Keto Magic Cookie Bars

These Keto Magic Cookie Bars are crispy, buttery shortbread bars topped with shredded coconut, sugar-free chocolate chips, walnuts, pecan, and Homemade Keto Condensed Milk!

What Are Magic Cookie Bars?

Keto magic cookie bars are an easy, popular American dessert.

These bars are called ‘magic’ because they magically turn into a layered bar without having to mix the layer ingredients.

Usually, the traditional recipe is very high in sugar and carbs. In fact, the regular recipe is made of sweetened condensed milk, store-bought graham crackers, and chocolate chips.

The keto magic bar version is a sugar-free and gluten-free version of this popular dessert.

How To Make This Keto Magic Cookie Bar Recipe

A magic bar is a 5-layer dessert bar that magically forms by simply layering each ingredient into a square pan. It’s made of:

• Shortbread crust
• Coconut layer
• Chocolate layer
• Nut layer
• Condensed milk

Keto Condensed Milk

Before starting this recipe, make a batch of my keto condensed milk recipe. It’s a delicious keto-sweetened condensed milk with no sugar.

You will use the entire batch of this low-carb condensed milk recipe to make these magic bars.

You can make this condensed milk recipe 1 or 2 days before making this magic bar keto recipe.

To make this sugar-free condensed milk, you will need:

• Butter
• Heavy Cream
• Vanilla
• Powdered Erythritol – not crystal! To make your own powdered sugar-free sweetener, bring 2 cups of crystal erythritol into a high-speed blender. Blend until it becomes fine and powder forms. It is the cheapest way to make it at home! Store in a sealed container in the pantry for up to 3 months.
• Xanthan gum

Ingredients for the Keto shortbread crust

First, prepare the keto shortbread crust by combining the ingredients below into a large mixing bowl.

To make this grain free sugar free crut, you need:

• Almond Flour – use ultra-fine, not almond meal. Learn how to pick your keto flour.
• Erythritol – don’t use xylitol, or the crust will be too soft! Convert your sweeteners with my Sweetener Converter.
• Coconut Oil or melted butter if preferred.
• Water
• Vanilla Extract
• Salt

Prebaking The Crust

Preheat the oven to 320°F (160°C). Line an 8-inch x 8-inch baking pan with parchment paper.

Then, press the shortbread dough evenly into the baking dish to fully cover the surface with the same thickness all over the pan.

Press the dough with a spatula or the back of a spoon to smoothen the surface.

Prick the crust with a fork and prebake the crust for 12 minutes, until golden. Cool it down before assembling the low-carb magic bar layers.

Assembling The Layer

A magic cookie bar magically creates layers in the oven.

To make this happen, you must sprinkle the ingredients evenly all over the baking dish in this order:

• Sugar-free chocolate chips – it’s important to start with the first layer of chocolate chips, not the coconut, or the coconut won’t stick well to the shortbread base.
• Half the amount of unsweetened shredded coconut.
• Remaining shredded coconut.
• Sugar-free chocolate chips.
• Finely chopped pecans and walnuts.
• 1 batch of homemade sugar-free condensed milk.

The chocolate chips and sugar-free condensed milk melt in the oven, sticking the layer together and forming the magic cookie bars recipe!

Baking

Gently bake the bar at 320°F (160°C). Do not bake at a higher temperature to avoid burning the chocolate chips.

Bake for 20 to 25 minutes or until all the ingredients are melted and bubbles form on the side of the bars.

Cooling Down

Cool the bars down at room temperature first.

I recommend 10 minutes in the baking dish, then pull out the magic bars from the pan, lifting the pieces of parchment paper hanging out of the dish.

Transfer onto a cooling rack for 1 hour.

Finally, pop the rack with the bars in the fridge for at least 3 hours or overnight.

This is crucial to set the layers. It makes the cutting easy and prevents the bars from crumbling or the layers from sticking to each other.

Storage Instructions

You can store the bars in a sealed container in the fridge for up to 5 days.

