Keto Coconut Bars
ChefKetogenic.comDifficultyBeginnerMove over boring fat bombs! These keto coconut bars are the ultimate chocolatey, nutty fat bomb! With a taste similar to an almond joy or mounds bar, but with less than 4g of net carbs per serving, you are definitely going to want to try making this recipe ASAP!
Servings 12
Serving size 1 bar
Net Carbs
- Amount Per Serving
- Calories 362
- % Daily Value *
- Total Fat 34.1g44%
- Protein 3.4g
- Total Carbohydrate 16.3g6%
- Dietary Fiber 12.9g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Spray an 8x8 brownie pan with non-stick cooking spray or line with parchment paper.
Melt 1 cup of the chocolate chips and 1/2 tbsp coconut oil (half of the total amount) in the microwave. Stir to combine.
Pour half of the melted chocolate mixture into the pan. Shake the pan side-to-side slightly to evenly distribute the melted chocolate.
Place the pan in the freezer (so the chocolate will harden) while you make the coconut bar layer.
Melt the coconut oil for the coconut bar layer.
Combine the shredded coconut, melted coconut oil, and maple syrup in a large bowl and mix until well combined.
Spoon the coconut mixture on top of the hardened chocolate and smooth it over so that it is evenly distributed.
After smoothening over the top, place the pan in the freezer again to allow it to solidify slightly.
While the pan is in the freezer, melt the remaining chocolate and coconut oil (1 cup chocolate, 1/2 tbsp coconut oil).
Stir to combine well.
Remove the pan from the freezer and pour the melted chocolate mixture over top.
Smoothen over the chocolate so that it is evenly distributed.
Place your keto coconut bars in the fridge and allow to cool and set for about 4 hours or overnight.
Once the keto coconut bars have set, cut them into 12 individual bars. Optional: sprinkle a little additional shredded or flaked coconut on top for garnish.
Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Spray an 8x8 brownie pan with non-stick cooking spray or line with parchment paper.
Melt 1 cup of the chocolate chips and 1/2 tbsp coconut oil (half of the total amount) in the microwave. Stir to combine.
Pour half of the melted chocolate mixture into the pan. Shake the pan side-to-side slightly to evenly distribute the melted chocolate.
Place the pan in the freezer (so the chocolate will harden) while you make the coconut bar layer.
Melt the coconut oil for the coconut bar layer.
Combine the shredded coconut, melted coconut oil, and maple syrup in a large bowl and mix until well combined.
Spoon the coconut mixture on top of the hardened chocolate and smooth it over so that it is evenly distributed.
After smoothening over the top, place the pan in the freezer again to allow it to solidify slightly.
While the pan is in the freezer, melt the remaining chocolate and coconut oil (1 cup chocolate, 1/2 tbsp coconut oil).
Stir to combine well.
Remove the pan from the freezer and pour the melted chocolate mixture over top.
Smoothen over the chocolate so that it is evenly distributed.
Place your keto coconut bars in the fridge and allow to cool and set for about 4 hours or overnight.
Once the keto coconut bars have set, cut them into 12 individual bars. Optional: sprinkle a little additional shredded or flaked coconut on top for garnish.
Serve and enjoy!
Notes
