Go Back

Low Carb Bounty Bars (Vegan, GF, Keto)

A delicious and easy homemade 'Bounty' bar recipe that is vegan, gluten-free and keto-friendly.
Prep Time15 mins
Servings: 5 bars


  • 3 tbsp melted coconut oil
  • 1/3 cup coconut cream (solid white bit at the top of canned coconut milk)
  • 1 cup desicated coconut
  • 85* g dark chocolate
  • 1 tbsp coconut oil


  • Line a plate or a small tray with non-stick baking parchment and set aside.
  • Place the coconut oil into a medium microwave-safe mixing bowl. Microwave for 20 seconds or so or until melted.
  • Stir in the coconut cream, then add the desiccated coconut and mix to combine.
  • Using your hands, form the coconut mixture into five patties and place on the parchment-lined plate or tray.
  • Place the patties in the freezer for 10-15 minutes to firm up.
  • Whilst waiting for the patties to firm up, melt the chocolate. Put an inch or so of boiling water in a pan and find a bowl that sits in the pan comfortably - you do not want the bottom of the bowl to touch the water. Turn on the hob and pop the chocolate in the bowl and let it melt.
  • Once the chocolate has melted, stir in 1 tablespoon of coconut oil, take the bowl off the heat and let the chocolate cool slightly, for 2-3 minutes.
  • Using a spoon, evenly cover each patty with the melted chocolate.
  • Place on the baking parchment and return to the freezer for 5-10 minutes for the chocolate to set.
  • Store in the fridge.


*85g of chocolate provides JUST enough chocolate to thinly cover five bars, as pictured. If you prefer a thicker chocolate layer, I suggest you use a little more, but bear in mind the carb content will be a lot higher.