These low carb chocolate coconut bars are one of my favorite treats to keep in the fridge. They’re easy to grab whenever I want something sweet without worrying about the carbs.
Think of them like a homemade, healthier version of a classic coconut chocolate bar. The coconut filling is soft and slightly sweet, and the sugar-free chocolate shell gives it that satisfying snap.
The whole recipe is super simple and doesn’t need any oven time. You just mix, shape, freeze, dip, and done.
They’re completely keto friendly and perfect for anyone cutting back on sugar. You really won’t believe these are low carb once you taste them.
Why You’ll Love This Recipe
Tastes Like a Candy Bar – These bars taste just like a Mounds or Bounty bar but without all the sugar, so you can satisfy that candy craving while staying on track with your keto goals.
Only 7 Ingredients – You just need seven simple ingredients to make these, and most of them are coconut-based staples you probably already have in your low carb pantry.
No Baking Required – These coconut bars are completely no-bake, so you just mix, shape, freeze, and dip in chocolate without ever turning on your oven.
Perfect Chocolate-to-Coconut Ratio – The thin sugar-free chocolate shell cracks perfectly when you bite into the soft, sweet coconut filling, giving you that satisfying snap every single time.
Ingredients
For the Coconut Filling
- 2 cups Unsweetened Shredded Coconut
- 1/3 cup Coconut Cream
- 3 tbsp Powdered Erythritol
- 2 tbsp Melted Coconut Oil
- 1/2 tsp Vanilla Extract
- 1 Pinch of Salt
For the Chocolate Coating
- 1 cup Sugar-Free Chocolate Chips
- 1 tbsp Coconut Oil
How to Make
Step 1
In a bowl, combine the shredded coconut, coconut cream, powdered erythritol, melted coconut oil, vanilla extract, and salt. Mix thoroughly until the mixture holds together when pressed.
Step 2
Line a small baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of the coconut mixture and press firmly into small bar shapes, about 2 inches long. Repeat to make 14-16 bars.
Step 3
Place the bars in the freezer for 30 minutes until firm.
Step 4
In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth.
Step 5
Using a fork, dip each frozen coconut bar into the melted chocolate, turning to coat completely. Let the excess chocolate drip off, then place back on the parchment-lined sheet.
Step 6
Refrigerate for 15-20 minutes until the chocolate shell is fully set. Store in the refrigerator in an airtight container.
Helpful Tips
Press the Bars Firmly
When you’re shaping the coconut mixture into bars, really press it together tightly. If you’re gentle with it, the bars will crumble apart when you try to dip them in chocolate later.
A good way to check is to squeeze a small amount in your hand first. If it holds together without cracking or falling apart, you’re good to go. If it crumbles, add a tiny splash more coconut cream and mix again.
You want each bar to be compact and dense so it survives the chocolate dipping step without breaking.
Use the Right Coconut Cream
Coconut cream is not the same as coconut milk. You want the thick, rich stuff that sits at the top of a can of full fat coconut milk, or you can buy cans labeled specifically as coconut cream.
If you use regular coconut milk instead, the mixture will be too wet and loose to form into bars. Before opening the can, refrigerate it overnight so the cream separates and firms up at the top. Scoop out just the thick part and leave the watery liquid behind.
Don’t Skip the Freezer Step
The 30 minutes in the freezer is what makes or breaks this recipe. The bars need to be fully firm before they go anywhere near the melted chocolate.
If they’re still soft when you dip them, they’ll fall apart on the fork or the chocolate won’t stick properly. You’ll end up with a messy, uneven coating instead of a nice smooth shell.
If your bars are on the thicker side, give them an extra 10-15 minutes in the freezer just to be safe.
You Might Also Like
- Low Carb Chocolate Bark with Sea Salt
- Low Carb Coconut Macaroons
- Low Carb No-Bake Peanut Butter Chocolate Bars
- Low Carb Chocolate Truffles
- Low Carb Fudgy Brownie Bites
Frequently Asked Questions
What happens if my coconut mixture won’t hold together?
This usually means the mixture needs a bit more moisture. Try adding another teaspoon or two of melted coconut oil or coconut cream and mix again. It should feel like wet sand that sticks together when you press it firmly in your hand.
Make sure your coconut oil is melted and not solid when you add it, since solid oil won’t distribute evenly and can leave the mixture crumbly.
Low Carb Chocolate Coconut Bars
Ingredients
Method
- In a bowl, combine the shredded coconut, coconut cream, powdered erythritol, melted coconut oil, vanilla extract, and salt. Mix thoroughly until the mixture holds together when pressed.
- Line a small baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of the coconut mixture and press firmly into small bar shapes, about 2 inches long. Repeat to make 14-16 bars.
- Place the bars in the freezer for 30 minutes until firm.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth.
- Using a fork, dip each frozen coconut bar into the melted chocolate, turning to coat completely. Let the excess chocolate drip off, then place back on the parchment-lined sheet.
- Refrigerate for 15-20 minutes until the chocolate shell is fully set. Store in the refrigerator in an airtight container.