Sugar-free Keto Mounds Bars

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Sugar-free Keto Mounds Bars

Course: Dessert, Snack

Cuisine: AIP, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Sugar-Free, THM:S, Vegan, Vegetarian

Keyword: keto mounds bar recipe, sugar free mounds bars, vegan mounds bars

Prep Time: 10

Resting Time: 2

Total Time: 2 15

Servings: bars

Calories: 252kcal

These Sugar-free Keto Mounds Bars are a healthier recreation of the all time favorite dark chocolate covered creamy coconut bar. Time saving and frugal options included.

Print Recipe

Equipment

Dipping Tool

Ingredients

Coconut Center

1 1/2 cups unsweetened coconut shreds
1/4 cup powdered low carb sweetener
1/8 cup coconut oil
1/2 cup coconut cream (See Recipe Notes for DIY option)
1 teaspoon vanilla extract
sea salt (optional, for coating)
1 cup sugar-free chocolate chips (or use the following Chocolate Coating option.)

DIY Chocolate Coating Option

1/3 cup cocoa butter (or coconut oil)
1/3 cup cocoa powder
3 tablespoons low carb sweetener powdered
dash salt

Instructions

If toasting the coconut, preheat oven to 400° F (200° C). If not, skip to the fifth item in these instructions.
Line a baking pan with parchment paper.
Toast the coconut shreds n the preheated oven for 5 to 6 minutes or until lightly browned.
Remove the coconut from the oven and let cool for about 10 minutes while you start preparing the coconut filling.
Place the powdered sweetener, coconut oil, coconut cream, and vanilla into a large mixing bowl. Add the coconut once it's cooled.
Combine the ingredients well.
Using your hands, create 10 bars and place them on parchment-lined baking sheet and place in the fridge to chill for 30 minutes to 1 hour.
When the bars are almost done chilling, either place the chocolate chips or combine the ingredients for the DIY Chocolate Coating in the top of a double boiler. Heat until melted, stirring to mix well.
Remove the bars from the fridge.
Using a dipping tool, coat each coconut bar with chocolate and set aside.
Place the bars in the fridge and let them cool for at least 1 hour.
Remove from the fridge and if desired, drizzle with the remaining chocolate (after reheating over low heat) and top with sea salt.
Store in an air tight container at room temperature, or in the fridge if using coconut oil for the chocolate coating. The bars can also be stored in the freezer for up to at least 3 months.

Notes

You can use any sweetener you like, but a liquid sweetener will make the bars turn out differently and likely be too soft.
These bars are naturally keto, low-carb, vegan, gluten-free, and THM:S.
AIP: For AIP, use coconut sugar or palm sugar and powder, and carob for the cocoa.
Coconut Cream Alternative: You can “make” your own coconut milk by using the thick coconut part of canned coconut milk as outlined in this recipe for Dairy-free Whipped Cream. You could also try using coconut butter. I haven't tried that but it should work, but it will be a stiffer coconut filling.

Nutrition