Keto Coconut Caramel Bliss Bites – A No-Bake Low-Carb Treat
These little bites hit that sweet spot between creamy, chewy, and crunchy—all without the sugar crash. Think toasted coconut, buttery caramel notes, and a chocolate shell that snaps. They’re easy to make, quick to chill, and convenient to keep on hand for a snack or dessert.
If you’re following a keto lifestyle or just cutting back on sugar, these will feel like a win. No fancy tools, no oven, and minimal cleanup.
Ingredients
Method
- Toast the coconut: In a dry skillet over medium heat, toast 1 1/2 cups of unsweetened shredded coconut for 3–5 minutes, stirring often, until lightly golden and fragrant. Remove from heat to cool.
- Make the “caramel” base: In a small saucepan over low heat, melt 3 tablespoons butter with 2 tablespoons coconut oil. Stir in 1/3 cup sugar-free brown sweetener, 2 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of sea salt. Simmer gently for 1–2 minutes, stirring, until smooth and slightly thickened. Don’t boil hard.
- Combine the dry mix: In a bowl, add the toasted coconut, 1/2 cup almond flour, and 1/4 cup finely chopped pecans or walnuts (optional). Pour the warm caramel mixture over the top.
- Mix and taste: Stir until everything is evenly coated and sticky. If you prefer sweeter, add 1–2 teaspoons powdered sweetener. If it seems dry, add 1–2 teaspoons extra cream.
- Chill the mixture: Refrigerate for 10–15 minutes to firm up slightly, making it easier to shape.
- Form the bites: Scoop heaping teaspoon-sized portions and roll into balls. Place on a parchment-lined tray. You should get 18–24 bites depending on size.
- Melt the chocolate: In a microwave-safe bowl, melt 3/4 cup sugar-free dark chocolate chips in 20–30 second bursts, stirring between each. Add 1 teaspoon coconut oil for a smoother coating.
- Coat or drizzle: Dip each bite into the melted chocolate with a fork, let excess drip off, then set back on the parchment. Alternatively, drizzle chocolate over the tops for a lighter coating.
- Finish and chill: Sprinkle with flaky sea salt if you like. Refrigerate for 20–30 minutes until the chocolate sets.
- Serve: Enjoy chilled or slightly cool. They’ll be firm yet pleasantly chewy.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Keto-friendly and low-carb: Each bite uses coconut, nuts, and sugar-free sweeteners to keep carbs low without sacrificing flavor.
- Rich caramel flavor without sugar: A mix of butter, vanilla, and a pinch of salt creates that classic caramel vibe.
- No-bake convenience: Everything comes together in one bowl, then chills in the fridge.
- Customizable: Swap nuts, switch sweeteners, or change the chocolate—easy to make it your own.
- Perfect portion control: Bite-sized pieces help keep servings in check.
Shopping List
- Unsweetened shredded coconut (or finely shredded desiccated coconut)
- Almond flour (blanched for a smoother texture)
- Pecans or walnuts, finely chopped (optional, for crunch)
- Unsalted butter
- Coconut oil
- Sugar-free brown sweetener (like erythritol/monk fruit “brown” blend)
- Granular or powdered sugar-free sweetener, if needed for balance
- Heavy cream (or full-fat coconut cream for dairy-free)
- Vanilla extract
- Pinch of sea salt
- Sugar-free dark chocolate chips or a sugar-free dark chocolate bar
- Flaky sea salt for topping (optional)
Step-by-Step Instructions
- Toast the coconut: In a dry skillet over medium heat, toast 1 1/2 cups of unsweetened shredded coconut for 3–5 minutes, stirring often, until lightly golden and fragrant. Remove from heat to cool.
- Make the “caramel” base: In a small saucepan over low heat, melt 3 tablespoons butter with 2 tablespoons coconut oil.
Stir in 1/3 cup sugar-free brown sweetener, 2 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of sea salt. Simmer gently for 1–2 minutes, stirring, until smooth and slightly thickened. Don’t boil hard.
- Combine the dry mix: In a bowl, add the toasted coconut, 1/2 cup almond flour, and 1/4 cup finely chopped pecans or walnuts (optional).
Pour the warm caramel mixture over the top.
- Mix and taste: Stir until everything is evenly coated and sticky. If you prefer sweeter, add 1–2 teaspoons powdered sweetener. If it seems dry, add 1–2 teaspoons extra cream.
- Chill the mixture: Refrigerate for 10–15 minutes to firm up slightly, making it easier to shape.