You can also freeze each bar in an individual container and thaw it the day before at room temperature.

Frequently Asked Questions

More Keto Bar Recipes

If you enjoy easy keto bars, you’ll also love the following recipes:

Homemade Twix Bars

Cookie Dough Bars

Keto Pumpkin Brownies

No-bake Peanut Butter Bars

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Keto Magic Cookie Bars

4.6gNet Carbs

These Keto Magic Cookie Bars are an easy keto dessert recipe for coconut and chocolate lovers with gooey Keto Condensed Milk.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 12 bars

Serving Size: 1 bar

4.98 from 135 votes

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Ingredients

US Customary – Metric

Shortbread crust

• ▢ 1 ½ cup Almond Flour
• ▢ 3 tablespoons Coconut Oil measured melted
• ▢ 2 tablespoons Water
• ▢ ¼ cup Granulated Sweetener
• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Vanilla Extract

Coconut layer

• ▢ 1 cup Unsweetened Shredded Coconut
• ▢ 1 cup Walnuts finely chopped
• ▢ ½ cup Pecan Nuts finely chopped
• ▢ ½ cup Sugar-Free Dark Chocolate Chips
• ▢ ½ cup Sugar-free Milk Chocolate Chips
• ▢ 1 batch Homemade Keto Condensed Milk Recipe

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

• Before you start, prepare 1 batch of my homemade keto condensed milk recipe here.
• Preheat oven to 320°F (160°F). Line an 8-inch x 8-inch non-stick brownie pan, grease with oil spray (avoid glass pans, or the bar will stay soft!). Set it aside.
• In a large mixing bowl, add almond flour, erythritol, salt, melted coconut oil, water, and vanilla.
• Stir until it forms a shortbread dough that sticks together into a ball. If too dry and crumbly, add 1 teaspoon extra water at a time, knead until it sticks together. It shouldn't be runny or too wet.
• Transfer the dough onto the prepared pan and press with your hands to evenly cover the surface of the pan. Smooth with the back of a spoon and prick the crust with a fork
• Pre-bake crust for 12 minutes. After that time, remove the pan from the oven and set it aside at room temperature to cool down for at least 10 minutes.

Assemble the magic bar layers

• Sprinkle the ingredients all over the pre-baked shortbread crust in this order to form layers 1/2 cup sugar-free milk chocolate chips, 1/2 cup unsweetened shredded coconut, 1/2 cup sugar-free dark chocolate chips, and remaining 1/2 cup unsweetened shredded coconut. To finish, sprinkle the finely chopped walnuts and pecan.
• Now drizzle the keto condensed milk all over the bar and press with the back of a spatula to make sure all the ingredients are packed onto the crust.
• Bake on the center rack of the oven at 320°F (160°C) for 20-25 minutes or until golden brown on top and bubbly on the sides.
• Remove from the oven and cool in the pan for 15 minutes. Then, pull out the hanging pieces of parchment paper to release the bar and place it on a cooling rack.
• Cool the bars down for at least 1 hour on the rack, and then place the rack with the bars for 3 hours in the fridge (or overnight) before slicing into bars. Don't slice before refrigerating, or the bars can be fragile and crumble apart.

Storage and freezing

• Store in the fridge, in a cookie jar or sealed container for up to 5 days, or freeze in ziplock bags and defrost at room temperature 3 hours before eating.

Tools

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Mixing Bowls

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Cooling Rack

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Serving Size: 1 bar

Yield: 12 bars

Serving: 1barCalories: 405.2kcal (20%)Carbohydrates: 13.4g (4%)Fiber: 8.8g (37%)Net Carbs: 4.6gProtein: 5.9g (12%)Fat: 40.3g (62%)Saturated Fat: 18.4g (115%)Cholesterol: 41.5mg (14%)Sodium: 86.1mg (4%)Potassium: 120.6mg (3%)Sugar: 1.6g (2%)Vitamin A: 451.9IU (9%)Vitamin C: 0.4mgCalcium: 60.8mg (6%)Iron: 1.2mg (7%)