You won’t believe how ridiculously easy these Keto Coconut Chocolate Bars are! Seriously, with just two main ingredients – sugar-free chocolate chips and unsweetened coconut – you can whip up a delicious, satisfying treat that fits perfectly into a keto or low-carb lifestyle. I absolutely love having recipes like these Coconut Chocolate Bars in my back pocket for when a sweet craving hits, but I want to keep it simple and healthy-ish. They require no baking, come together in minutes (plus chilling time!), and taste absolutely fantastic. It’s the perfect simple treat for any time of year!
Why You’ll Love These Keto Coconut Chocolate Bars
- Incredibly Easy (Only 2 Main Ingredients!): It truly doesn’t get much simpler than melting chocolate and stirring in coconut.
- Keto & Sugar-Free: Perfectly fits low-carb and sugar-free dietary needs when using appropriate chocolate chips.
- No-Bake Recipe: No need to turn on the oven – ideal for warm weather or quick treats.
- Delicious Combination: The rich dark chocolate and chewy coconut are a classic pairing.
- Quick Treat: Satisfy your sweet tooth in minutes (plus chilling time).
Ingredients for Keto Coconut Chocolate Bars
Here’s what you’ll need for this super simple, keto-friendly treat. The full list with measurements is in the recipe card below.
Main Ingredients
- Paleo vegan chocolate chips (semi-sweet or unsweetened) (Chocolate) (Choose chips sweetened with keto-friendly sweeteners like erythritol, stevia, or monk fruit)
- Unsweetened coconut shreds or flakes (Coconut)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While the beauty of these Coconut Chocolate Bars lies in their simplicity, here are ways to switch them up:
- Add Nuts: Stir in some chopped almonds, pecans, walnuts, or macadamia nuts for extra crunch and healthy fats.
- Add Seeds: Mix in chia seeds, pumpkin seeds (pepitas), or sunflower seeds for added texture and nutrients.
- Flavor Extracts: Add a drop of vanilla extract, coconut extract, or even peppermint extract to the melted chocolate.
- Add Salt: Sprinkle a pinch of flaky sea salt over the chocolate before it sets for a delicious sweet-and-salty contrast.
- Different Chocolate: Use keto-friendly white chocolate chips or different percentages of dark chocolate.
How to Make Keto Coconut Chocolate Bars
Let me show you how incredibly fast and easy it is to make these Keto Coconut Chocolate Bars:
Prep Tray and Freezer Space
- First, I line a medium baking sheet with wax paper or parchment paper. This prevents sticking and makes cleanup effortless.
- I make sure I have some clear, flat space in my freezer for this sheet pan, then I set the prepared pan aside.
Melt the Chocolate
- I use the double boiler method or the microwave to melt the chocolate chips. For the microwave (which I find easiest): I add the keto-friendly chocolate chips to a medium, microwave-safe bowl.
- I heat them in 20-second increments, stirring well with a wooden spoon or spatula in between each heating interval, until the chocolate is completely melted and smooth. It’s important to heat slowly and stir often to prevent the chocolate from burning or seizing.
Combine Chocolate and Coconut
- Once the chocolate is smooth, I add the unsweetened coconut shreds or flakes to the bowl.
- I stir and fold until the coconut is well combined and thoroughly mixed with the melted chocolate.
Form and Chill the Bars (Inferred Step – Completing the Instructions)
- I immediately pour or spoon the chocolate-coconut mixture onto the prepared parchment-lined baking sheet.
- Using a spatula (offset works well), I spread the mixture into an even layer. The thickness is up to personal preference – about ¼ to ½ inch thick works well for bars.
- I place the baking sheet flat in the freezer.
- I let the mixture chill and harden completely, which usually takes about 30-60 minutes depending on the thickness.
- Once firm, remove from freezer.
- Lift the parchment paper.
- Cut into bars or squares.
Serve
- Serve
Tips and Tricks for the BEST Keto Bars
Here are my secrets for making these simple Coconut Chocolate Bars truly perfect:
- Use Quality Keto Chocolate: The flavor relies heavily on the chocolate, so choose sugar-free chips sweetened with erythritol, stevia, or monk fruit that you enjoy eating plain.
- Unsweetened Coconut: Ensure you use unsweetened shredded or flaked coconut to keep the recipe keto-friendly and avoid unwanted sugar.
- Melt Chocolate Gently: Avoid overheating chocolate. Use short intervals in the microwave or a gentle double boiler.
- Work Quickly After Mixing: Once the coconut is mixed in, spread the mixture onto the prepared sheet before the chocolate starts to set too much.
- Chill Until Firm: Make sure the bars are completely firm before attempting to cut them for clean edges.
