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Keto Bounty

February 21, 2015

Sometimes I miss candy bars. Sweet and savory, chocolate covered candy bars. So why not adapt them to the keto diet? Starting from my Raffaello recipe, I created some delicious keto Bounty, totally guilt free.

Ingredients:

  • 150 grams coconut flakes, SF
  • 150 grams butter, room temperature
  • 100 ml coconut milk, no sugar added
  • 3 tbsp Eritritol
  • 100 grams dark chocolate, 85% cocoa

Mix the first 4 ingredients together with your bare hands really well, until you get a compact mass. Form round candies or 3 cm long bars (or both, like me) and put them in the fridge for about 30 minutes.

Put some water in a small pot and bring it to the boiling point. Set a bowl on top on the pot and put the chocolate into the bowl. Let it melt and stir from time to time, in order to avoid burning. Set the bowl aside, to cool a bit.

Take the candy bars from the fridge and, with a teaspoon, start covering them in the melted chocolate. Put each candy onto a parchment paper, to avoid sticking directly on a plate. Insert them in the fridge again for about 30 minutes or until the chocolate solidifies. Enjoy your keto Bounty!

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