Mediterranean Keto Coconut Protein Bars
These no-bake coconut protein bars give you a rich, chewy texture with a clean coconut flavor. They use simple Mediterranean-style ingredients like coconut, dark chocolate and a touch of natural sweetness. They’re keto-friendly, easy to pack and make a great snack when you want something filling without the carbs.
Time
Prep: 15 minutes
Chill: 1–2 hours
Total: 1 hour 15 minutes to 2 hours 15 minutes
Ingredients
Filling
Unsweetened shredded coconut
Vanilla or unflavored protein powder
Powdered sweetener (erythritol or monk fruit)
Sugar-free condensed milk (to bind the mixture)
Coating
Sugar-free or very dark chocolate chips
Optional: 1–2 teaspoons coconut oil for easier melting
Instructions
Prepare the base
Add shredded coconut, protein powder and powdered sweetener to a mixing bowl. Stir to combine.
Add the condensed milk
Pour in the sugar-free condensed milk a little at a time. Mix until the texture becomes thick, sticky and able to hold together when pressed.
Shape the bars
Press the mixture firmly into a parchment-lined loaf pan. Smooth the top with a spatula.
Chill
Refrigerate for about 1 hour so the mixture firms up and becomes easier to cut.
Cut into bars
Once chilled, lift out of the pan and slice into even bars or squares.
Melt the chocolate
Add the chocolate chips (and coconut oil if using) to a microwave-safe bowl. Heat in short intervals until smooth.
Coat the bars
Dip each bar into the melted chocolate or drizzle the chocolate over the top. Place the coated bars on a parchment-lined tray.
Final chill
Refrigerate again for 30–60 minutes until the chocolate sets.
Tips
Adjust sweetness as needed
Taste the filling before pressing it into the pan. Add more powdered sweetener if you prefer a slightly sweeter bar.
Customize the texture
If the mixture feels too dry, add a spoonful more condensed milk. If it’s too wet, add more coconut or protein powder.
Use dry coconut
Moist coconut can make the mixture sticky and hard to set.
Cut cleanly
Use a sharp knife and wipe between cuts for neat edges.
Store properly
These bars hold up best in the fridge. For longer storage, keep them in the freezer.
Variations
Almond Joy style
Add chopped almonds to the filling and use dark chocolate for a deeper flavor.
Lemon coconut bars
Mix in a little lemon zest for a fresh Mediterranean touch.
Chocolate coconut bars
Add a tablespoon of cocoa powder to the filling for a richer taste.
Nut-free version
Skip any added nuts and use seed-based protein powder if needed.
Extra-high protein
Increase the protein powder by a few tablespoons and add more condensed milk to balance the texture.
Q&A
Q: Can I make these without condensed milk?
Yes. You can use heavy cream thickened with a little sweetener, or coconut cream blended until smooth.
Q: Can I skip the chocolate coating?
You can. The bars will hold together, but the chocolate adds structure and flavor.
Q: Do they melt easily?
They stay firm in the fridge. If you take them outdoors in warm weather, keep them in a cooler.
Q: Can I use flavored protein powder?
Yes. Vanilla, coconut or even chocolate protein powder works well.
Nutrition
(approx. per bar, assuming 10 bars)
Calories: ~180
Protein: ~8–10g
Fat: ~14g
Carbs: ~4–6g net (varies by sweetener and chocolate)
Fiber: ~3g
Conclusion
These keto coconut protein bars are simple to make, easy to customize and great for meal prep. They’re satisfying, low in carbs and full of that Mediterranean-inspired coconut and dark chocolate flavor. If you want, I can help you create a no-chocolate version or a higher-protein variation.