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. My kids dubbed them Coco 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 either a) need something sweet and will eat the entire pantry or b) its the end of the day and your macro tracker tells you that you need more fat! Yes, these are a great fat bomb, having 22 g fat and only 2 net carbs and 2 g protein.
Now if you don’t care about macros and can relax a bit on carbs, I will suggest modifications that will bring it to 5 g net carbs, which is pretty darn respectable for a yummy piece of Chocolate Coconut heaven!
Low Carb Chocolate Coconut Bars
Food Processor (or a blender but having done it with both, go with the Food Processor!)
Silicone Loaf Pan. 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!
Recipe: Low Carb Chocolate Coconut bars
Bottom Coconut layer:
- 2 cups shredded unsweetened coconut
- 1/3 c Virgin Coconut Oil, melted
- 2 droppers of Liquid Stevia (or enough sweetener to equal 1/4 cup)
Place all ingredients 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.
Press the coconut mixture into the bottom of a silicone loaf pan (9 by 5). If you want a thinner coconut layer, you can use an 8 by 8 silicon cake pan. Put the pan in the freezer while you prepare the topping.
Chocolate topping layer:
- 3 squares Baker’s Unsweetened Chocolate (3 ounces chocolate)
- 1 tablespoon coconut oil
- 2 droppers Liquid Stevia
NOTE: You can also use semisweet chocolate and omit the Stevia. This will increase the carbs per serving by 2 carbs.
- Warm the coconut oil and chocolate at 50% power in microwave until melted. Stir in the sweetener if using unsweetened chocolate.
- Spread evenly over the frozen coconut layer. Pop back into the freezer for 30 minutes.
- Take out of the freezer. Turn the Silicone Loaf Pan inside out to release the frozen contents. Cut into 12 equal pieces. These keep very well in a ziploc in the freezer.
Each bar is 216 calories, 2 net carbs, 22 g fat, 2 g protein. If you use powdered sweeteners instead of liquid, or semisweet chocolate, then adjust the carbs accordingly.
You could also add 12 evenly spaced almonds to this and make your own Almond Joy bars!