Cocoa Keto Bars – Low Carb Chocolate Coconut Bars

These Keto chocolate coconut bars will remind you of the famous Bounty bars!  A perfect low carb chocolate bar treat that is also dairy free!

Keto Low Carb Chocolate Coconut Bars

Do you crave a Keto chocolate coconut bar that reminds you of Bounty Bars?

I have always been crazy about the combination of chocolate and coconut so it was only a matter of time before I made a Keto version of a Chocolate Coconut Bar. 

Did I mention this keto chocolate coconut square is a no bake recipe!?

My kids dubbed them Cocoa Keeto Squares and I kind of liked the name so I kept it!

These bars are perfect for a low carb or a Keto diet when you  need something sweet and will eat the entire pantry. Plus this is a chocolate fat bomb that is dairy free. 

These are an easy no bake chocolate coconut fat bomb!

What I especially like is that it is so easy to make them into squares or bars or even Valentine hearts! You just press them into whatever mold you want!

Keto Chocolate Coconut Fat Bomb recipe

If you absolutely love those cute little single bar molds I found them here.  They are so inexpensive and I love the colors!

They also have the heart shaped molds so that you can make these keto chocolate coconut bars into Valentine treats for that special someone!

No matter what shape they are, these low carb desserts are a yummy piece of low carb Chocolate Coconut heaven!

How to make Low Carb Chocolate Coconut Bars

You will need these tools:

Food ProcessorCocoa Keto Bars. No bake chocolate coconut low carb dessert bar. Keto Valentine treat! (or a blender but having done it with both, go with the Food Processor if you have it!)

Silicone Baking MoldsCocoa Keto Bars. No bake chocolate coconut low carb dessert bar. Keto Valentine treat!. When doing chocolate and candies, I can’t say enough about using silicone trays and pans. No more trying to scrape something out.

You can even turn your pan inside out to gently push out your creations! I LOVE that!

I used heart shaped molds to make the chocolate coconut bars below for Valentine’s Day!

heart shaped keto chocolate coconut bars on blue plate

Ingredients needed for Keto Chocolate Coconut Bars 

(Printable recipe card is below)

Bottom Coconut layer:

Chocolate topping layer:

Tips and Hacks for the keto Chocolate Coconut bar recipe

  • As you can see from the images, this recipe is very forgiving. You can press it into any size pan
  • When I first put this recipe on the blog, I could not buy sugar free chocolate chips. I recently made these chocolate coconut fat bombs using Lily’s chocolate chips which are sweetened with stevia and they were great!
  • If you don’t have a food processor try doing this:  Use your blender to get the coconut into a more powdery form. Just process 1/2 cup at a time. Then mix it into a bowl with the coconut oil and sweetener. Add an extra tbsp or more coconut oil if necessary, you want it to hold together like a ball of dough.

Print the Keto No Bake Chocolate Coconut Bars Recipe here

Yield: 12

Cocoa Keto Bars - Low Carb Chocolate Coconut Bars

heart shaped keto chocolate coconut bars on blue plate

These dairy free Keto chocolate coconut bars will remind you of the famous Bounty bars!  A perfect low carb chocolate bar treat!

Prep Time 10 minutes
Total Time 10 minutes


Bottom Coconut layer:

  • 2 cups shredded unsweetened coconut
  • 1/3 - 1/2 c Virgin Coconut Oil, melted
  • 1/4 cup  of granulated eythritol

Chocolate topping layer:

  • 3 squares Baker's Unsweetened Chocolate (3 ounces chocolate)
  • 1 tablespoon coconut oil
  • 1-2 tbsp sweetener


Bottom Coconut Layer

  1. Place shredded coconut, coconut oil and sweetener into a food processor using the S blade. Process until the ingredients form a dough that falls away from the sides, scraping down the sides as needed.
  2. If the mixture doesn't forma ball add another tbsp coconut oil.
  3. Press the coconut mixture into the bottom of a silicone pan, or into 12 molds. Put the pan in the freezer while you prepare the topping.

