Keto Frozen Coconut Bars Recipe: Creamy, Cold, And Perfectly Sweet

Coconut is one of those flavors that feels like a mini vacation. Sweet, nutty, a little tropical. Now mix that with a keto-friendly lifestyle and you’ve got something even better: frozen coconut bars that melt in your mouth but keep your carbs in check.

I’ve been making these bars for years, and every time I stash a batch in my freezer, I feel a little smug. Why? Because when everyone else is reaching for sugary store-bought candy, I’m biting into something cold, rich, and satisfying that doesn’t kick me out of ketosis.

If you’ve ever craved a Mounds bar, or even those Bounty bars from childhood, this recipe will feel like a throwback—but cleaner, fresher, and more filling.

This isn’t one of those quick “two-line” Pinterest recipes. I want to walk you through everything so you know exactly how to nail it the first time. From ingredients to tips, storage, and even flavor swaps, this is the kind of recipe you’ll want to save, share, and make on repeat.

Why Keto Frozen Coconut Bars Are Worth Making

I know what you’re thinking. “Do I really need another keto dessert?” Trust me—yes.

Here’s why these bars stand out:

• They’re freezer-friendly. You can make them once, freeze, and grab whenever that sweet craving hits.
• No weird aftertaste. A lot of keto desserts have that “off” flavor from sweeteners. Not these. The coconut masks everything.
• Portable. Pop one in a container and you’ve got a sweet snack at work or on the road.
• They feel like real candy. That’s the magic. Creamy coconut inside, chocolate shell outside.

When you’re living low-carb, it’s easy to feel like you’re missing out. These bars fix that. I make them for myself, but my kids (who are not keto at all) still steal them from the freezer.

Ingredients You’ll Need

I keep this list short, simple, and pantry-friendly. Nothing fancy or expensive.

• 2 cups unsweetened shredded coconut – The star of the show.
• ½ cup coconut cream (or the thick part from a can of full-fat coconut milk) – Adds richness and holds the filling together.
• 3 tablespoons coconut oil melted – Helps everything firm up when cold.
• ¼ cup powdered keto-friendly sweetener (erythritol, allulose, or monk fruit blend) – Gives the right sweetness without sugar.
• 1 teaspoon vanilla extract – A small splash that makes a big difference.
• 1 cup sugar-free dark chocolate chips (or chopped 85% dark chocolate) – For the coating.
• 1 teaspoon coconut oil – To melt with the chocolate for smoother dipping.
• Pinch of salt – Always. It makes the sweetness pop.

That’s it. No long list of ingredients you’ll never use again.

Step-by-Step Recipe Instructions For Keto frozen coconut bars

Here’s the part you’ll want to save or pin for later.

Step 1: Make the Coconut Base

Mix shredded coconut, coconut cream, melted coconut oil, sweetener, vanilla, and a tiny pinch of salt in a bowl. Stir until it’s sticky and holds together when you press it.

Step 2: Shape the Bars

Line a baking dish with parchment paper. Spread the mixture evenly, pressing it down firmly. You can also shape them by hand into little rectangles if you prefer the classic candy bar look.

Step 3: Freeze

Stick the tray in the freezer for about 1–2 hours, until solid. This makes dipping them in chocolate much easier.

Step 4: Melt Chocolate

In a heatproof bowl, melt sugar-free dark chocolate with a teaspoon of coconut oil. Do this slowly, either over a double boiler or in short bursts in the microwave.

Step 5: Coat the Bars

Remove frozen coconut pieces from the freezer. Dip each one into melted chocolate, coat fully, and place back on parchment paper. Work quickly so they don’t melt.

Step 6: Freeze Again

Pop them back in the freezer for another 30 minutes until the chocolate hardens.

Now take a bite. Cold, creamy, chocolatey perfection.

Storage Tips

One of the best parts about this recipe? You can make it once and have a freezer stash for weeks.

• Store in an airtight container in the freezer.
• They’ll stay fresh for at least 3 months.
• If you like them softer, keep in the fridge instead.

I prefer eating them straight from the freezer, especially during summer. It feels like eating an ice cream bar, but with way less mess.

Nutritional Info (Per Bar, Approximate)

Depending on the size you cut, here’s the breakdown for one medium bar:

• Calories: 170
• Fat: 16g
• Net Carbs: 2–3g
• Protein: 2g

That means you can enjoy one without worrying about carb creep.

My First Time Making These Bars

A quick story: I first tried making keto coconut bars after a long week where every sweet in the house seemed off-limits. My husband had a stash of candy bars hidden away, and I was this close to breaking my carb count just to have one.

Instead, I looked at what I had in the pantry—coconut, chocolate, and coconut oil—and figured I’d try my own version. That late-night experiment turned into the recipe you’re reading now. Since then, I’ve kept a freezer stash, and it’s saved me more times than I can count.

Flavor Variations

The base recipe is fantastic as-is, but if you want to change things up, here are a few ideas:

• Almond Joy style: Add a whole almond on top of each coconut bar before dipping in chocolate.
• Mint chocolate: Add a drop of peppermint extract to the chocolate coating.
• Toasted coconut: Toast half the shredded coconut before mixing for a nuttier flavor.
• Extra creamy: Blend the coconut base in a food processor for a smoother texture.
• White chocolate coating: Use sugar-free white chocolate instead of dark for a sweeter bar.

Tips To Get Them Right

• Use parchment paper. Trust me, it keeps the bars from sticking and makes cleanup painless.
• Freeze before coating. If you skip this step, your coconut base will crumble in the chocolate.
• Sweetener choice matters. Granular sweetener can feel gritty. Powdered versions work best.
• Thin chocolate coats. Dip once, let harden, then dip again if you want a thicker shell.
• Don’t rush the cooling. Letting them set fully in the freezer gives you that candy-bar snap.

When To Serve Keto Frozen Coconut Bars

These bars aren’t just for when cravings hit. They’re perfect in so many moments:

• After dinner, instead of high-carb desserts.
• As a cold treat on hot days.
• Packed in lunch boxes (just keep them chilled).
• Shared at parties—you’ll be surprised how many non-keto friends ask for the recipe.

I’ve even taken them on road trips in a small cooler, and they were gone before we reached our stop.

What to Do if Something Goes Wrong

Not every batch comes out perfect the first time. Here are quick fixes:

• Bars fall apart? Add a little extra coconut oil or press them tighter before freezing.
• Chocolate too thick? Add a teaspoon more coconut oil to thin it out.
• Too sweet or not sweet enough? Adjust the sweetener. Taste the filling before freezing.
• Coconut too dry? Add an extra spoon of coconut cream until sticky.

Why This Recipe is High On My Keto Dessert Lists

I’ve tried dozens of keto treats, from cookies to cheesecakes. Many taste “okay,” but these coconut bars are the rare kind that feel indulgent while still being simple. No baking, no complicated ingredients, no fuss.

Pinterest readers love them because they look pretty in photos, freeze well, and don’t require professional baking skills. Google readers love them because they hit the search intent: “easy keto dessert, low-carb coconut bars, freezer treat.”

That’s why this recipe sticks around.

Conclusion

If you’ve been searching for a keto dessert that actually satisfies, stop here. These frozen coconut bars are cold, creamy, chocolatey, and ridiculously easy to make.

Make a batch this weekend. Hide a few in the back of your freezer so nobody steals them (trust me, you’ll need to). And next time that sweet craving hits, you’ll be glad you did.

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