Keto Coconut Dream Bars - Healthy Low Carb Dessert Recipe

I had to test this recipe a few times to get it right. And honestly? I wasn’t even mad about it. Neither were my CrossFit friends, who happily volunteered as taste-testers. These Keto Coconut Dream Bars turned out to be a huge hit—sticky, sweet, and totally addictive.

Why will you love them? If you loved Mounds as a kid—or your family had a recipe for Coconut Dream Bars—this version is your grown-up, healthier twist. And if you’re into Healthy Coconut Dessert Recipes, these bars hit all the right notes: chocolate, coconut, and that dreamy, gooey filling that’s basically keto-friendly condensed milk. Pro tip: add a little coconut extract for an extra tropical punch, or keep it mild with vanilla.

The recipe has layers, but don’t panic. Each one is simple to make, and the results are worth every step. The almond flour crust is buttery, grain-free, and totally gluten-free—perfect for Healthy Coconut Bars Recipes lovers. And the coconut filling? Rich, creamy, and gooey. Sprinkle on some toasted coconut shreds for crunch if you’re hunting for the best Coconut Shreds Recipes.

These bars also have amazing macros: less than 8 grams of total carbs. That makes them a standout among Low Carb Coconut Desserts and a guilt-free treat for any keto or low-carb lifestyle. Swap in coconut cream, and you’ve got one of the easiest Easy Non Dairy Desserts around.

Whether you’re craving a sweet snack or need something quick for a party, these bars are perfect. They’re a prime example of Easy Desserts When You Have Nothing, Keto Coconut Dessert, and even Recipes With Coconut Sugar for a touch of natural sweetness. Coconut isn’t just tropical flair—it’s versatile, indulgent, and in this case, absolutely dreamy.

Keto Coconut Dream Bars - Healthy Low Carb Dessert Recipe

These bars are pure coconut bliss! Imagine a chewy coconut filling, a smooth layer of chocolate, and a buttery almond flour crust holding it all together. If you’re a coconut fan, this dessert will quickly become a favorite.

Yield: 16 bars | Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes

Author: Aleda | Category: Dessert

Ingredients:

Crust:

• 1 ½ cups (168 g) almond flour
• ¼ cup (50 g) brown sugar substitute
• ¼ tsp ground cinnamon
• ¼ tsp salt
• ¼ cup (56.75 g) butter, melted

Filling:

• 1 ½ cups (354.88 ml) heavy cream
• 6 tbsp (73.04 g) powdered erythritol
• 2 tbsp (25 g) allulose
• ¼ tsp glucomannan or xanthan gum
• 1 tsp coconut extract (or vanilla extract)
• 2 cups (160 g) shredded coconut

Topping:

• 3 oz (85.05 g) sugar-free chocolate, chopped
• 2 tbsp (28.4 g) butter

Instructions:

1. Crust: Preheat oven to 325ºF and lightly grease an 8×8-inch metal pan. Combine almond flour, sweetener, cinnamon, and salt in a mixing bowl. Stir in melted butter until the mixture holds together. Press evenly into the bottom of the pan. Bake for 15–20 minutes, until golden brown. Let cool while you make the filling.
2. Filling: In a saucepan over medium heat, whisk cream with erythritol and allulose. Simmer for about 20 minutes, stirring often, until slightly thickened. Remove from heat. Sprinkle in glucomannan while whisking constantly. Stir in coconut (or vanilla) extract. Fold in shredded coconut until combined. Spread the mixture over the cooled crust. Bake another 15–20 minutes, until the edges are lightly browned. Let cool completely.
3. Topping: Place chocolate and butter in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth (or melt in a bowl over simmering water). Pour and spread evenly over the coconut layer. Chill for 20–30 minutes, until the chocolate sets. Slice into 16 squares and serve.

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