Chocolate Layer

  1. Warm the coconut oil and chocolate at 50% power in microwave until melted. Stir in the sweetener if using unsweetened chocolate.
  2. Spread evenly over the frozen coconut layer. Pop back into the freezer for 30 minutes.
  3. Take out of the freezer. Turn the silicone molds inside out to release the frozen contents. These keep very well in a ziploc in the freezer.


  • You can press it into any size pan
  • If using Lily's chocolate chips which are sweetened with stevia, there is no need to add sweetener to chocolate layer.
  • If you don't have a food processor try doing this:  Use your blender to get the coconut into a more powdery form. Just process 1/2 cup at a time. Then mix it into a bowl with the coconut oil and sweetener. Add an extra tbsp or more coconut oil if necessary, you want it to hold together like a ball of dough.

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 204Total Fat: 20gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 7mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 1gProtein: 2g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.

Did you make this recipe?

Please leave a comment on the blog or tag me on Instagram! @ketogenic.woman. Follow me on Pinterest by clicking the Pinterest button to the left!

If you like these keto chocolate coconut fat bars, then you might also like:

Try Some Other Keto and Low Carb Desserts

Other Keto Dessert Bars you'll Love!

Keto and Low Carb Dessert Bars and treats

Pin these Cocoa Keto Chocolate Coconut Bars here!

Keto Chocolate coconut Valentine hearts displayed on board

A plate of mini chocolates sitting on top of a table

81 thoughts on “Cocoa Keto Bars – Low Carb Chocolate Coconut Bars”

  1. I can NOT get my coconut mix to stay together? It’s really crumbly … is that normal? Hopefully the chocolate helps …

    1. Did you melt the coconut oil? I would add a bit more melted oil until it sticks together. If it’s crumbly now, it will likely stay crumbly.

  2. These were awesome , but I found my eye measuring was a bit off?- the coconut layer was way too sweet( too much swerve) and the chocolate layer not sweet enough( i used unsweetened bakers chocolate), so instead of adding more ingredients, i combined them and froze….reminds me of those toasted coconut chocolates in a valentines day box! Very good but, Im thinking maybe I should try toasting the coconut first!? Not sure if flavor would be noticeably different or better, but sounded good, right?! My fav candy is almond joy- im throwing a toasted almond in middle next time too! Thanks for recipe! Was buggin’ out for a good keto friendly chocolate recipe!

    1. oh yeah, the toasted almond addition sounds like a very good idea! Unsweetened Bakers is not very good, lol! The last time I made them I used Lily’s stevia chocolate chips, now that was great! The coconut is already naturally sweet, so I find it doesn’t need a lot of sweetener. Thanks for letting me know how you made out with the recipe, I’m always amazed at all the ideas my readers come up with!

  3. Was craving something delicious but low on time and no desire to shop. So I switched the chocolate layer with chocolate powder in the mix. Then I froze them in ice cube trays with a silicone bottom. And boom. Perfect. Craving under control.

    Next time I will do chocolate layer…

  4. My blender wouldn’t even attempt to blend the coconut mixture. Then tried my immersion blender…stop wouldn’t budge so just mixed..packed in a loaf pan topped with almonds and chocolate mixture and in the freezer. Hope it works at least a little bit

  5. Just make these. I must have done something terribly wrong with the chocolate b/c it is SOOOOO sour and bitter. I got liquid stevia and mine didn’t have a “dropper” so I just squirted some in. Too sour. Then more. Still too sour. Then I used my powdered Stevia and they the chocolate was still horribly bitter. I gave up and stuck them in the freezer. I will just have to power through the taste when I eat them! But the coconut part was super tasty!

    1. Oh darn, I wonder why? Is it possible it was a bad batch of chocolate? Did you use the unsweetened or bittersweet or semisweet? They all taste quite different and the unsweetened definitely needs more sweetener if you are not used to it. Glad the coconut part was good!