- Form the bites: Scoop heaping teaspoon-sized portions and roll into balls.
Place on a parchment-lined tray. You should get 18–24 bites depending on size.
- Melt the chocolate: In a microwave-safe bowl, melt 3/4 cup sugar-free dark chocolate chips in 20–30 second bursts, stirring between each. Add 1 teaspoon coconut oil for a smoother coating.
- Coat or drizzle: Dip each bite into the melted chocolate with a fork, let excess drip off, then set back on the parchment.
Alternatively, drizzle chocolate over the tops for a lighter coating.
- Finish and chill: Sprinkle with flaky sea salt if you like. Refrigerate for 20–30 minutes until the chocolate sets.
- Serve: Enjoy chilled or slightly cool. They’ll be firm yet pleasantly chewy.
Keeping It Fresh
Store your Bliss Bites in an airtight container in the fridge for up to 10 days.
They hold their shape best when cold, especially if your kitchen runs warm. For longer storage, freeze in a single layer, then transfer to a freezer bag. They’re good for about 2–3 months in the freezer.
Let them sit at room temperature for 5–10 minutes before eating for optimal texture.
Benefits of This Recipe
- Lower in carbs: Uses sugar-free sweeteners and coconut to keep net carbs in check.
- Healthy fats: Coconut, nuts, and butter provide satiating fats that support keto macros.
- Built-in portion control: Small bites make it easier to manage intake.
- Quick satisfaction: No need to bake or wait hours—ready to eat shortly after chilling.
- Gluten-free by default: Almond flour and coconut replace wheat-based ingredients naturally.
Common Mistakes to Avoid
- Overheating the sweetener: High heat can make sugar-free sweeteners crystallize or taste bitter. Keep heat low and gentle.
- Skipping the chill step: Warm mixture won’t hold together well. A short chill makes shaping much easier.
- Using sweetened coconut: This adds unwanted sugar and throws off the macros.
Choose unsweetened only.
- Too much almond flour: It can dry the mixture. If the texture is crumbly, add a splash more cream.
- Chocolate too thick: Add a little coconut oil to thin it for smoother dipping and a clean finish.
Recipe Variations
- Salted Caramel Crunch: Add extra chopped nuts and finish with a heavier sprinkle of flaky sea salt.
- Mocha Drizzle: Stir 1/2 teaspoon instant espresso powder into the melted chocolate for a coffee-chocolate kick.
- Almond Joy Style: Press a whole almond into each ball before coating with chocolate.
- Dairy-Free: Use coconut oil instead of butter and full-fat coconut cream instead of heavy cream. Pick dairy-free sugar-free chocolate.
- Spiced Caramel: Add a pinch of cinnamon or cardamom to the caramel base for warmth.
- Orange Twist: Mix in 1/2 teaspoon orange zest into the caramel for a bright, citrusy note.
FAQ
Are these actually keto?
Yes, when made with unsweetened coconut, almond flour, nuts, and sugar-free sweeteners, the carb count stays low.
Always check your specific brands, as sweeteners and chocolates vary.
Which sweetener works best?
A brown-style erythritol/monk fruit blend gives the most caramel-like flavor. If you notice coolness from erythritol, add a pinch of allulose or a few drops of stevia to round it out.
Can I skip the nuts?
Absolutely. Just use a little more coconut or almond flour to maintain the structure.
You can also add unsweetened coconut flakes for extra texture.
How many carbs per bite?
It depends on your portion size and products, but most versions land around 1–2 net carbs per bite. Enter your ingredients into a nutrition calculator for the most accurate estimate.
Do I have to dip them in chocolate?
No. You can drizzle or skip the chocolate.
If skipping, consider adding a little cocoa powder to the mixture or rolling the bites in toasted coconut for a finished look.
Why is my mixture crumbly?
It likely needs more moisture. Add a teaspoon of heavy cream or coconut cream at a time and mix until it holds when pressed.
Can I make them ahead for a party?
Yes. Make them 1–2 days in advance and store covered in the fridge.
Add the flaky salt just before serving for the best crunch.
Final Thoughts
Keto Coconut Caramel Bliss Bites deliver big flavor in a small package, with that nostalgic caramel-and-chocolate combo you crave. They’re simple to prep, easy to store, and flexible enough to fit your preferences. Whether you want a weeknight dessert or a tidy party treat, these bites check every box.
Keep a batch chilled, and you’ll always have something sweet without the sugar spike.
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