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Keto Coconut Bonbons Recipe

If you have a sweet tooth while doing the keto diet (or keto lifestyle rather), you will love, love, love this Keto Coconut Bonbons Recipe!  It tastes just like coconut candy to me.  We use Monk Fruit sweetener in the confectioners blend so it mixes well but you can use any keto sweetener you prefer.

We also use the shredded coconut that is unsweetened.  It’s practically the same package when you buy it in the grocery store so be sure you look out for the little tiny words that say unsweetened when you grab your bag of coconut shreds.

You can use any keto friendly chocolate you want in this recipe too!  We really like Lily’s chocolate or ChocZero!  Both are amazing keto friendly chocolate options for you to use.

Be careful when buying coconut cream.  You will find it in the canned section of your local grocery store.  It also looks very similar to the sweetened coconut cream.  The coconut cream is way, way thicker than coconut milk so be sure you get the cream.  Lots of people have really taken a liking to this product so sometimes it’s sold out at our local stores.  It’s the Thai Kitchen Brand unsweetened coconut cream that has an orange and purple label.

overhead photo of chocolate coconut bonbons stacked on a wood cutting board

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Keto Coconut Bonbons Recipe Ingredients

Keto Coconut Bonbons Recipe Instructions

  1. Melt chocolate with coconut oil in a microwave for 45 seconds.
  2. Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
  3. For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
  4. Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
  5. Refrigerate for half an hour or until bonbons are hard enough to transfer them.

Keep them in the fridge for up to 10 days.

Other Items Needed

Keto Coconut Bonbons Recipe Nutrition

Serves 12

Calories 33, Total C 1.1g, Fiber 0.4g, Net C 0.7g, Sugars 0.6g, Fat 2.8g, Protein 0.2g

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The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.

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  • What fruits are allowed on a ketogenic diet?
  • Will I get “Keto Flu” and what do I do about it?

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Here are a few photos we took while making this amazing recipe.

bonbons on a wood board stacked on each other

bon bon recipe ingredients in white bowls on a table

coconut ingredients in a blender

blending the coconut for the bonbon recipe

overhead photo of dark chocolate for bon bons in the silicone mold

overhead photo of coconut mixture for bon bons in the silicone mold

dark chocolate bonbons in a silicone mold

overhead photo of dark chocolate coconut bon bon recipe on a wood cutting board

far away photo of chocolate coconut bonbons stacked on a wood cutting board

dark chocolate coconut bon bon recipe on a wood cutting board

overhead photo of coconut bonbons recipe stacked on a wood cutting board

close up of coconut bonbons stacked on a wood cutting board

chocolate coconut bonbons stacked on a wood cutting board

far away photo of coconut bonbons recipe stacked on a wood cutting board

Don’t forget to pin this for later!

overhead photo of chocolate coconut bonbons stacked on a wood cutting board

Here’s a printable version of this keto coconut dark chocolate recipe:

bonbons on a wood board stacked on each other

Keto Coconut Bonbons Recipe

Perfect blend of coconut and dark chocolate!
5 from 1 vote
Course Dessert
Cuisine American
Servings 12 servings
Calories 33

Equipment

  • Small Silicone Mold

Ingredients
  

Instructions
 

  • Melt chocolate with coconut oil in a microwave for 45 seconds.
  • Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
  • For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
  • Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
  • Refrigerate for half an hour or until bonbons are hard enough to transfer them.

Notes

Keep them in the fridge for up to 10 days.

Nutrition

Serving: 1piece | Calories: 33 | Carbohydrates: 1.1g | Protein: 0.2g | Fat: 2.8g | Fiber: 0.4g | Sugar: 0.6g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

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5 from 1 vote (1 rating without comment)

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