The easiest keto candy bar you'll ever make! is really just three ingredients — sugar-free chocolate chips, salted butter, and unsweetened coconut flakes — spooned into candy cups and frozen. They taste like a homemade Mounds bar and set in two hours. Keep a batch in the freezer for emergencies.
The Easiest Keto Candy Bar You’ll Ever Make!
If you’ve ever craved a Mounds candy bar while on a low-carb diet, this recipe is your new best friend. With just three simple ingredients and 10 minutes of prep, you can whip up these rich, chocolatey coconut fat bombs that taste just like the real thing. My daughter took one bite and immediately declared them a Mounds dupe! They’re the perfect decadent treat to crush cravings and keep you on track.
Ingredients
• 1 cup / 170g (6 oz) sugar-free chocolate chips
• ¼ cup / 57g (2.01 oz) salted butter
• 1 cup / 80g (2.82 oz) unsweetened coconut flakes, plus extra for garnish
Instructions
1. Place the sugar-free chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
2. Add the salted butter to the hot melted chocolate and stir continuously until the butter is completely melted and the mixture is glossy.
3. Fold in the unsweetened coconut flakes until they are evenly coated in the chocolate mixture.
4. Carefully spoon the mixture into 8 foil candy cups or the cavities of a silicone candy mold, filling each one nearly to the top.
5. Garnish with an extra sprinkle of coconut flakes, if desired. Freeze for at least 2 hours, or until completely firm.
6. Store in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.
Nutritional Information
• Recipe Notes & Nutrition
• Yield: 8 fat bombs
• Serving Size: 2 fat bombs
• Prep Time: 10 minutes
• Chill Time: 2 hours
• Calories: 155kcal
• Fat: 15g
• Net Carbs: 2g (0.07 oz)
• Protein: 1g
• Disclaimer: is an estimate and may vary.
Pro Tips
• For an Almond Joy-style treat, press a whole toasted almond onto the top of each fat bomb before freezing.
• For the smoothest texture, melt the chocolate and butter in a double boiler over low heat instead of the microwave. This prevents any chance of scorching.
• No candy mold? A mini muffin tin lined with paper or foil liners works perfectly as a substitute.
• Use high-quality sugar-free chocolate chips sweetened with stevia, monk fruit, or erythritol for the best flavor and keto-friendly results.
FAQ
Q: What kind of chocolate is best for this keto candy bar recipe
A: For the best flavor and to keep the recipe keto-friendly, use high-quality sugar-free chocolate chips. Look for brands sweetened with stevia, monk fruit, or erythritol.
Q: How can I make this recipe taste like an Almond Joy bar
A: It’s simple to make a keto Almond Joy version. Just press a whole toasted almond onto the top of each candy bar before you place them in the freezer to set.
Q: Can I make these keto candy bars without a microwave
A: Yes, you can. The recipe suggests using a double boiler over low heat to melt the chocolate and butter for the smoothest texture and to avoid any chance of scorching the chocolate.
Q: How should I store these low-carb candy bars
A: Store the finished candy bars in an airtight container. They will last for up to one week in the refrigerator or can be stored in the freezer for a longer period.
Pro Tips
- Melt the chocolate chips in 20-second microwave intervals, stirring between each, then stir the butter in while the chocolate is still hot until the mixture turns glossy.
- For the smoothest texture with zero scorching risk, melt the chocolate and butter in a double boiler over low heat instead of the microwave.
- No candy mold? A mini muffin tin lined with paper or foil liners works perfectly as a substitute.
- For an Almond Joy-style treat, press a whole toasted almond onto the top of each fat bomb before freezing.
- Choose high-quality sugar-free chips sweetened with stevia, monk fruit, or erythritol. Store the finished fat bombs in the fridge up to a week, or freeze for longer.
Frequently Asked Questions
Are these chocolate coconut fat bombs keto?
Very much so — each serving has 2 g of net carbs, 1 g of protein, and 15 g of fat, with no sugar anywhere in the recipe.
How do I store keto candy bars?
In an airtight container in the refrigerator for up to one week, or in the freezer for longer storage. They're best eaten straight from the cold.
What if I don't have a candy mold?
Use a mini muffin tin lined with paper or foil liners — spoon the mixture in nearly to the top, exactly as you would in a mold.
Can I make them taste like Almond Joy?
Yes — press a whole toasted almond onto the top of each fat bomb before they go into the freezer.
Recipe card below.
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The Easiest Keto Candy Bar You'll Ever Make!
Ingredients
Method
- Place the sugar-free chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
- Add the salted butter to the hot melted chocolate and stir continuously until the butter is completely melted and the mixture is glossy.
- Fold in the unsweetened coconut flakes until they are evenly coated in the chocolate mixture.
- Carefully spoon the mixture into 8 foil candy cups or the cavities of a silicone candy mold, filling each one nearly to the top.
- Garnish with an extra sprinkle of coconut flakes, if desired.
- Freeze for at least 2 hours, or until completely firm.
- Store in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.