How to Serve
These Keto Coconut Chocolate Bars are perfect served:
- As a Snack: A quick and easy low-carb, sugar-free snack to satisfy cravings.
- For Dessert: A simple yet decadent keto-friendly dessert.
- Packed for On-the-Go: A portable treat for lunches or travel.
- Crumbled: Crumble them over keto yogurt or ice cream.
Serve chilled directly from the refrigerator or freezer (they soften at room temperature).
Make Ahead and Storage
These bars are excellent for making ahead! Store the finished Coconut Chocolate Bars in an airtight container:
- Refrigerator: Keep them in the fridge for up to 1-2 weeks.
- Freezer: For longer storage, keep them in the freezer for up to 2-3 months. Layer with parchment paper between bars to prevent sticking.
They are best enjoyed chilled, as they will soften at room temperature.
FAQs about Keto Coconut Chocolate Bars
- Can I use sweetened coconut?
- Using sweetened coconut will add significant sugar and carbs, making the bars no longer keto-friendly. Stick with unsweetened shreds or flakes.
- Can I use regular chocolate chips?
- Yes, if you are not following a keto or sugar-free diet, regular semi-sweet or dark chocolate chips will work perfectly in this recipe.
- Why are my bars crumbly?
- This might happen if there isn’t quite enough melted chocolate to bind the amount of coconut used, or if the chocolate wasn’t fully melted and incorporated. Ensure a good coating of chocolate on the coconut.
Enjoy these incredibly simple, delicious, and satisfying Keto Coconut Chocolate Bars! They’re a perfect guilt-free treat.
Print
Coconut Chocolate Bars (Keto, Sugar Free)
- Prep Time: 10 minutes
- Chill Time: 30minutes
- Total Time: 40 minutes
- Yield: 8–16 bars 1x
- Category: Dessert, Snack, No-Bake, Keto, Vegan, Gluten-Free
- Cuisine: American
Description
These easy, no-bake Coconut Chocolate Bars are a delicious keto and sugar-free treat. Unsweetened coconut shreds are mixed with melted paleo/vegan chocolate chips, chilled, and cut into satisfying bars.
Ingredients
Scale
- 1 cup paleo vegan chocolate chips (semi-sweet or unsweetened, sugar-free recommended for keto)
- 1 cup unsweetened shredded coconut (or flakes)
Instructions
- Prepare Pan and Freezer Space: Line a medium baking sheet (or a smaller pan like an 8×8 or loaf pan for thicker bars) with wax paper or parchment paper, leaving an overhang for easy removal. Clear space in your freezer for this pan.
- Melt Chocolate: Melt the chocolate chips using either the microwave or a double boiler method:
- Microwave: Place chocolate chips in a medium, microwave-safe bowl. Heat in 20-second increments at 50% power, stirring well after each interval, until completely melted and smooth.
- Double Boiler: Place chocolate chips in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir occasionally until melted and smooth.
- Combine Chocolate and Coconut: Add the unsweetened coconut shreds or flakes to the bowl with the melted chocolate. Stir and fold with a spatula until the coconut is thoroughly combined and evenly coated with chocolate.
- Spread Mixture: Transfer the chocolate-coconut mixture to the prepared lined baking sheet or pan. Spread it out into an even layer using the back of a spoon or an offset spatula. The thickness will depend on the size of your pan.
- Chill to Set: Place the pan in the freezer until the mixture is completely firm, about 30-60 minutes.
- Cut into Bars: Once firm, use the parchment paper overhang to lift the chocolate coconut slab out of the pan. Place it on a cutting board. Use a sharp knife to cut it into bars or squares.
- Store
Notes
- Chocolate Chips: Choose chocolate chips that fit your dietary needs (paleo, vegan, sugar-free, keto). The type (semi-sweet vs. unsweetened) will affect the final sweetness. Use good quality chocolate for best flavor.
- Coconut: Use unsweetened shredded coconut or larger flakes. The texture will vary slightly depending on which you choose.
- Pan Size: A larger baking sheet will result in thinner bars; a smaller pan (like an 8×8 or loaf pan) will create thicker bars.
- Optional Additions: Feel free to stir in chopped nuts (like almonds or pecans), seeds (like chia or sunflower), or a teaspoon of vanilla extract along with the coconut.
- Cutting: If the slab is very hard straight from the freezer, let it sit at room temperature for a few minutes before cutting to prevent cracking. A hot knife (run under hot water and dried) can help make cleaner cuts.
- Storage: Store the bars in an airtight container in the refrigerator for up to 1-2 weeks to maintain firmness and freshness.