▢3 cups / 270g desiccated coconut unsweetened
▢⅓ cup / 80 ml coconut cream
▢½ cup / 120 ml sugar free syrup
▢4 tablespoon coconut oil
▢1 oz / 30g dark or sugar free chocolate minimum 85% cocoa solids
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Blend all ingredients in a high speed blender or with an electric mixer until and you have a moist, sticky mix. The coconut shreds should be MUCH smaller than they were before blending.
Line a 8×5 inch pan with parchment paper and fill in the coconut mix. Press down with your hands until it’s nice and firm. Smooth the top with a spatula.
Place in the fridge for 15 minutes. Then remove and cut into pieces.
Heat the chocolate in the microwave (30 second bursts) or in a water bath (place the bowl with chocolate into a larger bowl half-filled with boiled water. The heat gently melts the chocolate).
Fill melted chocolate into a plastic bag and pierce a hole with a needle. Drizzle the coconut bars with the chocolate.
Return to the fridge for 10 minutes so the chocolate firms up.

Nutrition is calculated per 1 coconut bar using chocolate with 90% cocoa solids.
I have made the recipe with both Sukrin Fibre Syrup and the Lakanto Maple Syrup. Both versions worked well.
You can go for ½ cup of powdered erythritol instead of the sugar free syrup. In this case, increase the coconut cream by ½ cup.
1.5g net carbs per bar/square.
Serving: 20g
Calories: 115kcal
Total Carbohydrates: 7g
Protein: 0.8g
Fat: 10.7g
Saturated Fat: 8.4g
Fiber: 5.5g
Sugar: 1.2g

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