Craving a Mounds bar but trying to avoid all the added sugar and carbs? This homemade, keto-friendly version has got you covered! Featuring the classic combination of dark chocolate and coconut filling, these copycat Mounds bars give you the familiar flavors you love—without compromising your dietary goals.

Why Make Your Own Keto Mounds Bars?
Sometimes, the options at the store just don’t cut it. While there are a few keto-friendly candy bars out there, they can be hard to find and may not always live up to expectations. Making your own allows you to control the ingredients, sweetness level, and texture, ensuring you end up with a treat that truly satisfies. Plus, it’s fun and rewarding to whip up your own candy right at home.
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The Inspiration Behind This Recipe
For many of us, Mounds and Almond Joy bars evoke a sense of nostalgia. These were the candies you’d find in your trick-or-treat bag that no one else seemed to want—making them your secret treasure. That’s how it was for me at least! But now that I’m following a keto lifestyle, I had to find a way to recreate these beloved bars in a low-carb, no-sugar-added form.
Key Ingredients and Kitchen Tools
Creating these delicious bars at home doesn’t require any fancy equipment or hard-to-find ingredients. Here’s what you’ll need:
- Silicone Molds: I recommend using small square silicone molds, as they make it easy to pop out the bars once they’ve set. Plus, they’re a breeze to clean.
- Mixing Bowls: You’ll need a couple of mixing Bowl for the chocolate and coconut filling.
- Sweeteners: For this recipe, I like to use Besti sweeteners.
Choosing the Right Sweetener
For this recipe, I’ve switched to using Wholesome Yum’s Monk Fruit Allulose Blend Powdered Sweetener. This blend is perfect for keto desserts because it dissolves easily, has zero aftertaste, and doesn’t crystallize, which is common with other sweeteners like erythritol.
Allulose not only helps achieve that ideal smooth texture in the chocolate layers but also adds just the right amount of sweetness to balance the rich dark chocolate and creamy coconut filling.
If you haven’t used this blend before, it’s a game-changer for keto baking and candy making. Because it behaves more like real sugar, your homemade Mounds bars will have a consistency and taste closer to the original—without any of the carbs or sugar spikes!
Tips for Working with Keto Chocolate
Choosing the right chocolate for keto recipes is crucial. For these bars, I recommend sticking to dark chocolate with at least 70% cocoa content. This will ensure a rich, intense flavor without too many carbs. If you’re sensitive to bitterness, opt for a sweetened keto chocolate like Lily’s. While it’s on the pricier side, the flavor is excellent and the carb count is minimal.
Pro tip: You can also melt down baker’s chocolate and add your preferred keto sweetener if you want to control the sweetness level. This way, you get the best of both worlds—rich chocolate flavor with the perfect amount of sweetness.
How to Assemble Keto Mounds Bars
These bars come together in just a few simple steps:
Create the Chocolate Layers: Start by melting your chocolate and pouring a thin layer into the silicone molds. This will become the top of your Mounds bar once it’s flipped over. Freeze until solid.
Add the Coconut Filling: Mix your shredded coconut with the sweetener, and add a small amount to each mold. Be sure to press it down gently so that it sticks together.
Top It Off with More Chocolate: Pour another layer of melted chocolate over the coconut, ensuring the filling is completely covered. Freeze again until set.
Enjoy Your Creation: Once the bars are fully frozen, pop them out of the molds and enjoy your keto-friendly Mounds bar anytime you crave a sweet treat!
Can You Have Chocolate on Keto?
Absolutely! Just be mindful of the type and carb count. Look for dark chocolate with high cocoa content and minimal added sugar. Many brands now offer keto-specific chocolate options sweetened with erythritol or stevia.
What’s the Best Chocolate for Keto?
Dark chocolate is your best bet, as it contains fewer carbs and more antioxidants compared to milk chocolate. If you prefer something sweeter, try using a keto-friendly brand like Lily’s or ChocZero.
Serving Suggestions and Pairings
These keto Mounds bars are perfect for enjoying on their own, but you can also get creative and use them in other ways:
- Break Into Pieces: Add chunks of these bars to a keto-friendly ice cream for a decadent dessert.
- Crush as a Topping: Crush the bars and sprinkle over Greek yogurt or keto pudding for added texture and flavor.
- Dip in Coffee: Pair your Mounds bar with a cup of hot coffee or keto latte for an extra special treat.
A Homemade Treat That Doesn’t Compromise
This keto copycat Mounds bar recipe is proof that you don’t have to sacrifice your favorite sweets just because you’re eating low-carb. With simple ingredients and an easy assembly process, you can enjoy a decadent, chocolatey treat that satisfies your sweet tooth and fits perfectly into your keto lifestyle. Whip up a batch today and experience the joy of making your own candy—without the guilt!
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Keto Copycat Mounds Bar
Equipment
Ingredients
Layer 1
- 5 ounces 100% baker’s chocolate
- 1 tablespoon butter
- 5 tablespoons low carb powdered sweetener
Layer 2
- 1 cup unsweetened shredded coconut
- 3 tablespoons coconut oil melted
- 1 tablespoon low carb powdered sweetener
Layer 3
- 7 ounces 100% baker’s chocolate
- 1 tablespoon butter
- 5 tablespoons low carb powdered sweetener
Instructions
Layer 1
- In s small microwave safe bowl, add chocolate (in chunks) and butter. Melt in the microwave, stirring every 30 seconds. Microwave times vary, but usually 60 seconds or so is good.
- Add powdered monkfruit and mix well.
- Add about 1 teaspoon (roughly) to each mold.
- Place in the freezer for 30 minutes to set.
Layer 2
- In a medium bowl, mix shredded coconut, melted coconut oil and monkfruit. Combine well.
- Let sit in fridge for 5 minutes to set.
- Press as much coconut mixture as you want in each mold. I carefully put about 1 teaspoon worth in the center of each being careful not to have it touching the edges. BUT I only did this to get nice pictures. The next time I make it, I'll put about 2 teaspoons worth and simply press down to make a whole other full layer. I had a lot leftover over originally, so 2 teaspoons per mold would be great for taste too.
- Place in freezer for 30 more minutes to set.
Layer 3
- Repeat steps for layer 1 with 7 ounces chocolate, butter and monkfruit,
- Add about 1.5 teaspoons per mold to cover coconut.
- Place in freezer for 30 minutes to set.
- Serve once set.
Notes
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.