Hey everyone! It’s been sort of a weird summer.. brought to you by covid-19.. With so many limitations on what we can do, but we are certainly making the best of it. We have been eating dinners outside every night, swimming as much as possible, and have gone to the beach a few times. I hope you all have been making the most of it as well.
I have been going strong on a keto lifestyle for over a month now and I am feeling fantastic.. I don’t even crave sweets, they’re just super super fun to “keto-ify”
These magic bars are super delicious.. And while they do take a couple of steps, the first step is the longest. You have to make the sweetened condensed milk to start.. and it’s really and truly the easiest thing in the world! You just need a pot on the stove, a whisk and some time to stir for a while.
The shortbread is delicious by itself, as well. We used ChocZero caramel syrup to sweeten it, and give these bars a unique flavor. You can order that here! I also linked the products in the recipe card.
I made these treats for family visiting the other day and they LOVED them.. they kept asking for more and couldn’t believe they were sugar-free. I hope you and your family love them just as much!
Keto Magic Cookie Bars
Equipment
- 8×8" pan
- Parchment paper
Ingredients
Condensed Milk
- 2 cups half & half or full-fat canned coconut milk
- ½ cup granular erythritol
- 2 tbsp butter or coconut oil
- 1 tsp vanilla extract
Shortbread
- 1 ¾ cups almond flour
- 3 tbsp coconut flour
- ⅓ cup melted butter or coconut oil
- 1 ½ tsp vanilla extract
- ¼ tsp sea salt
- ⅓ cup ChocZero caramel syrup
Topping
- 1 cup Lily's milk chocolate chips
- ½ cup unsweetened coconut flakes
- ½ cup chopped walnuts you can substitute for any nuts
- 1 cup Prepared condensed milk
Instructions
Keto Sweetened Condensed Milk
- In a heavy bottomed pot over medium heat, add half and half, erythritol, and butter.
- Continue whisking often, scraping down sides.
- When milk has been cut into half and has thickened, remove from heat. This will take anywhere between 20-35 minutes. Add vanilla and stir.
- Let condensed cool at room temperature for recipe, or store in refrigerator for later use.
Shortbread
- Preheat oven to 350° and line 8×8" pan with parchment paper.
- In a medium bowl, mix together almond flour, coconut flour, melted butter, vanilla, salt, and caramel syrup.
- When shortbread dough is combined, pour dough out onto the pan and press down with rubber spatula or use your hands to evenly spread dough.
- Mix together all topping ingredients in a bowl, not including the condensed milk.
- Pour topping ingredients over shortbread, then add the condensed milk over-top. Try to coat it as evenly as possible with the condensed milk.
- Bake bars for 18-25 minutes, or until the top is bubbly and golden brown.
- Cool entirely before serving.
Notes
Nutrition
LOVED THESE! The kids needed a great snack and I wanted to give them a sugar break for once but not take away their treats. I add some cinnamon to these and they taste even better!
Hi Lorraine,
So glad you loved them!!! Great idea to add the cinnamon. Thanks for trying!
OMG!!!! Can’t wait to make these. Your recipes are always so solid and consistently delicious and healthy. I’m going to hand these out to my friends on the bus.