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Low Carb Chocolate Coconut Bars


These chocolate coconut bars are an original creation by low carb cookbook author, Jennifer Eloff. Visit her blog; she has lots of great recipes.

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Rate this recipe 4.6/5 (29 Votes)


  • 1/3 cup coconut oil
  • 1/4 cup whipping cream
  • 2 tablespoons Da Vinci® Sugar Free Syrup (I used Macadamia Nut), OR sugar free Pancake syrup
  • 1 tablespoon butter
  • 1 cup chocolate whey protein
  • 2/3 cup powdered milk (I used whole milk powder)
  • 1/2 cup cocoa
  • 1/2 cup powdered erythritol
  • 1 cup unsweetened desiccated coconut (divided)


Adapted from


Step 1

In food processor, process coconut oil, whipping cream, Da Vinci® Sugar Free Syrup, butter, chocolate whey protein, powdered milk, cocoa and erythritol. Stir in 3/4 cup coconut. Press into lightly greased (spray bottom of pan lightly with Pam) 9 x 5-inch loaf pan. Sprinkle remaining coconut over top and press coconut into mixture with back of a soup or dessert spoon. Freeze until firm and then refrigerate.

Helpful Hint: This is quite a fudge-like confection and I love the combo of coconut and chocolate. It was sweet enough for me, but you could add the contents of a couple of Splenda packets, if desired – taste and see. It’s hard to believe that this confection is actually good for you. Don’t have an ounce of guilt over this one!

This confection could be cut into 8 bars – as in protein bars - and carried in a plastic baggie in your purse. It will be a little softer, but you could always mitigate that by adding a couple tablespoons more of the whey protein or leave out a tablespoon of the sugar free syrup.

Nutritional Analysis: 32 squares (8 x 4) 1 square: 74.4 calories; 3.4 g protein; 6.1 g fat; 1.5 g carbs

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