Keto Chocolate Coconut Bars
Indulge in the decadent yet guilt-free delight of these Keto Chocolate Coconut Bars, perfectly crafted to satisfy your sweet tooth while staying low-carb. Featuring a rich combination of unsweetened shredded coconut, creamy coconut milk, and just the right hint of vanilla, these no-bake bars come together with minimal effort. Topped with a velvety layer of dark chocolate and a sprinkle of sea salt, every bite offers a perfectly balanced blend of sweetness and texture. Ready in just 20 minutes of prep and cook time, these bars are the ultimate keto-friendly snack or dessert, ideal for meal prep or sharing. With only 3 net carbs per serving, these bars are a delicious and wholesome way to enjoy chocolate while keeping your macros in check.
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Recipe Information
Ingredients
- 1.5 cups unsweetened shredded coconut
- 0.25 cup coconut flour
- 0.25 cup erythritol sweetener
- 0.5 cup unsweetened coconut milk
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 100 grams dark chocolate (85% cocoa or higher)
- 0.25 teaspoon sea salt
Instructions
Line an 8x8 inch baking pan with parchment paper, ensuring some paper overhangs the sides for easy lifting later.
In a large mixing bowl, combine the shredded coconut, coconut flour, and erythritol sweetener.
In a separate bowl, mix together the coconut milk, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until a thick, sticky dough forms.
Press the coconut mixture evenly into the prepared baking pan, pressing firmly to ensure it holds together.
Place the pan in the refrigerator for 30 minutes to allow the mixture to set.
Once set, melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until smooth.
Pour the melted chocolate over the coconut base and spread it evenly with a spatula.
Lightly sprinkle the top with sea salt.
Refrigerate the bars for at least 1 hour, or until the chocolate is firm.
Once firm, lift the bars out of the pan using the parchment overhang and cut into 12 evenly-sized pieces.
Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 150.7 g | 753% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 35.9 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
