Keto Copycat Mounds Bar Recipes

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SUGAR FREE MOUNDS BARS



Sugar Free Mounds Bars image

These keto Sugar Free Mounds Bars are a great snack for people on a low carb or vegan keto diet.

Provided by Willow Moon

Categories     Dessert

Time 2h15m

Number Of Ingredients 8

13.5 ounces coconut milk ((full fat))
2 cups finely shredded coconut
15 drops stevia
Pinch salt
3/4 cup cacao powder ((or cocoa powder))
3/4 cup coconut oil
30 drops stevia
1 1/2 teaspoons vanilla extract

Steps:

  • Filling: Mix coconut milk, finely shredded coconut, stevia, and salt. Refrigerate 1 hour so that it's easier to make bars.
  • Make bars and place in freezer 1 hour to overnight.
  • Coating: Mix cacao powder, coconut oil, stevia, and vanilla extract.* Take bars out of the freezer and one by one place in coating. Place each bar on parchment paper and freeze. Store in the fridge or freezer.

Nutrition Facts : Calories 157 kcal, Carbohydrate 4 g, Protein 1 g, Fat 17 g, SaturatedFat 14 g, Sodium 6 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

KETO COPYCAT MOUNDS BAR



Keto Copycat Mounds Bar image

Number Of Ingredients 9

5 ounces 100% baker's chocolate
1 tablespoon butter
5 tablespoons powdered monkfruit
1 cup unsweetened shredded coconut
3 tablespoons coconut oil, melted
1 tablespoon powdered monkfruit
7 ounces 100% baker's chocolate
1 tablespoon butter
5 tablespoons powdered monkfruit

Steps:

  • 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.

Nutrition Facts : Calories 44 calories, Carbohydrate 1.75 grams carbohydrates, Cholesterol 2.5 milligrams cholesterol, Fat 4 grams fat, Fiber .5 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 square, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

COPYCAT MOUNDS BAR RECIPE



Copycat Mounds Bar Recipe image

Dreamy, flaky coconut gets coated in melted chocolate for copycat Mounds Bars that are better than store-bought.

Provided by Megan Olson

Number Of Ingredients 6

2/3 cup dark chocolate chips
2 T unsweetened coconut milk
1 t vanilla extract
¼ cup coconut oil, melted
½ cup unsweetened coconut flakes, shredded
1 T raw honey

Steps:

  • Melt chocolate chips, coconut milk, and vanilla over a double boiler, stirring constantly.
  • Use a spoon or pastry brush to coat the mold with melted chocolate. Freeze for five minutes to harden.
  • While the mold is in the freezer, prepare the filling by mixing melted coconut oil, coconut flakes, and honey together in a bowl.
  • Remove the mold from the freezer and scoop a spoonful of the coconut mixture into each cavity.
  • Cover the coconut with the remaining melted chocolate and return to the freezer to set for five minutes, then enjoy!

MOUNDS BALLS



Mounds Balls image

I make these bite-sized treats as gifts for friends-and I get lots of thank-you notes in return. The mailman doesn't mind delivering them, though. He gets a box of candy, too! We have three generations of family working together on our dairy farm in the "thumb" of Michigan. Everyone agrees these milky morsels promote our product deliciously. -Kathy Dorman, Snover, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7 dozen candies.

Number Of Ingredients 12

1/2 pound unsalted butter
3-3/4 cups confectioners' sugar
1 pound sweetened shredded coconut
1/2 cup sweetened condensed milk
1 cup chopped walnuts
1 teaspoon vanilla extract
CHOCOLATE COATING:
2 cups semisweet chocolate chips
4 ounces unsweetened chocolate
2 -inch x 1-inch x 1/2-inch piece paraffin wax
Round wooden toothpicks
Styrofoam sheets

Steps:

  • In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

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