Irresistible 8-Ingredient Sugar Free Bounty Coconut Bars

You know that moment when a sugar craving hits hard, but you’re trying to stay low-carb? Trust me, I’ve been there too many times to count. That’s why I fell in love with these Sugar Free Bounty Coconut Bars—they’re my secret weapon against dessert guilt! Imagine biting into rich, coconutty goodness wrapped in dark chocolate, all without the sugar crash. Whether you’re keto, diabetic, or just cutting back on sweets, these bars deliver all the satisfaction of candy but with ingredients you can feel good about.

Why You’ll Love These Sugar Free Bounty Coconut Bars

Oh, where do I even start? These bars are a game-changer, and here’s why:

• So easy—just mix, press, and freeze. No oven required!
• Keto dream—all the coconut-chocolate joy without the carbs.
• Rich flavor—toasted coconut and dark chocolate? Yes, please.
• No sugar crash—sweetened just right with erythritol.
• Customizable—add nuts or a sprinkle of sea salt if you’re feeling fancy.

Seriously, they’re the treat you’ll make (and sneak) all week.

Ingredients for Sugar Free Bounty Coconut Bars

Gather these simple ingredients—you probably have most in your pantry already! The magic happens when they all come together:

• 2 cups unsweetened shredded coconut (the star of the show!)
• 1/2 cup coconut cream, packed (shake the can well before measuring)
• 1/4 cup powdered erythritol (or your favorite powdered sweetener)
• 1 tsp vanilla extract (the good stuff—no imitation here)
• 1/4 tsp salt (just a pinch to make flavors pop)
• 1 cup sugar-free dark chocolate, chopped (85% cocoa or higher)
• 1 tbsp coconut oil (for that silky chocolate coating)

Ingredient Notes & Substitutions

Don’t stress if you need to swap things! Powdered erythritol can be replaced with monk fruit or allulose—just avoid granulated sweeteners (they’ll make the bars gritty). For the coconut cream, the thick part from a can of full-fat coconut milk works great too. And if you’re feeling fancy? Try cocoa butter instead of coconut oil in the chocolate coating for extra richness. Just keep everything sugar-free and you’re golden!

How to Make Sugar Free Bounty Coconut Bars

Okay, let’s get to the fun part—making these dreamy coconut bars! I promise it’s easier than you think, and the results? Pure magic. Here’s exactly how I do it:

1. Mix it up: In a big bowl, combine shredded coconut, coconut cream, erythritol, vanilla, and salt. Get in there with your hands! You want everything evenly mixed but still fluffy—don’t overwork it.
2. Press & freeze: Line an 8×8 inch pan with parchment paper (trust me, this makes life easier). Firmly press the coconut mixture into the pan—I use the bottom of a glass to get it nice and compact. Pop it in the freezer for 30 minutes until rock-solid.
3. Slice ’em up: Lift the slab out using the parchment paper and cut into 8 bars. Pro tip: Warm your knife under hot water first for cleaner cuts!
4. Chocolate time: Melt the chopped chocolate with coconut oil (I do 30-second bursts in the microwave, stirring between). Dip each bar or drizzle over the top—whatever makes you happy. Let them set on a wire rack until the chocolate hardens.

That’s it! The hardest part? Waiting those 30 minutes while they freeze. But oh, it’s worth it.

Tips for Perfect Low Carb Coconut Bars

• Press hard: Really pack that coconut mixture down—it keeps bars from crumbling later.
• Hot knife hack: Wipe your knife with a hot towel between cuts for picture-perfect edges.
• Chocolate magic: If coating fully, use a fork to dip bars—less messy than fingers!
• Patience pays: Let chocolate set completely before stacking or they’ll stick together.

Storing and Serving Sugar Free Bounty Bars

These coconut bars keep like a dream! Store them in an airtight container in the fridge for up to a week—if they last that long. For longer storage, freeze them (they stay perfect for a month). Just let them thaw for 10 minutes before eating—that chocolate coating stays crisp!

My favorite way to enjoy them? With a steaming cup of black coffee—the bitterness balances the coconut’s sweetness perfectly. They’re also amazing crumbled over Greek yogurt or just eaten straight from the fridge at midnight (no judgment here).

Nutritional Information

Here’s the scoop per bar (remember, values vary slightly by brands!):

• 120 calories
• 10g fat (8g saturated)
• 5g carbs (3g fiber = just 2g net carbs!)
• 1g sugar (naturally occurring in coconut)

See? Indulgence doesn’t have to mean carb overload!

FAQ About Sugar Free Bounty Coconut Bars

Got questions? I’ve got answers! Here’s what people ask me most about these coconut bars:

• Can I use almond flour instead of coconut? Nope—you need shredded coconut’s texture for that classic Bounty chew!
• Is erythritol the only sweetener that works? Any powdered sweetener does the trick—monk fruit or allulose are great swaps.
• Will granulated sweetener work? Avoid it—powdered blends smoother so you don’t get gritty bars.
• Can I skip the chocolate coating? Sure, but why would you? It’s the best part!
• How do I know when they’re set? The chocolate should feel firm—about 15 minutes at room temp.

Still stumped? Just ask—I’ve made these enough to troubleshoot anything!

I’d love to see your creations! Tag me on Instagram or drop a comment below—nothing makes me happier than seeing your sugar-free wins.

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