Preheat oven to 300°F (160°F). Line an 8-inch x 8-inch non-stick brownie pan, grease with oil spray (avoid glass pan or the bar will stay soft!). Set 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 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 300°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 down 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.