  6. I made these for an Easter treat instead of a chocolate bunny. The only addition I made was after pouring on the chocolate, I let it set in the freezer for about 3 minutes and the sprinkled the top with some unground sea salt. Definitely took this to another level! So good!

    1. I think it likely could work, I just have never tried it. If you try hope you will come back and let us know how it turned out.

      1. I used unsweetened coconut flakes since its only 2 carbs per 1/4 cup, I put it in my ninja chopper, with a little less than 1/4 cup coconut oil, and 3 tablespoons of water, it gave a very moisturized texture since my coconut flakes were really dry.
        In the end stir together whatever sweetener you would like. I made a big batch and didn’t add anything to it, just left it in the fridge for whenever I need to bake something with it.

          1. 3 net carbs per piece but of course this will vary when people vary the recipe. Which is why I’m always hesitant to supply the nutritional data. Hope this helps!

      1. Do you know how many ounces of chocolate there are in 3 squares? I have both a 4 ounce bar of Baker’s Unsweetened Chocolate and a 4 ounce bar of Ghiradellis Unsweetened Chocolate. The Baker’s bar has 16 quarter-ounce blocks and the Ghiradellai’s bar has 8 half-ounce blocks. If I use 3 blocks of Baker’s chocolate, that would be 3/4 of an ounce but I want to use the Ghiradelli…so does that mean I should use 1 and a half blocks?

        Thanks for the help!

        1. That is a great question because I had assumed that all baking chocolate was wrapped up the same way! In my packages of Bakers chocolate the squares are pre-wrapped and weigh one ounce each. I am going to add that up in the recipe too. Thanks!

    1. You really made my day! I’ll have to learn how to do that email notification thing, LOL! I’m not a professional blogger, I just put up a recipe every now and then when I feel inspired to do it. Thanks for reading!

    1. It’s not a direct substitute for the chocolate. You’d have to figure out how much cocoa powder plus how much extra fat (butter or coconut oil) would make the equivalent. It would just take a little experimenting.

  7. Omg these are amazing. I made them a little smaller because my calorie needs usually aren’t that high, and frozen them in mini muffin cups. I was sad I was out of almonds, but having these is going to be great for those “oh shit moments” where I realize that I haven’t ingested hardly ANY fat that day. I’m still new to this and it’s really easy for me to revert to the “skinniest” diet food which is usually plain chicken and steamed broccoli. I tried adding coconut oil to my coffee but I didn’t like the mouth feel.

    1. Oh I’m so glad you like them! And I like the idea of making them in the little mini cups, better portion control. Thanks for commenting!

    1. When you buy the Liquid Stevia it comes with a dropper. A full dropper is about equivalent to about 2 tbsp sugar. But all this is really a matter of individual taste, you can use more or less.

        1. The ones that I have bought without a dropper still have a lid with a little hole that allows you to dispense 1 drop at a time, so hopefully that’s the case? If I was forced to guess how much was in the dropper, I’d start with 1/4 teaspoon maybe.

  8. Hi,

    great recipe – as I am german I had to convert a bit, but I hope it works. My only question: what is a S BLADE???

    THANKS; Isabel

    1. It’s the name for the normal blade that you use in your food processor, if you look at the blade from above it has a curve like an ‘S’. I’ll see if I can find a picture and add it to the page here. :-)

  9. OMG – was eating these straight out of the food processor, they were awesome. I actually put them in a muffin pan and will probably just cut them in half. Since I was eating the last bits out of the food processor, I’m going to call it a success. Thanks so much for the recipe!

  10. I’d like to try these. I would use erythritol in place of stevia. Any idea how much would equal the stevia drops? Do you foresee any problem using powder erythritol ?

    1. No problem that I can see as far as texture. I’m just not sure of how to equate them as far as how much erythritol to equal the droppers of liquid. I’m all out of my liquid stevia and haven’t reordered it so I can’t even check the bottle for you to tell you what’s in a dropperful.. maybe try asking the question in one of the bigger low carb groups on facebook? Someone might know how to convert it.

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top