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Keto Magic Bars: A Decadent Twist On A Classic

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Who doesn’t love old fashioned magic cookie bars? They’re always a crowd favorite, but they’re definitely not keto friendly…until now. I’ve worked hard to create a recipe that would come close to the old fashioned version, with fewer carbs. These Keto Magic Bars fit the bill.

This delicious recipe only takes 15-20 minutes of prep time. The remaining time is bake time, and chill time in the fridge. These bars have to cool to room temperature once they come out of the oven and then chill for at least an hour, so you’ll want to make these in advance if to serve for dinner or a gathering. But that chewy chocolate chip texture will be worth it!

Recipe for keto magic bars.

How To Make Magic Bars

Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper. Make sure to leave the paper over hanging 2 sides of the pan for easy removal.

Whisk together the almond flour, confectioners Swerve, and salt. Add in the butter and vanilla. Use your hands to combine the ingredients to make a crumbly dough.

Press the crust mixture evenly across the bottom of the prepared pan. Use a fork to poke holes throughout the crust. Par-bake for 12 minutes, until lightly golden brown.

While the crust is baking, prepare the sauce. Bring the coconut milk, butter, and Brown Swerve to a boil in a small saucepan over medium-high heat. Simmer and stir frequently, about 8 minutes, until the sauce has thickened.

Place the egg yolk in a small mixing bowl. Slowly pour the coconut milk mixture over the top of the egg yolk while whisking vigorously. *Make sure you rinse the saucepan out right away.*

When the crust is done par cooking, pour the sauce evenly over the top of the cookie crust. Sprinkle the chocolate chips evenly over the sauce followed by the coconut flakes and then topped with pecans. Make sure you press the toppings down with the back of a rubber spatula to make sure it sticks to the sauce.

Place back into the oven and bake for 20-25 minutes until set and golden. Cool on a baking rack to room temperature. Once they’re cooled, chill in the fridge for at least 1 hour before serving.

Cut the cooked dough into 16 equal-sized pieces. Store your Keto Magic Bars in between layers of parchment paper in an airtight container in the fridge for up to 1 week.

Keto Magic Bars

14 Reviews

Decadent layered cookie bar with ketogenic ingredients that will satisfy any sweet tooth, keto or not!

Calories 190kcal
Fat 18g
Net Carbs 2.5g
Protein 3g
Serving Size 1 bar

Please consider sharing it with your friends

  • 🔪 Prep 20 mins
  • 🔥 Cook 45 mins
  • Total 1 hr 5 mins
  • 🍽 Yield 16 servings

Ingredients

16 servings

Cookie Base

Caramel Sauce

Layers


Instructions

9 steps
  • Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper, leaving paper overhanging 2 sides of the pan for easy removal.
  • Whisk together the almond flour, confectioners swerve, and salt. Add the butter and vanilla and use your hands to combine the ingredients to make a crumbly dough.
  • Use your hands to press the crust mixture evenly across the bottom of the prepared pan. Use a fork to poke holes throughout the crust. Par-bake for 12 minutes, until lightly golden.
  • While the crust is baking, prepare the sauce.
  • Bring the coconut milk, butter, and Brown Swerve to a boil in a small saucepan over medium-high heat. Simmer and stir frequently for about 8 minutes until the sauce has thickened. Place the egg yolk in a small mixing bowl. Slowly pour the coconut milk mixture over the top of the egg yolk while whisking vigorously. *Make sure you rinse the pan right away.*
  • When the crust is done par cooking, pour the sauce evenly over the top of the cookie crust.
  • Sprinkle the chocolate chips evenly over the sauce followed by the coconut flakes and then topped with pecans. Make sure you press the toppings down with the back of a rubber spatula to make sure all of the layers stick to the sauce.
  • Place back into the oven and bake for 20-25 minutes until set and golden. Cool on a baking rack to room temperature and then chill in the fridge for at least 1 hour before serving.
  • Cut into 16 equal sized pieces. Store your Magic Bars in between layers of parchment paper in an airtight container in the fridge for up to 1 week.

If you enjoy this decadent dessert, you can check out even more keto-friendly desserts here.

Recipe for keto magic bars.

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6 Comments

  • Reply
    Tanya Stuart
    December 1, 2020 at 9:16 pm

    5 stars
    I just made these and they are so good! I will be adding this recipe to my Christmas goodie making list. Though I’m sure I will be making them several more times before Christmas.

    • Reply
      Suzanne
      December 2, 2020 at 9:46 am

      Thank you so much!

  • Reply
    Cindy
    December 20, 2020 at 5:21 am

    5 stars
    Let them eat cake! I will be eating these for Christmas dessert! Made these yesterday and tasted one….oh my goodness…..melt in your mouth scrumtiousness for sure!

  • Reply
    Cynthia Garofalo
    January 17, 2021 at 2:03 pm

    5 stars
    These are so delicious and decadent. Also loving your book and recipes in Simply Keto. Made a fantastic New Year’s Eve celebration with you appetizers even though it was just my husband and I due to Covid restrictions here in Quebec Canada. Stay safe 🙂

  • Reply
    Danielle
    February 1, 2021 at 12:02 pm

    5 stars
    Oh sweet Jesus these are insanely good!!!! Haven’t had sweets in forever- these are a keeper!

    • Reply
      Suzanne
      February 1, 2021 at 1:38 pm

      Thank you so much! So glad you love them!

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