Keto Bounty
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This easy to make homemade keto bounty taste better than the original chocolate dessert and need only 5 ingredients! This easy 10-minute recipe combines chocolate and coconut and is a quick dessert. Their taste is identical to that of the standard bounty taste – sweet coconut filling covered with chocolate! But without added sugar and excess carbohydrates!

This recipe makes us happy with the lack of gluten, which is a major allergen leading to weight gain. The texture of these homemade bars is just like the dessert itself – the coconut filling is thick, crumbly, and slightly chewy.

These bounties are prepared quickly – keto desserts, high in fat. The fat in these small keto bars will probably satisfy the cravings for hunger and sweets. They are moderate in protein and ideal for a ketogenic diet if you are looking to reduce your protein intake and keep your carbs very low.

You only need 5 ingredients to make Keto Bounty

  • Coconut shavings
  • Steviol for sweetening / or agave syrup
  • Butter
  • Cocoa powder
  • vanilla extract

Required ingredients

For the filling

  • 1 1/2 cups coconut shavings
  • 2 tablespoons steviol with vanilla syrup (for sweetening if desired)
  • 1/2 cup butter

For the chocolate glaze

  • 3/4 cup cocoa powder
  • 3/4 cup butter

Instructions

  1. Prepare a flat square dish (approximate dimensions 25 x 25 cm) with parchment paper and set aside.
  2. Melt the butter
  3. In a medium bowl, whisk the butter together with the coconut shavings and vanilla extract until it becomes a thick dough.
  4. Pour the coconut filling dough into the square dish and press firmly with your fingers in place.
  5. Cool in the freezer for about 5 minutes until stiff.
  6. Once hardened, cut the coconut batter into small sticks. Put it in the freezer for another 5 to 10 minutes.
  7. Put the butter and cocoa powder in a small metal bowl on a hot plate and start stirring until a smooth mixture is obtained.
  8. Take the coconut sticks out of the freezer and dip each in the chocolate glaze until evenly covered and arrange on baking paper.
  9. Once all the bars are ready, cool in the freezer until set. Usually, 5-10 minutes are enough.
  10. Enjoy homemade bars at room temperature, as the coconut filling will have the best texture.

Tips and tricks for making the perfekt Keto Bounty

  • When making coconut bars, we need to work very fast to ensure that the coconut filling does not start to split.
  • It is best to use a high-speed blender or food processor to speed up the process, as well as to ensure that the ingredients are fully combined. Mixing by hand is good, but longer stirring is required.
  • Cut the coconut sticks and place them in the freezer for 5 minutes before dipping in the melted chocolate. This will ensure that if you use chopped coconut shavings that are not thick, they will not fall apart.
  • Homemade keto bars can be stored at room temperature, but are best chilled. This will ensure that they retain their shape. Also, you can store them in the freezer for up to 6 months.

Tip for the lazy ones

If making small sticks and dipping them one by one sounds like too muck work for, you can just fallow these steps:

  1. Prepare a flat square dish (approximate dimensions 25 x 25 cm) with parchment paper and set aside.
  2. Melt the butter
  3. In a medium bowl, whisk the butter together with the coconut shavings and vanilla extract until it becomes a thick dough.
  4. Pour the coconut filling dough into the square dish and press firmly with your fingers in place.
  5. Cool in the freezer for about 5 minutes until stiff.
  6. Put the butter and cocoa powder in a small metal bowl on a hot plate and start stirring until a smooth mixture is obtained.
  7. Take the coconut mixture out of the freezer and pour the chocolate mixture on top. Make sure the glaze is evenly distributed.
  8. Cool in the freezer for about 30 minutes.
  9. Enjoy homemade bars at room temperature, as the coconut filling will have the best texture.

And here is the result:

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