Copycat Mounds Bar

WHAT??  A keto “mounds” bar?  Well, a copycat mounds bar, that is.  Filled with dark chocolate and coconut, just like you are used to but without all the sugar!

 

 

 

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Keto Copycat Mounds Bar

 

Copycat Mounds Bar

Sometimes you just need a candy bar.  Plain and simple.  There isn’t too much to choose from in the grocery store.  Or at least that tastes good AND is keto, anyway.

Mounds and Almond Joy bars are among my favorite all-time candy bars.  And it was a good thing too because at Halloween time, my kids never wanted either of these and so I got to have them.  I guess that could be good AND bad!

But, alas, they are not keto and, well, I now AM keto so something had to be done!

I started to think about making them myself and realized they really wouldn’t be that hard.  

I had just made my delicious salted chocolate bar with pumpkin seeds and was stoked about making my own bars.

 

Keto Copycat Mounds Bar

 

These are pretty easy to make and taste fantastic!  Let’s dive into what you need.

 

Kitchen Essentials

You will certainly need some molds.  My favorite are these small square silicone molds.

I love working with silicone because they are so easy to clean and you can easily pop things out.

You’ll also need some mixing bowls!

Other than that, just the basics that I’m sure you have laying around.

 

Keto Copycat Mounds Bar

 

Sweeteners

I chose to use Lakanto’s Classic Monkfruit in this recipe.  I find that monkfruit is one of the best tasting sweeteners out there.  Lakanto mixes theirs with erythritol and you can actually substitute monkfruit with straight erythritol if you want.

This recipe calls for powdered monkfruit which you cannot buy (to my knowledge).  I think Swerve has a powdered version of their sweetener but I generally don’t use Swerve.  It is SUPER SIMPLE to make your own though.

 

How to Make Powdered Monkfruit

Check out this quick 1-minute video on how to make powdered monkfruit. Don’t mind my Nightmare Before Christmas Jammies!

 

 

Keto Copycat Mounds Bar

 

How to Make a Keto “Mounds” Bar

 

First, you’ll need your square silicone molds. No need to grease them or anything!

 

Keto Copycat Mounds Bar Tray

 

Layer 1 is the bottom (but actually the top since you make these upside down).  This will be the first layer of chocolate.  It fills up about 1/4 of the way.

Pop them in the freezer for 30 minutes to set.

 

Keto Copycat Mounds Bar Tray

 

Next comes layer 2 which is the middle coconut layer.  I try to make mine not touch the sides, but that is only so I can have nice pictures.  Using this small amount of coconut will give you tons of leftovers and who wants to waste this lovely coconut?

If I were you, I would just smash it down and double the amount shown below and that will give you a nice thick coconut layer that doesn’t need to be picture perfect!

Back into the freezer they go!

 

Keto Copycat Mounds Bar Tray

 

Finally comes layer 3 which is the top (but actually the bottom) layer of chocolate.

And, can you guess where they go now?  Yep – in the freezer!

 

Keto Copycat Mounds Bar Tray

 

Once fully frozen, you simply flip the molds over and pop them out.

 

Keto Copycat Mounds Bar

 

Let’s get to some basic questions about chocolate and keto!

 

Can you have chocolate on keto?

Um, YES!  Always be mindful of the carb count and try to keep it darker chocolate.

 

What chocolate is the best for keto?

The chocolate with the least carbs of course!  Well, not only that, but dark chocolate has a large number of health benefits over milk chocolate.

Most people can’t handle eating baker’s chocolate, but that is what I normally like to use and then sweeten it myself.

Lily’s also has an already sweetened version of baker’s chocolate, but it is rather pricey.  Sometimes I use that, sometimes not!

 

Other Recipes You Might Like

 

Salted Chocolate with Pumpkin Seeds

Chocolate Chip Cookies

Double Chocolate Donuts

 

Yield: 24 squares

Keto Copycat Mounds Bar

Keto Copycat Mounds Bar

Ingredients

Layer 1

Layer 2

Layer 3

Instructions

Layer 1

  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.
  2. Add powdered monkfruit and mix well.
  3. Add about 1 teaspoon (roughly) to each mold.
  4. Place in the freezer for 30 minutes to set.

Layer 2

  1. In a medium bowl, mix shredded coconut, melted coconut oil and monkfruit. Combine well.
  2. Let sit in fridge for 5 minutes to set.
  3. 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.
  4. Place in freezer for 30 more minutes to set.

Layer 3

  1. Repeat steps for layer 1 with 7 ounces chocolate, butter and monkfruit,
  2. Add about 1.5 teaspoons per mold to cover coconut.
  3. Place in freezer for 30 minutes to set.
  4. Serve once set.

Notes

I recommend storing these in the freezer.

Nutrition Information

Yield

24

Serving Size

1 square

Amount Per Serving Calories 44 Total Fat 4g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 1g Cholesterol 2.5mg Carbohydrates 1.75g Fiber .5g Sugar 1g Protein 0g
Nutrition is calculated using a third party plug-in. It is best to always validate!

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