Sugar Free Bounty Chocolate Bars: 1.8g carbs each. Super yummy and good for you.
It took a few attempts to perfect this recipe, but I finally found the best balance of ingredients to recreate the authentic flavour and texture of Bounty bars. My household loved them — and friends who enjoy coconut chocolate were impressed by how close these keto-friendly replicas came to the real thing.
These sugar free Bounty chocolate bars have quickly become one of my favourite treats. I enjoy them straight from the fridge; chilled, they taste like a cross between the classic Bounty and a coconut ice cream bar. Best of all, there’s no unpleasant stevia aftertaste when you use good-quality sweeteners.
One minor issue I noticed was that the chocolate coating can become soft in warm hands. I used a little coconut oil to thin the melted chocolate for easier coating, but if your chocolate melts to a smooth, pourable consistency on its own, you’ll avoid the messy fingers problem.
Regardless, these bars are delicious and worth licking your fingers over. The recipe below makes a large batch — store extras in the freezer or halve the ingredients for a smaller yield.
How to apply the chocolate coating to your sugar free Bounty bars
Coating is easy if the coconut shapes are frozen: the melted chocolate will set almost immediately on contact with the cold surface.
Method 1: Arrange rows of bars on a flat plate, making sure they don’t touch. Pour the melted chocolate over them and, once the chocolate has set, flip and coat the other side.
Method 2: Dip half of each bar into the melted chocolate, allow it to solidify, then dip the other half.
Method 3 (my preferred): Hold each bar and spread the chocolate with a flexible spatula. It’s slower and messier but minimizes waste. Wearing disposable, food-grade gloves helps keep the bars cold and prevents sticking.
Aim for a thin chocolate layer. It’s tempting to overcoat, but sugar free chocolate still contains carbs.
Use good quality canned coconut milk with a high percentage of coconut extract — not the thin carton varieties. I prefer a brand with a high coconut solids content because it produces a richer, firmer filling. Check labels, as some brands contain much less coconut extract than others.
Now it’s your turn — try the recipe below and see how good these Sugar Free Bounty Chocolate Bars turn out.
Enjoy!
- 400g can of full-fat coconut milk (choose a brand with a high coconut solids percentage)
- 30g coconut oil (about 2 heaped tbsp solid oil)
- 2 tsp pure stevia powder (or another concentrated sweetener to taste)
- 1 tsp sugar-free vanilla paste
- 300g unsweetened desiccated coconut
- 50g whey protein powder
- 1/2 tsp xanthan gum (or guar gum as an alternative)
- 300g sugar-free dark or milk chocolate (or a mix)
- Warm the canned coconut milk gently until any solids have melted and it’s smooth.
- Whisk in the coconut oil, stevia, vanilla paste and xanthan gum until well combined.
- In a large bowl, combine the desiccated coconut and whey protein powder.
- Pour the coconut milk mixture over the dry ingredients and stir with a spatula or wooden spoon until evenly mixed.
- Transfer the mixture into a 25cm x 25cm silicone mould (or lined tin) and press down firmly to flatten and level to about 2cm thickness.
- Freeze until solid.
- Melt the chocolate and allow it to cool slightly so it’s still pourable but not too hot.
- Remove the set coconut slab from the mould and place on a cutting board. Cut into slices about 7cm long and return them to the freezer to keep very cold while you coat them.
- Coat the frozen bars with the melted chocolate using your preferred method (pouring, dipping, or spreading), then let the chocolate fully set.
- Store the bars refrigerated for short-term or frozen for longer storage.