Keto Magic Bars….with magic in the title I feel like I have to say no more. These bars are a fun take on an old sugar-laden favorite also known as Seven Layer Bars.
When my kids were little this was a go-to pantry dessert. Pretty much everything in the original recipe was something that came straight from my pantry. Now that we know better and eat way less sugar, my pantry staples have changed. The good news is that even though my pantry and fridge staples have changed a bit, I still have every item for my Keto Magic Bars ALWAYS in my house. Heavy cream, butter, xylitol, stevia sweetened chocolate chips…I always have these on hand.
Keto Magic Bars
Prep Time
10 mins
Cook Time
1 hr 15 mins
Cooling time
1 hr
Total Time
1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: keto dessert, Keto Magic Bars, lchf
Servings: 40 2' squares
Calories: 138 kcal
Ingredients
Low Carb Sweetened Condensed Milk
2 cups heavy whipping cream
⅓ cup xylitol
1 tsp vanilla extract
2 tbsp butter
Crust
½ cup almond flour
½ cup coconut flour
½ cup golden flax seed milled
½ cup butter
⅛ tsp salt
Layers
1 cup coconut, unsweetened flakes or shredded
1 cup chocolate chips stevia sweetened, Lilly’s brand
1 cup pecans raw and chopped
US Customary - Metric
Instructions
Sweetened Condensed Milk
In a large flat bottom saucepan combine the cream, butter, xylitol and vanilla and set the heat to medium. Stir together ingredients until the butter has melted. Let the pan heat up and bring the cream mixture to a dancing simmer.
You don’t want to boil, but keep at a slow simmer, stirring occasionally to let the cream mixture reduce and thicken. This process could take 15-20 minutes.
Once the cream coats the back of the spoon and you feel a thicker creaminess to your mixture remove from heat and put in a pourable wide mouth container to cool.
You can cool in your fridge overnight or just while you are preparing the crust for your Keto Magic Bars.
If the mixture solidifies you can zip it in the microwave for 10-30 second increments and stir back to a cream liquid.
Crust
Preheat the oven to 350*
In a microwave safe bowl melt the butter in 30 second increments until fully melted, but not scoured. Sift in almond flour, coconut flour, golden flaxseed and your pinch of salt.
Fluff together with a fork until fully combined.
Line an 8”x11” baking tin with parchment paper and spray with non-stick cooking spray. Press crust mixture into bottom of the lined tin and bake for 12 minutes. Remove from oven and set aside while you assemble the rest of the ingredients.
Assemble
Spread chocolate chips over the crust. Next layer is the coconut flakes layered evenly over the chocolate chips. And then the chopped pecans, again layered evenly over the entire pan.
Pour the sweetened condensed milk evenly over the entire mixture to cover completely.
Bake at 350* for 25 minutes.
Remove from oven and let cool on the counter until room temperature or cool enough to go into the fridge. Cool in the fridge until fully cooled and set.
Pick up the parchment paper out of the tin and rest on a cutting board. You can cut these magic bars as large or as small as you like. I cut them into about 2” squares for little bites just big enough to satisfy your sweet tooth without adding too many carbs
