Keto Coconut Chocolate Cake Bars – “Easy to Bake” – Low Carb Yet Sweet & Tasty!

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Keto Coconut Chocolate Cake Recipe
Keto Coconut Chocolate Cake Recipe – Sweet and Low Carb.

This Keto Coconut Chocolate Cake Bars recipe is a super easy to bake treat – just melt and mix!

These coconut chocolate cake bars have been enjoyed in my family as long as I can remember. Every visit to Nana’s house began with a race to the fridge to grab a bar before it all disappeared.

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So I decided to make them low-carb and sugar free so that I could continue to eat them

I delivered some to Nana and she loved them.

This keto coconut chocolate cake bars recipe makes 16 serves. 1 serve is one bar. Store them in the fridge after baking for up to 2 weeks or freeze for up to 3 months.

Ingredients for Keto Chocolate Coconut Bars Recipe

Keto Coconut Chocolate Cake Bars Ingredients
Keto Coconut Chocolate Cake Bars
  • 3 ounces (¾ cup) of Almond Flour
  • 3 ounces (½ cup) of Surkin Gold
  • 2 ounces (½ cup) of Unsweetened Desiccated Coconut
  • 2 tablespoons of Unsweetened Cocoa Powder
  • ½ teaspoon of Baking Powder
  • 4 ounces of Unsalted Butter, melted
  • 1 large Egg
  • 1 teaspoon of Vanilla Essence
  • 1 tablespoon of Unsweetened Shredded Coconut, for decoration
  • Frosting
  • ½ cup of Surkin Melis
  • 2 tablespoons of Unsweetened Cocoa Powder
  • 1 tablespoon of Unsalted Butter, melted
  • 2-3 tablespoons of Hot Water

With the right ingredients, all you have to do to make these keto coconut chocolate cakes is mix and bake.

How to Make Keto Coconut Chocolate Cake Bars

how to make keto coconut chocolate cake
How to make Keto coconut chocolate cake.
  1. Preheat your oven to 170C/340F. Line a 7x11in baking tin with parchment paper.
  2. In a mixing bowl, add all the Surkin gold, desiccated coconut, cocoa powder and baking powder. Mix well.
  3. Mix in the melted butter, egg and vanilla.
  4. Spoon the mixture into your lined baking tin and spread evenly.
  5. Bake in the oven for 20-25 minutes, until it springs back when touched.
  6. In a clean mixing bowl sift the Surkin Melis and cocoa powder.
  7. Add the melted butter, then the hot water a little at a time, while stirring until it is spreadable.
  8. Spread the frosting over the hot base, sprinkle over the shredded coconut and cool.
  9. Cut the chilled slice into 16 bars and enjoy.

These keto coconut chocolate cake bars are very easy to make at home with the right ingredients, just mix and bake.

how to make keto coconut chocolate cake

Keto Chocolate Coconut Bars RecipeKeto Coconut Chocolate Cake Bars - "Easy to Bake" - Low Carb Yet Sweet & Tasty!

A favoriteEasy to Bake recipe in our family for years. We took it and exchanged the sugar and flour with some easy to come by "Low-Carb Ingredients." Yummm!
5 from 14 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, Australian, British
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 bars
Calories: 121kcal
Author: Gerri

Ingredients

  • 3 ounces almond flour
  • 3 ounces surkin gold
  • 2 ounces unsweetened desiccated coconut
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 4 ounces unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla essence
  • 1 tablespoon unsweetened shredded coconut for decoration

Frosting

  • 1/2 cup surkin melis
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon unsalted butter melted
  • 2-3 tablespoons hot water

Instructions

  • Preheat your oven to 170C/340F. Line a 7x11in baking tin with parchment paper.
  • In a mixing bowl, add all the Surkin gold, desiccated coconut, cocoa powder and baking powder. Mix well.
  • Mix in the melted butter, egg and vanilla.
  • Spoon the mixture into your lined baking tin and spread evenly.
  • Bake in the oven for 20-25 minutes, until it springs back when touched.
  • In a clean mixing bowl sift the Surkin Melis and cocoa powder.
  • Add the melted butter, then the hot water a little at a time, while stirring until it is spreadable.
  • Spread the frosting over the hot base, sprinkle over the shredded coconut and cool.
  • Cut the chilled slice into 16 bars and enjoy.

Nutrition

Serving: 30g | Calories: 121kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 7mg | Potassium: 57mg | Fiber: 1g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.6mg

If you liked our keto chocolate cake bars see our other keto baking recipes.

To make a larger batch of Keto Chocolate Coconut Bars Recipe adjust the servings above.

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8 thoughts on “Keto Coconut Chocolate Cake Bars – “Easy to Bake” – Low Carb Yet Sweet & Tasty!”

  1. When writing your recipes, could you include alternatives to the surkin products, as these are not easily accessible everywhere.
    This chocolate slice looks like one my mum made when we were kids. I plan to try it.
    Thanks

    Reply
    • Hi Sandie,

      You can always replace the sweeteners with your preferred sweetener as long as it matches the texture – granulated or powdered. Where replacing is not suitable, we always leave a note in the post above the recipe. I hope that helps.

      Reply

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