Keto Magic Cookie Bars
Keto Magic Bars. Yummy shortbread topped with sweetened condensed milk, sugar-free chocolate chips, walnuts, and coconut flakes.
Equipment
- 8x8" 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 8x8" 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
**Please note, I have already calculated the net carbs of the recipe. Do not subtract dietary fiber. The net carbs are 3.6 per bar.**
Nutrition
Serving: 1gCalories: 161kcalCarbohydrates: 3.6gProtein: 5gFat: 16gFiber: 6gSugar: 2g
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