Keto Magic Cookie Bars
These keto magic cookie bars taste remarkably like the original with a buttery almond flour crust, sugar-free chocolate chips, coconut, and nuts—all held together with homemade keto condensed milk. Only 3.1g net carbs per bar!
Ingredients
Almond Flour Crust
- 1.5 cups almond flour finely ground preferred (165g)
- 0.25 cup granular sweetener erythritol-based only (45.5g)
- 0.25 tsp salt
- 0.25 cup butter melted, unsalted recommended (56.75g)
Toppings
- 0.25 cup sugar-free chocolate chips Lily's brand works great (59.15g)
- 0.25 cup sugar-free peanut butter chips or use more chocolate chips (42.5g)
- 0.5 cup unsweetened shredded coconut must be unsweetened (42.5g)
- 0.5 cup chopped pecans or walnuts either nut works well (54.5g)
- 1 recipe keto condensed milk make ahead and refrigerate
Instructions
- Preheat oven to 325°F. Grease an 8x8 inch metal baking pan with butter or coconut oil spray.
- In a large bowl, whisk together almond flour, sweetener, and salt until evenly mixed with no clumps.
- Pour in melted butter and mix until the mixture resembles wet sand and clumps together when squeezed.
- Press the crust mixture firmly and evenly into the prepared pan, paying extra attention to corners and edges. Bake for 10 minutes until edges just start to turn golden.
- Remove from oven and let cool completely. Increase oven temperature to 350°F.
- Once crust is completely cool, evenly layer the chocolate chips, peanut butter chips, shredded coconut, and chopped nuts over the crust.
- Pour the keto condensed milk slowly and evenly over all the toppings, using a spoon to guide it into bare spots for complete coverage.
- Bake for 20 to 25 minutes until vigorously bubbling around edges, with golden-brown spots developing on top and coconut slightly darker.
- Let cool completely in the pan. Cut into 16 squares with a sharp knife, wiping the knife clean between each cut for neat edges.
Notes
Sweetener Note: Use erythritol-based sweetener only for the crust. Allulose makes the crust too soft.
Pan Size: If using a 9x9 inch pan, bars will be thinner. Start checking at 15 minutes for the final bake.
Pan Material: Metal pans work best for a crisp, golden crust. Glass or ceramic may result in a softer crust.
Storage: Store at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months. Wrap individual bars in plastic wrap before freezing.
Make Ahead: Keto condensed milk can be made 10-14 days ahead and stored in an airtight container in the fridge.