I love these coconut protein bars because they’re quick to make, satisfy my sweet cravings, and keep me on track with my keto goals. They’ve got everything I want: healthy fats, clean protein, and only 6g of net carbs per bar. Plus, there’s no baking involved. I can throw them together in 10 minutes and have a stash of nutritious, chocolatey snacks ready to go for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups shredded (unsweetened) coconut
½ cup protein powder (I like vanilla flavor)
½ cup powdered sweetener
⅔ cup sugar-free condensed milk
1 cup sugar-free chocolate chips or shaved chocolate
Directions
In a mixing bowl, I combine the shredded coconut, protein powder, and powdered sweetener. I stir to mix everything well.
I pour in the sugar-free condensed milk and stir until the mixture is fully combined and sticky.
I press the mixture firmly into an 8×8-inch pan lined with parchment paper, using the back of a spoon to smooth it into an even layer.
I place the pan in the freezer for 10 minutes to firm up the mixture.
Once chilled, I cut the mixture into 12 bars.
In a microwave-safe bowl, I melt the chocolate chips in 20-second bursts, stirring in between until smooth.
Using two forks, I dip each coconut bar into the melted chocolate until coated, then place the coated bars on a parchment-lined plate.
I refrigerate the bars until the chocolate is fully set.
Servings and timing
This recipe makes 12 bars.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
For a vegan version, I use vegan protein powder, dairy-free chocolate chips, and coconut condensed milk.
Sometimes I add chopped almonds, peanuts, or sunflower seeds for crunch and flavor.
Chocolate protein powder or a bit of unsweetened cocoa powder gives a richer chocolate flavor.
I drizzle melted nut butter or sprinkle coarse sea salt over the tops before chilling for a sweet-and-salty twist.
For extra decadence, I’ve added a few drops of vanilla or coconut extract to the filling.
Storage/Reheating
Room Temperature: I store these bars in a sealed container for up to 2 weeks.
Fridge: They stay fresh in the refrigerator for up to 2 months.
Freezer: To freeze, I wrap each bar in parchment paper, place them in a sealed freezer bag, and store them for up to 6 months. When I want one, I let it thaw at room temperature for 10–15 minutes.
FAQs
Are these coconut protein bars low in carbs?
Yes, each bar has just 6g of net carbs, making them perfect for keto or low-carb diets. They’re also high in fat and protein to keep me full and fueled.
Can I use a different protein powder?
Definitely. I use either plant-based or whey protein depending on what I have. I just stick to a flavor that pairs well with coconut, like vanilla or chocolate.
What kind of chocolate works best?
I use sugar-free dark chocolate chips, but chopped keto chocolate bars or shaved chocolate also work well. The key is to choose something low in carbs and unsweetened.
Do I need to bake these bars?
No baking required! Once the bars are set in the freezer and coated in chocolate, they’re ready to go. I love how easy they are.
Can I make these nut-free?
Yes, just be sure your protein powder and chocolate are nut-free. You can also skip any added nuts in the variation options and use sunflower seed butter if needed.
Conclusion
These Coconut Protein Bars are the kind of snack I keep in my fridge at all times. They’re quick to prep, satisfy my sweet tooth, and pack in a solid amount of protein—all without any baking. Whether I’m looking for a post-workout snack, a coffee companion, or a quick breakfast on the go, these bars are always a hit. Creamy, chewy, and chocolaty—what more could I want?
These no-bake coconut protein bars are chewy, chocolaty, and keto-friendly—packed with 15g of protein and just 6g net carbs per serving.
Ingredients
Coconut Filling
3 cups shredded unsweetened coconut
½ cup protein powder (vanilla or chocolate)
½ cup powdered sweetener (e.g. erythritol or monk fruit)
⅔ cup sugar-free condensed milk
Chocolate Coating
1 cup sugar-free chocolate chips or chopped dark chocolate
Optional: 1 tbsp coconut oil (to smooth the coating)
Topping/Garnish (Optional)
Chopped nuts (e.g. almonds, peanuts)
Sea salt flakes
Keto-friendly nut butter drizzle
Chopped herbs or cocoa nibs
Instructions
Prepare the Coconut Mixture
In a mixing bowl, combine shredded coconut, protein powder, and powdered sweetener. Stir in sugar-free condensed milk and mix well until a thick, sticky dough forms.
Shape and Freeze
Line an 8×8-inch pan with parchment paper. Press the mixture firmly and evenly into the pan. Freeze for 10 minutes until firm.
Slice into Bars
Once set, cut into 12 bars using a sharp knife.
Melt Chocolate
In a microwave-safe bowl, melt chocolate chips in 20-second intervals, stirring in between, until fully melted. Add 1 tbsp coconut oil if needed for a smoother texture.
Coat the Bars
Using two forks, dip each bar into the melted chocolate until fully coated. Let excess chocolate drip off. Place coated bars on a parchment-lined plate or tray.
Set the Chocolate
Chill bars in the fridge or freezer until chocolate has fully hardened.
Notes
Use vegan protein powder and chocolate chips to make them vegan.
Add chopped almonds, peanuts, or mix-ins for texture.
Boost chocolate flavor with cocoa powder or chocolate protein powder.
For added flair, drizzle with keto honey, nut butter, or top with coarse salt.
