find a snack or dessert which satisfies the sweet tooth, without the urge to go back for more.

The combination of high healthy fats, no added sugar, and no processed carbs really work wonders and honestly, I have found a small serving goes a long way and my sugar cravings are slowly decreasing! 

Keto Coconut Chocolate Bars

Luckily for you, this recipe could not be any easier and takes less than 5 minutes prep time. Still sticking with the dietary friendly theme, these chocolate coconut bars are completely paleo, vegan, and keto-friendly.

When I say this recipe is fool-proof and ridiculously easy, I’m not exaggerating.

5 minutes

No baking

No sugar

4 ingredients

100% grain free and flourless

What are you waiting for?

How to make keto chocolate coconut bars 

Start by greasing a 12-count brownie pan or square pan and set aside. Then, you’ll mix together your coconut flakes, coconut oil, and maple syrup, until combined. Lightly wet your hands and place the mixture into the brownie pan/pan of choice. Freeze it for around 30 minutes, before melting the chocolate. Using two forks, dip the coconut bars in the melted chocolate until completely covered. Place on a lined plate and refrigerate until the chocolate has firmed up.

no bake chocolate coconut bars

Chocolate Coconut Bars Ingredients (and substitutions!)

  • Shredded Unsweetened coconut flakes
  • Coconut Oil
  • Sugar Free Maple Syrup (low carb and keto friendly)
  • Chocolate Chips (low carb and sugar free)

Low carb and keto sweeteners

Luckily for me, the sweeteners I use in almost all of my recipes are naturally low carb and keto-friendly. These are usually in the form of monk fruit sweetener. 

I opted to use keto maple syrup, as it provided the best sticky texture for the coconut bars. It mimicked the texture of traditional maple syrup, honey, or other like-sweeteners.

If you don’t follow a sugar-free or low carb lifestyle, any of the above-mentioned sweeteners work beautifully. 

Low carb and sugar free chocolate options

The easiest way to make a low carb and sugar free chocolate (whether it be for coating the bars or allowing to firm up into bars themselves) is to simply combine coconut oil with cocoa powder and your preferred sweetener.

Granted, not all of us have time to do this or find it easier to use a packaged chocolate alternative. Here are two tested options-

  • Paleo/Vegan/Dairy-Free- These mini chips or baking morsels by Enjoy Life are my go-to for any recipe calling for baking chocolate/chocolate chips, etc. They taste fantastic and melt beautifully.
  • Keto/Sugar free/low carb- I use these stevia sweetened chocolate chips, which are great to bake with and perfect for making chocolate desserts for my dad, who is diabetic. 

Storing and Freezing Chocolate Coconut Bars

  • To store: Keto coconut chocolate bars can either be stored at room temperature or in the refrigerator. Keep them covered at all times, or in a container. They will keep for up to 7 days, and longer in the fridge.
  • To freeze: Easily freeze these chocolate coconut keto bars to enjoy at a later time. Place the bars in a ziplock bag and store for up to 6 months in the freezer. 

Low Carb Chocolate Coconut Bars

More EASY Keto Dessert Recipes

Watch the step-by-step recipe video below

chocolate coconut bars

4 Ingredient No Bake Chocolate Coconut Bars

4.99 from 220 votes
The best and healthy way to enjoy the chocolate coconut combination, these chocolate coconut bars require no baking and are completely sugar free! A 5-minute, easy recipe to satisfy the sweet tooth, which is also paleo, vegan and keto friendly! 
Servings: 12 bars
Prep: 1 min
Cook: 5 mins
Total: 6 mins



  • Line a square pan or large loaf pan with parchment paper and set aside. Alternatively, you can grease a 12-count brownie or bar pan.
  • In a large mixing bowl, add all your ingredients and mix very well. Pour batter into the lined pan or distribute amongst the 12-count bar pan. Slightly wet your hands and press into place. Refrigerate or freeze for 30 minutes, to firm up.
  • Melt your chocolate chips of choice and individually, dip each coconut bar in the melted chocolate until coated evenly. Repeat until all the bars are evenly coated. Refrigerate until chocolate firms up.


* For a thinner chocolate coating, unless 1 cup. For a thicker chocolate coating, use a full 2 cups or more. 
4-Ingredient No Bake Chocolate Coconut Bars can keep at room temperature, in a sealed container. These bars are thick and very firm- Enjoy at room temperature. If you keep them refrigerated or frozen, ensure they are thawed completely before enjoying. 


Serving: 1BarCalories: 169kcalCarbohydrates: 5gProtein: 2gFat: 17gSodium: 9mgPotassium: 126mgFiber: 4gVitamin C: 1mgCalcium: 6mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!



Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. You know I’m going to make these! I have the monk fruit sweetener (granulated), ordering this syrup today so I can make this ASAP!

  2. I made these today…..They are AWESOME! Did 1/3 the recipe due to ingredients on hand and added a few drops of vanilla and used real maple syrup. Will definitely make again! Thanks!

  3. According to the comments in the Q & A section on the Amazon link you gave, the formula for Lily’s Chocolate Chips has changed it’s sweetener from Stevia (highlighted on the front of the package, but listed in last place in the new ingredients list) in favor of Erythritol (second ingredient on the list). The new sweetener is not only unhealthy, but has noticeably changed the overall flavor of the product. Further research for a tasty AND safe chocolate may be in order, because this recipe looks amazing and I can’t wait to try it! Thank you!

    1. Hi Candace!!! Thanks so much for letting me know- I buy these in bulk so haven’t tried the new ones, that is a bummer!

  4. Monkfruit sweetener is my latest baking favorite! I love using dairy free chocolate chips to coat anything. Your Stevia sweetened chocolate chips are one of my favorite chocolate brands to use!

  5. Hey Arman, it’s day 1 on my Vegan keto diet and this will be my go-to treat for weekends 😉 Love this! Pinned

  6. These are amazing! Definitely making again but do you have any tips on how to best dip them in the chocolate?? Mine came out looking like a hot mess – a dangerously delicious hot mess, but messy all the same

  7. Thanks for amazing recipe. I pressed 20 almonds into tops before firming up in the fridge. Then cut and dipped in chocolate. They are a lot like an almond joy ?