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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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.
These are pretty easy to make and taste fantastic! Let’s dive into what you need.
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.
I chose to use Lakanto’s Classic Monkfruit in this recipe. I find that monk fruit is one of the best tasting sweeteners out there. Lakanto mixes theirs with erythritol and you can actually substitute monk fruit with straight erythritol if you want.
This recipe calls for powdered monk fruit 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 monk fruit. Don’t mind my Nightmare Before Christmas Jammies!
How to Make a Keto “Mounds” Bar
First, you’ll need your square silicone molds. No need to grease them or anything!
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.
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!
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!
Once fully frozen, you simply flip the molds over and pop them out.
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
- 1 cup unsweetened shredded coconut
- 3 tablespoons coconut oil, melted
- 1 tablespoon powdered monkfruit
- 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.
- 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.
- 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.
I recommend storing these in the freezer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
- Baker's Unsweetened Baking Chocolate Bar, 4 Oz (Pack of 4)
- Let's Do Organic Shredded, Unsweetened Coconut, 8-Ounce Packages (Pack of 3)
- Wilton Bite-Size Brownie Squares Silicone Mold, 24-Cavity
- Pyrex Glass Mixing Bowl Set (3-Piece)
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