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.
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.
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.
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 a monk fruit sweetened 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.
More EASY Keto Dessert Recipes
- Caramel Cookie Dough Bars
- No Bake Cookie Dough Bars
- Low Carb Edible Cookie Dough
- Keto Cheesecake
- Keto Chocolate Cheesecake
Watch the step-by-step recipe video below
4 Ingredient No Bake Chocolate Coconut Bars
- 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.